17
Consumer Support
Installation Instructions
Tr
oubleshooting T
ips
Operating Instructions
Safety Instructions
www.GEAppliances.com
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.)
Broiling Guide
The oven and broiler compartment doors must
be closed during broiling.
■
Always use the broiler pan and grid that
comes with your range. It is designed to
minimize smoking and spattering by
trapping juices in the shielded lower part
of the pan.
■
For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.
■
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
■
When arranging the food on the pan, do
not let fatty edges hang over the sides
because dripping fat could soil the oven.
■
The broiler compartment does not need
to be preheated. However, for very thin
foods, or to increase browning, preheat if
desired.
■
Frozen steaks can be broiled by
positioning the shelf at the next lowest
shelf position and increasing the cooking
time given in this guide 1
1
⁄
2
times per
side.
The oven has 5 shelf positions.
Quantity and/
Shelf*
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Bacon
1/2 lb.
C
4
3
Arrange in single layer.
(about 8 thin slices)
Ground Beef
1 lb. (4 patties)
C
10
7–10
Space evenly. Up to
Well Done
1/2 to 3/4
″
thick
8 patties take about
the same time.
Beef Steaks
Rare
†
1
″
thick
C
9
7
Steaks less than 1
″
thick cook
Medium
(1 to 1
1
⁄
2
lbs.)
C
12
5–6
through before browning.
Well Done
B
13
8–9
Pan frying is recommended.
Slash fat.
Rare
†
1
1
⁄
2
″
thick
C
10
6–7
Medium
(2 to 2
1
⁄
2
lbs.)
C
12–15
10–12
Well Done
B
25
16–18
Chicken
1 whole
B
30–35
15
Brush each side with melted
2 to 2
1
⁄
2
lbs.,
butter. Broil skin-side-down
split lengthwise
first.
4 bone-in breasts
B
25–30
10–15
Bakery Products
Bread (Toast) or
2–4 slices
C
2–3
1/2–1
Space evenly. Place English
Toaster Pastries
1 pkg. (2)
muffins cut-side-up and
English Muffins
2 split
C
3–5
brush with butter, if desired.
Lobster Tails
2–4
A
13–16
Do not
Cut through back of shell.
6 to 8 oz. each
turn
Spread open. Brush with
over.
melted butter before broiling
and after half of broiling
time.
Fish
1 lb. fillets
C
5
5
Handle and turn very
1/4 to 1/2
″
thick
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices
1
″
thick
B
8
8
(precooked)
1/2
″
thick
B
6
6
Pork Chops
2 (1/2
″
thick)
B
10
4–5
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
B
13
9–12
Lamb Chops
Medium
2 (1
″
thick) about 10
B
8
4–7
Slash fat.
Well Done
to 12 oz.
B
10
10
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
B
10
4–6
Well Done
B
17
12–14
Wieners
Similar Precooked
1 lb. pkg. (10)
C
6
1–2
If desired, split sausages in
Sausages,
half lengthwise; cut into 5- to
Bratwurst
6-inch pieces.
*See illustration for description of shelf positions.
