Broil Tips And Techniques; Broil Chart - Fulgor Milano F1SP241 Serie Manual De Uso & Mantenimento

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Broil Chart

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Broil Chart
FOOD AND
THICKNESS
Beef
FOOD AND
Steak (3/4"-1")
THICKNESS
Medium rare
Beef
Medium
Steak (3/4"-1")
Well
Medium rare
Hamburgers (3/4"-1")
Medium
Medium
Well
Well
Hamburgers (3/4"-1")
Poultry
Medium
Breast (bone-in)
Well
Thigh (very well done)
Poultry
Pork
Breast (bone-in)
Pork Chops (1")
Thigh (very well done)
Sausage - fresh
Pork
Ham Slice (½")
Pork Chops (1")
Seafood
Sausage - fresh
Fish Filets, 1"
Ham Slice (½")
Buttered
Seafood
Lamb
Fish Filets, 1"
Chops (1")
Buttered
Medium Rare
Lamb
Medium
Chops (1")
Well
Medium Rare
Bread
Medium
Garlic Bread, 1" slices
Well
Garlic Bread, 1" slices
Bread
* Broiling and convection broiling times are approximate and may vary slightly
Garlic Bread, 1" slices
The TEMP. and TIME in the chart above are for the 240 V setting.
Garlic Bread, 1" slices
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)
* Broiling and convection broiling times are approximate and may vary slightly
140°F(60°C) Ham, precooked ( to Reheat)
Food Service Temperature Guidelines from FSIS (USDA food Safety & Inspection Service)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare)
140°F(60°C) Ham, precooked ( to Reheat) Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
145°F(63°C) Fresh beef, Veal, Lamb (medium rare) Fresh beef, Veal, Lamb (medium)
160°F(71°C) Ground Meat & Meat mixtures (Beef, Pork, Veal Lamb)
Fresh Pork (medium)
Fresh beef, Veal, Lamb (medium)
Fresh Ham (raw)
160°F(71°C) Egg Dishes Fresh Pork (medium)
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken) Fresh Ham (raw)
Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm
Egg Dishes
165°F(74°C) Ground Meat & Meat mixtures (Turkey, Chicken)
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Note : Eggs (alone, not used in a recipe) – cook until yolk & white are firm
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Broil Tips and Techniques

Broil Tips and Techniques
RACK BROIL
POSITION SETTING
RACK BROIL
POSITION SETTING
3 5
3 5
3 5
3 5
3 5
3 5
3 5
3 5
3 5
3 3
3 5
3 3
3 3
3 5
3 3
3 5
3 5
3 5
3 5
3 4
3 5
3 4
3 5
3 5
3 5
3 5
3 5
4 5
3 5
3 5
4 5
3 5
(74°C)
(74°C)
(77°C)
(77°C)
(82°C)
(82°C)
8VH
8VH
INTERNAL
TEMP. °F (°C)
INTERNAL
TEMP. °F (°C)
145 (63)
160 (71)
170 (77)
145 (63)
160 (71)
160 (71)
170 (77)
170 (77)
160 (71)
170 (77)
170 (77)
180 (82)
170 (77)
160 (71)
180 (82)
160 (71)
160 (71)
160 (71)
Cook until
160 (71)
opaque & flakes
160 (71)
easily with fork
Cook until
opaque & flakes
easily with fork
145 (63)
160 (71)
170 (77)
145 (63)
160 (71)
170 (77)
Stuffing (cooked alone or in bird)
165°F
Leftovers & Casseroles
Stuffing (cooked alone or in bird) Fresh beef, Veal, Lamb (well done)
165°F
170°F
Leftovers & Casseroles Poultry breast
Fresh beef, Veal, Lamb (well done)
Fresh Pork (well done)
170°F
Poultry breast
Chicken and Turkey (Whole)
180°F
Fresh Pork (well done) Poultry (thighs and wings)
Chicken and Turkey (Whole) Duck and Goose
180°F
Poultry (thighs and wings)
Duck and Goose
Use & Care Manual
&DUH 0DQXDO
ENGLISH
(1*/,6+
&DUH 0DQXDO
(1*/,6+
TIME TIME
SIDE 1 SIDE 2
(MIN.)* (MIN.)*
TIME TIME
SIDE 1 SIDE 2
(MIN.)* (MIN.)*
5-7 4-6
6-8 5-7
8-10 7-9
5-7 4-6
6-8 5-7
7-9 5-7
8-10 7-9
8-10 7-9
7-9 5-7
14-16 14-16
8-10 7-9
28-30 13-15
14-16 14-16
7-9 5-7
28-30 13-15
5-7 3-5
3-5 4-6
7-9 5-7
5-7 3-5
Do not turn
10-14
3-5 4-6
Do not turn
10-14
5-7 4-6
6-8 5-7
8-10 7-9
5-7 4-6
6-8 5-7
2-2,30
8-10 7-9
4-6
2-2,30
4-6
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