Broiling Chart - Heartland Classic 9800 Use And Care Manual

Broiling Chart

FOODS
Beef (broil to 16o° F(71°C))
6 Hamburgers,½" thick
2 Ribeye Steaks, 1" thick
2 New York Strip Steaks, 1" thick
2 T-Bone Steaks, 1" thick
Poultry (broiled to 170° F(77°C))
4 Boneless/Skinless Breasts
4 Bone-in Chicken Breasts
Pork (broiled to 160° F (71°C))
4 Boneless Pork Chops, 1" thick
4 Bone-in Pork Chops, 1"thick
Ham Slice, 1" thick
Fish (broiled to 140° F(60°C))
4 Swordfish Steaks, 1" thick
2 Halibut Steaks, 1" thick
Orange Roughy, 1" thick
Shrimp (16-20 ct. per lb.)
2 Salmon Fillets, ½" thick
2 Salmon Steaks, 1" thick
* The use of the offset rack is denoted in the chart as an "o"
after the rack position number.
NOTE: to reduce browning and excess smoke when
broiling, rack 4o can be used instead of rack 5o.
CONVENTIONAL
BROIL
10 - 12 minutes
18 - 22 minutes
18 - 22 minutes
18 - 22 minutes
Low Broil
12 - 15 minutes
20 - 23 minutes
20 - 28 minutes
25 - 28 minutes
16 - 18 minutes
8 - 12 minutes
10 - 12 minutes
10 - 12 minutes
8 - 10 minutes
8 - 12 minutes
8 - 12 minutes
17
CONVECTION BROIL
12 - 14 minutes
13 - 16 minutes
13 - 17 minutes
16 - 18 minutes
Low Broil
10 - 12 minutes
18 - 20 minutes
17 - 19 minutes
17 - 19 minutes
15 - 17 minutes
8 - 12 minutes
9 - 11 minutes
9 - 11 minutes
6 - 8 minutes
11 - 13 minutes
11 - 13 minutes
Classic 9800
RACK POSITION
5o
5o
5o
5o
5o
5o
4o
4o
4o
4o
4o
4o
4o
4o
4o