Smeg DOU330X1 Instruction Manual - Page 22

Convection Broil Tips and Techniques

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Use & Care Manual ENGLISH Convection Broil Tips and Techniques Place rack in the required position needed before turning on the oven. Use Convection Broil mode with the oven door closed. Do not preheat oven. Use the 2-piece broil pan. Turn meats once halfway through the cooking time (see convection broil chart). Convection Broil Chart CONVECTION CAVITY FOOD AND THICKNESS Beef Steak (1-½" or more) RACK POSITION BROIL INTERNAL SETTING °F (°C) TEMP. °F (°C) TIME SIDE 1 (MIN.)* Medium rare Medium Well 4 450 (235) 145 (65) 9-12 4 450 (235) 160 (71) 11-13 4 450 (235) 170 (77) 18-20 Hamburgers (more than 1") Medium 4 550 (290) 160 (71) 8-11 Well 4 550 (290) 170 (77) 11-13 Poultry Chicken Quarters Chicken Halves 4 450 (235) 180 (82) 16-18 3 450 (235) 180 (82) 25-27 Chicken Breasts 4 450 (235) 170 (77) 13-15 Pork Pork Chops (1¼" or more) 4 450 (235) 160 (71) 12-14 Sausage - fresh 4 450 (235) 160 (71) 4-6 * Broiling and convection broiling times are approximate and may vary slightly. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking . DOUBLE CONVECTION CAVITY FOOD AND THICKNESS Beef Steak (1-½" or more) Medium rare Medium Well Hamburgers (more than 1") Medium Well RACK POSITION BROIL INTERNAL SETTING °F (°C) TEMP. °F (°C) 4 450 (235) 145 (65) 4 450 (235) 160 (71) 4 450 (235) 170 (77) 4 550 (290) 160 (71) 4 550 (290) 170 (77) TIME SIDE 1 (MIN.)* 11-13 15-17 16-18 9-11 11-13 Poultry Chicken Quarters Chicken Halves 4 450 (235) 180 (82) 18-20 3 450 (235) 180 (82) 25-27 Chicken Breasts Pork Pork Chops (1¼" or more) Sausage - fresh 4 450 (235) 170 (77) 14-16 4 450 (235) 160 (71) 13-15 4 450 (235) 160 (71) 4-6 * Broiling and convection broiling times are approximate and may vary slightly. Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking . TIME SIDE 2 (MIN.)* 8-10 10-12 16-17 5-7 8-10 10-13 15-18 9-13 11-13 3-5 TIME SIDE 2 (MIN.)* 10-12 13-15 13-15 5-8 8-10 13-15 15-18 10-14 12-14 3-5 22

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Use & Care Manual
ENGLISH
22
Convection Broil Tips and Techniques
±²
Place rack in the required position needed before turning on the oven.
±²
Use Convection Broil mode with the
oven door closed
.
±²
Do not preheat oven.
±²
Use the 2-piece broil pan.
±²
Turn meats once halfway through the cooking time (see convection broil chart).
Convection Broil Chart
CONVECTION CAVITY
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME
SIDE
1
(MIN.)*
TIME
SIDE
2
(MIN.)*
Beef
Steak
(1-½" or more)
Medium rare
4
450 (235)
145 (65)
9-12
8-10
Medium
4
450 (235)
160 (71)
11-13
10-12
Well
4
450 (235)
170 (77)
18-20
16-17
Hamburgers (more than 1")
Medium
4
550 (290)
160 (71)
8-11
5-7
Well
4
550 (290)
170 (77)
11-13
8-10
Poultry
Chicken Quarters
4
450 (235)
180 (82)
16-18
10-13
Chicken Halves
3
450 (235)
180 (82)
25-27
15-18
Chicken Breasts
4
450 (235)
170 (77)
13-15
9-13
Pork
Pork Chops (1¼" or more)
4
450 (235)
160 (71)
12-14
11-13
Sausage - fresh
4
450 (235)
160 (71)
4-6
3-5
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking .
DOUBLE CONVECTION CAVITY
FOOD AND
THICKNESS
RACK
POSITION
BROIL
SETTING °F (°C)
INTERNAL
TEMP. °F (°C)
TIME
SIDE
1
(MIN.)*
TIME
SIDE
2
(MIN.)*
Beef
Steak
(1-½" or more)
Medium rare
4
450 (235)
145 (65)
11-13
10-12
Medium
4
450 (235)
160 (71)
15-17
13-15
Well
4
450 (235)
170 (77)
16-18
13-15
Hamburgers (more than 1")
Medium
4
550 (290)
160 (71)
9-11
5-8
Well
4
550 (290)
170 (77)
11-13
8-10
Poultry
Chicken Quarters
4
450 (235)
180 (82)
18-20
13-15
Chicken Halves
3
450 (235)
180 (82)
25-27
15-18
Chicken Breasts
4
450 (235)
170 (77)
14-16
10-14
Pork
Pork Chops (1¼" or more)
4
450 (235)
160 (71)
13-15
12-14
Sausage - fresh
4
450 (235)
160 (71)
4-6
3-5
* Broiling and convection broiling times are approximate and may vary slightly.
Cooking times are indicative and also depend on the thickness and the starting temperature of the meat before cooking .