Oven Operations |
Broil Recommendations
FOOD ITEM and THICKNESS | RACK | BROIL | BROIL | |
|
| POSITION | SETTING | TOTAL TIME |
|
|
|
|
|
Beef: | Ground, patties, 3/4" to 1" | 6 | HI - 550°F | Well - 10 to 15 min. |
| Steaks, 3/4 to | 6 | HI - 550°F | Med Rare - 8 to 12 min. |
|
|
|
| Med - 9 to 13 min. |
|
|
|
| Well - 10 to 14 min. |
|
|
|
|
|
Bread: | Garlic bread, 1/2" slices | 6 | HI - 550°F | |
| 3/4" to 1" slices | 6 | HI - 550°F | 4 to 6 minutes |
|
|
|
|
|
Fish: | Fillets or steaks, 1/2" to 1" | 5 or 6 | Medium - 500°F | Flakes - 8 to 12 minutes |
|
|
|
| (1/2’’ thickness does not |
|
|
|
| need to be turned after |
|
|
|
| half of broil time) |
Lamb: | Chops, 1/2" to 1" | 6 | HI - 550°F | Med - 12 to 17 minutes |
|
|
|
| Well - 15 to 20 minutes |
|
|
|
|
|
Pork: | Chops, 1/2" to 1" | 6 | Medium - 500°F | Well - 18 to 25 minutes |
| Smoked, ham steak, 1/2" | 6 | HI - 550°F | Well - 7 to 11 minutes |
| Ham steak, 1" | 6 | HI - 550°F | Well - 12 to 15 minutes |
|
|
|
|
|
Poultry: | Chicken, pieces | 4 | Low - 450°F | 30 to 45 minutes |
|
|
|
|
|
Sausage: | Hot dogs, whole | 6 | HI - 550°F | 4 to 5 minutes |
|
|
|
|
|
Veal: | Chop, 1" | 6 | HI - 550°F | Well - 12 to 16 minutes |
|
|
|
|
|
Convection Broil Recommendations
FOOD ITEM and THICKNESS | RACK | BROIL |
|
| BROIL | ||
|
| POSITION | SETTING |
|
| TOTAL TIME | |
|
|
|
|
| |||
Beef Roast: | Flat, | 4 | Med - 500°F | Med Rare - 18 to 22 min. | |||
|
|
|
| Med | - | 22 to 28 min. | |
Steak: | 5 | HI | |||||
Well | - | 26 to 32 min. | |||||
|
|
|
| ||||
|
|
|
|
| |||
Lamb: | Chops, | 5 | HI | Med - 21 to 27 minutes | |||
|
|
|
| Well - 27 to 33 minutes | |||
Pork: | Chops or tenderloin, | 5 | Med - 500°F | Well - 18 to 25 minutes | |||
|
|
|
|
|
| ||
Poultry: | Chicken, quarters | 4 | Low - 450°F | 30 to 45 minutes | |||
| Turkey, pieces | 4 | Low - 450°F | 30 to 50 minutes | |||
Sausages: | Fresh, uncooked | 5 | HI | Well - 6 to 8 minutes | |||
|
|
|
|
|
|
|
43