GE PT96030 Benutzerhandbuch

15

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

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

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

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.

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

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