Broiling Guide - GE PT920 Mode D'emploi

Broiling Guide

The size, weight, thickness, starting temperature and your preference for doneness will affect broiling
times. This guide is based on meats at refrigerator temperature.
Quantity and/
Food or Thickness
Ground Beef
Well Done 1/2" to 3/4" thick
Beef Steaks
Rare † 3/4" to 1" thick
Medium
Well Done
" to 1 " thick
Rare † 1 1 ⁄ 1 ⁄
4 2
Medium
Well Done
Chicken Breast (bone in)
Breasts (boneless)
Lo Broil Pieces
Lo Broil Boneless
Lobster Tails
4 to 6 oz. each
Lo Broil 6 to 8 oz. each
Fish Fillets 1/4" to 1/2" thick
Hi Broil
Lo Broil
Ham Slices 1/4" to 1/2" thick
(precooked)
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Garlic Bread
Lo Broil
† 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.)
Rack First Side
Position Time (min.)
E 10–12
E 8–10
E 10–14
E 12–15
E 12–15
E 15–18
E 18–22
C 25–35
C 20–25
D 25–35
D 15–20
D 12–15
D 18–25
D 5–7
F 5
D 5–7
E 12–15
D 18–22
E 3–4
Second Side
Time (min.) Comments
7–9 Space evenly.
5–8 Slash fat at edges.
8–12
7–10
6–9
8–11
10–14
15–20 Broil skin-side-down
15–20 first.
15–20
10–15
Do not Cut through back of
turn over. shell. Spread open.
N/A
4–6 Handle and turn very
5 carefully. Preheat
broiler to increase
browning.
4–6
8–12 Slash fat at edges.
8–12
N/A
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