IKEA MOTSVARIG Manual De Instrucciones página 26

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TABLE 2: BROIL RECOMMENDATIONS
food item
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4 "thick
Chicken - Bone In
Chicken Boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
Hamburger 1" thick
The U.S. Department of Agriculture states, **Rare fresh beef is popular, but you should know that cook-
ing it to only 140°F (60°C) means some food poisoning organisms may survive." (Source: Safe Food
Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is
145°F (63°C) for medium rare fresh beef. For well done 170°F (77ºC). All cook times shown are after 2
minutes of preheating.
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Rack Temp
position
5 or 6 HI(550°F)
5 or 6 HI(550°F)
5 or 6 HI(550°F)
5 HI(550°F)
4 LO(400°F)
5 LO(400°F)
5 HI(550°F)
4 HI(550°F)
6 HI(550°F)
6 HI(550°F)
5 HI(550°F)
Cook time in
minutes
1st side 2nd side
6:00 5:00
7:00 5:00
8:00 7:00
8:00 6:00
20:00 10:00
8:00 6:00
13:00 --
5:00 --
6:00 5:00
9:00 7:00
10:00 8:00
Internal Doneness
Temp
135°F (57°C) Rare**
145ºF (63ºC) Medium-well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
170°F (77ºC) Well
135°F (57°C) Rare**
145ºF (63ºC) Medium
170°F (77ºC) Well
EN