Garland MASTER SERIES CERAMIC BROILER - Manuel (Page 11)

Part # 4515576 Rev 1 (01/21/10) Page 11
PRODUCT APPLICATION
Broiler
The following information is intended for use as a guide.
There are many variables that will effect the operation. As an
example, the temperature of the product when it is placed
on the rack for broiling will effect both the broiling time and
the quality of the finished product.
The broiler rack can be easily raised or lowered to provide for
the desired distance of the product from the heat source and
is readily pulled out for ease of loading and unloading.
It is suggested that all products be dipped in salt-free
oil before broiling to facilitate browning and to aid in
preventing the product from sticking to the broiler rack.
It must again be stressed that the times above are intended
as a general guide only. The technique of the operator and
experience with infra-red broiling will effect time, burner
setting and rack position.
SUGGESTED BROILING TIME (EACH SIDE) IN MINUTES
Type of Product Thickness “
(mm)
Rare
Minutes
Medium
Minutes
Well Done
Minutes
Beef
Filet Mignon, Porterhouse 1 (25) 2 1/2 4 5 1/2
T-bone, Club Rib 1 1/2 (38) 2 1/2 4 5 1/2
Sirloin 2 (51) 3 1/2 5 1/2 6 1/2
Strip Sirloin 3/4 (19) 2 1/2 3 1/2 5
Ground Steak 1/2 (13) 1 1/2 2 2 1/2
Lamb
Loin, Rib Chops 1 (25) 3 1/2 4 1/2 -
Double Rib 2 (51) 4 6 -
Fish (Low burner setting,
low rack position)
*Fish - - - 5
Fish Steak 1/2 (13) - - 4
Fish Steak 1 (25) - - 4 1/2
* It is recommended that thin filet-flounder, sole, fluke, etc., - be folded over before
cooking to increase its thickness.
Convection Ovens
Generally, a temperature 25°F to 50°F (-4°C to 10°C) lower
than that specified in recipes for standard ovens should
be used. Cooking time may be reduced, depending on the
product. A 2% to 5% reduction in cook time is a general
rule. Keep a close check on any product being prepared
for the first time. The size of the load, temperature of the
product going in and moisture content are the major factors
that influence necessary cook times and temperatures.
Successfully prepared products should be recorded with
their times and temperatures for future reference.
Preheat the oven thoroughly before loading. It will take
approximately 15 minutes for the oven to reach 350°F
(177°C). Best results will be attained when the oven is
allowed to preheat for 30 minutes or more thorough heat
saturation.