GE 49-4545 - Manual (Page 16)

1. Always use broiler pan and rach that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded
lower part of the pan.
2s Oven door should bo sjsr for rnosi foods,' thoro is 2 spocio! position on door which holds door opon corroctiv.
3.
For steaks and chops, slash fat 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 loosing juices.
4= If desired, marinate meats or
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.
S. Broiler does not need to be 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 chart V /2 times per side.
Quantity
; ’
■ Oven r'
••
' and/or Shelf ■ Boor I' First Side Second Side'''
Food Thickness ' ■ “ositicn - ' «Jar ; Time, mirg. Time, Swin. Comments
Bacon Vs-lb. (about 8 thin
slices) : c ' Yes ' 5
■■ :
2-3 P Arrange in single layer.
Ground Beef, 1-lb. (4 patties) : C ! Yes ; 7 4-5 Space evenly.
Weii done v z to T4-in, thick c Up to 8 patties
take about same time.
Beef Steaks 1-in. thick c ' Yes T Rare; 14 10-12 ■ Steaks less than 1-in. cook
Tender Cuts Medium: 16 10-12 j; through before browning. Pan fry
such as T-bone, rib-eye. Well : 1 or broil on Shelf D. Cook first side
filet mignon, loin or strip. ' ;/ Done: 18 - 11-13 : ; just to turn meat color then finish
etc. i: other side to doneness desired.
Beef Steaks IVz-in. thick B : Yes I Rare; 20 18-20 ■ ■ Slash fat.
Medium: 25 20-25
! Well
Done: 30
.. i
'.H
23-27
; :
: ■
Chicken i whole (2 to 2y2-ibs.), A i No. ; . 40
■
10-15 : Reduce times about
split lengthwise ,, ‘ Close i: : 5-10 min. per side for
door i' cut-up chicken.
Breads and pastries , D : i ^
I:
2 1-2 ,; Space evenly. Place English
bj muffins cut-side-up and brush with
/' butter, if desired.
Fruit 2-8 pieces C Yes : 5-10 total — / Brush with butter and sprinkle with
r brown sugar if desired, lurnover, if
; desired.
i. only whole or sliced fruit.
; ;' not halves.
Lobster tails 2-4 B Yes 13-16 (Do not turn ' Cut through back of shell. Spread
(6 to 8-oz. each) over) , open. Brush with melted butter
before and after half time.
Fish 1-lb. fillets V4 to V 2-m. G Yes 8 3-5 : Handle and turn very carefully.
thick : Brush with lemon butter before and
p during cooking if desired. Preheat
1 broiler to increase browning.
Harn slices 1-in. thick B Yes 12 9 increase times 5-10
(precooked) ' min. per side for 1 V z - i n . thick
or home cured.
P o r k chops 1-in. thick B Yes Well
Done: 20 15-17 Slash fat.
Laraib chops 1 -in. thick C Yes Medium: 12 10-12 ‘ Slash fat.
2 to 4 chops Well
Done: 15
11-13
1 '/ 2-in. thick B Yes Medium: 20
Well
13-15
Done: 25 17-20
■Wiensrs and similar 1-lb. c Yes 6 2-4 If desired, split sausages in half
procooked sausages,
braiwurst
lengthwise into 5 to 6-in. pieces.