Table des Matières
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Les langues disponibles
Les langues disponibles
CONVECTION AUTOMATIC OPERATION
CONVECTION BROILING CHART
EN
Beef
Steaks-Boneless
Steaks-Rib-eye
Steaks-Bone-in
(Sirloin, Porterhouse, T-Bone)
Chuck Steak
London Broil
Hamburgers
Pork
Chops: loin or center
Bacon
Sausage:
Ham slice, fully cooked
Frankfurters
Lamb
Chops: rib, loin
or center
Chicken
Broiler-Fryer, halved, quartered or cut up
Fish
Fillets
Steaks
Shellfish
20
©2019 Hestan Commercial Corporation
Cut
3/4 - 1 in.
3/4 - 1 in.
1 - 1 1/2 in.
1 - 1 1/4 in.
1/4 lb. each
1 - 8 patties
Brown 'N Serve
Fresh
3/4 in.
1-3 lb.
1/4 - 3/4 in.
3/4 - 1 in.
.5-2 lb.
.5-2 lb.
(CONT.)
Weight/Thickness
Rare
Mediu
.5-2 lb., 8 oz. each
Well Done
Rar
Mediu
7-8 oz. each
Well Done
Rar
Mediu
Well Done
Rar
1 in.
Mediu
Well Done
Rare
2 1/2 - 3 lb.
Medium
Rare
Mediu
Well Done
3/4 - 1 in.
Well Done
Regular sliced
Thick sliced
Patties: 1/2 in., 8 oz. - 1 lb.
Links: 8 oz.-1 lb.
3/4 in.
1 lb .
Mediu
3 - 4 oz. each
Well Done
Convection Time
Conv Broil #3+
Power Level x2 LESS
m
Conv Broil #3
Conv Broil #3+
Power Level x1 MORE
e
10-13
min.
m
14
-16 min.
17-20
min.
e
10-13
min.
m
14
-18 min.
19-25 min.
e
12
-14 min.
m
15-18
min.
19-23 min.
23-25 min.
26-30 min.
Conv Broil #1+
Power Level x2 LESS
m
Conv Broil #1
Conv Broil #1+
Power Level x1 MORE
16-20
min.
4-5 min.
7-8 min.
8-10 min.
8-10 min.
10-12 min.
5-7 min.
-14 min.
m
12
15-17
min.
Conv Broil #2
6-7 min.
Conv Broil #4
8-10 min.
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