IKEA KONSISTENS Manual De Instrucciones página 17

EN
TaBLE 2: BrOIL rECOMMENDaTIONS
Food item
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4 "thick
Chicken - Bone In
Chicken Boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Hamburger 1" thick
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2
minutes of preheating.
rack Temp
position
4 or 5 HI(550°F)
4 or 5 HI(550°F)
4 or 5 HI(550°F)
4 HI(550°F)
4 LO(400°F)
5 LO(400°F)
5 HI(550°F)
4 HI(550°F)
5 HI(550°F)
5 HI(550°F)
5 HI(550°F)
Cook time in
minutes
1st side 2nd side
5:00 4:00
6:00 4:00
8:00 7:00
12:00 10:00
20:00 10:00
8:00 6:00
as directed--
as directed
6:00 5:00
9:00 7:00
10:00 8:00
OVEN CONTrOLS
Internal Doneness
Temperature
135°F (57°C) Rare**
145ºF (63ºC) Medium-
well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
135°F (57°C) Rare**
145ºF (63ºC) Medium
170°F (77ºC) Well
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