www.GEAppliances.com
Broiling Guide
Safety
■The oven and broiler compartment doors must be closed during broiling.
■Always use the broiler pan that comes with your range.
■If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce the last 5 to 10 minutes.
■When arranging food on pan, do not let fatty edges hang over the sides. The fat drippings will soil the broiler compartment.
■Use tongs to turn the meat. Pierced meat loses juices.
Instructions Operating
| Amount or | Shelf | Time In Minutes |
| |
Food | Thickness | Position | First Side | Second Side | Comments |
|
|
|
|
|
|
Bacon | 1/2 lb. | B | 31⁄2 min. | 3 min. | Arrange in single layer |
| (about 8 thin slices) |
|
|
|
|
Ground Beef | 1 lb. (4 patties) | A | Space evenly. | ||
| 1/2 to 3/4″ thick |
|
|
|
|
Beef Steaks |
|
|
|
| Steaks less than 1″ |
Medium | 1 to 11⁄2 lbs. | A | 12 min. | ||
|
|
|
|
| thick cook through |
|
|
|
|
| before browning. Pan |
|
|
|
|
| frying is recommended. |
Chicken | 1 whole | A | Reduce time about 5 | ||
| 2 to 21⁄2 lbs., |
|
|
| to 10 minutes per side |
| split lengthwise |
|
|
| for |
|
|
|
|
| Brush each side with |
|
|
|
|
| melted butter. Broil |
|
|
|
|
| |
Fish | 1 lb. fillets | B | 5 min. | 5 min. | Handle and turn very |
| 1/4 to 1/2″ thick |
|
|
| carefully. Brush with |
|
|
|
|
| lemon butter before |
|
|
|
|
| and during cooking, if |
|
|
|
|
| desired. Preheat |
|
|
|
|
| broiler to increase |
|
|
|
|
| browning. |
17
Instructions Care and Cleaning Installation Instructions Troubleshooting Tips Consumer Support
