Consumer Support
Installation Instructions
Tr
oubleshooting T
ips
Operating Instructions
Safety Instructions
17
www.GEAppliances.com
How to Set the Oven for Broiling—Close the oven door
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in
the
Broiling Guide.
The oven door
must
be closed during
broiling.
Touch the
BROIL HI/LO
pad once for
HI Broil.
To change to
LO Broil,
touch the
BROIL HI/LO
pad again.
Touch the
START
pad.
When broiling is finished, touch the
CLEAR/OFF
pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
Use
LO Broil
to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Always use the broiler pan and grid
that came with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
The size, weight, thickness,
starting temperature, and
your preference of doneness
will affect broiling times.
This guide is based on meats
at refrigerator temperature.
†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.)
Quantity and/
Shelf
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
13
8
Space evenly.
1
⁄
2
to
3
⁄
4
″
thick
4 lbs. (12 patties)
C
15
11
Beef Steaks
Rare†
3
⁄
4
to 1
″
thick
E
6
4
Steaks less than
3
⁄
4
″
thick
Medium
1 to 1
1
⁄
2
lbs.
D
8
6
are difficult to cook rare.
Well Done
D
10
8
Slash fat.
Rare†
1
1
⁄
2
″
thick
C
10
8
Medium
2 to 2
1
⁄
2
lbs.
C
15
10–12
Well Done
D
20
20
Chicken
1 whole cut up
B
25
25
Brush each side with
2 to 2
1
⁄
2
lbs.,
melted butter.
split lengthwise
Broil skin-side-down first.
Breast
B
25
15
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place English
English Muffin
2 (split)
E
3–4
muffins cut-side-up and
brush with butter if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of shell.
turn
Spread open. Brush with
over.
melted butter before
broiling and after half of
broiling time.
Fish Fillets
1 lb. (
1
⁄
4
to
1
⁄
2
″
thick)
D
5
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (1
″
thick)
D
10
5
Turn carefully. Do not
Fillets
2 (
1
⁄
2
to
3
⁄
4
″
thick)
D
10
turn skin side down.
Ham Slices
1
⁄
2
″
thick
C
6
6
(precooked)
1
″
thick
C
8
8
Pork Chops
2 (
1
⁄
2
″
thick)
C
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
C
15
15
Lamb Chops
Medium
2 (1
″
thick) about 10
D
7
4
Slash fat.
Well Done
to 12 oz.
D
10
9
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
D
9
6
Well Done
D
14
10
Broiling Guide
