Broil Tips And Techniques; Broil Chart; Food Service Temperature Guidelines From Fsis - Panasonic HL-BD82S Manual Del Funcionamiento

•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
•
Preheat oven for 5 minutes before use.
•
Use the 2-piece broil pan. (Without 2 Pans may have risk of fire with drip of the fat from the meat.)
•
Turn meats once halfway through the cooking time (see Broil Chart).

Broil Chart

FOOD AND
THICKNESS
Beef
Steak (3/4"-1")
Medium rare
Medium
Well
Hamburgers (3/4"-1")
Medium
Well
Poultry
Breast (bone-in)
Thigh (very well done)
Pork
Pork Chops (1")
Sausage - fresh
Ham Slice (1/2")
Seafood
Fish Filets, 1"
Buttered
Lamb
Chops (1")
Medium Rare
Medium
Well
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
The BROIL SETTING and TIME in the chart above are for the 240 V setting.
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking.
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
140 °F (60 °C) Ham, precooked (to Reheat)
145 °F (63 °C) Fresh beef, Veal, Lamb (medium rare)
Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)
Fresh beef, Veal, Lamb (medium)
160 °F
Fresh Pork (medium)
(71 °C)
Fresh Ham (raw)
Egg Dishes
165 °F (74 °C) Ground Meat & Meat mixtures (Turkey, Chicken)
Note: Eggs (alone, not used in a recipe) – cook until yolk & white are firm
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Broil Tips and Techniques

RACK BROIL
POSITION SETTING
5
5
5
4
4
4
4
5
5
5
4
5
5
5
4
3
(74 °C)
(77 °C)
(82 °C)
TIME
SIDE 1
(Min.)*
L 5 5-7
L 5 6-8
L 5 8-10
L 5 8-13
L 5 10-15
L 4 10-12
L 3 28-30
L 5 7-9
L 5 5-7
L 5 4-6
L 4 10-14
L 5 5-7
L 5 6-8
L 5 7-9
L 5 2-3
L 5 4-6
Stuffing (cooked alone or in bird)
165 °F
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
170 °F
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
180 °F
Poultry (thighs and wings)
Duck and Goose
ENGLISH
TIME
SIDE 2
(Min.)*
4-6
5-7
7-9
11
8-12
8-10
13-15
5-7
3-5
3-5
4-6
4-6
5-7