GE C2S985SETSS - Manual (Page 13)

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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.
fThe 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.)
Food Doneness
Type or
Thickness
Broil
Setting
Rack
Position*
Comments
Beef Rare - Medium
Rare
(140°F-150°F)
Steoks-
l"thick
Hi E Steaks less than
1" thick are dif­
ficult to cook rare.
They may cook
through before
browning.
To avoid curling,
slash fat at 1"
intervals.
Medium(160°F) Steoks-
3/4"to l"thick
Hi D-E
Well Done
(170°F)
Steoks-
3/4"to l"thick
Hi D
Medium(160°F) Ground Beef
Patties -
l/2"to 3/4"thick
Hi D-E
Well Done
(170°F)
Ground Beef
Patties -
l/2"to 3/4"thick
Hi D
Chicken Breast, boneless Lo B Broil skin side
down first.
Breast, bone-in Lo B
Fish fillets l/2"to l"thick Hi D Handle and turn
very carefully
Lo D
Pork
Chops
Well Done
(170°F)
3/4" thick Hi D To avoid curling,
slash fat at 1"
intervals.
*Due to the variety of meats and cuts available, you may select alternate rack positions based on personal preference
of doneness and external searing. See Illustration for description of rack positions.
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