EN
33
22 - Broil Tips and Techniques
• 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.
• Turn meats once halfway through the cooking time (see convection broil chart).
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
5
5
145)
(63)
5 - 7
4 - 4
Medium
5
5
160
(71)
6 - 8
5 - 7
Well
5
5
170
(77)
8 - 10
7 - 9
HAMBURGERS (3/4”-1”)
Medium
4
5
160
(71)
8 - 11
6 - 9
Well
4
5
170
(77)
10 - 3
8 - 10
Poultry
Breast (bone-in)
4
4
170
(77)
0 - 2
8 - 10
Thigh (very well done)
4
3
180
(82)
28 - 30
13 - 15
PORK
Pork Chops (1”)
5
5
160
(71)
7 - 9
5 - 7
Sausage - fresh
5
5
160
(71)
5 - 7
3 - 5
Ham Slice (”)
5
5
160
(71)
4 - 6
3 - 5
SEAFOOD
Fish Filets, 1”
4
4
Cook until
opaque & flakes
easily with fork
10 - 14
Do not turn
Buttered
LAMB
Chops (1”)
Medium Rare
5
5
145
(63)
5 - 7
4 - 6
Medium
5
5
160
(71)
6 - 8
4 - 6
Well
5
5
170
(77)
7 - 9
5 - 7
BREAD
Garlic Bread, 1” slices
4
5
2 - 2.30
Garlic Bread, 1” slices
3
5
4 - 4
* 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.
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F (60°C)
Ham, precooked (to Reheat)
165°F (74°C)
Stuffing (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
