E
21
OVEN USE
BROIL TIPS
• Place rack in the required position needed before turning
on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see
convection 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
5
5
145 (63)
5-7
4-6
- Medium
5
5
160 (71)
6-8
5-7
- Well
5
5
170 (77)
8-10
7-9
• 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 (
1
/
2
")
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 .
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