Owner’s Manual

41OPERATION
ENGLISH
• This guide is only for reference. Adjust cook time according to your preference.
NOTE
• The USDA advises that consuming raw or undercooked fish, meat, or poultry can increase your risk of
food-borne illness.
• The USDA has indicated the following as safe minimum internal temperatures for consumption:
- Ground beef: 160 °F (71.1 °C)
- Poultry: 165 °F (73.9 °C)
- Beef, veal, pork, or lamb: 145 °F (62.8 °C)
- Fish / Seafood: 145 °F (62.8 °C)
Tips for Broiling
• Beef
- Steaks and chops should always be allowed to rest for five minutes before being cut into and eaten.
This allows the heat to distribute evenly through the food and creates a more tender and juicy result.
- Pieces of meat that are thicker than two inches should be removed from the refrigerator 30 minutes
prior to cooking. This will help them cook more quickly and evenly, and will produce less smoke when
broiling. Cooking times will likely be shorter than the times indicated in the Broiling Chart.
- For bone-in steaks or chops that have been frenched (all meat removed from around the bone), wrap
the exposed sections of bone in foil to reduce burning.
• Seafood
- When broiling skin-on fish, always use the Lo broil setting and always broil the skin side last.
- Seafood is best consumed immediately after cooking. Allowing seafood to rest after cooking can cause
the food to dry out.
- It is a good idea to rub a thin coating of oil on the surface of the broiling pan before cooking to reduce
sticking, especially with fish and seafood. You can also use a light coating of non-stick pan spray.
• Vegetables
- Toss your vegetables lightly in oil before cooking to improve browning.
Pork Chops
Well done
2 (
1
/
2
" thick)
63-64-7
2 (1" thick) about 1lb. 5 5-8 5-8
Lamb Chops
2 (1" thick)
about 10 to 12
oz.
Medium 6 3-5 2-5
Well done
65-74-7
2 (1
1
/
2
" thick)
about 1lb.
Medium 6 7-9 7-9
Well done 6 9-11 7-9
Salmon Steaks
2 (1" thick) 5 8-10 3-5 Grease pan. Brush
steaks with melted
butter.
4 (1" thick) about 1 lb.
5 9-11 4-6
Food
Quantity and/or
Thickness
Rack
Position
First
Side
(min.)
Second
Side
(min.)
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