GE 164D2966P126 warranty Broiling GU~E, Oven door should be open to the broil

—

BROILING GU~E

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

●The oven door should be open to the broil

stop position.

●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 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 I () minutes only,

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

●The broiler 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 oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 !A times per side.

●Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without over-browning them.

*If’ your oven is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the o~~n shelf one position higher.

Quantity antior

Shelf

First Side

Second Side

Food

Thickness

Position

Time, Minutes Time, Minute$

Comments

.

Bacon

1/2 lb. (about 8

c

~!,:

4%

Arran&e in single layer.

thin slices)

+

Cround Beef

I lb. (4 patties)

c

Space evenly.

Well Done

1/2 to 3/4 inch thick

10

7

U~ to 8 ~atties take about same time

Beef Steaks

I inch thick

c

6

5

Steaks less than 1 inch thick cook

Rare

Medium

(1 tO ] X lbs.)

c

8

6

through before brownin&. Pan frying

Well Done

c

12

11

is recommended.

are

I X inch thick

c

10

7-8

Slash fat.

l~ediunl

(2 to 2X lbs.)

c

15

14-16

Well Done

c

25

20-25

Chicken

1 whole

A

35

I

I ()–15

Reduce time about 5 to 10 minutes

(2 to 2X Ibs.),

per side for cut-up chicken. Brush

split lengthwise

each side with melted butter. Broil

skin-side-down first.

Bakery Products

2 to 4 slices

Space evenly. Place English muffins

Bread (Toast) or

C or D

Toaster Pastries

1 pkg. (2)

cut-side-up and brush with bu[ter.

En~lish Muffins

2 (split)

C or D

3–4

if desired.

Lobster Tails

~–~

B

13-16

Do not

Cut through back of shell. Spread

(6 to 8 oz. each)

I

,turn over.

open. Brush with melted butter before

broiling and after half of broiling time.

Fish

I -lb. fillets 1/4 to

c

5

5

Handle and turn very carefully. Brush

l/~ inch thick

with lemon butter before and during

cooking, if desired. Preheat broiler to

increase browning.

Ham Slices

1 inch thick

B

8

8

Increase time 5 to 10 minutes per side

( rnecooked)

for 1 X inch thick or home cured halm

Pork Chops

n ( 1/2 inch [hick)

c

10

10

Slash fat.

Well Done

j ( I inch thick),

B

13

13

about 1 lb.

I

Lamb Chops

2 ( I inch thick),

c

10

9

Slash fat.

Medium

Well Done

about 10 to 12 oz.

c

12

10

Medium

2 ( I X inch [hick),

c

14

12

Veil Done

about 1 lb.

B

17

12-14

Wieners and

l-lb. pkg. ( 10)

c

6

1-2

If desired, split sausa&es in half

similar precooked

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

sausages,

29

bratwurst