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FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL
TEMP. °F
(°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Hamburgers (3/4”-1”)
Medium
4
5
160 (71)
8-11
6-9
Well
4
5
170 (77)
10-13
8-10
Poultry
Breast (bone-in)
4
4
170 (77)
10-12
8-10
Thigh (very well done)
4
3
180 (82)
28-30
13-15
Pork
Pork Chops (1”)
5
5
160 (71)
7-9
5-7
Sausage - fresh
5
5
160 (71)
5-7
3-5
Ham Slice (½”)
5
5
160 (71)
4-6
3-5
Seafood
Fish Filets, 1”
Buttered
4
4
Cook
until
opaque
& flakes
easily
with fork
10-14
Do not
turn
Lamb
Chops (1”)
Medium Rare
5
5
145 (63)
5-7
4-6
Medium
5
5
160 (71)
6-8
4-6
Well
5
5
170 (77)
7-9
5-7
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
Cooking times are indicative and also depend on the thickness and the starting temperature of
the meat before cooking .