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.)
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.
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
www.GEAppliances.ca
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.
Place the meat or fish on the broiler
grid in the broiler pan.
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
OFF
pad.
The oven has 6 rack positions.
Quantity and/
Rack*
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7–10
Space evenly.
1
⁄
2
to
3
⁄
4
″
thick
4 lbs. (16 patties)
C
15
11
Beef Steaks
Rare†
3
⁄
4
to 1
″
thick
E
6
4
Steaks less than
3
⁄
4
″
Medium
1 to 1
1
⁄
2
lbs.
D
8
6
thick are difficult
Well Done
D
10
7–10
to cook rare.
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
Breast
B
25
15
first.
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English Muffin
2 (split)
E
3-4
English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
turn shell.
Spread
open.
over.
Brush with 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
*See illustration for description of rack positions.
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