GE ZDP30N4HSS User Manual - Page 27

Broiling, guide, Pork Chops

Get GE ZDP30N4HSS PDF manuals and user guides View all GE ZDP30N4HSS manuals
Add to My Manuals
Save this manual to your list of manuals

Page 27 highlights

Using the Ovens Stainless Steel Range 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.) D C B A Suggested shelf positions and cooking times are intended as general guidelines only. Experiment with these settings for specific foods and your personal preference. Food Bacon Ground Beef Well Done Beef Steaks Rare† Medium Well Done Rare† Medium Well Done Chicken Quantity/ Thickness 1/2 lb. (about 8 thin slices) 2 lbs. (8 patties) 1/2 to 3/4″ thick Shelf* Position D C 1″ thick C (1 to 11⁄2 lbs.) C C 11⁄2″ thick C (2 to 21⁄2 lbs.) C B 1 whole B (2 to 21⁄2 lbs.), split lengthwise Bakery Products Bread (Toast) 2 to 4 slices D Toaster Pastries 1 pkg. (2) D English Muffins 2 (split) D Lobster Tails 2-4 C (6 to 8 oz. each) Fish 1-lb. fillets 1/4 C to 1/2″ thick Ham Slices 1″ thick C (precooked) Pork Chops Well Done 2 (1/2″ thick) C 2 (1″ thick), C about 1 lb. Lamb Chops Medium 2 (1″ thick), C Well Done 10 to 12 oz. C Medium Well Done 2 (11⁄2″ thick), C about 1 lb. C Wieners, Sausages, Bratwurst 1-lb. pkg. (10) C *See illustration for description of shelf positions. 1st Side Minutes 3-5 10-13 7 8-10 20-25 10 15 25 30-35 11⁄2-2 11⁄2-2 4-6 14-18 8-10 9 15 15-20 8-10 12-15 10-13 17 6-8 2nd Side Minutes 3-5 7-10 7 6-9 15 7-8 14-16 20-25 25-30 1/2 1/2 Do not turn over. 5-10 8-10 10-15 15-18 4-7 8-10 10-12 12-14 1-4 Comments Arrange in single layer. Space evenly. Up to 8 patties take about the same time. Steaks less than 1″ thick cook through before browning. Pan frying is recommended. Slash fat. Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil skin-sidedown first. Space evenly. Place English muffins cutside-up and brush with butter, if desired. Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. Increase time 5 to 10 minutes per side for 11⁄2″ thick or home cured. Slash fat. Slash fat. If desired, split in half lengthwise; cut into 5 to 6″ pieces. 27

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
27
Broiling
guide
Suggested shelf positions and cooking times are intended as general guidelines only. Experiment
with these settings for specific foods and your personal preference.
Quantity/
Shelf*
1st Side
2nd Side
Food
Thickness
Position
Minutes
Minutes
Comments
Bacon
1/2 lb. (about
D
3–5
3–5
Arrange in single layer.
8 thin slices)
Ground Beef
2 lbs. (8 patties)
C
10–13
7–10
Space evenly. Up to 8
Well Done
1/2 to 3/4
″
patties take about the
thick
same time.
Beef Steaks
Rare
†
1
″
thick
C
7
7
Steaks less than 1
″
thick
Medium
(1 to 1
1
±
2
lbs.)
C
8–10
6–9
cook through before
Well Done
C
20–25
15
browning. Pan frying is
recommended.
Rare
†
1
1
±
2
″
thick
C
10
7–8
Slash fat.
Medium
(2 to 2
1
±
2
lbs.)
C
15
14–16
Well Done
B
25
20–25
Chicken
1 whole
B
30–35
25–30
Reduce time about 5 to
(2 to 2
1
±
2
lbs.),
10 minutes per side for
split lengthwise
cut-up chicken. Brush
each side with melted
butter. Broil skin-side-
down first.
Bakery Products
Bread (Toast)
2 to 4 slices
D
1
1
±
2
–2
1/2
Space evenly. Place
Toaster Pastries
1 pkg. (2)
D
1
1
±
2
–2
1/2
English muffins cut-
English Muffins
2 (split)
D
4–6
side-up and brush with
butter, if desired.
Lobster Tails
2–4
C
14–18
Do not
Cut through back of
(6 to 8 oz. each)
turn over.
shell. Spread open.
Brush with melted butter
before broiling and after
half of broiling time.
Fish
1-lb. fillets 1/4
C
8–10
5–10
Handle and turn very
to 1/2
″
thick
carefully. Brush with
lemon butter before
and during cooking, if
desired. Preheat broiler
to increase browning.
Ham Slices
1
″
thick
C
9
8–10
Increase time 5 to 10
(precooked)
minutes per side for 1
1
±
2
″
thick or home cured.
Pork Chops
2 (1/2
″
thick)
C
15
10–15
Slash fat.
Well Done
2 (1
″
thick),
C
15–20
15–18
about 1 lb.
Lamb Chops
Medium
2 (1
″
thick),
C
8–10
4–7
Slash fat.
Well Done
10 to 12 oz.
C
12–15
8–10
Medium
2 (1
1
±
2
″
thick),
C
10–13
10–12
Well Done
about 1 lb.
C
17
12–14
Wieners,
1-lb. pkg. (10)
C
6–8
1–4
If desired, split in half
Sausages,
lengthwise; cut into 5
Bratwurst
to 6
″
pieces.
*See illustration for description of shelf positions.
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.)
C
B
A
D
Using the Ovens
Stainless Steel Range