Broil Tips and Techniques

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Broil Chart

 

FOOD AND

 

 

RACK

 

 

BROIL

 

 

INTERNAL

 

 

TIME

 

 

TIME

 

 

 

 

 

 

 

 

 

 

SIDE 1

 

 

SIDE 2

 

 

THICKNESS

 

 

POSITION

 

 

SETTING

 

 

TEMP. °F (°C)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(MIN.)*

 

 

(MIN.)*

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Steak (3/4"-1")

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Medium rare

 

3

 

5

 

 

145 (63)

 

5-7

 

4-6

 

Medium

 

3

 

5

 

 

160 (71)

 

6-8

 

5-7

 

Well

 

3

 

5

 

 

170 (77)

 

 

8-10

 

7-9

 

Hamburgers (3/4"-1")

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Medium

 

 

 

 

 

 

 

3

 

5

 

160 (71)

 

7-9

 

5-7

 

Well

 

3

 

5

 

170 (77)

 

8-10

 

7-9

 

Poultry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breast (bone-in)

 

3

 

3

 

170 (77)

 

14-16

 

14-16

 

Thigh (very well done)

 

3

 

3

 

180 (82)

 

28-30

 

13-15

 

Pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Chops (1") Sausage - fresh Ham Slice (½")

Seafood

Fish Filets, 1" Buttered

Lamb

3

5

160 (71)

7-9

5-7

3

5

160 (71)

5-7

3-5

3

 

160 (71)

 

 

5

3-5

4-6

 

 

Cook until

 

 

3

4

opaque & flakes

10-14

Do not turn

 

 

easily with fork

 

 

 

 

 

 

 

 

 

 

 

Chops (1")

 

 

 

 

 

Medium Rare

3

5

145 (63)

5-7

4-6

Medium

3

5

160 (71)

6-8

5-7

Well

3

5

170 (77)

8-10

7-9

Bread

 

 

 

 

 

Garlic Bread, 1" slices

4

5

 

2-2,30

 

Garlic Bread, 1" slices

3

5

 

4-6

 

* 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

 

 

 

 

 

 

 

 

Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)

 

170°F

Fresh beef, Veal, Lamb (well done)

 

 

 

 

 

Fresh beef, Veal, Lamb (medium)

 

Poultry breast

 

 

(77°C)

160°F(71°C)

Fresh Pork (medium)

 

 

Fresh Pork (well done)

 

 

 

 

 

 

Fresh Ham (raw)

 

180°F

Chicken and Turkey (Whole)

 

Egg Dishes

 

Poultry (thighs and wings)

 

 

(82°C)

 

 

 

 

165°F(74°C)

Ground Meat & Meat mixtures (Turkey, Chicken)

 

 

Duck and Goose

 

 

 

 

 

Note : Eggs

(alone, not used in a recipe) – cook until yolk & white are firm

 

 

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Blomberg BWOS 30100 manuel dutilisation Broil Tips and Techniques, Broil Chart

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