BROILING GUIDE

Always use the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping the 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 the meat over to prevent piercing the meat and losing the juices.

If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.

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

The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

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

Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 112 times per side.

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

 

Quantity and/or

Shelf

First Side

Second Side

 

 

Food

Thickness

Position

Time, Minutes

Time, Minutes

Comments

Bacon

1/2 lb. (about 8

C

4 ⁄

4

 

Arrange in single layer.

 

 

 

1

2

 

1

2

 

 

 

thin slices)

 

 

 

 

 

 

 

 

Ground Beef

1 lb. (4 patties)

 

 

 

 

 

 

Space evenly. Up to 8 patties

Well Done

1/2 to 3/4 inch thick

C

10

7

 

take about same time.

 

 

 

 

 

 

 

 

 

 

Beef Steaks

 

 

 

 

 

 

 

 

 

Rare

1 inch thick

C

6

 

5

 

Steaks less than 1 inch thick cook

Medium

(1 to 112 lbs.)

C

8

 

6

 

through before browning. Pan

Well Done

 

C

12

11

frying is recommended.

Rare

112 inch thick

C

10

7–8

Slash fat.

Medium

(2 to 212 lbs.)

C

15

14–16

 

 

Well Done

 

C

25

20–25

 

 

Chicken

1 whole

A

35

10–15

Reduce time about 5 to 10 minutes per

 

(2 to 212 lbs.),

 

 

 

 

 

 

side for cut-up chicken. Brush each

 

split lengthwise

 

 

 

 

 

 

side with melted butter.

 

 

 

 

 

 

 

 

Broil skin-side-down first.

Bakery Products

 

 

 

 

 

 

 

 

 

Bread (Toast) or

2 to 4 slices

C or D

112–2

1/2

Space evenly. Place English

Toaster Pastries

1 pkg. (2)

 

 

 

 

 

 

muffins cut-side-up and brush

English Muffins

2 (split)

C or D

3–4

 

 

 

with butter, if desired.

Lobster Tails

2–4

B

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

1-lb. fillets 1/4 to

C

5

 

5

 

Handle and turn very carefully.

 

1/2 inch thick

 

 

 

 

 

 

Brush 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

(precooked)

 

 

 

 

 

 

 

for 1 ⁄ inch thick or home cured ham.

 

 

 

 

 

 

 

 

1

2

Pork Chops

2 (1/2 inch thick)

C

10

10

Slash fat.

Well Done

2 (1 inch thick),

B

13

13

 

 

 

about 1 lb.

 

 

 

 

 

 

 

 

Lamb Chops

 

 

 

 

 

 

 

 

 

Medium

2 (1 inch thick),

C

10

9

 

Slash fat.

Well Done

about 10 to 12 oz.

C

12

10

 

 

Medium

2 (112 inch thick),

C

14

12

 

 

Well Done

about 1 lb.

B

17

12–14

 

 

Wieners and

1-lb. pkg. (10)

C

6

 

1–2

If desired, split sausages in

similar precooked

 

 

 

 

 

 

 

half lengthwise; cut into 5- to

sausages, bratwurst

 

 

 

 

 

 

 

6-inch pieces.

 

 

 

 

 

 

 

 

 

21

 

 

 

 

 

 

 

 

 

Broiling

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Image 21
GE JDP36, JDP37 manual Broiling Guide, Oven door should be open to the broil stop position