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For best results, use a pan designed for
broiling.It is designed to minimize smoking
and spattering by trapping the juices in the
shielded lower part of the pan.
NOTE: Always broil with the oven door closed.
For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.
If desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce last 5
to 10 minutes only.
When arranging the food on the pan, do not
let fatty edges hang over the sides because
the dripping fat will soil the oven bottom.
The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
Use LO Broil to cook foods such as poultry
or thick pork chops evenly without over-
browning them.
Frozen steaks can be broiled by positioning
the rack at next lowest rack position and
increasing cooking time given in this guide 1
1
ø2
times per side.
Using the broiling feature. GEAppliances.com
Broiling Guide
4XDQWLW\DQG 5DFN )LUVW6LGH 6HFRQG6LGH
)RRG RU7KLFNQHVV 3RVLWLRQ 7LPHPLQ 7LPHPLQ &RPPHQWV
*URXQG%HHI 1 lb. (4 patties) C 11–12 8–9 Space evenly. Up to 8 patties
Well Done 1/2 to 3/4s thick take about the same time.
%HHI6WHDNV
Rare
†
1s thick B 8 5 Steaks less than 1s thick cook
Medium (1 to 1
1
ø2 lbs.) B 12–13 5–6 through before browning.
Well Done B 13 8–9 Pan frying is recommended.
Slash fat.
Rare
†
1
1
ø2s thick B 10 6–7
Medium (2 to 2
1
ø2 lbs.) B 15 9–12
Well Done B 25 16–18
&KLFNHQ%UHDVWV Boneless A 18–20 12–15 Reduce times about 5 to 10
Bone-In A 28–30 10–13 minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
with skin-side-down first.
/REVWHU7DLOV 2–4 A or B 13–16 Do not Cut through back of shell,
(6 to 8 oz. each) turn over. spread open. Brush with
melted butter before broiling
and after half of broiling time.
)LVK)LOOHWV 1/4 to 1/2s thick (1 lb.) B 7–8 5 Handle and turn very
Salmon Fillets 1s thick B 18–20 Skin side down carefully. Brush with lemon
Do Not Turn butter before and during
cooking, if desired. Preheat
broiler to increase browning.
3RUN&KRSV 2 (1/2s thick) B 10–12 4–5 Slash fat.
Well Done 2 (1s thick) about 1 lb. B 12–13 6–8
/DPE&KRSV
Medium 2 (1s thick) B 8 4–7 Slash fat.
Well Done about 10–12 oz. B 10 10
Medium
2 (1
1
ø2s thick) about 1 lb.
B 10 4–6
Well Done B 17 12–14
The size, weight, thickness,
starting temperature, and
your preference of doneness
will affect broiling times. This
guide is based on meats at
refrigerator temperature.
†The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)
17
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