Use & Care Manual

ENGLISH
21
Use & Care Manual
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Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.
Broil Tips and Techniques
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Broil Chart
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (3/4"-1")
Medium rare 3 5 145 (63) 5-7 4-6
Medium 3 5 160 (71) 6-8 5-7
Well 3 5 170 (77) 8-10 7-9
Hamburgers (3/4"-1")
Medium 3 5 160 (71) 7-9 5-7
Well 3 5 170 (77) 8-10 7-9
Poultry
Breast (bone-in) 3 3 170 (77) 14-16 14-16
Thigh (very well done) 3 3 180 (82) 28-30 13-15
Pork
Pork Chops (1") 3 5
160 (71)
7-9 5-7
Sausage - fresh 3 5
160 (71)
5-7 3-5
Ham Slice (½") 3 5
160 (71)
3-5 4-6
Seafood
Fish Filets, 1" 3 4 10-14
Buttered
Cook until
opaque & flakes
easily with fork
Do not turn
Lamb
Chops (1")
Medium Rare 3 5 145 (63) 5-7 4-6
Medium 3 5 160 (71) 6-8 5-7
Well 3 5 170 (77) 8-10 7-9
Bread
Garlic Bread, 1" slices 4 5 2-2,30
Garlic Bread, 1" slices 3 5 4-6
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F(60°C) Ham, precooked ( to Reheat) Stuffing (cooked alone or in bird)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare)
165°F
(74°C)
Leftovers & Casseroles
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium)
170°F
(77°C)
Fresh Pork (well done)
Fresh Ham (raw) Chicken and Turkey (Whole)
160°F(71°C)
Egg Dishes Poultry (thighs and wings)
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)
180°F
(82°C)
Duck and Goose
Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm