Heartland 3530, 3630 Broiling Guide, Meat Cut Degree Thickness Approximate Doneness Cooking Time

Appendix A: Cooking Guides

Broiling Guide

All times are approximate since variables such as thickness, temperature and individual prefer- ences will affect the cooking time. Broiling is done with the door shut and the broil temperature may be adjusted in 5-degree increments. High is 550°F/290°C and generally used for quick searing and for rare meats. Medium - High is good for cooking meat well done. Lower tem- peratures are useful for melting cheese, browning meringues, etc.

The closer the meat is placed to the broil element, the faster the surface browns which is very good for rare meats. The further away the meat is placed the slower the surface will brown and this is best for more well done meat or thicker cuts.

Broil meat on lightly greased broiler pan or on roaster/broiler rack locked in the broiler pan provided. Convection broil is very useful for thick pieces of meat and should be done on the roaster/broiler rack so hot air can circulate around the meat. Turn meat with tongs, not a fork so as not to pierce meat and loose juices. To test for doneness make a small slash in center of meat not at the edge where more juices will be lost.

RACK POSITION: The positions of racks may be adjusted for desired results. For standard broiling on broiler pan use rack position 2 or 3 or on roaster/broiler rack on rack position 2.

Meat	Cut	Degree of	Thickness		Approximate
		“Doneness”			Cooking Time
			In.	Cm.	In minutes
Beef	Steaks	Rare	¾-1	2	5-6/side
		Medium			7-8/side
	Ground beef patties	Well done or			6-8/side
		internal temperature
		of
		160F/70C
Pork	Pork chops or kabobs	Until no longer pink	¾-1	2	5-6/side
Lam b	Lamb cops or kabobs	Medium-rare	1	2	5-7/side
Chicken	Chicken parts	Until juices run clear			25-40
	Boneless breasts	Until no longer pink			6-8/side
Fish	Whole or steaks	Until it flakes with a			10/inch (2.5 cm)
	Boneless fillets	fork			5-10 total
	Lobster tails, thawed				8-10 total

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