GE 49-8549, 164 D2966P073 warranty Broiling Guide, Oven bottom

BROILING GUIDE

@ Always use a broiler pan and grid. They are 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.

e 1 i- des i red. m arinatc mea[s or chicken before broiling, or brush with barbecue sauce last s [O

10 minutes only.

o When arranging food on the pan, do not let fatty edges hang over the sides. These could soil the

oven bottom.

. Frozen steaks can be broiled by positioning the ok en shelf at next lowest shelf position and increasing cooking time given in this guide I X times per ~ide.

		Quantity andor			Shelf		First Side		Second Side
Food		Thickness			Position		Time, Minutes		Time, Minutes	Comments
Bacon		1/2 lb. (about 8			c					Arrange in \illgle layer.
		thin s] ice~ )				!
Ground Beef		1 lb. (4		patties)	c					Space evenly.
Well Done		]/~ t. S/J inch thick					10			[J~ to 8 mtties take about wnlc time.
Beef Steaks		1 inch thick			c		6			Steaks less than 1 inch thick cook
Rat-c
Y’tdi11111		( 1 to 1“ Ibs. )			c		8			through before browning. Pan fry i ng
Wc]l Done		1/. inch thick			c		12			is recommended.
Ral”e					c					Slash fat.
Medium		(2 to 2): Ibs. )			c
Well Done					c
Chicken					‘+’3		35		1 ()–15	Reduce time abou[ 5 to 10 minutes
										per side for cut-up chicken. J3ru\h
										each side with melted butter. Broil
										skin- jide-down first.
llaker~ Products
Bread (Toast ) or					C or D					Space evenly. Place English nlLif’fin\
Tt~a\tcr f>as[ries										cut-side-up and brush with bLlt[er.
Enclish ML] ffin\					C or D					if desired.
I,ohster Tai]s					B	13-16			Do not	Cut through back of shell. Sprcod
									turn over.	open. Brush with melted butter before
										broi]in~ and after half of broiling time.
Fish		I -lb. fillets 1/4 to			c	5		5		Handle and turn very careful l}. Bru\h
		1/2 inch [h]ck								with Iemorr butter- before and dur-ing
										cooking, if desired. Preheat broiler- to
										increase brown ir~g.
Ham Slices		1 inch thick			B	8			Y)	Increase time 5 to 10 mlnute~ per side
( pI”cc(mLed )										for 1 x inch thick or home cured Ilam.
Pork Chops	~ ( l/2 inch thick)				c	10		1 ()		Sla\h fat.
well Dollc	2 ( 1 inch thick),				B	13			i3
	iiboLit		1	lb.
Lamb Chops					c					Sla$ll fat.
N’lcLli Lllll	2 ( 1 inch			thick),		1()
well Done	about 1 ( ) to 12 07.				c	12
!Vled i LI1lI	~ ( ] ‘(		inch [hick),		c	14
WC]] D(}ne	LibOLlt		[	lb.	B	17
Wrieners and		1 -lb. phg. ( 10)			c	6				If desired. split \aLlsage\ in half
ii mi 1 ar precooked										lcngthwi~e; CLI[ Into 5- to 6-inch pleccs.
\:Ill Ja&le\,
brilt w’Lrr\t

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