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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

312 min.

3 min.

Arrange in single layer

 

(about 8 thin slices)

 

 

 

 

Ground Beef

1 lb. (4 patties)

A

10–11 min.

4–5 min.

Space evenly.

 

1/2 to 3/4thick

 

 

 

 

Beef Steaks

 

 

 

 

Steaks less than 1

Medium

1 to 112 lbs.

A

12 min.

5–6 min.

 

 

 

 

 

thick cook through

 

 

 

 

 

before browning. Pan

 

 

 

 

 

frying is recommended.

Chicken

1 whole

A

30–35 min.

25–30 min.

Reduce time about 5

 

2 to 212 lbs.,

 

 

 

to 10 minutes per side

 

split lengthwise

 

 

 

for cut-up chicken.

 

 

 

 

 

Brush each side with

 

 

 

 

 

melted butter. Broil

 

 

 

 

 

skin-side-down first.

Fish

1 lb. fillets

B

5 min.

5 min.

Handle and turn very

 

1/4 to 1/2thick

 

 

 

carefully. Brush with

 

 

 

 

 

lemon butter before

 

 

 

 

 

and during cooking, if

 

 

 

 

 

desired. Preheat

 

 

 

 

 

broiler to increase

 

 

 

 

 

browning.

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GE RGA624, RGA620 owner manual Broiling Guide Safety, Instructions Operating

RGA624, RGA620 specifications

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