Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
x
x
x
x
x
x
Broil Chart
FOOD AND
THICKNESS
Beef
Steak (3/4"-1")
Medium rare
Medium
Well
Hamburgers (3/4"-1")
Medium
Well
Poultry
Breast (bone-in)
Thigh (very well done)
Pork
Pork Chops (1")
Sausage - fresh
Ham Slice (½")
Seafood
Fish Filets, 1"
Buttered
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
* Broiling and convection broiling times are approximate and may vary slightly
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F(60°C) Ham, precooked ( to Reheat)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare)
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (medium)
160°F(71°C)
Fresh Pork (medium)
Fresh Ham (raw)
Egg Dishes
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)
Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm
Broil Tips and Techniques
RYHQ GRRU FORVHG
RACK
POSITION
3
3
3
3
3
3
3
3
3
3
3
3
3
3
4
3
BROIL
INTERNAL
SETTING
TEMP. °F (°C)
5
145 (63)
5
160 (71)
5
170 (77)
5
160 (71)
5
170 (77)
3
170 (77)
3
180 (82)
160 (71)
5
160 (71)
5
160 (71)
5
Cook until
opaque & flakes
4
easily with fork
5
145 (63)
5
160 (71)
5
170 (77)
5
5
Stuffing (cooked alone or in bird)
165°F
(74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
170°F
Poultry breast
(77°C)
Fresh Pork (well done)
Chicken and Turkey (Whole)
180°F
Poultry (thighs and wings)
(82°C)
Duck and Goose
8VH
&DUH 0DQXDO
(1*/,6+
TIME
TIME
SIDE 1
SIDE 2
(MIN.)*
(MIN.)*
5-7
4-6
6-8
5-7
8-10
7-9
7-9
5-7
8-10
7-9
14-16
14-16
28-30
13-15
7-9
5-7
5-7
3-5
3-5
4-6
Do not turn
10-14
5-7
4-6
6-8
5-7
8-10
7-9
2-2,30
4-6
21
Publicité
Chapitres
Table des Matières
