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28 OPERATION
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160 ℉ (71.1 ℃)
- Poultry: 165 ℉ (73.9 ℃)
- Beef, veal, pork, or lamb: 145 ℉ (62.8 ℃)
- Fish / Seafood: 145 ℉ (62.8 ℃)
Tips for Broiling
Beef
• Steaks and chops should always be allowed to
rest for five minutes before being cut into and
eaten. This allows the heat to distribute evenly
Chicken
1 whole, 2 to 2
1
/
2
lb. split
lengthwise
D
12-16 10-14
Broil skin-side-down
first.
2 Breasts
D
5-8 5-8
Lobster Tails
2–4
10 to 12 oz each
D
10-20
Do not
turn over.
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1
/
4
to
1
/
2
" thick
E
3-5 3-5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired.
Ham Slices
(precooked)
1
/
2
" thick
E
2-3 2-3
Increase time 5 to 10
minutes per side for 1
1/2" thick or home-
cured ham.
Pork Chops
Well done
2 (
1
/
2
" thick)
D
8-10 7-9
Slash fat.
2 (1" thick) about 1lb.
D
10-12 9-11
Lamb Chops
2 (1" thick)
about 10 to 12
oz
Medium
D
5-8 4-6
Slash fat.
Well done
D
1-10 5-8
2 (1
1
/
2
" thick)
about 1lb.
Medium
D
8-10 7-9
Well done
D
10-12 9-11
Salmon Steaks
2 (1" thick)
E
4-6 3-5
Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
E
5-8 4-7
Food
Quantity and/or
Thickness
Rack
Position
First
Side
Time
(min.)
Second
Side
Time
(min.)
Comments
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