Ooking, Ints – Southbend P32D-171 User Manual
Page 24
I
NFRARED
B
ROILER
OWNER’S MANUAL 1199790 REV 0 (6/14)
PAGE 24
OF 46
C
OOKING
H
INTS
Due to the speed of the Infra-red broiler, broiling times will be reduced and cooking techniques may need some modifica-
tion.
For most broiling of steaks, chops, etc., the burners should be operated on “HI” and the degree of internal rareness and
surface condition can be controlled by raising or lowering the rack mechanism. For products such as fish, or fowl, where
the product must be broiled thoroughly, the flame may be reduced and rack position lowered to prevent charring of the
skin surface.
INFRA-RED BROILING GUIDE
Namp
Number
Type of Product
Infrared Burners
Thickness Weight Meat
Temp
*Rack
Pos.
Rare
Med
Rare
Med.
Med.
Well
Well
180
Strip Loin Steak (Ctr Cut)
1-1/2”
16 oz.
40º
2 (d)
4
6-1/2
9
10-1/2 11-1/2
180
Strip Loin Steak (Ctr Cut)
1-1/2”
16 oz.
40º
3 (d)
4-1/2
7
9-1/2
11
12
180
Strip Loin Steak (Ctr Cut)
3/4”
12 oz.
40º
3 (d)
3
5
6-1/4
7
---
190
Beef Tenderloin (Ctr Cut)
2”
8 oz.
40º
3 (d)
5-1/2
8
10
12
14
412
Pork Chop
1”
8 oz.
70º
3 (d)
---
---
---
---
9
231
Lamb Chop
1-1/4”
7 oz.
70º
3 (d)
---
5-1/2
---
8
---
184
Butt Steak (End Cut)
1”
10 oz.
70º
3 (d)
2-1/2
4-1/2
6
7
7-3/4
184
Lobster Tail (Preboiled)
---
10 oz.
70º
3 (d)
---
---
---
---
2-1/2
184
Ground Chuck Steak Patty Approx. 1/2”
4 oz.
70º
2 (d)
---
5
7
8
---
184
Ground Chuck Steak Patty
Approx. 1”
8 oz.
70º
2 (d)
---
6
8
10
---
DONENESS OF PRODUCT WAS BASED ON THE FOLLOWING:
STEAK:
RARE - Deep Red Center
MEDIUM RARE - Red Center
MEDIUM - Deep Pink Center
MEDIUM WELL - Light Pink Center
WELL - Brown Center
FISH - Burners on low setting, grid in low position, place fish on a pan approximately 5 or more minutes accordingly based on type and thickness of
fish.
CHICKEN HALVES OR QUARTERS - Burners on low setting, grid in low position, approximately 12 to 14 minutes bone side up, approxi-
mately 5 minutes skin side up according to size.
THIS IS INTENDED AS A GUIDE. TEMPERATURE OF MEAT, SIZE OF PORTION, LOAD IN BROILER, DEGREE OF DONENESS, OR OTHER
VARIABLES WILL DETERMINE THE BROILING PROCEDURE.
C
OOKING
H
INTS