Table of Contents
Advertisement
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 rack positions.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (4 patties)
⁄
to
⁄
" thick
1
3
2
4
4 lbs. (16 patties)
Beef Steaks
Rare†
⁄
to 1" thick
3
4
Medium
1 to 1
⁄
lbs.
1
2
Well Done
Rare†
1
⁄
" thick
1
2
Medium
2 to 2
⁄
lbs.
1
2
Well Done
Chicken
1 whole cut up
2 to 2
⁄
lbs.,
1
2
split lengthwise
Breast
Bakery Product
Bread (toast)
2 to 4 slices
English Muffin
2 (split)
Lobster Tails
2–4
broiling
Fish Fillets
1 lb. (
⁄
to
⁄
" thick)
1
1
4
2
Salmon
Steaks
2 (1" thick)
Fillets
2 (
⁄
to
⁄
" thick)
1
3
2
4
Ham Slices
⁄
" thick
1
2
(precooked)
1" thick
Pork Chops
2 (
⁄
" thick)
1
2
Well Done
2 (1" thick) about 1 lb.
Lamb Chops
Medium
2 (1" thick) about 10
Well Done
to 12 oz.
Medium
2 (1
⁄
thick) about 1 lb.
1
2
Well Done
*See illustration for description of rack positions.
Rack*
First Side
Second Side
Position Time (min.) Time (min.)
C
10
7–10
C
15
11
E
6
4
D
8
6
D
10
7–10
C
10
8
C
15
10–12
D
20
20
B
25
25
B
25
15
D
3
1
E
3-4
B
18–20
Do not
turn
over.
D
5
5
D
10
5
D
10
C
6
6
C
8
8
C
10
10
C
15
15
D
7
4
D
10
9
D
9
6
D
14
10
GEAppliances.com
Comments
Space evenly.
Steaks less than
⁄
3
4
thick are difficult
to cook rare.
Slash fat.
Brush each side with
melted butter.
Broil skin-side-
down first.
Space evenly. Place
English muffins cut-
side-up and brush
with butter if desired.
Cut through back of
shell. Spread open.
Brush with melted
butter before
and after half of
broiling time.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Turn carefully. Do not
turn skin side down.
Slash fat.
Slash fat.
13
Advertisement
Table of Contents
