Broiling Guide - GE P2B930 Owner's Manual And Installation Instructions

GEAppliances.com
Broiling Guide
Food Comments
Beef
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.)
The oven has 5 rock positions.
Chicken
Fish fillets
Pork
Chops
Doneness
Rare - Medium
Rare
(!40°F-!50°F)
Hedium (!60°F)
Well Done
(!70°F)
Medium (!60°F)
Well Done
(!70°F)
Well Done
(!70°F)
Type or
Thickness
Steaks-
!" thick
Steaks-
3/4" to !" thick
Steaks-
3/4" to !" thick
Ground Beef
Patties -
1/2" to 3/4" thick
Ground Beef
Patties -
1/2" to 3/4" thick
Broil Rack
Setting Position*
Hi E
Hi D-E
Hi D
Hi D-E
Hi D
Breast, boneless Lo B
Breast, bone-in Lo B
1/2" to !" thick Hi D
Lo D
3/4" thick Hi D
Steaks less than
1" thick are dif-
ficult to cook rare.
They may cook
through before
browning.
To avoid curling,
slash fat at !"
intervals.
Broil skin side
down first.
Handle and turn
very carefully
To avoid curling,
slash fat at !"
intervals.
*Due to the variety of meats and cuts available, you may select alternate rack positions based on personal preference
of aloneness and external searing. See illustration for description of rack positions.
13