22
Broil Chart
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
TIME
SIDE 1
(Min.)*
TIME
SIDE 2
(Min.)*
Beef
Steak (3/4"-1")
Medium rare
Medium
Well
Hamburgers (3/4"-1")
Medium
Well
5
5
5
4
4
L 5
L 5
L 5
L 5
L 5
5-7
6-8
8-10
8-13
10-15
4-6
5-7
7-9
11
8-12
Poultry
Breast (bone-in)
Thigh (very well done)
4
4
L 4
L 3
10-12
28-30
8-10
13-15
Pork
Pork Chops (1")
Sausage - fresh
Ham Slice (1/2")
5
5
5
L 5
L 5
L 5
7-9
5-7
4-6
5-7
3-5
3-5
Seafood
Fish Filets, 1"
Buttered
4 L 4 10-14
Lamb
Chops (1")
Medium Rare
Medium
Well
5
5
5
L 5
L 5
L 5
5-7
6-8
7-9
4-6
4-6
5-7
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
4
3
L 5
L 5
2-3
4-6
The BROIL SETTING and TIME in the chart above are for the 240 V setting.
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.
• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan. (Without 2 Pans may have risk of re with drip of the fat from the meat.)
• Turn meats once halfway through the cooking time (see Broil Chart).
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140 °F (60 °C) Ham, precooked (to Reheat)
165 °F
(74 °C)
Stufng (cooked alone or in bird)
145 °F (63 °C) Fresh beef, Veal, Lamb (medium rare) Leftovers & Casseroles
160 °F
(71 °C)
Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)
170 °F
(77 °C)
Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
180 °F
(82 °C)
Chicken and Turkey (Whole)
Egg Dishes Poultry (thighs and wings)
165 °F (74 °C) Ground Meat & Meat mixtures (Turkey, Chicken) Duck and Goose
Note: Eggs (alone, not used in a recipe) – cook until yolk & white are rm
Broil Tips and Techniques
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