Broiling Guide - GE 164D3333P159 Owner's Manual

Broiling guide

Quantity and/
Food or Thickness Position Time (min.) Time (min.) Comments
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
Well Done
Rare 1 1 ⁄
2
Medium (2 to 2
Well Done
Chicken 1 whole
(2 to 2
split lengthwise
Lobster Tails 2–4
(6 to 8 oz.
each)
Fish 1-lb. fillets
1/4 to 1/2
thick
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 to 12 oz.
Medium 2 (1 1
Well Done about 1 lb.
Shelf
C
C
C
1 ⁄ lbs.) C
2
C
thick C
1 ⁄ lbs.) C
2
C
A
1 ⁄ lbs.),
2
B
C
B
C
B
C
C
⁄ thick), C
2
B
First Side Second Side
4 1 ⁄ 4 1 ⁄
2 2
10 7
6 5
8 6
12 11
10 7–8
15 14–16
25 20–25
35 10–15
13–16 Do not
turn
over.
5 5
8 8
10 10
13 13
10 9
12 10
14 12
17 12–14
Arrange in single layer.
Space evenly.
Up to 8 patties take
about same time.
Steaks less than 1 thick
cook through before
browning. Pan frying is
recommended.
Slash fat.
Reduce time about 5 to 10
minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
skin-side-down first.
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 time 5 to 10
minutes per side for 1 1 ⁄
2
thick or home cured ham.
Slash fat.
Slash fat.
21