Tabla de contenido
Idiomas disponibles
Idiomas disponibles
Broiling Chart (*: offset rack)
Quantity and/or
Food
ground beef
4 patties about 1 lb.
1/2 to 3/4" thick
Beef Steaks
Rare
Medium
1" thick
Well Done
1 to 1 1/2 lbs.
Rare
1 1/2" thick
Medium
2 to 2 1/2 lbs.
Well Done
Chicken
1 whole cut up 2 to
21/2lbs., split lengthwise
2 breasts
Fish Fillets
1/4 to 1/2" thick
Ham Slices
1/2" thick
(precooked)
Pork chops
1 (1/2" thick)
Well Done
2 (1" thick) about 1lb.
Lamb Chops
Medium
2 (1" thick) about
10 to 12 oz.
Well Done
Medium
2 (1/2" thick) about 1lb.
Well done
Salmon Steaks
2 (1" thick)
4 (1" thick) about 1lb.
This chart is only for reference. Adjust cook time according to your preference.
For best performance, center food on rack when using Broil.
NOTE
Broiling times may be affected by the size, weight, thickness, starting temperature and your preference of doneness.
This guide is based on meats at refrigerated temperatures.
NOTE
The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of foodborne illness.
The USDA has indicated the following as safe minimum internal temperatures for consumption:
• Ground beef : 160 °F (71.1 °C)
• Poultry: 165 °F (73.9 °C)
• Beef, veal, pork, or lamb: 145 °F (62.8 °C)
• Fish/seafood: 145 °F (62.8 °C)
Shelf
thickness
Position
A or B*
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
A
Upper oven
Second
First side
side
(Minutes)
(Minutes)
5-7
3-5
Space evenly. Up to 8 patties may be broiled at once.
Steaks less than 1" thick cook through before browning.
6-7
2-3
Pan frying is recommended. Slash fat
7-8
3-4
8-9
4-5
8
3-4
9
4-5
10
5-6
8-10
5-7
Broil skin-side-down first.
8-9
5-6
5
2-4
Handle and turn very carefully.
Brush with lemon butter before and during cooking, if
desired.
6-7
2-3
Increase time 5 to 10 minutes pre side for 1
home-cured ham.
4-6
3-5
Slash fat.
7-9
5-7
Slash fat.
7-8
2-3
8-9
3-4
6-7
2-3
7-8
3-4
7-9
3-5
Grease pan. Brush steaks
with melted butter.
8-10
3-5
HOW TO USE
Comments
1
⁄
" thick or
2
27
Capítulos
Tabla de contenido
