Table des Matières
Publicité
Les langues disponibles
Les langues disponibles
MEATS
Pork
Loin Roast
(boneless or bone-
in)
Shoulder
Poultry
Chicken whole
Turkey, not stuffed
Turkey, not stuffed
Turkey, not stuffed
Turkey Breast
Cornish Hen
Lamb
Half Leg
Whole Leg
BROIL CHART
FOOD AND THICKNESS
Beef
Steak (1-½" or more)
Medium rare
Medium
Well
Hamburgers (more than 1")
Medium
Well
Poultry
Chicken Quarters
Chicken Halves
Chicken Breasts
Pork
Pork Chops (1¼" or more)
Sausage - fresh
WEIGHT
OVEN TEMP.
(lb)
°F (°C)
5-8
350 (175)
3-6
350 (175)
3-4
375 (190)
12-15
325 (160)
16-20
325 (160)
21-25
325 (160)
3-8
325 (160)
1-1 ½
350 (175)
3-4
325 (160)
6-8
325 (160)
RACK
POSITION
4
4
4
4
4
4
3
4
4
4
TIME
RACK
(min. per
POSITION
lb)
2
16-20
2
20-25
2
18-21
1
10-14
1
9-11
1
6-10
1
15-20
2
45-75
total
2
22-27
28-33
1
22-27
28-33
INTERNAL
TIME SIDE
TEMP. °F (°C)
1 (MIN.)*
145 (65)
9-12
160 (71)
11-13
170 (77)
18-20
160 (71)
8-11
170 (77)
11-13
180 (82)
16-18
180 (82)
25-27
170 (77)
13-15
160 (71)
12-14
160 (71)
4-6
INTERNAL
TEMP. °F (°C)
160 (71)
medium
160 (71)
medium
180 (82)
180 (82)
180 (82)
180 (82)
170 (77)
180 (82)
160 (71)
medium
170 (77) well
160 (71)
medium
170 (77) well
TIME SIDE
2 (MIN.)*
8-10
10-12
16-17
5-7
8-10
10-13
15-18
9-13
11-13
3-5
17
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