Broiling/Broiling Guide - GE Monogram ZGP484NGR1SS Owner's Manual

Due to the variety of of meats and cuts available, you may select alternate rack positions based on
Broiling
personal preferences of doneness and external searing. For optimal searing, preheat oven for 5-10
guide
minutes.
The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times.
This guide is based on meats at refrigerator temperature.
E
D
C
B
NOTE: In general, higher
rac positions yield darker
external searing and
lower positions yeild
more doneness.
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.)
Aluminum You can use aluminum foil to line the broiler pan
and broiler grid. However, you must mold the foil
foil
tightly to the grid and cut slits in it just like the grid.
Steak Rare - Me-
dium Rare (140°F-
150°F)
Medium (160°F)
Well Done (170°F)
Chicken
Fish Fillets
Kabobs
Sliced Vegetables
Broiling
1" thick D-E
3/4" to 1" thick C-D
1/2" to 3/4" thick B-C
Breast, bonless B-C
Breast, bone-in B-C
1-lb fillets D
1/4" to 1/2" thick
(5 skewers) D
D
Professional All-Gas Range
Hi Steaks less than 1" thick are
difficult to cook rare. They may
cook through before browning.
Hi To avoid curling, slash fat at 1"
intervals.
Hi
Hi or Lo Broil skin-side down first
Hi or Lo
Lo Handle and turn very carefully
Hi
Lo
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