GE ZET3038 How to set the oven for speed broiling, Traditional broiling guide for speed broiling

Using the Trivection™ Oven

Trivection™ Wall Oven

How to set the oven for speed broiling

Heat is provided by the upper element and microwave. Air is circulated with the reversing fan system. Oven door must be closed. Ideal for broiling foods to medium to well done doneness levels two times faster than traditional broil.

1Select SPEEDCOOK from the main menu.

2Select SPEED BROIL.

3Enter traditional broil time for first side (using maximum time if a range is given). Reference the chart below.

NOTE: If you don’t plan to turn the food over, enter the total broil time.

4Select START to preheat oven. Cook time will automatically convert to shorter time and display on control screen.

5You must preheat the oven. Wait for the preheat signal and message on display to “PUT FOOD IN OVEN” before placing food in oven.

6Select START. Start will not appear on control screen until door is opened and food is put in oven. Countdown of cook time will begin.

NOTE: Food may be checked at any time by opening the door. The microwave and convection fan will turn off and the time countdown will stop while the door is open. They will resume when the door is closed.

7Check food when prompted. Turn food as needed and add more time for the second side.

After the cooking time has ended, the oven will prompt the user to add “MORE TIME” to further cook food if desired. Add additional time by selecting MORE TIME. Enter traditional cooking time in minutes and select START. Once again, the oven automatically converts the traditional time to the appropriate speedcook time (nearest minute). Press CLEAR/OFF pad if food has finished cooking.

Traditional broiling guide for speed broiling

18

		Rack	First Side	Second Side
Food	Quantity and/or Thickness	Position	Time, Min	Time, Min.	Comments
Ground Beef	2 lb. (8 patties)	D	10	8	Space evenly on pan.
	1/2″ to 3/4″ thick				Up to 8 patties take about
					the same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick
Med. Rare		D	11	10
Medium	(about 2–3 lbs.)	D	13	12	cook through before browning.
	1-1/2″ thick				Cook first side to desired
Med. Rare		D	14	13	brownness. Then turn and
Medium	(about 3–4 lbs.)	D	17	16	finish second side to desired
					doneness. Slash fat.
Chicken	1 whole, cut up,	C	35	25
	about 3 to 3-1/2 lbs.
	6 Bone-in breasts,	C	28	26	Brush each side with melted
	12 to 14 oz. each				butter. Broil skin-side down
	6 Boneless breasts,	D	12	10	first.
	5 to 7 oz. each
Fish	4 Fillets, 1/4″ to 1/2″ thick	E	7	Do not	Place skin side down.
				turn over.	Brush with olive oil.
	4 Fillets, 3/4″ to 1″ thick	D	14	Do not	Place skin side down.
				turn over.	Brush with olive oil.
	4 Steaks, 1″ thick	D	10	10	Brush with lemon butter
	(about 2 lbs.)				before and during cooking,
					if desired.
Lobster Tails	2–4, 8 to 12 oz. each	C	18–20	Do not	Cut through back of shell.
				turn over.	Spread open. Brush with
					melted butter after half of
					broiling time.
Pork Chops	6 Chops, 1/2″ thick	E	9–11	7	Slash fat.
	(about 2 lbs.)
	6 Chops, 1″ thick	D	23	14	Slash fat.
	(about 4 lbs.)
Ham Slices	2 precooked, 1/2″ thick	D	13	6
Lamb Chops	4 Chops, 1-1/2″ thick,
Medium		D	12	9	Slash fat.
Well Done	about 1-1/2 lbs.	D	14	12