Publicité
Les langues disponibles
Les langues disponibles
Broil Tips and Techniques
• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection broil chart).
Broiling and convection broiling times are approximate and may vary slightly.
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
15 - Understanding the Various Oven Modes
165°F
170°F
180°F (82°C)
Stuffing (cooked alone or in bird)
(74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
(77°C)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
EN
23
Publicité
