Electrolux E36DF76TPS Complete Owners Guide English - Page 21

Recommended Broiling Times, Table 2, Broiling recommendations

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Setting Oven Controls 21 Recommended Broiling Times Use the broiling table below for approximate recommended broiling times for the types of meat listed. It might be necessary to increase or decrease broiling times or adjust the 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 with oven door closed. Broil Auto Shut Off: Always broil with the oven door closed. If the door is left open for more than one minute when the oven temperature is above 350°F, the control will beep reminding you to close the door. If the door remains open for another 30 seconds, the oven will turn off. Table 2: Broiling recommendations Food Rack Position Temp Steak 1" thick Steak 1" thick Steak 1" thick 12th or 13th 12th or 13th 12th or 13th 550°F (288°C) 550°F (288°C) 550°F (288°C) Cook time (minutes) 1st side 2nd side 5 5 8 6 9 7 Internal Temp 140ºF (60ºC) 145ºF (63ºC) 160ºF (71ºC) Steak 1" thick 12th or 13th 550°F (288°C) 10 Pork Chops 3/4" thick 12th 550°F (288°C) 10 Chicken bone-in 10th or 11th 550°F (288°C) 22 Chicken boneless 10th or 11th 550°F (288°C) 10 Fish 12th 550°F (288°C) 15 Shrimp 12th 550°F (288°C) 7 Hamburger 1" thick 13th 550°F (288°C) 11 Hamburger 1" thick 12th 550°F (288°C) 12 9 170°F (77ºC) 8 170°F (77ºC) 12 170°F (77ºC) 8 170°F (77ºC) n/a 170°F (77ºC) n/a 170°F (77ºC) 9 145ºF (63ºC) 10 170°F (77ºC) Doneness Rare* Medium Mediumwell Well Well Well Well Well Well Medium Well * 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). Note: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from flame. Always watch foods carefully to prevent burning.

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Setting Oven Controls
21
Recommended Broiling Times
Use the broiling table below
for approximate recommended broiling times for the types of meat listed. It might be necessary to
increase or decrease broiling times or adjust the 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 with oven door closed.
Broil Auto Shut Off:
Always broil with the oven door closed. If the door is left open
for more than one minute when the oven temperature is above 350°F, the control will beep reminding you to close the door. If the
door remains open for another 30 seconds, the oven will turn off.
Table 2:
Broiling recommendations
Food
Rack Position
Temp
Cook time (minutes)
1st side
2nd side
Internal Temp
Doneness
Steak 1” thick
12th or 13th
550°F (288°C)
5
5
140ºF (60ºC)
Rare*
Steak 1” thick
12th or 13th
550°F (288°C)
8
6
145ºF (63ºC)
Medium
Steak 1” thick
12th or 13th
550°F (288°C)
9
7
160ºF (71ºC)
Medium-
well
Steak 1” thick
12th or 13th
550°F (288°C)
10
9
170°F (77ºC)
Well
Pork Chops 3/4” thick
12th
550°F (288°C)
10
8
170°F (77ºC)
Well
Chicken bone-in
10th or 11th
550°F (288°C)
22
12
170°F (77ºC)
Well
Chicken boneless
10th or 11th
550°F (288°C)
10
8
170°F (77ºC)
Well
Fish
12th
550°F (288°C)
15
n/a
170°F (77ºC)
Well
Shrimp
12th
550°F (288°C)
7
n/a
170°F (77ºC)
Well
Hamburger 1” thick
13th
550°F (288°C)
11
9
145ºF (63ºC)
Medium
Hamburger 1” thick
12th
550°F (288°C)
12
10
170°F (77ºC)
Well
* 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).
Note: Broiling is direct heat cooking and will produce some smoke. If smoke is excessive, place food further away from
flame. Always watch foods carefully to prevent burning.