Toastmaster TOV211 Use And Care Manual page 22

Time and Temperature Charts
B R O I L
T C
YPE OF
Poultry Chicken Breasts
bone-in, skin on
Turkey
Burgers
Turkey Brats
Pork American
Pork Chops
Pork Steaks
Boneless Ham
Steaks
Sausage
Patties, fresh
Beef Ribeye Roast
Sirloin Steak
NY/KC
Strip Steak
T Bone
Hamburger
Patties
Misc. Frankfurters
Fresh Bratwurst
R= Rare M= Medium W= Well Done
NOTES: To speed up browning, brush lean cuts of meat, chicken and fish
with oil, margarine or melted butter. Broiling times indicated are for fre s h
meat at refrigerator temperature .
A / W
UT MOUNT EIGHT
3
16-oz. each
6
4-oz. each
6
6
1-inch thick
4
-inch thick
3/4
4
8-oz. each
8
-inch thick
3/4
4
1-inch thick
2
1-inch thick
4
1-inch thick
3
1-inch thick
6
-inch thick
3/4
1 lb.
1 lb.
T ˚F
EMPERATURE ON
MEAT THERMOMETER
AT ENDOFCOOKING
TIME
170˚F
165˚F
165˚F
160˚F (M)
170˚F (W)
170˚F
160˚F
160˚F
145˚F (R)
160˚F (M)
170˚F (W)
145˚F (R)
160˚F (M)
170˚F (W)
145˚F (R)
160˚F (M)
170˚F (W)
145˚F (R)
160˚F (M)
170˚F (W)
160˚F (M)
170˚F (W)
165 ˚F
160 ˚F
(Cont.)
T
OTALCOOKING
FRESH
TIMEFOR
,
MEATS POULTRY
30-40 min.
30-35 min.
40-45 min.
45-50 min.
30-35 min.
35-40 min.
30-35 min.
30-35 min.
20-25 min.
25-30 min.
30-35 min.
20-25 min.
25-30 min.
35-40 min.
30-35 min.
35-40 min.
40-45 min.
20-25 min.
25-30 min.
30-35 min.
20-25 min.
25-30 min.
10-20 min.
25-30 min.
21.