Heartland 9800 ユーザーガイド

7

Classic 9800

Broiling Chart

FOODS

CONVENTIONAL 

BROIL

CONVECTION BROIL

RACK POSITION

Beef (broil to 16o° F(71°C))
6 Hamburgers,½” thick
2 Ribeye Steaks, 1” thick
2 New York Strip Steaks, 1” thick
2 T-Bone Steaks, 1” thick

0 - 2 minutes
8 - 22 minutes
8 - 22 minutes
8 - 22 minutes

2 - 4 minutes
3 - 6 minutes
3 - 7 minutes
6 - 8 minutes

5o
5o
5o
5o

Poultry (broiled to 170° F(77°C))
4 Boneless/Skinless Breats
4 Bone-in Chicken Breasts

Low Broil

2 - 5 minutes
20 - 23 minutes

Low Broil

0 - 2 minutes
8 - 20 minutes

5o
5o

Pork (broiled to 160° F (71°C))
4 Boneless Pork Chops, 1” thick
4 Bone-in Pork Chops, 1”thick
Hame Slice, 1” thick

20 - 28 minutes
25 - 28 minutes
6 - 8 minutes

7 - 9 minutes
7 - 9 minutes
5 - 7 minutes

4o
4o
4o

Fish (broiled to 140° F(60°C))
4 Swordfish Steaks, 1” thick
2 Halibut Steaks, 1” thick
Orange Roughy, 1” thick
Shrimp (16-20 ct. per lb.)
2 Salmion Fillets, ½” thick
2 Salmon Steaks, 1” thick 

8 - 2 minutes

0 - 2 minutes
0 - 2 minutes

8 - 0 minutes
8 - 2 minutes
8 - 2 minutes

8 - 2 minutes
9 -  minutes
9 -  minutes

6 - 8 minutes

 - 3 minutes
 - 3 minutes

4o
4o
4o
4o
4o
4o

* The use of the offset rack is denoted in the chart as an “o” 

after the rack position number.
NOTE: to reduce browning and excess smoke when 

broiling, rack 4o can be used instead of rack 5o.