GE 16 - Page 44

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Using the oven.
Broiling Guide
The size, weight, thickness,
starting temperature and your
preference of done ness will
affect broiling times. This guide
is based on meats at refrigerator
temperature.
t 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 oven has 5 rack positions.
I Food
Quantity andl
Rack*
or Thickness Position
Ground Beef 1Ib.\4 patties)
C
Yz" to %" thick
4lbs.
(16 patties)
C
BeefSteaks
Raret %" to 1" thick
E
Medium
1 to 1Y21bs.
D
Well Done
D
Raret
1Yz" thick
C
Medium
2 to 2Yzlbs. C
Well Done D
Chicken 1 whole cut up
B
2 to
2Y2 Ibs.,
split lengthwise
Breast
B
Bakery Product
Bread (toast)
2 to 4 slices
D
English Muffin
2 (split)
E
Lobster Tails 2-4
B
Fish Fillets
lib. (%" to Yz" thick)
D
Salmon
Steaks
2 (1" thick)
D
Fillets
2 (Yz" to %" thick)
0
Ham Slices W'thick
C
(precooked)
1" thick
C
Pork Chops
2 (Yz" thick)
C
Well Done 2 (1" thick) about lib.
C
Lamb Chops
Medium 2 (1" thick) about 10
D
Well Done
to 12 oz.
D
Medium 2 (1Yz" thick) about lib.
D
Well Done
D
*See illustration for description of rack positions.
First Side Second Side
I
Time (min.)
Time (min.)
Comments
10
7-10
Space evenly.
15
11
6
4
Steaks less than %"
8
6
thick
are difficult
10
7-10
to cook rare.
Slash fat.
10
8
15
10-12
20
20
25
25
Brush each side
with melted butter.
Broil skin-side-
25 15
down first.
3
1
Space evenly. Place
3-4
English muffins
cut-side-up
and
brush with butter
if
desired.
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.
5
5
Handle and turn
very carefully. Brush
with lemon butter
before and during
cooking, if desired.
10 5
Tum carefully. Do not
10
tum skin-side-down.
6
6
8
8
10
10
Slash fat.
15
15
7 4
Slash fat.
10 9
9
6
14
10
14