GE ZET1R Broiling guide, Quantity and, Rack, Second Side, Food, or Thickness, Position, Time min

Broiling guide

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

			Broiling
					Wall Oven
	Quantity and/	Rack	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)		Comments
Ground Beef	1/2″ to 3/4″ thick	D	9–11	3–4		Space evenly.
Well Done
Beef Steaks	3/4″ to 1″ thick
Rare †		D	8–10	3–5		Slash fat at edges.
Medium		D	9–11	3–5
Well Done		C	12–14	3–5
Rare †	Approx. 11⁄2″ thick	C	22–24	4–6
Medium		C	24–26	3–5
Well Done		C	28–30	5–7
Chicken	Breasts (bone in)	C	25–35	10–15		Broil skin-side-down
	Breasts (boneless)	B	24–26	9–11		first.
Lobster Tails	4 oz.	C	7–9	Do not		Cut through back of
				turn over.		shell. Spread open.
Fish	1/4″ to 1/2″ fillets	D	7–9	Do not
	1/2″ thick steaks	D	9–12	turn over.
Ham Slices	1/4″ to 1/2″ thick	D	4–6	2–3
	(precooked)
Pork Chops	1/2″ thick	D	9–11	6–8		Slash fat at edges.
Well Done	1″ thick	C	18–20	4–6
Lamb Chops	1″ thick
Medium		C	8–10	6–8		Slash fat at edges.
Well Done		C	9–11	7–9
Medium	11⁄2″ thick	C	14–16	5–7
Well Done		C	15–17	6–10
Garlic Bread
Lo Broil		C	2–3	N/A

†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.)

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