Broiling Guide - GE RB533 Owner's Manual

Broiling guide.

Food
Bacon
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
Lobster Tails
Fish
Ham Slices
(precooked)
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
16
Quantity and/ Shelf
or Thickness Position Time (min.) Time (min.) Comments
1/2 lb. (about C
8 thin slices)
1 lb. (4 patties) C
1/2 to 3/4²
thick
1² thick C
(1 to 1 1 ⁄ lbs.) C
2
C
² thick
1 1 ⁄ C
2
(2 to 2 1 ⁄ lbs.) C
2
C
1 whole A
(2 to 2 ⁄ lbs.),
1
2
split lengthwise
2–4 B
(6 to 8 oz.
each)
1-lb. fillets C
1/4 to 1/2²
thick
1² thick B
2 (1/2² thick) C
2 (1² thick), B
about 1 lb.
2 (1² thick), C
about 10 to 12 oz. C
² thick),
2 (1 ⁄ C
1
2
about 1 lb. 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 1² 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
²
minutes per side for 1 1 ⁄
2
thick or home cured ham.
Slash fat.
Slash fat.