Broil Tips And Techniques; Broil Chart; Food Service Temperature Guidelines From Fsis - FULGOR F4SP30 1 Serie Manual De Uso & Mantenimiento

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Place rack in the required position needed before turning on the oven.
•
Use Broil mode with the oven door closed.
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Preheat oven for 5 minutes before use.
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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 (1/2")
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
Fresh Pork (medium)
(71 °C)
Fresh Ham (raw)
Egg Dishes
165 °F (74 °C) Ground Meat & Meat mixtures (Turkey, Chicken)
Note:
20

Broil Tips and Techniques

RACK BROIL
POSITION SETTING
5
5
5
4
4
4
4
5
5
5
4
5
5
5
4
3
165 °F
(74 °C)
170 °F
(77 °C)
180 °F
(82 °C)
Use & Care Manual
TIME
SIDE 1
(Min.)*
L 5 5-7
L 5 6-8
L 5 8-10
L 5 8-13
L 5 10-15
L 4 10-12
L 3 28-30
L 5 7-9
L 5 5-7
L 5 4-6
L 4 10-14
L 5 5-7
L 5 6-8
L 5 7-9
L 5 2-3
L 5 4-6
Leftovers & Casseroles
Fresh beef, Veal, Lamb (well done)
Poultry breast
Fresh Pork (well done)
Chicken and Turkey (Whole)
Poultry (thighs and wings)
Duck and Goose
ENGLISH
TIME
SIDE 2
(Min.)*
4-6
5-7
7-9
11
8-12
8-10
13-15
5-7
3-5
3-5
4-6
4-6
5-7