Mastercnef MCCV7P Manuale del Proprietario Scaricare il pdf (Pagina 16)

BROIL RECOMMENDATIONS

Broil tender cuts of meats, poultry or marinated meats.

Lower temperatures should be used for delicate cuts of meats, sea-

food or some fruits and vegetables. Fold thin parts of food under to

even out the thickness. Cooking time is determined by the desired

doneness, the chosen temperature and the distance between the food

and the Heating Elements.

To be sure that the food is done, use a cooking thermometer. If more

cooking is needed, rearrange food and continue cooking as needed.

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*Turn food halfway through cooking time. Broil times are approximate and may

vary depending on meat. Broiling times indicated are for fresh meat at refrig-

erator temperature.

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USDA RECOMMENDED TEMPERATURES

The United States Department of Agriculture recommends that meat and poultry be

cooked to the following internal temperatures to be sure any harmful bacteria has been

killed. Ground turkey and chicken should be cooked to an internal temperature of 165° F

and ground beef, veal, lamb and pork be cooked to an internal temperature of 160° F.

Chicken and turkey should be cooked to an internal temperature of 170° F for white

meat and 180° F for dark meat. Goose and duck should be cooked to an internal

temperature of 180° F. Fresh beef, veal and lamb, etc. should be cooked to an internal

temperature of at least 145° F. Fresh pork should be cooked to an internal temperature

of at least 160° F. When re-heating meat and poultry products, they should also be

cooked to an internal temperature of 165° F.

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Beef Steaks, 8 oz. (3/4 inch thick) BROIL 18-25 minutes

Pork Chops, 4 oz. (1 inch thick) BROIL 25-30 minutes

Ground Beef, 4 oz. (3/4 inch thick) BROIL 25-30 minutes

Hot Dogs BROIL 10-15 minutes

Chicken Breasts, boneless,

skinless, 8 oz.

350°F 25-30 minutes

Bratwursts BROIL 20-25 minutes

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Mastercnef MCCV7P Manuale del Proprietario Pagina 16