BROILING GUIDE
Br
oiling
Br
oiling Guide
• If desired, marinate meats or chicken before
broiling, or brush with barbecue sauce last
5 to 10 minutes only.
• On double oven models, preheat the left oven
10 minutes before broiling. You do not need to
preheat single oven broilers or the right oven broiler
on double oven models.
• When arranging food on the pan, do not let fatty
edges hang over the sides. These could soil the oven
bottom.
• Frozen steaks can be broiled by positioning
the oven rack at next lowest rack position
and increasing cooking time given in this
guide 1
1
⁄
2
times per side.
The times in this guide are approximate. They may vary depending on the weight and shape of the food.
Rack Position
Time in Minutes
Time in Minutes
Amount/
Right
Left
Right Oven
Left Oven
Food
Thickness
Oven
Oven
1st Side
2nd Side
1st Side
2nd Side
Comments
Bacon
1/2 lb. (about 8
3
4
3
1
⁄
2
min. 3
1
⁄
2
min.
5 min.
4 min.
Arrange in single
thin slices)
layer.
Ground Beef
1 lb. (4 patties)
3
4
7 min.
5 min.
9 min.
9 min.
Space evenly.
1/2 to 3/4 inch
thick
Beef Steaks
1 inch thick
3
4
9 min.
9 min.
9 min.
9 min.
Steaks less than
Medium
(1 to 1
1
⁄
2
lbs.)
1 inch thick cook
through before
browning. Pan
frying is
recommended.
Slash fat.
Chicken
1 whole
1
2
35 min.
15 min.
35 min.
15 min.
Reduce time about
(2 to 2
1
⁄
2
lbs.),
5 to 10 minutes
split lengthwise
per side for cut-up
chicken. Brush each
side with melted
butter. Broil skin-
side-down first.
Fish
1-lb. fillets 1/4
3
4
5 min.
5 min.
6 min.
5 min.
Handle and turn
to 1/2 inch thick
very carefully.
Brush with lemon
butter before and
during cooking,
if desired. Preheat
broiler to increase
browning.
Questions and Answers
Q. When broiling, is it necessary to always use
a grid in the pan?
A.
Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid and stay cooler, thus preventing
excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A.
No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn meat
with tongs; piercing meat with a fork allows juices
to escape. When broiling poultry or fish, brush
each side often with butter.
Q. Why are my meats not turning out as brown
as they should?
A.
In some areas, the power ( volt age) to the oven
may be low. In these cases, preheat for 10 minutes
before placing the broiler pan with food in the
oven. Check to see if you are using the
recommended rack position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
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