GE PT960DPBB Owners Manual - Page 13

Operating Instructions, Broiling Guide

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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support Broiling Guide The size, weight, thickness, starting temperature and your preference for doneness will affect broiling times. This guide is based on meats at refrigerator temperature. Food Ground Beef Well Done Beef Steaks Rare † Medium Well Done Quantity and/ or Thickness 1/2″ to 3/4″ thick 3/4″ to 1″ thick Rare † Medium Well Done Chicken Lo Broil Lo Broil Lobster Tails Lo Broil Fish Fillets Hi Broil Lo Broil 11⁄4″ to 11⁄2″ thick Breast (bone in) Breasts (boneless) Pieces Boneless 4 to 6 oz. each 6 to 8 oz. each 1/4″ to 1/2″ thick Rack Position E E E E E E E C C D D D D D F Ham Slices 1/4″ to 1/2″ thick D (precooked) Pork Chops 2 (1/2″ thick) E Well Done 2 (1″ thick) about 1 lb. D Garlic Bread E Lo Broil First Side Second Side Time (min.) Time (min.) Comments 10-12 8-10 10-14 12-15 12-15 15-18 18-22 25-35 20-25 25-35 15-20 12-15 18-25 5-7 5 5-7 12-15 18-22 3-4 7-9 5-8 8-12 7-10 6-9 8-11 10-14 15-20 15-20 15-20 10-15 Do not turn over. N/A 4-6 5 4-6 8-12 8-12 N/A Space evenly. Slash fat at edges. Broil skin-side-down first. Cut through back of shell. Spread open. Handle and turn very carefully. Preheat broiler to increase browning. Slash fat at edges. † 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.) GEAppliances.com 13

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Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
13
GEAppliances.com
Broiling Guide
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
Well Done
1/2
″
to 3/4
″
thick
E
10–12
7–9
Space evenly.
Beef Steaks
Rare †
3/4
″
to 1
″
thick
E
8–10
5–8
Slash fat at edges.
Medium
E
10–14
8–12
Well Done
E
12–15
7–10
Rare †
1
1
±
4
″
to 1
1
±
2
″
thick
E
12–15
6–9
Medium
E
15–18
8–11
Well Done
E
18–22
10–14
Chicken
Breast (bone in)
C
25–35
15–20
Broil skin-side-down
Breasts (boneless)
C
20–25
15–20
first.
Lo Broil
Pieces
D
25–35
15–20
Lo Broil
Boneless
D
15–20
10–15
Lobster Tails
Do not
Cut through back of
4 to 6 oz. each
D
12–15
turn over.
shell. Spread open.
Lo Broil
6 to 8 oz. each
D
18–25
N/A
Fish Fillets
1/4
″
to 1/2
″
thick
Hi Broil
D
5–7
4–6
Handle and turn very
Lo Broil
F
5
5
carefully. Preheat
broiler to increase
browning.
Ham Slices
1/4
″
to 1/2
″
thick
D
5–7
4–6
(precooked)
Pork Chops
2 (1/2
″
thick)
E
12–15
8–12
Slash fat at edges.
Well Done
2 (1
″
thick) about 1 lb.
D
18–22
8–12
Garlic Bread
E
3–4
N/A
Lo Broil
†
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 size, weight, thickness, starting temperature and your preference for doneness will affect broiling
times. This guide is based on meats at refrigerator temperature.