13
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Broiling Guide
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
C
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
C
25
16–18
Chicken
1 whole
B
30–35
15–20
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
Lobster Tails
2–4
C
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 Fillets
1/4 to 1/2
″
thick
D
6
6
Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices
1
″
thick
C
88
(precooked)
1/2
″
thick
D
6
6
Pork Chops
2 (1/2
″
thick)
D
10
8Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
D
15
8
Lamb Chops
Medium
2 (1
″
thick) about 10
D
84–7
Slash fat.
Well Done
to 12 oz.
D
10
10
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
D
10
4–6
Well Done
D
17
12–14
How to Set the Upper Oven for Broiling
Place the meat or fish on a broiler grid in
a 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.
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.)
The oven has 5 shelf positions.
*See illustration for description of shelf positions.
If your model has a door latch, do not lock the oven door with the latch during broiling.
The latch is used for self-cleaning only.
Close the door.
Always broil with
the door closed.
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