Manual

GEPpp/iance&com
Broiling Guide
Thesize,weight,thickness,startingtemperatureandyourpreferenceforalonenesswill affectbroiling
times.Thisguideis basedonmeatsat refrigeratortemperature.
Rack FirstSide Second Side
Food Position Time (rain.) Time(rain.) Comments
E 1012 79
GroundBeef
Welt Done
Beef Steaks
Rarel-
Medium
Well Done
Rare1-
Medium
Well Done
Chicken
Quantity and/
orThickness
1/2"to 3/4"thick
3/4"to 1"thick
I_A'' to 1W' thick
E
E
E
E
E
E
C
C
D
D
8-10
10-14
12 15
12-15
15-18
18-22
25-35
20-25
25-35
15qO
5-8
8-12
7 10
6-9
8-11
10 14
15-20
15-20
15-20
10 15
Donot
turn over.
N/A
Space evenly.
Slash fat at edges.
Breast(bonein) Broilskin-side-down
Breasts(boneless) first.
Lo Broil Pieces
Lo Broil Boneless
LobsterTails Cutthroughback of
4to 6 oz.each D 12-15 shell. Spreadopen.
Lo Broil 6to 8 oz.each D 18-25
FishFillets 1/4" to 1/2" thick
Hi Broil D 5_ 4-6 Handleandturn very
Lo Broil F 5 5 carefully.Preheat
broilerto increase
browning.
Ham Slices 1/4" to 1/2" thick D 5_ 4-6
(precooked)
Pork Chops 2 (1/2" thick) E 12-15 8-12 Slashfat at edges.
Well Done 2 (l" thicl<)about1 lb. D 18-22 8-12
Garlic Bread E 3-4 N/A
Lo Broil
}_ The _LS. l)@artme_zt (( Ag_@_dtur(_ scUs "Rar(_ b(_(_/is p@ula); b_tt ?oa shoahl h_zoz_, that coohi_g" it to o_zlS_I 40 F
mea_zs somejbod poiso_zi_ N o)_q_¢_fisms mcO_s_)x_ive." (Soarce: S@ Food t_ooh. _b_r Kitche_z G_dde.
_t)A Rev..]a_ze 1985.)
15