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BBrrooiilliinngg CChhaarrtt
TTyyppee aanndd CCuutt WWeeiigghhtt SSeettttiinngg RRaacckk TTiimmee((mmiinnss..))
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BBEEEEFF
Sirloin, 1" 12 oz
Conventional Broil 5
•Rare 7
•Medium 9
•Well done 11
T-Bone, ¾" 10 oz.
Conventional Broil 5
•Rare 5
•Medium 7
•Well done 9
Hamburger, ½" ¼ lb.
Convection Broil 5
•Rare 4
•Medium 7
•Well done 9
CCHHIICCKKEENN
Bnls Breast 1 lb.
Convection Broil 418
Bone-in Breast 2 - 2½ lb.
Conventional Broil 420
Chicken pieces 2 - 2½ lb.
Convection Broil 4 18 (min/lb)
HHAAMM
Ham slice, 1" 1 lb. Conventional Broil
422
LLAAMMBB
Rib Chops, 1" 12 oz.
Convection Broil 57
Shoulder 1 lb.
Convection Broil 56
PPOORRKK
Loin Chops,¾" 1 lb.
Convection Broil 414
Bacon
Conventional Broil 4 6
FFIISSHH
Salmon Steak 1 lb.
Convection Broil 57
Fillets 1 lb.
Convection Broil 56
32
BBrrooiilliinngg TTiippss
•Always use a broiler pan and grid for broiling. They are designed to
provide drainage of excess liquid and fat away from the cooking surface to
help prevent splatter, smoke, and fire.
•To keep meat from curling, slit fatty edge.
•Brush chicken and fish with butter several times as they broil to prevent
drying out. To prevent sticking, lightly grease broiler tray.
•Broil on first side for slightly more than half the recommended time,
season, and turn. Season second side just before removing.
•Always pull rack out to stop position before turning or removing food.
•Use tongs or a spatula to turn meats. Never pierce meat with a fork, as
this allows the juices to escape.
•Remove the broiler pan from the oven when you remove the food.
Drippings will bake onto the pan if it is left in the heated oven after
broiling. While pan is hot, place damp paper towel over grid. Drizzle with
liquid dishwashing detergent and pour water over grid. This will make
cleaning of the pan easier, or the broiler pan can be lined with aluminum
foil to make cleaning easier. Be sure the foil extends up the side of the
pan. Although it is not recommended, the grid can also be covered with
foil. Be sure to slit openings to conform with the openings in the grid so
melted fat can drain through to prevent spattering, smoking, or the
possibility of grease fire.