Broil
53
Temperature ɒ
As a general rule, select the lower
temperature provided in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
Preheating
Always preheat the oven for about
5 minutes with the door closed before
Broiling.
Shelf level ʵʵ
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf level 3 or 4
– Thick cuts: Shelf level 1 or 2
Broiling duration Ɂ
Thick pieces of fish and meat take
approx. 6-8 minutes per side. Thicker
pieces will take longer. It is best to broil
food that has a consistent thickness at
the same time so each piece cooks
evenly.
Testing doneness
Always follow USDA guidelines for
safe food temperatures.
Tip: If the surface of a thicker cut of
meat is browned but the center is still
raw, move the food to a lower level or
reduce the temperature and continue
cooking. This will stop the surface from
becoming too dark.
To Next Page
Loading...
Need help?
General
