GE 164D3333P185-1 - Manual (Page 17)

17
Safety Instructions
Operating Instructions
Care and Cleaning
Installation Instructions
Troubleshooting T
ips
Customer Service
Broiling Guide
■ 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.
Amount or Shelf Time In Minutes
Food Thickness Position First Side Second Side Comments
Bacon 1/2 lb. B 3 1 ⁄
2
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 3/4
″
thick
Beef Steaks
Medium
1 to 1 1 ⁄ 2 lbs. A 12 min. 5–6 min. Steaks less than 1
″
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 2 1 ⁄
2
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 1/2 ″ thick carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat
broiler to increase
browning.