Fagor America SHA-730 X manual Always Convection Broil with the Door Closed, Broil Chart

Operating the Oven

Oven Modes

Broil

Broiling uses intense heat radiated from the upper ele- ment:

Convection Broil

Convection broil is similar to broil. It combines the in- tense heat from the upper element with heat circulated by the convection fan:

Figure 10: Broil

The broil mode is best suited to cook thin, tender cuts of meat (1” or less), poultry and fish. It can also be used to brown breads and casseroles.

The benefits of Broiling include:

•Fast and efficient cooking.

•Cooking without the addition of fats or liquids.

•Browning as the food cooks.

For Best Results:

•Do not preheat oven.

•Steaks and chops should be at least 3/4” thick.

•Brush fish and poultry with butter or oil to prevent sticking.

•Use the broil pan and grid included with your oven.

•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.

•Turn meats once halfway through the recommen- ded cooking time (see broil chart for examples).

•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware®.

•Never use heat-proof glass (Pyrex®); it cannot tolerate the high temperature.

ALWAYS BROIL WITH THE DOOR CLOSED

Table 3: Broil Chart

Food and	Rack	Broil	Internal	Time	Time
			Temp.	Side 1	Side 2
Thickness	Position	Setting
			(°F)	(min)*	(min)*
Beef
Steak (3/4" - 1 ")
Medium Rare	3	5	145	5-7	4-6
Medium	3	5	160	6-8	5-7
Well	3	5	170	8-10	7-9
Hamburgers
(3/4" - 1")
Well	3	5	160	7-9	5-7
Poultry
Breast (bone-in)	3	3	170	14-16	14-16
Thigh	3	3	180	14-16	11-13
Pork
Pork Chops (1")	3	5	160	7-9	5-7
Sausage - fresh	3	5	160	5-7	3-5
Ham Slice (1/2")	3	5	160	3-5	4-6
Seafood			Cook
Fish Filets, 1"	3	4	until	10-14	Do not
Buttered			opaque		turn
			& flakes
			easily
			with fork
Lamb
Chops (1")
Medium Rare	3	5	145	5-7	4-6
Medium	3	5	160	6-8	5-7
Well	3	5	170	8-10	7-9
Bread
Garlic Bread, 1"	3	5		4-6
slices

Figure 11: Convection Broil

The convection broil mode is well suited for cooking thicker, tender cuts of meat, poultry and fish. Convec- tion Broil is typically not recommended for browning breads, casseroles and other foods.

The benefits of Convection Broiling, in addition to the benefits of standard broiling, include:

•Faster cooking than standard Broiling.

For Best Results:

•Do not preheat oven.

•Meats should be at least 1 1/2” thick.

•Turn meats once halfway through the cooking time (See Convection Broil Chart for examples).

•Use the broil pan and grid included with your oven.

•Do not cover the broiler grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.

•Salt after cooking.

ALWAYS CONVECTION BROIL WITH THE DOOR CLOSED

Table 4: Convection Broil Chart

			Intern-	Time	Time
Food and	Rack	Broil	al	Side	Side
Thickness	Position	Setting	Temp.	1	2
			(°F)	(min)*	(min)*
Beef
Steak (1-½" or more)
Medium Rare	2	450	145	12-14 11-13
Medium	2	450	160	15-17 13-15
Well	2	450	170	18-20	16-17
Hamburgers (more
than 1")
Well	3	550	160	11-13	8-10
Poultry
Chicken Quarters	3	450	180	13-15	10-12
			(thigh)
Chicken Breasts	3	450	170	14-16	12-14
Pork
Pork Chops (1¼ " or	2	450	160	12-14	13-15
more)
Sausage - fresh	3	450	160	4-6	3-5

*Broiling and convection broiling times are approximate and may vary slightly.

10 • English