GE RGB535, LGB156, LGB116, LGB146, LGB126, RGB526, RGB628, RGB530, RGB532 Broiling Guide, Ground Beef

Page 20

BROILING GUIDE

The oven and broiler compartment doors must be closed during broiling.

Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

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.

When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 112 times per side.

 

Quantity and/or

Shelf

1st Side

2nd Side

 

Food

Thickness

Position

Minutes

Minutes

Comments

 

 

 

 

 

 

Bacon

1/2 lb.

B

4

3

Arrange in single layer.

 

(about 8 thin slices)

 

 

 

 

 

 

 

 

 

 

Ground Beef

1 lb. (4 patties)

B

10–11

4–5

Space evenly. Up to 8 patties take

Well Done

1/2 to 3/4 inch thick

 

 

 

about same time.

Beef Steaks

 

 

 

 

 

Rare

1 inch thick

C

9

7

Steaks less than 1 inch thick will

Medium

(1 to 112 lbs.)

C

12

5–6

cook through before browning.

Well Done

 

B

13

8–9

 

Rare

112-inch thick

C

10

6–7

Slash fat.

Medium

(2 to 212 lbs.)

C

12–15

10–12

 

Well Done

 

B

25

16–18

 

 

 

 

 

 

 

Chicken

1 whole

A

30–35

15

Brush each side with melted butter.

 

(2 to 212 lbs.),

 

 

 

Broil with skin-side-down first.

 

split lengthwise

 

 

 

 

 

Bone-in

 

 

 

 

 

4 bone-in breasts

A

25–30

10–15

 

 

 

 

 

 

 

Bakery Products

 

 

 

 

 

Bread (Toast) or

2 to 4 slices

C

2–3

1/2–1

Space evenly. Place English muffins

Toaster Pastries

1 pkg. (2)

 

 

 

cut-side-up and brush with butter,

English Muffins

2 split

C

3–5

 

if desired.

 

 

 

 

 

 

Lobster Tails

2 to 4

A

13–16

Do not

Cut through back of shell, spread

 

(6 to 8 oz. each)

 

 

turn over.

open. Brush with melted butter

 

 

 

 

 

before broiling and after half of

 

 

 

 

 

broiling time.

Fish

1 lb. fillets

C

5

5

Handle and turn very carefully. Brush

 

1/4 to 1/2 inch thick

 

 

 

with lemon butter before and during

 

 

 

 

 

cooking, if desired. Preheat broiler to

 

 

 

 

 

increase browning.

 

 

 

 

 

 

Ham Slices

1 inch thick

B

8

8

 

Precooked

1/2 inch thick

B

6

6

 

 

 

 

 

 

 

Pork Chops

2 (1/2 inch)

B

10

4–5

Slash fat.

Well Done

2 (1 inch thick),

B

13

9–12

 

 

about 1 lb.

 

 

 

 

Lamb Chops

 

 

 

 

 

Medium

2 (1 inch)

B

8

4–7

Slash fat.

Well Done

about 10 to 12 oz.

B

10

10

 

Medium

2 (112 inches),

B

10

4–6

 

Well Done

about 1 lb.

B

17

12–14

 

 

 

 

 

 

 

Wieners,

1 lb. pkg. (10)

C

6

1–2

If desired, split sausages in half

similar precooked

 

 

 

 

lengthwise; cut into 5-to 6-inch pieces.

sausages, bratwurst

 

 

 

 

 

 

 

 

 

 

 

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Contents Safety Instructions Operating Instructions, TipsIf YOU Need Service Help US Help YOU…Using Your Range Important Safety InstructionsWhen You Get Your Range Surface Cooking Do not allow anyone to climb, stand orBaking, Broiling and Roasting Cleaning Your RangeSave These INSTRUCTIONS5 Features of Your Range Features and appearance varySee Surface Burners, Grates and Drip Pans on some modelsOven Control Broiler Pan and GridSurface Cooking Surface Burner ControlsBefore Lighting a Burner To Light a Surface BurnerDo not use a wok on any other support ring How to Select Flame SizeTop-of-Range Cookware Clock and Timer To Set the TimerTo Change or Cancel the Timer Setting Display Clock While Timer Is OperatingUsing Your Oven Oven Vents Oven ShelvesShelf Positions How to Set Your Range for Baking BakingTo avoid possible burns, place the shelves Type of Food Shelf PositionPan Placement PreheatingBaking Guides CookiesPies CakesBaking Pans Don’t PeekAdjust the Oven Thermostat To Adjust the ThermostatRoasting Questions and Answers Why is my roast crumbling when I try to carve it?Roasting Guide Frozen RoastsWhy are my meats not turning out as brown as they should? BroilingUse of Aluminum Foil Should I salt the meat before broiling?Broiling Guide Ground BeefCare and Cleaning Standard Twin Burners on some modelsSealed Burner Assemblies on some models For proper ignitionOven Bottom Burner GratesCooktop Surface Oven Light Bulb on some models Control Panel and KnobsRemovable Broiler Drawer on some models Broiler Pan and GridRemovable Kick Panel on some models Oven Air VentsRemovable Storage Drawer on some models Lift-Off Oven Door Outside of doorOven bottom has a porcelain enamel finish Installation Instructions For Your SafetyImportant Safety Instructions General Provide Adequate GAS Supply Connect the Range to GAS Rigid Pipe Hookup for Models Equipped with Sealed BurnersElectrical Connections on some models GroundingElectrical Requirements Extension Cord CautionsElectrical Connections Electric DisconnectLight the Oven Pilot Adjust the Surface Burner Pilots if NecessaryLight the Surface Burner Pilots Light the Pilots Quality of FlamesElectric Ignition Models Yellow flamesTo remove the oven bottom Leveling the Range To remove the broiler drawer⁄ 8 ″ Page Page Page QUESTIONS? Before YOU Call for SERVICE… Problem Possible CauseDo It Yourself section We’ll Cover Any Appliance. Anywhere. Anytime Consumer Product Ownership Registration We’ll Be There Warranty