GE 164 D2092P167 Manual Do Utilizador
Broiling Guide
Broiling
1. Always use broiler pan and rack
that comes with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
2. Oven door should be ajar for all
foods except chicken; there is a
foods except chicken; there is a
special position on door which
holds door open correctly.
holds door open correctly.
3. For steaks and chops, slash fat
evenly around outside edges of meat.
evenly around outside edges of meat.
To slash, cut crosswise through
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
outer fat surface just to the edge of
the meat. Use tongs to turn meat
over to prevent piercing meat and
losing juices.
4. If desired, marinate meats or
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
chicken before broiling. Or brush
with barbecue sauce last 5 to 10
minutes only.
5. When arranging food on pan,
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
do not let fatty edges hang over
sides, which could soil oven with
fat dripping.
6. Broiler does not need to be
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
preheated. However, for very thin
foods, or to increase browning,
preheat if desired.
7. Frozen Steaks can be
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
conventionally broiled by
positioning the oven shelf at next
lowest shelf position and increasing
cooking time given in this guide
times per side.
8. If your range is connected to
208 Volts, rare steaks may be
by preheating broil heater and
positioning the oven shelf one
position higher.
208 Volts, rare steaks may be
by preheating broil heater and
positioning the oven shelf one
position higher.
Quantity and/or
Shelf
First Side
Second Side
Food
Thickness
Position
Time, Minutes
Time, Minutes
Comments
Bacon
(about 8
c
3
Arrange in single layer.
thin slices)
Ground Beef
l-lb. (4 patties)
Space evenly.
Well Done
to %-in. thick
c
7
4-5
Up to 8 patties take about same time.
Beef
Rare
Rare
l-inch thick
c
Medium
(1 to
7
7
Steaks less than 1 inch cook through
c
9
9
before browning. Pan frying is
Well Done
c
13
13
recommended.
Rare
1%-in. thick
c
Medium
(2 to
10
7-8
Slash fat.
c
15
14-16
Well Done
c
25
20-25
Chicken
1 whole
A
(2 to
35
10-15
Reduce times about 5 to 10 minutes per
side for cut-up chicken. Brush each side
side for cut-up chicken. Brush each side
split lengthwise
with melted butter. Broil with skin
down first and broil with door closed.
down first and broil with door closed.
Bakery Products
Bread (Toast) or
Bread (Toast) or
2 to 4 slices
c
1
~/2
Space evenly. Place English muffins
Toaster Pastries
1 pkg. (2)
cut-side-up and brush with butter, if
English Muffins
2 (split)
c
3-4
desired.
Lobster Tails
2-4
B
13-16
Do not
Cut through back of
Spread
(6 to 8-oz. each)
turn over.
open. Brush with melted butter
before and after half time.
before and after half time.
Fish
l-lb. fillets to
c
5
5
Handle and turn very carefully.
‘/z-in. thick
Brush with lemon butter before and
during cooking if desired. Preheat
broiler to increase browning.
during cooking if desired. Preheat
broiler to increase browning.
Ham Slices
l-in. thick
B
8
8
Increase times 5 to 10 minutes per side
(precooked)
for 1%-inch thick or home cured.
Pork Chops
2(% inch)
c
10
10
fat.
Well Done
2 (l-in. thick)
B
13
13
about 1 lb.
Chops
Medium
2(1 inch)
c
8
4-7
Slash fat.
Well Done
about 10 to 12 oz.
c
10
10
Medium
2
inch)
c
10
4-6
Well Done
about 1
B
17
12-14
Wieners and similar
l-lb. pkg. (10)
c
6
I-2
If desired, split sausages in half
precooked sausages,
lengthwise; cut into 5 to 6-inch pieces.
bratwurst
17