GE Monogram 27" Owner's Manual page 20

Broiling
guide for
30 "ovens
(on some models)
20
Quantity and/
Food or Thickness
1 lb. (4 patties)
Ground Beef
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 ⁄ lbs.
1
2
Well Done
1 whole
Chicken
2 to 2 ⁄ lbs.,
1
2
split lengthwise
2–4
Lobster Tails
6 to 8 oz. each
1/4 to 1/2" thick
Fish Fillets
1" thick
Ham Slices
(precooked)
2 (1/2" thick)
Pork Chops
Well Done 2 (1" thick) about 1 lb.
Lamb Chops
Medium 2 (1" thick)
Well Done about 10 to 12 oz.
" thick)
Medium 2 (1 ⁄
1
2
Well Done about 1 lb.
Broiling
Shelf First Side Second Side
Position Time (min.) Time (min.)
E 10
E 10
E 8
E 10
E 12
E 10
E 15
E 25
C 25
C 13–16
E 5
D 8
E 10
D 15
E 10
E 12
E 14
E 17
Wall Oven
Comments
7 Space evenly. Up to 8 patties take
9 about the same time.
6 Steaks less than 1" thick cook
8 through before browning. Pan
10 frying is recommended.
8 Slash fat.
14–16
20–25
10 Reduce time about 5 to 10 minutes
per side for cut-up chicken.
Brush each side with melted butter.
Broil skin-side-down first.
Do not Cut through back of shell. Spread
turn over. open. Brush with melted butter
before broiling and after half of
broiling time.
5 Handle and turn very carefully.
Brush with lemon butter before
and during cooking, if desired.
Preheat broiler to increase browning.
8 Increase time 5 to 10 minutes per side
" thick or home-cured ham.
for 1 1 ⁄
2
10 Slash fat.
15
9 Slash fat.
10
12
12–14