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31
FOOD AND THICKNESS
RACK
POSITION
BROIL
SETTING
°F (°C)
INTERNAL TEMP.
°F (°C)
TIME
SIDE 1
(MIN.)*
TIME
SIDE 2
(MIN.)*
Sausage - fresh 5 5 160 (71) 5-7 3-5
Ham Slice (½") 5 5 160 (71) 4-6 3-5
Seafood
Fish Filets, 1"
Buttered
4 4 Cook until
opaque & akes
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 .
FOOD SERVICE TEMPERATURE GUIDELINES FROM FSIS
(USDA FOOD SAFETY & INSPECTION SERVICE)
140°F
(60°C)
Ham, precooked ( to Reheat)
165°F
(74°C)
Stung (cooked alone or in
bird)
145°F
(63°C)
Fresh beef, Veal, Lamb (medium
rare)
Leftovers & Casseroles
160°F
(71°C)
Ground Meat & Meat mixtures
(Beef, Pork, Veal Lamb)
170°F
(77°C)
Fresh beef, Veal, Lamb (well
done)
Fresh beef, Veal, Lamb (medium) Poultry breast
Fresh Pork (medium) Fresh Pork (well done)
Fresh Ham (raw)
180°F
(82°C)
Chicken and Turkey (Whole)
Egg Dishes Poultry (thighs and wings)
Ground Meat & Meat mixtures
(Turkey, Chicken)
Duck and Goose
NOTE: Eggs (alone, not used in a recipe) – cook until yolk & white are rm
Meat Thermometer
On models without a temperature probe, use a meat thermometer to determine
whether meat, poultry and sh are cooked to the desired degree of doneness. The
internal temperature, not appearance, should be used to determine doneness.
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