GASLAND chef Pro Series Instruction Manual page 31

Convection 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
* 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.
1 (844) 538-7890
support@gaslandchef.com
Rack Position Broil Setting
5 5
5 5
5 5
4 5
4 5
4 4
4 3
5 5
5 5
5 5
4 4
5
5
5
5
5
5
4
5
3
5
Internal Temp.°F(°C) Time Side 1(MIN.)*
145(63)
160(71)
170(77)
160(71)
170(77)
170(77)
180(82)
160(71)
160(71)
160(71)
Cook until opaque &
flakes easily with fork
145(63)
160(71)
170(77)
www.gaslandchef.com
3330-A Marathon Ct Charleston, SC 29418
Time Side 2(MIN.)*
5-7 4-6
6-8 5-7
8-10 7-9
8-11 6-9
10-13 8-10
10-12 8-10
28-30 13-15
7-9 5-7
5-7 3-5
4-6 3-5
10-14 Do not turn
5-7 4-6
6-8 4-6
7-9 5-7
2-2,30
4-6
30