Broiling Guide - GE JGRP17 Owner's Manual

Using the broiling feature.
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.)
Always use the broiler pan and grid
that came with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
22
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.
NOTE: Always broil with the oven door closed.
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.

Broiling Guide

Quantity and/
Food or Thickness
Bacon 1/2 lb. (about 8 thin slices)
Ground Beef 1 lb. (4 patties)
Well Done 1/2 to 3/4" thick
Beef Steaks
Rare † 1" thick
Medium (1 to 1 ⁄ lbs.)
1
2
Well Done
" thick
Rare † 1 1 ⁄
2
Medium (2 to 2 1 ⁄ lbs.)
2
Well Done
Chicken 1 whole
(2 to 2 1 ⁄ lbs.),
2
split lengthwise
Bakery Products
Bread (Toast) or 2–4 slices
Toaster Pastries 1 pkg. (2)
English Muffins 2 split
Lobster Tails 2–4
(6 to 8 oz. each)
Fish Fillets 1/4 to 1/2" thick (1 lb.)
Ham Slices 1" thick
Precooked
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Lamb Chops
Medium 2 (1" thick)
Well Done about 10–12 oz.
" thick) about 1 lb.
Medium 2 (1 ⁄
1
2
Well Done
Wieners
Similar, precooked 10 (1 lb pkg.)
sausages,
bratwurst
When arranging the food on the pan,
do not let fatty edges hang over the sides
because the dripping fat will soil the oven
bottom.
The broiler 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 shelf at next lowest shelf
position and increasing cooking time
given in this guide 1
Shelf First Side Second Side
Position Time (min.) Time (min.)
C 5 2 1
C 8–9 6–7
B 9 7
B 12–13 5–6
B 13 8–9
B 10 6–7
B 15 9–12
B 25 16–18
A 28–30 18–20
C or D 2–3 1/2–1
C or D 3–4
C 13–16 Do not
turn over.
B 5 5
C 8 8
B 10–12 4–5
B 12–13 8–9
B 8 4–7
B 10 10
B 10 4–6
B 17 12–14
C 6 1–2
⁄ times per side.
1
2
Comments
⁄ Arrange in single layer.
2
Space evenly. Up to 8 patties
take about the same time.
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
with skin-side-down first.
Space evenly. Place English
muffins cut-side-up and brush
with melted butter, if desired.
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.
Increase times 5 to 10
"
minutes per side for 1 1 ⁄
2
thick or home cured ham.
Slash fat.
Slash fat.
If desired, split sausages
in half lengthwise; cut into
5" to 6" pieces.