GE 16 Owner's Manual And Installation Instructions page 44

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Using the oven.
Broiling Guide
The size, weight, thickness,
starting temperature and your
preference of doneness will
affect broiling times. This guide
is based on meats at refrigerator
temperature.
t
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.
I
Food
Quantity andl Rack*
or Thickness Position
Ground Beef 1Ib.\4 patties)
C
Yz" to
%"
thick
4lbs. (16 patties) C
BeefSteaks
Raret %" to 1" thick E
Medium 1 to 1Y21bs. D
Well Done
D
Raret 1Yz" thick C
Medium 2 to 2Yzlbs. C
Well Done D
Chicken 1 whole cut up B
2 to 2Y2 Ibs.,
split lengthwise
Breast
B
Bakery Product
Bread (toast) 2 to 4 slices D
English Muffin 2 (split)
E
Lobster Tails 2-4
B
Fish Fillets lib.
(%"
to Yz" thick) D
Salmon
Steaks
2 (1" thick)
D
Fillets 2 (Yz" to
%"
thick) 0
Ham Slices W'thick
C
(precooked)
1" thick C
Pork Chops 2 (Yz" thick) C
Well Done 2 (1" thick) about lib.
C
Lamb Chops
Medium 2 (1" thick) about 10 D
Well Done to 12 oz.
D
Medium 2 (1Yz" thick) about lib.
D
Well Done D
*See illustration for description of rack positions.
First Side Second Side
I
Time (min.) Time (min.) Comments
10
7-10 Space evenly.
15 11
6 4
Steaks less than
%"
8 6
thick are difficult
10
7-10 to cook rare.
Slash fat.
10 8
15 10-12
20
20
25 25
Brush each side
with melted butter.
Broil skin-side­
25 15 down first.
3 1 Space evenly. Place
3-4 English muffins
cut-side-up and
brush with butter
if desired.
18-20
Do not Cut through back of
turn shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
5 5 Handle and turn
very carefully. Brush
with lemon butter
before and during
cooking, if desired.
10 5
Tum carefully.
Do
not
10 tum skin-side-down.
6
6
8 8
10 10 Slash fat.
15
15
7 4
Slash fat.
10
9
9 6
14 10
14