Table of Contents
Advertisement
Broil
Food Item
Poultry
Chicken, whole
Turkey, unstuffed**
Turkey, unstuffed**
Turkey, unstuffed**
Turkey Breast
Cornish Hen
Lamb
Leg, bone-in
Medium
*Roasting times are approximate and may vary depending on shape of the
meat.
**Stuffed turkey requires additional roasting time. The minimum safe tem-
perature for stuffing in poultry is 165 °F.
Broil uses intense heat radiated from the upper element.
The Broil mode is best suited for cooking thin, tender cuts of meat (1" or less),
poultry and fish. It can also be used to brown breads and casseroles. Always broil
with the door closed. The benefits of broiling include:
•
Fast and efficient cooking.
•
Cooking without the addition of fats or liquids.
Tips: •
Preheat oven 3–4 minutes. Do not preheat for more than 5 minutes.
•
Steaks and chops should be at least ¾" thick.
•
Brush fish and poultry with butter or oil to prevent sticking.
•
Use the broil pan and grid included with the oven.
•
Do not cover the broil grid with foil. It is designed to drain fats and oils away
from the cooking surface to prevent smoking and spattering.
•
Turn meats once during the recommended cook time (see Broil Chart for
examples).
•
When top browning casseroles, use only metal or glass ceramic dishes such as
Corningware ®.
•
Never use heat-proof glass (Pyrex ®); it cannot tolerate the high temperature.
Rack
Weight
Oven
Pos.
(lbs)
Temp.
2
3.5–8.0
375
1
12.0–15.0
325
1
16.0–20.0
325
1
21.0–25.0
325
2
4.0–8.0
325
2
1.0–1.5
350
2
4.0–6.0
325
Time
Internal
(min/lb)*
Temp.
13–20
180
10–14
180
9–13
180
6–12
180
19–23
170
45–75
180
(total time)
30–35
160
English 28
Hide quick links:
Advertisement
Table of Contents
