Use & Care Manual
ENGLISH
Broil Tips and Techniques
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Broil Chart
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| SIDE 1 |
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| SIDE 2 |
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| (MIN.)* |
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| (MIN.)* |
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| Beef |
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| Steak |
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| MAX (290°C) |
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| Medium rare |
| 3 |
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| 145 (63) |
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| MAX (290°C) |
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| Medium |
| 3 |
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| 160 (71) |
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| Well |
| 3 |
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| MAX (290°C) |
| 170 (77) |
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| Hamburgers |
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| Medium |
| 3 |
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| MAX (290°C) |
| 160 (71) |
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| Well |
| 3 |
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| MAX (290°C) |
| 170 (77) |
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| Poultry |
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| 450°F (230°C) |
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| Breast |
| 3 |
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| 170 (77) |
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| Thigh (very well done) |
| 3 |
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| 450°F (230°C) |
| 180 (82) |
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| Pork |
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| Pork Chops (1") |
| 3 |
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| MAX (290°C) |
| 160 (71) |
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| Sausage - fresh |
| 3 |
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| MAX (290°C) |
| 160 (71) |
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| Ham Slice (½") |
| 3 |
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| MAX (290°C) |
| 160 (71) |
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| Seafood |
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| 500°F (260°C) |
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| Cook until |
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| Fish Filets, 1" |
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| opaque & flakes |
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| Do not turn |
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| Buttered |
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| easily with fork |
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| Lamb |
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| Chops (1") |
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| Medium Rare |
| 3 |
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| MAX (290°C) |
| 145 (63) |
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| Medium |
| 3 |
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| MAX (290°C) |
| 160 (71) |
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| Well |
| 3 |
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| MAX (290°C) |
| 170 (77) |
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| Bread |
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| Garlic Bread, 1" slices |
| 4 |
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| MAX (290°C) |
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| Garlic Bread, 1" slices |
| 3 |
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| MAX (290°C) |
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* Broiling and convection broiling times are approximate and may vary slightly
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140°F(60°C) | Ham, precooked ( to Reheat) |
| 165°F | Stuffing (cooked alone or in bird) |
145°F(63°C) | Fresh beef, Veal, Lamb (medium rare) |
| (74°C) | Leftovers & Casseroles |
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| Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb) |
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| Fresh beef, Veal, Lamb (well done) |
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| 170°F |
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| Fresh beef, Veal, Lamb (medium) |
| Poultry breast | |
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| (77°C) | ||
160°F(71°C) |
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Fresh Pork (medium) |
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| Fresh Pork (well done) | |
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| Fresh Ham (raw) |
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| Chicken and Turkey (Whole) |
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| 180°F |
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| Egg Dishes |
| Poultry (thighs and wings) | |
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| (82°C) | ||
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165°F(74°C) | Ground Meat & Meat mixtures (Turkey, Chicken) |
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| Duck and Goose |
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Note : Eggs | (alone, not used in a recipe) – cook until yolk & white are firm |
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