How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE:
Food can be broiled with the door
closed, but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the
Broiling Guide.
Touch the
BROIL
pad once for
HI
Broil.
To change to
LO Broil,
touch the
BROIL
pad again.
Use
LO Broil
to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the
START
pad.
When broiling is finished, touch the
RESET/OFF
pad.
NOTE:
Broil will not work if the temperature
probe is plugged in.
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 (60°C)
means some food poisoning
organisms may survive.” (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
If your range is connected to
208 volts, rare steaks may be
broiled by preheating the broiler
and positioning the oven rack one
position higher.
Broiling Guide
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb (0.45 kg) (4 patties)
E
9
6
Space evenly. Up to 8
Well Done
1/2
″
to 3/4
″
E
11
10
patties take about the
(1.3 cm to 1.9 cm) thick
same time.
Beef Steaks
Rare†
1
″
(2.5 cm) thick
F
7
5
Steaks less than 1
″
Medium
1 to 1
1
⁄
2
lbs
E
9
6–7
(2.5 cm) thick cook
Well Done
(0.45 kg to 0.68 kg)
E
11
8–9
through before
browning. Pan frying
is recommended.
Slash fat.
Rare†
1
1
⁄
2
″
(3.8 cm) thick
D
14
11
Medium
2 to 2
1
⁄
2
lbs
D
18
14–16
Well Done
(0.91 kg to 1.13 kg)
D
22
20
Chicken
1 whole cut up
C
25
10
Broil skin-side-down
2 to 2
1
⁄
2
lbs (0.91 kg to 1.13 kg)
first.
split lengthwise
2 Breasts
C
25
10–15
Lobster Tails
2–4
C
18–20
Do not
Cut through back of
10 to 12 oz.
turn
shell. Spread open.
(283 g to 340 g) each
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1/4
″
to 1/2
″
E
6
5
Handle and turn very
(0.6 cm to 1.3 cm) thick
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Ham Slices
1/2
″
(1.3 cm) thick
D
6
6
Increase time 5 to 10
(precooked)
minutes per side for
1
1
⁄
2
″
(3.8 cm) thick or
home-cured ham.
Pork Chops
2 (1/2
″
[1.3 cm] thick)
E
10
10
Slash fat.
Well Done
2 (1
″
[2.5 cm] thick) about 1 lb (0.45 kg)
D
15
15
Lamb Chops
Medium
2 (1
″
[2.5 cm] thick) about
E
8
7–8
Slash fat.
Well Done
10 to 12 oz. (283 g to 340 g)
E
10
9–10
Medium
2 (1
1
⁄
2
″
[3.8 cm] thick) about 1 lb (0.45 kg)
E
14
12
Well Done
E
17
12–14
Salmon Steaks
2 (1
″
[2.5 cm] thick)
D
10
7–8
Grease pan. Brush
4 (1
″
[2.5 cm] thick)
D
12
10
steaks with melted
about 1 lb (0.45 kg)
butter.
The oven has 7 rack positions.
13
Using the oven.
www.GEAppliances.ca
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Summary of Contents for JCS968
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