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
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 | |
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| “Doneness” |
|
| Cooking Time |
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|
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| |
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| In. | Cm. | In minutes |
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| ||
Beef | Steaks | Rare | 2 | ||
|
| Medium |
|
| |
| Ground beef patties | Well done or |
|
| |
|
| internal temperature |
|
|
|
|
| of |
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|
|
|
| 160F/70C |
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|
|
Pork | Pork chops or kabobs | Until no longer pink | 2 | ||
Lam b | Lamb cops or kabobs | 1 | 2 | ||
Chicken | Chicken parts | Until juices run clear |
|
| |
| Boneless breasts | Until no longer pink |
|
| |
Fish | Whole or steaks | Until it flakes with a |
|
| 10/inch (2.5 cm) |
| Boneless fillets | fork |
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| |
|
|
|
| ||
| Lobster tails, thawed |
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