Broaster G Series Operation Manual page 27

7 - COOKING WEIGHT, TEMPERATURE AND TIME
FRESH PRODUCTS
ALWAYS COOK ALL
BROASTER PRODUCTS
UNTIL THE INTERNAL
TEMPERATURE REACHES THE
FOLLOWING MINIMUMS:
Chicken, White - 170°F;
Chicken, Dark - 180°F;
Corn Dogs/Pork - 160 to170°F;
Fish - 155°F
The charts below give suggested tempera-
ture and time settings. Actual cook times
may vary depending on a products internal
temperature before cooking. Times indi-
cated below assumes automatic time com-
pensation is ON.
PRODUCT
Fresh Chicken
8 or 9 Piece Cut
Whole Chicken
Potatoes
Pork Ribs
Pork Chops
Liver
Fish
Onion Rings
WEIGHT/THICKNESS
0.90 - 1.02 Kgs (2.00 - 2.25 lbs.)
1.02 - 1.13 Kgs (2.25 - 2.50 lbs.)
1.13 - 1.25 Kgs (2.50 - 2.75 lbs.)
1.25 - 1.36 Kgs (2.75 - 3.00 lbs.)
1.36 - 1.47 Kgs (3.00 - 3.25 lbs.)
1.47 - 1.59 Kgs (3.25 - 3.50 lbs.)
1.02 - 1.13 Kgs (2.25 - 2.50 lbs.)
Quartered
0.90 Kgs (2.00 lbs.) and Under
19.05 mm (3/4 In) Thick
6.35 mm (1/4 In) Thick
0.09 Kgs (3 oz.) Filets
9.53 - 12.70 mm (3/8 - 1/2 In)
Thick
broaster.com Manual #20932 05/19
Use our methods of food preparation and
cooking procedures for the best possible
results.
MAXIMUM LOAD:
Fresh bone-in chicken
6.4 Kg (14 lbs)
Placing more then the recommended
will increase the amount of surge boiling
in the cooking well.
TEMPERATURE
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
182° C (360° F)
7-1
Increase cook time when
cooking frozen or over-
sized product.
weight of fresh product
or product that is over-
wet in the cooking basket
TIME
7:15 - 7:45
7:45 - 8:15 min.
8:15 - 9:00 min.
9:00 - 9:30 min.
9:30 - 10:00 min.
10:00 - 10:30
min.
12:00 - 13:00
min.
7:00 - 8:00 min.
6:00 - 7:00 min.
5:00 min.
1 1/2 min.
3:00 - 4:00 min.
2:00 - 3:00 min.
min.