Broil Tips And Techniques; Broil Chart; Food Service Temperature Guidelines From Fsis - FULGOR SOVB Manuel D'utilisation Et D'entretien

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Place rack in the required position needed before turning on the oven.

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Use Broil mode with the oven door closed.

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Do not preheat oven.

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Use the 2-piece broil pan.

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Meats may be brushed with cooking oil or butter to prevent sticking.

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Turn meats once halfway through the cooking time (see broil chart).

Broil Chart

FOOD AND

THICKNESS

Beef

Steak (3/4"-1")

Medium rare

Medium

Well

Hamburgers (3/4"-1")

Medium

Well

Poultry

Breast (bone-in)

Thigh (very well done)

Pork

Pork Chops (1")

Sausage - fresh

Ham Slice (½")

Seafood

Fish Filets, 1"

Buttered

Lamb

Chops (1")

Medium Rare

Medium

Well

Bread

Garlic Bread, 1" slices

* Broiling and convection broiling times are approximate and may vary slightly

Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)

140°F(60°C) Ham, precooked ( to Reheat)

145°F(63°C) Fresh beef, Veal, Lamb (medium rare)

Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)

Fresh beef, Veal, Lamb (medium)

160°F(71°C)

Fresh Pork (medium)

Fresh Ham (raw)

Egg Dishes

165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)

Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm