Zline Autograph AWSZ30CB, Руководство по установке и инструкция пользователя

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Br
oil Tips
OPERATION
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).
• 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.
FOOD AND THICKNESS RACK POSITION BROIL SETTING °F INTERNAL TEMP °F TIME SIDE 1 (MIN) TIME SIDE 2 (MIN)
BEEF
Steak (3/4”-1”)
Medium Rare 5 5 145° F 5-7 4-6
Medium 5 5 160° F 6-8 5-7
Well 5 5 170° F 8-10 7-9
Hamburgers (3/4”-1”)
Medium 4 5 160° F 8-11 6-9
Well 4 5 170° F 10-13 8-10
POULTRY
Breast (bone in) 4 4 170° F 10-12 8-10
Thigh (very well done) 4 3 180° F 28-30 13-15
PORK
Pork chops (1”) 5 5 160° F 7-9 5-7
Sausage - fresh 5 5 160° F 5-7 3-5
Ham slice (1/2’) 5 5 160° F 4-6 3-5
LAMB
Chops (1”)
Medium rare 5 5 145° F 5-7 4-6
Medium 5 5 160° F 6-8 4-6
Well 5 5 170° F 7-9 5-7
BREAD
Garlic bread, 1” slices 3 5 4-6
Food Safet
y
OPERATION
• Eggs (alone, not used in a recipe) – cook until yolk & white are firm.
• On models without a temperature probe, use a meat thermometer to determine
whether meat, poultry and fish are cooked to the desired degree of doneness.
The internal temperature, not appearance, should be used to determine
doneness.
FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
USDA FOOD SAFETY & INSPECTION SERVICE
140° F Ham, precooked (to reheat)
145° F Fresh beef, veal, lamb (medium rare)
160° F Ground meat & meat mixrues (beef, pork, veal lamb)
160° F Fresh beef, veal, lamb (medium)
160° F Fresh pork (medium)
160° F Egg dishes
160° F Ground meat & meat mixtures (turkey, chicken)
165° F Stuffing (cooked alone or in bird)
165° F Leftovers & casseroles
170° F Fresh beef, veal, lamb (well done)
170° F Poultry breast
170° F Fresh pork (well done)
180° F Chicken and turkey (whole)
180° F Poultry (thighs and wings)
180° F Duck and goose