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