Siemens HB30S51UC manual Broil, Food Item Rack Weight Oven Time Internal Pos Lbs, Poultry, Lamb

Food Item	Rack	Weight	Oven	Time	Internal
	Pos.	(lbs)	Temp.	(min/lb)*	Temp.
Poultry
Chicken, whole	2	3.5–8.0	375	13–20	180
Turkey, unstuffed**	1	12.0–15.0	325	10–14	180
Turkey, unstuffed**	1	16.0–20.0	325	9–13	180
Turkey, unstuffed**	1	21.0–25.0	325	6–12	180
Turkey Breast	2	4.0–8.0	325	19–23	170
Cornish Hen	2	1.0–1.5	350	45–75	180
				(total time)
Lamb
Leg, bone-in
Medium	2	4.0–6.0	325	30–35	160

*Roasting times are approximate and may vary depending on shape of the meat.

**Stuffed turkey requires additional roasting time. The minimum safe tem- perature for stuffing in poultry is 165 °F.

Broil

Broil uses intense heat radiated from the upper element.

The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less), poultry and fish. It can also be used to brown breads and casseroles. Always broil with the door closed. The benefits of broiling include:

•Fast and efficient cooking.

•Cooking without the addition of fats or liquids.

Tips: • Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.

•Steaks and chops should be at least ¾" thick.

•Brush fish and poultry with butter or oil to prevent sticking.

•Use the broil pan and grid included with the oven.

•Do not cover the broil grid with foil. It is designed to drain fats and oils away from the cooking surface to prevent smoking and spattering.

•Turn meats once during the recommended cook time (see Broil Chart for examples).

•When top browning casseroles, use only metal or glass ceramic dishes such as Corningware ®.

•Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.

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