Use & Care Manual
Models SOVB / SFP - DOVB / DFP
ENGLISH
21
Broil Tips and Techniques
•
Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the
oven door closed
.
•
Do not preheat oven.
•
Use the 2-piece broil pan.
•
Meats may be brushed with cooking oil or butter to prevent sticking.
•
Turn meats once halfway through the cooking time (see broil chart).
Broil Chart
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
INTERNAL
TEMP. °F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Beef
Steak (3/4"-1")
Medium rare
3
5
145 (63)
5-7
4-6
Medium
3
5
160 (71)
6-8
5-7
Well 3
5
170
(77)
8-10
7-9
Hamburgers
(3/4"-1")
Medium 3
5
160
(71)
7-9
5-7
Well 3
5
170
(77)
8-10
7-9
Poultry
Breast (bone-in)
3
3
170 (77)
14-16
14-16
Thigh (very well done)
3
3
180 (82)
28-30
13-15
Pork
Pork Chops (1")
3
5
160 (71)
7-9 5-7
Sausage - fresh
3
5
160 (71)
5-7 3-5
Ham Slice (½")
3
5
160 (71)
3-5 4-6
Seafood
Fish Filets, 1"
3
4
10-14
Buttered
Cook until
opaque & flakes
easily with fork
Do not turn
Lamb
Chops
(1")
Medium Rare
3
5
145 (63)
5-7
4-6
Medium 3
5
160
(71)
6-8
5-7
Well 3
5
170
(77)
8-10
7-9
Bread
Garlic Bread, 1" slices
4
5
2-2,30
Garlic Bread, 1" slices
3
5
4-6
* Broiling and convection broiling times are approximate and may vary slightly
Food Service Temperature Guidelines from FSIS
(USDA food Safety & Inspection Service)
140°F(60°C) Ham, precooked ( to Reheat)
Stuffing (cooked alone or in bird)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare)
165°F
(74°C)
Leftovers & Casseroles
Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium)
Poultry breast
Fresh Pork (medium)
170°F
(77°C)
Fresh Pork (well done)
Fresh Ham (raw)
Chicken and Turkey (Whole)
160°F(71°C)
Egg Dishes
Poultry (thighs and wings)
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)
180°F
(82°C)
Duck and Goose
Note
: Eggs (alone, not used in a recipe) – cook until yolk & white are firm