GE JBS08PIC Broiling Guide, Quantity and, Shelf, First Side, Food, or Thickness, Comments

The size, weight, thickness, starting temperature, and your preference

of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

Broiling Guide

	Quantity and/	Shelf	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)	C	13	8	Space evenly.
	1/2 to 3/4″ thick
	4 lbs. (12 patties)	C	15	11
Beef Steaks	3/4 to 1″ thick				Steaks less than 3/4″
Rare†		E	6	4
Medium	1 to 1 1/2 lbs.	D	8	6	thick are difficult
Well Done		D	10	8	to cook rare.
Rare†	1 1/2″ thick	C	10	8	Slash fat.
Medium	2 to 2 1/2 lbs.	C	15	10–12
Well Done		D	20	20
Chicken	1 whole cut up	B	25	25	Brush each side with
	2 to 2 1⁄2 lbs.,				melted butter.
	split lengthwise				Broil skin-side-down
	Breast	B	25	15	first.
Bakery Product
Bread (toast)	2 to 4 slices	D	3	1	Space evenly. Place
English Muffin	2 (split)	E	3-4		English muffins cut-
					side-up and brush
					with butter if desired.
Lobster Tails	2–4	B	18–20	Do not	Cut through back of
				turn	shell. Spread open.
				over.	Brush with melted
					butter before broiling
					and after half of
					broiling time.
Fish Fillets	1 lb. (1/4 to 1/2″ thick)	D	5	5	Handle and turn very
					carefully. Brush with
					lemon butter before
					and during cooking,
					if desired.
Salmon	2 (1″ thick)
Steaks		D	10	5	Turn carefully. Do not
Fillets	2 (1/2 to 3/4″ thick)	D	10		turn skin side down.
Ham Slices	1/2″ thick	C	6	6
(precooked)	1″ thick	C	8	8
Pork Chops	2 (1/2″ thick)	C	10	10	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	C	15	15
Lamb Chops	2 (1″ thick) about 10
Medium		D	7	4	Slash fat.
Well Done	to 12 oz.	D	10	9
Medium	2 (11/2″ thick) about 1 lb.	D	9	6
Well Done		D	14	10

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