Broil Tips And Techniques; Broil Chart; Food Service Temperature Guidelines From Fsis (Usda Food Safety & Inspection Service) - Fulgor Milano Sofia Manual De Uso

• Place rack in the required position needed before turning on the oven.
• Use Broil mode with the oven door closed.
• Preheat oven for 5 minutes before use.
• Use the 2-piece broil pan.
• Turn meats once halfway through the cooking time (see convection 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 (")
SEAFOOD
Fish Filets, 1"
Buttered
LAMB
Chops (1")
Medium Rare
Medium
Well
BREAD
Garlic Bread, 1" slices
Garlic Bread, 1" slices
* Broiling and convection broiling times are approximate and may vary slightly
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)
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
RACK BROIL
POSITION SETTING
5 5
5 5
5 5
4 5
4 5
4 4
4 3
5 5
5 5
5 5
4 4
5 5
5 5
5 5
4 5
3 5

17 - Broil Tips and Techniques

INTERNAL TIME SIDE 1
TEMP. °F (°C) (MIN.)*
145) (63) 5 - 7
160 (71) 6 - 8
170 (77) 8 - 10
160 (71) 8 - 11
170 (77) 10 - 3
170 (77) 0 - 2
180 (82) 28 - 30
160 (71) 7 - 9
160 (71) 5 - 7
160 (71) 4 - 6
Cook until
opaque & flakes 10 - 14
easily with fork
145 (63) 5 - 7
160 (71) 6 - 8
170 (77) 7 - 9
2 - 2.30
4 - 4
Stuffing (cooked alone or in bird)
165°F (74°C)
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
170°F (77°C) Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
180°F (82°C) Poultry (thighs and wings)
Duck and Goose
EN
TIME SIDE 2
(MIN.)*
4 - 4
5 - 7
7 - 9
6 - 9
8 - 10
8 - 10
13 - 15
5 - 7
3 - 5
3 - 5
Do not turn
4 - 6
4 - 6
5 - 7
25