Broil Tips And Techniques; Broil Chart - Fulgor Milano F1SP24 1 Série Manuel D'utilisation Et D'entretien

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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
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)
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

RACK BROIL
POSITION SETTING
3 5
3 5
3 5
3 5
3 5
3 3
3 3
3 5
3 5
3 5
3 4
3 5
3 5
3 5
4 5
3 5
INTERNAL
TEMP. °F (°C)
145 (63)
160 (71)
170 (77)
160 (71)
170 (77)
170 (77)
180 (82)
160 (71)
160 (71)
160 (71)
Cook until
opaque & flakes
easily with fork
145 (63)
160 (71)
170 (77)
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
Use & Care Manual
ENGLISH
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