Sharp SMC1585KB Operation Manual page 22

CONVECTION BROILING CHART
CUT
Beef
Rib
Steaks: Sirloin, Porterhouse, T-Bone
Chuck Steak
London Broil
Hamburgers
Pork
Chops: loin or center
Bacon
Brown 'n Serve
Sausage:
Fresh
Ham slice, fully cooked
Frankfurters
Lamb
Chops: rib, loin or center
Chicken
Broiler-Fryer, halved, quartered or cut up
Fish
Fillets
Steaks
CONVECTION AUTOMATIC OPERATION
WEIGHT/ THICKNESS
3/4 -1 in.
7-8 oz. each
1/2 in.
1-1
1 in.
1/4 in.
1-1
1/2 -3 lb.
2
1/4 lb. each
3/4 -1 in.
Regular sliced
Thick sliced
1/2 in., 8 oz.-1 lb.
Patties:
Links: 8 oz.-1 lb.
3/4 in.
1 lb.
3/4 in.
3-4 oz. each
1-3 lb.
1/4 - 3/4 in.
3/4 -1 in.
22
CONVECTION TIME
Rare 10-13 min.
Medium 14-16 min.
Well Done 17-20 min.
Rare 10-13 min.
Medium 14-18 min.
Well Done 19-25 min.
Rare 12-14 min.
Medium 15-18 min.
Well Done 19-23 min.
Rare 23-25 min.
Medium 26-30 min.
Medium 13-15 min.
Well Done 18-20 min.
Well Done 16-20 min.
4-5 min.
7-8 min.
8-10 min.
8-10 min.
10-12 min.
5-7 min.
Medium 12-14 min.
Well Done 15-17 min.
25-35 min.
6-7 min.
12-14 min.
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