Broil Recommendations - Bertazzoni Master Series Installation, User And Maintenance Manual

MAIN GAS OVEN

BROIL RECOMMENDATIONS

Food item
BEEF
Ground Beef Patties, ½"
thick
T-Bone Steak
Flank Steak
Eye of Round Roast
PORK
Loin Roast
POULTRY
Boneless Skinless
Chicken Breasts
Chicken Thighs
Half Chickens
Roast Chicken
Turkey
44
Control temperature
setting selector
500℉ fixed temperature
setting
500℉ fixed temperature
setting
500℉ fixed temperature
setting
325℉
325℉
500℉ fixed temperature
setting
500℉ fixed temperature
setting
500℉ fixed temperature
setting
500℉ fixed temperature
setting
350℉
325℉
Approximate cooking time
15 to 20 minutes
12 to 20 minutes
12 to 20 minutes
20 to 25 min/lb
20 to 25 min/lb
20 to 25 minutes
20 to 25 minutes
25 to 30 minutes
30 to 45 minutes
75 to 90 minutes
20 to 25 min/lb
Special instructions and
tips
Broil until no pink in center
Time depends on rareness
of steak
Rare to Medium Rare
Small roasts take more
minutes per pound; reduce
time by using Convection
Bake
Cook until juices are clear
Cook until juices are clear
Cook until juices are clear
Remove skin; cook until
juices are
Turn with tongs; cook until
juices are clear
Do not stuff; reduce time by
using Convection Bake
Do not stuff; reduce time by
using Convection Bake