Cooking guidelines
27
US CA
CONV BROIL | Shelf | Temp °F | Temp °C | Time (min) | ||
Beef |
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| rare | 4 | 325 | 160 | ||
| lb/450g | |||||
Boneless roast |
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medium | 4 | 325 | 160 | |||
lb/ | lb/450g | |||||
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| well done | 4 | 325 | 160 | ||
| lb/450g | |||||
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Lamb |
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Chops - medium |
| 6 or 7 | ||||
Chops - well done |
| 6 or 7 | ||||
Rack - medium |
| 5 | ||||
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Pork |
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Chops - well done |
| 6 or 7 | ||||
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Chicken |
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Whole |
| 3 | ||||
| lb/450g | |||||
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Boneless pieces |
| 5 | ||||
| 5 | |||||
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Fish |
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Filets |
| 6 or 7 | ||||
Whole |
| 6 or 7 |