O
VEN
C
OOKING
10
CONVENTIONAL
CONVECTION BROIL
RACK
FOODS
BROIL
(SELECT MODELS)
POSITION*
Beef
(broiled to 160
°
F)
6 Hamburgers, 1/2” thick
10 – 12 minutes
12 – 14 minutes
4o
2 Ribeye Steaks, 1” thick
18 - 22 minutes
13 - 16 minutes
4o
2 New York Strip Steaks, 1” thick
18 - 22 minutes
13 - 17 minutes
4o
2 T-Bone Steaks, 1” thick
18 - 22 minutes
16 – 18 minutes
4o
Poultry
(broiled to 170
°
F on Low)
Low Broil
Low Broil
4 Boneless/Skinless Breasts
12 – 15 minutes
10 – 12 minutes
4o
4 Bone-in Chicken Breasts
20 – 23 minutes
18-20 minutes
4o
Pork
(broiled to 160
°
F)
4 Boneless Pork Chops, 1” thick
20 - 28 minutes
17 - 19 minutes
3o
4 Bone-in Pork Chops, 1” thick
25 - 28 minutes
17 - 19 minutes
3o
Ham Slice, 1 inch thick
16 - 18 minutes
15 - 17 minutes
3o
Fish
(broiled to 140
°
F)
4 Swordfish Steaks, 1” thick
8 - 12 minutes
8-12 minutes
3o
2 Halibut Steaks, 1” thick
10 - 12 minutes
9-11 minutes
3o
Orange Roughy, 1 ” thick
10 - 12 minutes
9 - 11 minutes
3o
Shrimp (16-20 ct. per lb.)
8 - 10 minutes
6 - 8 minutes
3o
2 Salmon Fillets, 1/2” thick
8 - 12 minutes
11 - 13 minutes
3o
2 Salmon Steaks, 1” thick
8 - 12 minutes
11 - 13 minutes
3o
*
The use of the offset rack is denoted in the chart as an “o” after the rack position number.
NOTE:
To reduce browning and excess smoke when broiling, rack 3o can be used instead of rack 4o.
Broiling Chart
8112P329-60
5/22/06, 3:38 PM
11
Reviewed by Stewart, Steven | Released
Содержание PROSTYLE JJW9827DDP
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