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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
* 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
16
16
Broil Tips and Techniques
RACK
BROIL
POSITION
SETTING
MAX (290°C)
3
3
MAX (290°C)
3
3
MAX (290°C)
3
3
MAX (290°C)
3
3
MAX (290°C)
3
3
450°F (230°C)
3
450°F (230°C)
3
MAX (290°C)
3
MAX (290°C)
3
MAX (290°C)
3
500°F (260°C)
3
MAX (290°C)
3
MAX (290°C)
3
MAX (290°C)
3
MAX (290°C)
4
MAX (290°C)
3
165°F
(74°C)
170°F
(77°C)
180°F
(82°C)
Use & Care Manual
TIME
INTERNAL
SIDE 1
TEMP. °F (°C)
(MIN.)*
145 (63)
5-7
160 (71)
6-8
170 (77)
8-10
160 (71)
7-9
170 (77)
8-10
170 (77)
14-16
180 (82)
28-30
160 (71)
7-9
160 (71)
5-7
160 (71)
3-5
Cook until
opaque & flakes
10-14
easily with fork
145 (63)
5-7
160 (71)
6-8
170 (77)
8-10
2-2,30
4-6
Stuffing (cooked alone or in bird)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
ENGLISH
TIME
SIDE 2
(MIN.)*
4-6
5-7
7-9
5-7
7-9
14-16
13-15
5-7
3-5
4-6
Do not turn
4-6
5-7
7-9
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