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Broiling Guide
The oven and broiler comportment doors
must beclosedduring broiling.
Always use a broiler pan and grid. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
Forsteaks 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 losingjuices.
Ifdesired, 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
becausedripping fat could soil the oven.
The broilercompartment does not need to
be preheated. However,for very thin foods,
or to increase browning, preheat if desired.
Frozensteaks can be broiled by positioning
the shelfat the next lowest shelf position
and increasing the cooking time given in
this guide 1V2times per side.
The size,weight, thickness,
starting temperature and Food
your preference of doneness
will affect broiling times. This Bacon
guide is based on meats at
refrigerator temperature.
1-The U.S. Deportment of Agriculture
says "Rare beef is popular, but you Beef Steaks
should know that cooking it to only Raret
140°F means some food poisoning Medium
organisms may survive." (Source: Well Done
Safe Food Book Your Kitchen
Guid% USDA Re_ June 1985.)
The oven has 5 shelf positions.
Ground Beef
Well Done
Raret
Medium
WellDone
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
Wieners
Similar Precooked
Sausages,
Bratwurst
Quantitg and/ Shelf* First Side
or Thickness Position Time (min.)
1/2 lb. C
(about 8 thin slices)
1 lb.(4 patties) C
1/2 to 3/4"thick
1" thick
1 to lY21bs.
1Vi' thick
2 to 2Y2Ibs.
1 whole
2 to 2Y2Ibs.,
split lengthwise
4 bone-in breasts
2-4
6 to 8 oz. each
1 lb. fillets
1/4 to 1/2" thick
1" thick
1/2" thick
2 (1/2" thick)
2 (1" thick) about 1 lb.
2 (1"thick) about
10 to 12 oz.
2 (1%" thick)
about 1 lb.
1 lb. pkg. (10)
c
c
B
c
c
B
B
B
A
B
B
B
B
B
B
B
B
lO
9
12
13
10
12-15
25
30-35
25-30
13-16
8
6
10
13
8
10
10
17
Second Side
Time (min.)
7-10
7
5-6
8-9
6-7
10-12
16-18
15
10-15
Do not
turn
over
8
6
4-5
9-12
4-7
10
4-6
12-14
1-2
Comments
Arrange in single layer
Space evenly. Up to
8 patties take about
the same time.
Steaks less than 1" thick
cook through before
browning. Pan frging is
recommended.
Slash fat.
Brush each side with
melted butter. Broil
skin-side-down first.
Cut through back of
shell. Spread open. Brusk
with melted butter before
broiling and after half
of broiling time.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Slosh fat.
Slosh fat.
If desired, split sausages
in half lengthwise; cut
into 5- to 6-inch pieces.
*See illustration for description of shelf positions.
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