Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
www.GEAppliances.ca
Broiling Guide
27” Ovens
27” Ovens
27” Ovens
30” Ovens 30” Ovens
30” Ovens
Quantity and/
Rack
First Side
Second Side
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (0.45 kg) (4 patties)
C
10
7
E or F
10
7
Space evenly. Up
Well Done
1/2 to 3/4
″
(1.3 to
C
10
9
E or F
10
9
to 8 patties take
1.9 cm) thick
about the same
time.
Beef Steaks
Rare †
1
″
(2.5 cm) thick
C
6
5
E
8
6
Steaks less than
Medium
1 to 1
1
⁄
2
lbs. (0.45 to
C
8
6
E
10
8
1
″
(2.5 cm) thick
Well Done
0.7 kg)
C
12
11
E
12
10
cook through before
browning.
Rare †
1
1
⁄
2
″
(3.8 cm) thick
C
10
7–8
E
10
8
Pan frying is
Medium
2 to 2
1
⁄
2
lbs. (0.9 to
C
15
14–16
E
15
14–16
recommended.
Well Done
1.1 kg)
C
25
20–25
E
25
20–25
Slash fat.
Chicken
1 whole
A
35
10–15
C
25
10
Reduce time about
2 to 2
1
⁄
2
lbs. (0.9 to
5 to 10 minutes
1.1 kg), split lengthwise
per side for cut-up
Lo Broil
Pieces
A or B
25–35
15–20
B or C
25–35
15–20
chicken. Brush
Lo Broil
Boneless
A or B
15–20
10–15
B or C
15–20
10–15
each side with
melted butter.
Broil skin-side-
down first.
Lobster Tails
2–4
B
18–20
Do not
C
18–20
Do not
Cut through back of
6 to 8 oz. (0.17 to
turn over.
turn over.
shell. Spread open.
Lo Broil
0.22 kg) each
C
18–25
N/A
D
18–25
N/A
Brush with melted
butter before
broiling and after
half of broiling
time.
Fish Fillets
1/4 to 1/2
″
(0.6 to
Handle and turn
Hi Broil
1.3 cm) thick
C
5
5
E
5
5
very carefully.
Lo Broil
D
5
5
F
5
5
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices
1
″
(2.5 cm) thick
B
8
8
D
8
8
Increase time 5 to
(precooked)
10 minutes per side
for 1
1
⁄
2
″
(3.8 cm) thick
or home-cured ham.
Pork Chops
2 (1/2
″
[1.3 cm] thick)
C
10
10
E
10
10
Slash fat.
Well Done
2 (1
″
[2.5 cm] thick) about
B
13
13
D
15
15
1 lb. (0.45 kg)
Lamb Chops
Medium
2 (1
″
[2.5 cm] thick) about
C
10
9
E
10
9
Slash fat.
Well Done
10–12 oz. (0.28–0.34 kg)
C
12
10
E
12
10
Medium
2 (1
1
⁄
2
″
[3.8 cm] thick)
C
14
12
E
14
12
Well Done
about 1 lb. (0.45 kg)
B
17
12–14
E
17
12–14
Garlic Bread
C
3
N/A
E
3
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 means
some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
How to Set the Oven for Broiling
Close the door.
Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the
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.
Press the
Broil Hi/Lo
pad once for
HI Broil.
To change to
LO Broil,
press the
Broil Hi/Lo
pad again.
Press the
Start
pad.
When broiling is finished, press
the
Clear/Off
pad.
NOTE:
Broil will not work if the temperature
probe is plugged in.
Close the door.
Always broil with
the door closed.
If your oven is connected to 208
volts, rare steaks may be broiled by
preheating the broiler and positioning
the oven rack one position higher.
7
Summary of Contents for PCK916
Page 30: ...30 ...
