GE 164D3333P095 manual Broiling guide for 30 ″ovens, on some models

Broiling guide for 30 ″ovens

(on some models)

Broiling

				Wall Oven
	Quantity and/	Shelf	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)	E	10	7	Space evenly. Up to 8 patties take
Well Done	1/2 to 3/4″ thick	E	10	9	about the same time.
Beef Steaks
Rare	1″ thick	E	8	6	Steaks less than 1″ thick cook
Medium	1 to 11⁄2 lbs.	E	10	8	through before browning. Pan
Well Done		E	12	10	frying is recommended.
Rare	11⁄2″ thick	E	10	8	Slash fat.
Medium	2 to 21⁄2 lbs.	E	15	14–16
Well Done		E	25	20–25
Chicken	1 whole	C	25	10	Reduce time about 5 to 10 minutes
	2 to 21⁄2 lbs.,				per side for cut-up chicken.
	split lengthwise				Brush each side with melted butter.
					Broil skin-side-down first.
Lobster Tails	2–4	C	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 Fillets	1/4 to 1/2″ thick	E	5	5	Handle and turn very carefully.
					Brush with lemon butter before
					and during cooking, if desired.
					Preheat broiler to increase browning.
Ham Slices	1″ thick	D	8	8	Increase time 5 to 10 minutes per side
(precooked)					for 11⁄2″ thick or home-cured ham.
Pork Chops	2 (1/2″ thick)	E	10	10	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	D	15	15
Lamb Chops
Medium	2 (1″ thick)	E	10	9	Slash fat.
Well Done	about 10 to 12 oz.	E	12	10
Medium	2 (11⁄2″ thick)	E	14	12
Well Done	about 1 lb.	E	17	12–14

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