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Breiling Chart
CONVENTIONAL CONVECTION BROIL
FOODS BROIL I (SELECT MODELS)
Beef (broiled to 160° F)
6 Hamburgers, 1/2" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T=Bone Steaks, 1" thick
Poultry (broiled to 170° F on Low)
4 Boneless/Skinless Breasts
4 Bone-in Chicken Breasts
Pork (broiled to 160° F)
4 Boneless Pork Chops, 1" thick
4 Bone-in Pork Chops, 1" thick
Ham Slice, I inch thick
Fish (broiled to 140° F)
4 Swordfish Steaks, 1" thick
2 Halibut Steaks, 1" thick
Orange Roughy, 1 " thick
Shrimp (16-20 ct. per Ib=)
2 Salmon Fillets, 1/2" thick
2 Salmon Steaks, 1" thick
10 - 12 minutes
18 - 22 minutes
18 - 22 minutes
18 = 22 mint_tes
Low Broil
12 - 15 minutes
20 - 23 minutes
20 - 28 mintltes
25 - 28 minutes
16 - 18 mintltes
8 - 12 minutes
10 - 12 minutes
10 - 12 minutes
8 - 10 minutes
8 - 12 minutes
8 - 12 minutes
12 - 14 minutes
13 - 16 minutes
13 - 17 minutes
16 - 18 minutes
Low Broil
10 - 12 minutes
18-20 minutes
17 - 19 minutes
17 - 19 minutes
15 - 17 mintltes
8-12 minutes
9-11 minutes
9 - 11 minutes
6 - 8 minutes
11 - 13 minutes
11 - 13 minutes
* The use of the offset rack is denoted in the chart as an "o" after the rack position number.
NOT_:: To reduce browning and excess smoke when broiling, rack 40 can be used instead of rack 5o.
5o
5o
5o
5o
5o
50
4o
4o
4o
4o
40
40
4o
4o
4o
10
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