Broiling guide for 30 ″ ovens (on some models), Broiling – GE Monogram ZEK938 User Manual
Page 12
12
Broiling guide
for 30
″ ovens
(on some
models)
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
E or F
10
7
Space evenly. Up to 8 patties take
Well Done
1/2 to 3/4
″ thick
E or F
10
9
about the same time.
Beef Steaks
Rare
†
1
″ thick
E
8
6
Steaks less than 1
″ thick cook
Medium
1 to 1
1
⁄
2
lbs.
E
10
8
through before browning. Pan
Well Done
E
12
10
frying is recommended.
Rare
†
1
1
⁄
2
″ thick
E
10
8
Slash fat.
Medium
2 to 2
1
⁄
2
lbs.
E
15
14–16
Well Done
E
25
20–25
Chicken
1 whole
C
25
10
Reduce time about 5 to 10 minutes
2 to 2
1
⁄
2
lbs.,
per side for cut-up chicken.
split lengthwise
Brush each side with melted butter.
Lo Broil
Pieces
B or C
25–35
15–20
Broil skin-side-down first.
Lo Broil
Boneless
B or C
15–20
10–15
Lobster Tails
2–4
C
18–20
Do not
Cut through back of shell. Spread
6 to 8 oz. each
turn over.
open. Brush with melted butter
before broiling and after half of
Lo Broil
D
18–25
N/A
broiling time.
Fish Fillets
1/4 to 1/2
″ thick
Handle and turn very carefully.
Hi Broil
E
5
5
Brush with lemon butter before
Lo Broil
F
5
5
and during cooking, if desired.
Preheat broiler to increase browning.
Ham Slices
1
″ thick
D
8
8
Increase time 5 to 10 minutes per side
(precooked)
for 1
1
⁄
2
″ thick or home-cured ham.
Pork Chops
2 (1/2
″ thick)
E
10
10
Slash fat.
Well Done
2 (1
″ thick) about 1 lb.
D
15
15
Lamb Chops
Medium
2 (1
″ thick) E
10
9
Slash
fat.
Well Done
about 10 to 12 oz.
E
12
10
Medium
2 (1
1
⁄
2
″ thick) E
14
12
Well Done
about 1 lb.
E
17
12–14
Garlic Bread
Lo Broil
E
3
N/A
Broiling
Wall Oven
The size, weight, thickness,
starting temperature and
your preference for 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.)