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■ For best results, use a pan designed for
broiling. It is designed to minimize
smoking and spattering by trapping
the juices in the shielded lower part
of the pan.
NOTE: Always broil with the oven door closed.
■ For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.
■
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
■ When arranging the food on the pan,
do not let fatty edges hang over the sides
because the dripping fat will soil the oven
bottom.
■ The broiler does not need to be
preheated. However, for very thin foods, or
to increase browning, preheat if desired.
■ Use LO Broil to cook foods such as
poultry or thick pork chops evenly
without over-browning them.
■ Frozen steaks can be broiled by
positioning the rack at next lowest rack
position and increasing cooking time
given in this guide 1
1
⁄2 times per side.
Using the broiling feature. GEAppliances.com
Broiling Guide
Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) C 11–12 8–9 Space evenly. Up to 8 patties
Well Done 1/2 to 3/4″ thick take about the same time.
Beef Steaks
Rare
†
1″ thick B 8 5 Steaks less than 1″ thick cook
Medium (1 to 1
1
⁄2 lbs.) B 12–13 5–6 through before browning.
Well Done B 13 8–9 Pan frying is recommended.
Slash fat.
Rare
†
1
1
⁄2″ thick B 10 6–7
Medium (2 to 2
1
⁄2 lbs.) B 15 9–12
Well Done B 25 16–18
Chicken Breasts Boneless A 18–20 12–15 Reduce times about 5 to 10
Bone-In A 28–30 10–13 minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
with skin-side-down first.
Lobster Tails 2–4 A or B 13–16 Do not Cut through back of shell,
(6 to 8 oz. each) turn over. spread open. Brush with
melted butter before broiling
and after half of broiling time.
Fish Fillets 1/4 to 1/2″ thick (1 lb.) B 7–8 5 Handle and turn very
Salmon Fillets 1″ thick B 18–20 Skin side down carefully. Brush with lemon
Do Not Turn butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Pork Chops 2 (1/2″ thick) B 10–12 4–5 Slash fat.
Well Done 2 (1″ thick) about 1 lb. B 12–13 6–8
Lamb Chops
Medium 2 (1″ thick) B 8 4–7 Slash fat.
Well Done about 10–12 oz. B 10 10
Medium 2 (1
1
⁄2″ thick) about 1 lb. B 10 4–6
Well Done B 17 12–14
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.)
17
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