GE Comprehensive Oven Broiler Instructions for Safe and Effective Cooking

Using the broiling feature.

Safety Instructions

Instructions

■For best results, use a pan designed for broiling. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.

NOTE: Always broil with the oven door closed.

■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 juices.

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

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

■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 evenly without over-browning them.

■Frozen steaks can be broiled by positioning the shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.

Operating

Troubleshooting Tips

Consumer Support

The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)

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	11–12	8–9	Space evenly. Up to 8 patties
Well Done	1/2 to 3/4″ thick				take about the same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick cook
Rare†		B	8	5
Medium	(1 to 11⁄2 lbs.)	B	12–13	5–6	through before browning.
Well Done		B	13	8–9	Pan frying is recommended.
					Slash fat.
Rare†	11⁄2″ thick	B	10	6–7
Medium	(2 to 21⁄2 lbs.)	B	15	9–12
Well Done		B	25	16–18
Chicken Breasts	Boneless	A	18–20	12–15	Reduce times about 5 to 10
	Bone-In	A	28–30	10–13	minutes per side for cut-up
					chicken. Brush each side
					with melted butter. Broil
					with skin-side-down first.
Lobster Tails	2–4	A or B	13–16	Do not	Cut through back of shell,
	(6 to 8 oz. each)			turn over.	spread open. Brush with
					melted butter before broiling
					and after half of broiling time.
Fish Fillets	1/4 to 1/2″ thick (1 lb.)	B	7–8	5	Handle and turn very
Salmon Fillets	1″ thick	B	18–20	Skin side down	carefully. Brush with lemon
				Do Not Turn	butter before and during
					cooking, if desired. Preheat
					broiler to increase browning.
Pork Chops	2 (1/2″ thick)	B	10–12	4–5	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	B	12–13	6–8
Lamb Chops	2 (1″ thick)
Medium		B	8	4–7	Slash fat.
Well Done	about 10–12 oz.	B	10	10
Medium	2 (11⁄2″ thick) about 1 lb.	B	10	4–6
Well Done		B	17	12–14

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