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Broiling Guide
The oven and broiler compartment doors
must be closed during broiling.
_ Alwags usea broiler pan and grid. It is
designed to minimizesmoking and
spattering bg trappingjuices inthe
shielded lower part of the pan.
ij_:,Forsteaksand chops,slash fat evenlg
around the outside edgesof the meat. To
slash,cut crosswisethrough the outer fat
surfacejust to the edge ofthe meat. Use
tongs to turn the meat overto prevent
piercingthe meat and losingjuices.
?_:If desired,marinate meats or chicken
beforebroiling. Or brushwith barbecue
sauce last Sto 10 minutes only.
?_:When arranging the food on the pan, do
not let fattg edgeshang over the sides
because dripping fat could soilthe oven.
ij_::Thebroiler compartment does not need to
be preheated. However,for vergthin foods,
or to increase browning, preheat if desired.
ij_::Frozensteakscan be broiled bg positioning
the shelfat the next lowest shelf position
and increasing the cooking time given in
this guide 1V2times per side.
Thesize,weight, thickness,
starting temperature and Food
gour preference of doneness
will affect broiling times. This Bacon
guide is based on meats at
refrigerator temperature.
tThe U.S.Deportment of Agriculture
says "Rare beef is popular, but you Beef Steaks
should know that cooking it to only Rarer
14O°F means some food poisoning Medium
organisms may survive." (Source: Well Done
Safe Food Book Your Kitchen
Guide, USDA Rev.June 1985.)
The oven has 5 shelf positions.
Ground Beef
Well Done
Rarer
Hedium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
grecooked)
Pork Chops
Well Done
Lamb Chops
Hedium
Well Done
Hedium
Well Done
Wieners
SimilarPrecooked
Sausages,
Bratwurst
Quantitg and/ Shelf* First Side
or Thickness Position Time (min.)
1/2 lb. C
(about 8 thin slices)
1lb.(4 patties) C
1/2 to 3/4" thick
1" thick
i to 1VzIbs.
1V2" thick
2 to 2Vz Ibs.
i whole
2 to 2Y, Ibs.,
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
10to 12 oz.
2 (1V2"thick)
about 1 lb.
1lb. pkg. (lO)
c
c
B
C
C
B
B
B
B
B
B
B
B
B
B
10
9
12
13
i0
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
1S
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 lager.
Space evenlg. Up to
8 patties take about
the same time.
Steaks less than 1" thick
cookthrough 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. Brush
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.
Slash fat.
Slash fat.
If desired, split sausages
in half lengthwise; cut
into B- to 6-inch pieces.
*See illustration for description of shelf positions.
15
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