Using the oven, Broiling guide – GE Coil Top User Manual
Page 14
Using the oven.
14
Operating
Instructions
Safety Instructions
Care and Cleaning
Installation
Instructions
Troubleshooting T
ips
Consumer Support
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
13
8
Space evenly.
1
⁄
2
to
3
⁄
4
″
thick
4 lbs. (12 patties)
C
15
11
Beef Steaks
Rare†
3
⁄
4
to 1
″
thick
E
6
4
Steaks less than
3
⁄
4
″
Medium
1 to 1
1
⁄
2
lbs.
D
8
6
thick are difficult
Well Done
D
10
8
to cook rare.
Slash fat.
Rare†
1
1
⁄
2
″
thick
C
10
8
Medium
2 to 2
1
⁄
2
lbs.
C
15
10–12
Well Done
D
20
20
Chicken
1 whole cut up
B
25
25
Brush each side with
2 to 2
1
⁄
2
lbs.,
melted butter.
split lengthwise
Broil skin-side-down
Breast
B
25
15
first.
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English Muffin
2 (split)
E
3-4
English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (
1
⁄
4
to
1
⁄
2
″
thick)
D
5
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (1
″
thick)
D
10
5
Turn carefully. Do not
Fillets
2 (
1
⁄
2
to
3
⁄
4
″
thick)
D
10
turn skin side down.
Ham Slices
1
⁄
2
″
thick
C
6
6
(precooked)
1
″
thick
C
8
8
Pork Chops
2 (
1
⁄
2
″
thick)
C
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
C
15
15
Lamb Chops
Medium
2 (1
″
thick) about 10
D
7
4
Slash fat.
Well Done
to 12 oz.
D
10
9
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
D
9
6
Well Done
D
14
10
Broiling Guide
The size, weight, thickness,
starting temperature,
and your preference of
doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
† 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.)