GE PT925 manual Using the upper and lower ovens, How to Set the Upper and Lower Ovens for Broiling

Instructions

Using the upper and lower ovens.

How to Set the Upper and Lower Ovens for Broiling

Instructions Safety

Close the doors. Always broil with the doors closed.

If your oven is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher.

Close the doors. Always broil with the doors closed.

Place the meat or fish on a broiler grid in a broiler pan.

Follow suggested rack positions in the Broiling Guide.

Touch the BROIL HI/LO pad once for HI Broil.

To change to LO Broil, touch the BROIL HI/LO 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 CLEAR/OFF pad.

NOTE: Broil and self-clean settings will not work if the temperature probe is plugged in.

Consumer Support Troubleshooting Tips Care and Cleaning Operating

Broiling Guide

Upper Oven

Lower Oven

Rack

Time

Time

Rack

Time

Time

Food

Position

Broil

Side 1

Side 2

Position

Broil

Side 1

Side 2

Comments

Ground

Well Done

8 patties

A

HI

12

6

B – Flat

HI

10

6–7

Space evenly. Up to 8 patties takes about the same time.

Beef

(3/4″

thick)

Beef Steaks

Rare†

1″

thick 1 lb.

A

HI

9

4–6

7

4–6

Steaks less than 1″ thick cook through before browning.

Medium

1″

thick 1 lb.

A

HI

11

5–7

9

5–7

Pan frying is recommended. Slash fat.

Well Done

1″

thick 1 lb.

A

HI

13

6–8

B – Flat

HI

11

6–8

Rare†

11⁄2″

thick 1 lb.

A

HI

15

5–7

13

5–7

Medium

11⁄2″

thick 1 lb.

A

HI

17

6–8

15

6–8

Well Done

11⁄2″

thick 1 lb.

A

HI

19

7–9

17

7–9

Chicken

Well Done

1 whole 3–4 lbs

A

HI

25

13–18

B – Offset

HI

25

13–18

Brush each side with melted butter. Broil skin-side-down first.

split lengthwise

8 pieces

A

HI

20

10–12

B – Offset

HI

20

10–12

Lobster

2–4

A

LO

20–22

Do not

18–20

Do not

Cut through back of shell. Spread open.

Tails

10 to 12 oz. each

turn.

B – Flat

LO

turn.

Brush with melted butter before broiling and after

half of broiling time, if desired.

Fish Fillets

Well Done

1/4 to 1/2″ thick

B

LO

5

4–5

C – Flat

LO

5

4–5

Handle and turn very carefully. Brush with lemon butter

1″

thick

B

LO

6

6–7

C – Flat

LO

6

6–7

before and during cooking, if desired.

Ham Slices

1″

thick

A

HI

8

7–9

B – Flat

HI

7

7–9

Increase time 2–5 minutes per side for 11⁄2″ thick ham.

(precooked)

Pork Chops

Well Done

2 (1/2″ thick)

A

HI

9

6–7

B – Flat

HI

8

5–6

Slash fat.

Well Done

2 (1″

thick)

A

HI

13

8–10

B – Flat

HI

12

7–9

Lamb Chops

Medium

2 (1″

thick)

A

HI

10

5–7

9

4–6

Slash fat.

Well Done

2 (11⁄2″ thick)

A

HI

12

6–8

B – Flat

HI

11

5–7

Medium

2 (11⁄2″ thick)

A

HI

13

7–9

12

6–8

Well Done

2 (11⁄2″ thick)

A

HI

15

8–10

14

7–9

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.)

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