Publicité
OPERATING INSTRUCTIONS
BROIL INSTRUCTIONS
1. Position Broiling Insert in Baking/Broiling Tray. Place food on top of
Insert.
2. Season food before or after cooking.
3. Broil until done, turning halfway through cooking time.
BROIL CHART
Food
Beef
Porterhouse/Sirloin
Rib Eye
Hamburger
Pork
Chops
Poultry
Chicken
Fish
Fillets
Steak
USDA COOKING GUIDELINES
NOTE: The United States Department of Agriculture recom-
mends that meat and poultry be cooked to the following
internal temperatures to be sure any harmful bacteria has
been killed. Ground turkey and chicken should be cooked to
an internal temperature of 165ºF and ground beef, veal,
lamb and pork be cooked to an internal temperature 160ºF.
Chicken and turkey should be cooked to an internal tempera-
ture of 170ºF for white meat and 180ºF for dark meat. Goose
and duck should be cooked to an internal temperature of
180ºF. Fresh beef, veal and lamb, etc., should be cooked to
an internal temperature of at least 145ºF. Fresh pork should
be cooked to an internal temperature of at least 160ºF. When
re-heating meat and poultry products, they should also be
cooked to an internal temperature of 165ºF.
Weight/
Broil Time
Thickness
(Minutes)
1 inch
0:15 - 0:25
1 inch
0:15 - 0:25
4 ounces
0:15 - 0:20
1
⁄
inch
0:10 - 0:20
2
pieces
0:25 - 0:35
1
⁄
inch
0:10 - 0:15
2
1 inch
0:20 - 0:30
11
(Cont.)
Internal
Temp. (ºF)
145 - 170
145 - 170
160
160 - 170
180
Publicité
