OVEN COOKING

Broiling Chart

 

 

CONVENTIONAL

CONVECTION BROIL

RACK

 

FOODS

BROIL

(SELECT MODELS)

POSITION*

 

 

 

 

 

Beef (broiled to 160° F)

 

 

 

 

6

Hamburgers, 1/2Ó thick

10 Ð 12 minutes

12 Ð 14 minutes

4o

2

Ribeye Steaks, 1Ó thick

18 - 22 minutes

13

- 16 minutes

4o

2

New York Strip Steaks, 1Ó thick

18 - 22 minutes

13

- 17 minutes

4o

2

T-Bone Steaks, 1Ó thick

18 - 22 minutes

16 Ð 18 minutes

4o

 

 

 

 

 

Poultry (broiled to 170° F on Low)

Low Broil

 

Low Broil

 

4

Boneless/Skinless Breasts

12 Ð 15 minutes

10 Ð 12 minutes

4o

4

Bone-in Chicken Breasts

20 Ð 23 minutes

18-20 minutes

4o

 

 

 

 

 

Pork (broiled to 160° F)

 

 

 

 

4

Boneless Pork Chops, 1Ó thick

20 - 28 minutes

17

- 19 minutes

3o

4

Bone-in Pork Chops, 1Ó thick

25 - 28 minutes

17

- 19 minutes

3o

Ham Slice, 1 inch thick

16 - 18 minutes

15

- 17 minutes

3o

 

 

 

 

 

Fish (broiled to 140° F)

 

 

 

 

4

Swordfish Steaks, 1Ó thick

8 - 12 minutes

8-12 minutes

3o

2

Halibut Steaks, 1Ó thick

10 - 12 minutes

9-11 minutes

3o

Orange Roughy, 1 Ó thick

10 - 12 minutes

9 - 11 minutes

3o

Shrimp (16-20 ct. per lb.)

8 - 10 minutes

6

- 8 minutes

3o

2

Salmon Fillets, 1/2Ó thick

8 - 12 minutes

11

- 13 minutes

3o

2

Salmon Steaks, 1Ó thick

8 - 12 minutes

11

- 13 minutes

3o

 

 

 

 

 

 

*The use of the offset rack is denoted in the chart as an ÒoÓ after the rack position number.

NOTE: To reduce browning and excess smoke when broiling, rack 3o can be used instead of rack 4o.

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Jenn-Air 8112P212-60 warranty Broiling Chart, Conventional Convection Broil Rack Foods, Position, Select Models

8112P212-60 specifications

The Jenn-Air 8112P212-60 is a high-performance, built-in electric cooktop that epitomizes modern cooking technology. Designed for both professional chefs and home cooks alike, this cooktop brings precision and innovation to the kitchen. Its seamless integration into kitchen countertops not only enhances aesthetics but also maximizes cooking efficiency.

One of the standout features of the Jenn-Air 8112P212-60 is its powerful induction cooking technology. Induction cooking works by using electromagnetic energy to directly heat pots and pans while leaving the cooktop surface cool to the touch. This fast and responsive heat delivery results in quicker cooking times and significant energy savings, as energy is not wasted heating the surrounding air. Additionally, the cooktop’s ability to maintain precise temperature control makes it ideal for delicate tasks such as melting chocolate or simmering sauces.

The cooktop features five induction burners, enabling simultaneous cooking on multiple pots and pans. Each burner boasts a range of power settings, allowing users to customize heat levels to suit various cooking techniques—from rapid boiling to slow simmering. The cooktop's versatility is further enhanced by its bridge feature, which combines two elements into one large cooking area suitable for griddles or oversized cookware.

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