GE 49-8779 Broiling guide, Shelf, First Side, Food, Comments, Bacon, Ground Beef, Beef Steaks

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Broiling guide

	Quantity and/	Shelf	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Bacon	1/2 lb. (about	C	41⁄2	41⁄2	Arrange in single layer.
	8 thin slices)
Ground Beef	1 lb. (4 patties)	C	10	7	Space evenly.
Well Done	1/2 to 3/4″				Up to 8 patties take
	thick				about same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick
Rare		C	6	5
Medium	(1 to 11⁄2 lbs.)	C	8	6	cook through before
Well Done		C	12	11	browning. Pan frying is
					recommended.
Rare	11⁄2″ thick	C	10	7–8	Slash fat.
Medium	(2 to 21⁄2 lbs.)	C	15	14–16
Well Done		C	25	20–25
Chicken	1 whole	A	35	10–15	Reduce time about 5 to 10
	(2 to 21⁄2 lbs.),				minutes per side for cut-up
	split lengthwise				chicken. Brush each side
					with melted butter. Broil
					skin-side-down first.
Lobster Tails	2–4	B	13–16	Do not	Cut through back of shell.
	(6 to 8 oz.			turn	Spread open. Brush with
	each)			over.	melted butter before
					broiling and after half
					of broiling time.
Fish	1-lb. fillets	C	5	5	Handle and turn very carefully.
	1/4 to 1/2″				Brush with lemon butter
	thick				before and during cooking,
					if desired. Preheat broiler
					to increase browning.
Ham Slices	1″ thick	B	8	8	Increase time 5 to 10
(precooked)					minutes per side for 11⁄2″
					thick or home cured ham.
Pork Chops	2 (1/2″ thick)	C	10	10	Slash fat.
Well Done	2 (1″ thick),	B	13	13
	about 1 lb.
Lamb Chops	2 (1″ thick),
Medium		C	10	9	Slash fat.
Well Done	about 10 to 12 oz.	C	12	10
Medium	2 (11⁄2″ thick),	C	14	12
Well Done	about 1 lb.	B	17	12–14

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