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NOTE:Both the oven door and the broiler
compartment drawer must be closed during
broiling.
Always use the broiler pan and grid that
comes with your oven. It is designed to
minimize smoking and spattering by trapping
the juices in the shielded lower part of the
pan.
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.
The broiler compartment 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.
GEAppliances.com
Broiling Guide
4XDQWLW\DQG %URLO )LUVW6LGH 6HFRQG6LGH
)RRG RU7KLFNQHVV 3RVLWLRQ 7LPHPLQ 7LPHPLQ &RPPHQWV
%DFRQ 1/2 lb. (about 8 thin slices) B 3
1
ø2 3 Arrange in single layer.
*URXQG%HHI 1 lb. (4 patties) B 8–9 6–7 Space evenly. Up to 8 patties
Well Done 1/2 to 3/4s thick take about the same time.
%HHI6WHDNV
Rare
†
1s thick B 9 7 Steaks less than 1s thick cook
Medium (1 to 1
1
ø2 lbs.) B 12 5–6 through before browning.
Well Done B 13 8–9 Pan frying is recommended.
Slash fat.
Rare
†
1
1
ø2s thick B, C 10 6–7
Medium (2 to 2
1
ø2 lbs.) B 15 12–14
Well Done B 25 16–18
&KLFNHQ 1 whole A 30–35 25–30 Reduce times about 5 to 10
(2 to 2
1
ø2 lbs.), minutes per side for cut-up
split lengthwise chicken. Brush each side
with melted butter. Broil
with skin-side-down first.
/REVWHU7DLOV 2–4 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, C 5 5 Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
+DP6OLFHV 1s thick B 8 8 Increase times 5 to 10
Precooked minutes per side for 1
1
ø2s
thick or home cured ham.
3RUN&KRSV 2 (1/2s thick) B 10 4–5 Slash fat.
Well Done 2 (1s thick) about 1 lb. B 13 9–12
/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.)
21
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