Sharp SMC1585BB - Page 19

CONVECTION AUTOMATIC OPERATION
CONVECTION BROILING CHART
CUT WEIGHT/ THICKNESS CONVECTION TIME
Beef
Rib
3/4 -1 in.
7-8 oz. each
Rare 10-13 min.
Medium 14-16 min.
Well Done 17-20 min.
Steaks: Sirloin, Porterhouse, T-Bone
1-1
1/2 in.
Rare 10-13 min.
Medium 14-18 min.
Well Done 19-25 min.
Chuck Steak 1 in.
Rare 12-14 min.
Medium 15-18 min.
Well Done 19-23 min.
London Broil
1-1
1/4 in.
2
1/2 -3 lb.
Rare 23-25 min.
Medium 26-30 min.
Hamburgers
1/4 lb. each
Medium 13-15 min.
Well Done 18-20 min.
Pork
Chops: loin or center
3/4 -1 in.
Well Done 16-20 min.
Bacon
Regular sliced 4-5 min.
Thick sliced 7-8 min.
Sausage:
Brown ’n Serve
Patties:
1/2 in., 8 oz.-1 lb.
8-10 min.
Fresh Links: 8 oz.-1 lb. 8-10 min.
Ham slice, fully cooked
3/4 in.
10-12 min.
Frankfurters 1 lb. 5-7 min.
Lamb
Chops: rib, loin or center
3/4 in.
3-4 oz. each
Medium 12-14 min.
Well Done 15-17 min.
Chicken
Broiler-Fryer, halved, quartered or cut up 1-3 lb. 25-35 min.
Fish
Fillets
1/4 - 3/4 in.
6-7 min.
Steaks
3/4 -1 in.
12-14 min.
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