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The charts can be used as a guide. Follow package or recipe directions.
Broil
Place pan of food on the wire rack with the recess facing
up.
Food
Oven tem-
perature
Hamburgers,
High
" to 1", medium
Lamb chops,
High
1", medium
Sausage, fresh
High
High
Steaks,
" to 1",
medium rare
High
Steaks,
" to 1",
medium
Toasting bread
Low
Top browning cas-
Low
seroles
Convection Broil
Place pans of food on the wire rack with the recess
facing up.
Food
Oven
temperature
Chicken breasts,
Low
bone-in
Fish filets,
Low
" to 1"
Cooking time
Internal tem-
(minutes)
perature
Side 1: 9 - 11
160° F
Side 2: 10 - 12
(71° C)
Side 1: 9 - 11
160° F
Side 2: 10 - 12
(71° C)
Side 1: 9 - 11
160° F
Side 2: 8 - 10
(71° C)
Side 1: 9 - 11
145° F
Side 2: 10 - 12
(63° C)
Side 1: 9 - 11
160° F
Side 2: 10 - 12
(71° C)
3 - 5
-
3 - 5
-
Cooking time
Internal
(minutes)
temperature
Side 1: 9 - 11
170° F
Side 2: 10 - 12
(76° C)
11 - 15
145° F
(63° C)
EN-23
Cooking tip / Procedure
Use pan that allows fat to drain away from the
food.
High fat meat causes more spattering.
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Use pan that allows fat to drain away from the
food.
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Use pan that allows fat to drain away from the
food.
Slit fat to prevent curling.
Check at minimum time.
Use only metal or glass ceramic dishes such as
Corning Ware®
Cooking tip / Procedure
Start breast side down.
No turning of fish.
Turn thin ends under.
Brush with olive oil or butter to prevent sticking.
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