Electrolux E30DF74TPS Complete Owners Guide English - Page 21

Recommended Broiling Times, Position, Temperature, Cook time, minutes, 1st side, Internal, Doneness

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Setting Oven Controls 21 Recommended Broiling Times Use the broiling table (Table 2 below) for recommended broiling times for the types of meat listed. Depending on the desired doneness of meat, increase or decrease broiling times or adjust broiling pan to different rack positions. If the food you are broiling is not listed in the table, follow the instructions provided in your recipe and watch the broiling process closely. IMPORTANT! Broil Auto Shut Off: If oven door is open for more than one minute during Broil and the oven temperature is above 350°F, the control will beep. If door is not closed it will turn off Broil element after another 30 seconds. Table 2: Broiling Recommendations Food Rack Position Temperature Steak 1" thick 7th* 550°F (288ºC) Steak 1" thick 7th* 550°F (288ºC) Steak 1" thick 7th* 550°F (288ºC) Steak 1" thick 7th* 550°F (288ºC) Pork Chops 3/4" thick 6th* 550°F (288ºC) Chicken bone-in 6th 550°F (288ºC) Chicken boneless 6th 550°F (288ºC) Fish 7th 550°F (288ºC) Shrimp 7th 550°F (288ºC) Hamburger 1" thick 8th 550°F (288ºC) Hamburger 1" thick 8th 550°F (288ºC) Cook time (minutes) 1st side 2nd side 5 5 8 6 9 7 10 9 18 10 22 12 14 10 15 n/a 7 n/a 11 9 12 10 Internal Temperature 140ºF (60ºC) 145ºF (63ºC) 160ºF (71ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 170°F (77ºC) 145ºF (63ºC) 170°F (77ºC) Doneness Rare** Medium Medium-well Well Well Well Well Well Well Medium Well * Rack position 7 is for broiling using flat rack. Use one position lower when using the glide rack. ** The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA) The lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from element. Always watch foods carefully to prevent burning.

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Setting Oven Controls
21
Table 2:
Broiling Recommendations
Recommended Broiling Times
Use the broiling table (
Table 2
below
)
for recommended broiling times for the types of meat listed.
Depending on the desired doneness of meat, increase or decrease broiling times or adjust broiling pan to different rack positions.
If the food you are broiling is not listed in the table, follow the instructions provided in your recipe and watch the broiling process
closely.
IMPORTANT! Broil Auto Shut Off:
If oven door is open for more than one minute during Broil and the oven temperature is
above 350°F, the control will beep. If door is not closed it will turn off Broil element after another 30 seconds.
Food
Rack
Position
Temperature
Cook time
(minutes)
1st side
2nd
side
Internal
Temperature
Doneness
Steak 1” thick
7th*
550°F (288ºC)
5
5
140ºF (60ºC)
Rare**
Steak 1” thick
7th*
550°F (288ºC)
8
6
145ºF (63ºC)
Medium
Steak 1” thick
7th*
550°F (288ºC)
9
7
160ºF (71ºC)
Medium-well
Steak 1” thick
7th*
550°F (288ºC)
10
9
170°F (77ºC)
Well
Pork Chops 3/4” thick
6th*
550°F (288ºC)
18
10
170°F (77ºC)
Well
Chicken bone-in
6th
550°F (288ºC)
22
12
170°F (77ºC)
Well
Chicken boneless
6th
550°F (288ºC)
14
10
170°F (77ºC)
Well
Fish
7th
550°F (288ºC)
15
n/a
170°F (77ºC)
Well
Shrimp
7th
550°F (288ºC)
7
n/a
170°F (77ºC)
Well
Hamburger 1” thick
8th
550°F (288ºC)
11
9
145ºF (63ºC)
Medium
Hamburger 1” thick
8th
550°F (288ºC)
12
10
170°F (77ºC)
Well
* Rack position 7 is for broiling using flat rack. Use one position lower when using the glide rack.
** The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F
(60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA) The
lowest temperature recommended by the USDA is 145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC).
Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from element.
Always watch foods carefully to prevent burning.