Idiomas disponibles
Idiomas disponibles
en-us_main.book.book Page 22 Tuesday, December 27, 2022 3:17 PM
22 OPERATION
Quantity and/or
Food
2–4
Lobster Tails
10 to 12 oz each
1
1
Fish Fillets
/
to
4
Ham Slices
1
/
" thick
2
(precooked)
1
2 (
/
" thick)
Pork Chops
2
Well done
2 (1" thick) about 1lb.
2 (1" thick)
about 10 to 12
oz
Lamb Chops
1
2 (1
/
2
about 1lb
2 (1" thick)
Salmon Steaks
4 (1" thick) about 1 lb
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160 ℉ (71.1 ℃)
- Poultry: 165 ℉ (73.9 ℃)
- Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)
- Fish / Seafood: 145 ℉ (62.8 ℃)
Tips for Broiling
Beef
• Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten. This
allows the heat to distribute evenly through the food and creates a more tender and juicy result.
Rack
Thickness
Position
C
/
" thick
or
D
2
D
or
D
or
D
Medium
D
Well done
D
Medium
D
" thick)
Well done
D
or
D
or
D
First
Second
Side
Side
Time
Time
(min.)
(min.)
Do not
12-14
turn over.
5-6
3-4
E
5
3-5
7
6-8
E
9-10
7-9
E
6
4-6
8
7-9
11
9
13
9-11
8
3-4
E
9
4-6
E
Comments
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Slash fat.
Slash fat.
Grease pan. Brush
steaks with melted
butter.
