Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
13
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Broiling Guide
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
Well Done
1/2
″
to 3/4
″
thick
E
10–12
7–9
Space evenly.
Beef Steaks
Rare †
3/4
″
to 1
″
thick
E
8–10
5–8
Slash fat at edges.
Medium
E
10–14
8–12
Well Done
E
12–15
7–10
Rare †
1
1
⁄
4
″
to 1
1
⁄
2
″
thick
E
12–15
6–9
Medium
E
15–18
8–11
Well Done
E
18–22
10–14
Chicken
Breast (bone in)
C
25–35
15–20
Broil skin-side-down
Breasts (boneless)
C
20–25
15–20
first.
Lo Broil
Pieces
D
25–35
15–20
Lo Broil
Boneless
D
15–20
10–15
Lobster Tails
Do not
Cut through back of
4 to 6 oz. each
D
12–15
turn over.
shell. Spread open.
Lo Broil
6 to 8 oz. each
D
18–25
N/A
Fish Fillets
1/4
″
to 1/2
″
thick
Hi Broil
D
5–7
4–6
Handle and turn very
Lo Broil
F
5
5
carefully. Preheat
broiler to increase
browning.
Ham Slices
1/4
″
to 1/2
″
thick
D
5–7
4–6
(precooked)
Pork Chops
2 (1/2
″
thick)
E
12–15
8–12
Slash fat at edges.
Well Done
2 (1
″
thick) about 1 lb.
D
18–22
8–12
Lamb Chops
Medium
2 (1
″
thick) about 10
E
10–12
5–7
Slash fat at edges.
Well Done
to 12 oz.
E
12–14
7–9
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
E
15–17
7–9
Well Done
E
17–19
9–11
Garlic Bread
E
3–4
N/A
Lo Broil
†
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.)
The size, weight, thickness, starting temperature and your preference for doneness will affect broiling
times. This guide is based on meats at refrigerator temperature.
Summary of Contents for PCT920
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