Panasonic HL-BD82S Operating Instructions - Page 22

Broil Tips and Techniques

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ENGLISH Broil Tips and Techniques • 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. (Without 2 Pans may have risk of fire with drip of the fat from the meat.) • 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 RACK POSITION 5 5 5 4 4 4 4 5 5 5 4 5 5 5 4 3 BROIL SETTING L 5 L 5 L 5 L 5 L 5 L 4 L 3 L 5 L 5 L 5 L 4 L 5 L 5 L 5 L 5 L 5 TIME SIDE 1 (Min.)* 5-7 6-8 8-10 8-13 10-15 10-12 28-30 7-9 5-7 4-6 10-14 5-7 6-8 7-9 2-3 4-6 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 The BROIL SETTING and TIME in the chart above are for the 240 V setting. * 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) 145 °F (63 °C) 160 °F (71 °C) 165 °F (74 °C) Ham, precooked (to Reheat) Fresh beef, Veal, Lamb (medium rare) Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb) Fresh beef, Veal, Lamb (medium) Fresh Pork (medium) Fresh Ham (raw) Egg Dishes Ground Meat & Meat mixtures (Turkey, Chicken) 165 °F (74 °C) 170 °F (77 °C) 180 °F (82 °C) Stuffing (cooked alone or in bird) 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 Note: Eggs (alone, not used in a recipe) - cook until yolk & white are firm 22

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ENGLISH
22
Broil Chart
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING
TIME
SIDE 1
(Min.)*
TIME
SIDE 2
(Min.)*
Beef
Steak (3/4"-1")
Medium rare
Medium
Well
Hamburgers (3/4"-1")
Medium
Well
5
5
5
4
4
L 5
L 5
L 5
L 5
L 5
5-7
6-8
8-10
8-13
10-15
4-6
5-7
7-9
11
8-12
Poultry
Breast (bone-in)
Thigh (very well done)
4
4
L 4
L 3
10-12
28-30
8-10
13-15
Pork
Pork Chops (1")
Sausage - fresh
Ham Slice (1/2")
5
5
5
L 5
L 5
L 5
7-9
5-7
4-6
5-7
3-5
3-5
Seafood
Fish Filets, 1"
Buttered
4
L 4
10-14
Lamb
Chops (1")
Medium Rare
Medium
Well
5
5
5
L 5
L 5
L 5
5-7
6-8
7-9
4-6
4-6
5-7
Bread
Garlic Bread, 1" slices
Garlic Bread, 1" slices
4
3
L 5
L 5
2-3
4-6
The BROIL SETTING and TIME in the chart above are for the 240 V setting.
* 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.
•
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. (Without 2 Pans may have risk of fire with drip of the fat from the meat.)
•
Turn meats once halfway through the cooking time (see Broil Chart).
Food Service Temperature Guidelines from FSIS
(USDA food Safety & Inspection Service)
140 °F (60 °C)
Ham, precooked (to Reheat)
165 °F
(74 °C)
Stuffing (cooked alone or in bird)
145 °F (63 °C)
Fresh beef, Veal, Lamb (medium rare)
Leftovers & Casseroles
160 °F
(71 °C)
Ground Meat & Meat mixtures (Beef, Pork, Veal, Lamb)
170 °F
(77 °C)
Fresh beef, Veal, Lamb (well done)
Fresh beef, Veal, Lamb (medium)
Poultry breast
Fresh Pork (medium)
Fresh Pork (well done)
Fresh Ham (raw)
180 °F
(82 °C)
Chicken and Turkey (Whole)
Egg Dishes
Poultry (thighs and wings)
165 °F (74 °C)
Ground Meat & Meat mixtures (Turkey, Chicken)
Duck and Goose
Note:
Eggs (alone, not used in a recipe) – cook until yolk & white are firm
Broil Tips and Techniques