9
Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support
ge.com
How to Set the Oven for Broiling—Close the oven door
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the Broiling Guide.
The oven door must be closed
during broiling.
If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the BROILHI/LO pad once
for HI Broil.
To change to LO Broil, touch the
BROILHI/LO pad again.
Touch the START/ON pad.
When broiling is finished, touch the
CLEAR/OFF pad.
The oven door must be closed
during broiling.
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 7 shelf positions.
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties E 9–11 5–7 Space evenly. Up to
Well Done 1⁄2to 3⁄4″thick) 8 patties take about
the same time.
Beef Steaks
Rare† 1″thick E 7–9 7–9 Steaks less than 1″
Medium 1 to 11⁄2lbs. E 10–12 8–10 thick cook through
Well Done E 12–14 9–11 before browning.
Pan frying is
Rare† 11⁄2″thick D 12–14 8–10 recommended.
Medium 2 to 21⁄2lbs. D 17–19 13–15 Slash fat at edges.
Well Done D 19–21 15–17
Chicken Breasts Bone In C 25–30 8–10 Broil skin-side-down
Boneless C 18–20 10–15 first.
Lobster Tails 2–4 B 25–30 Do not Cut through back of
10 to 12 oz. each turn shell. Spread open.
over.
Fish Fillets 1⁄4to 1⁄2″thick E 6–8 4–6 Handle and turn very
carefully.
Pork Chops 2 (1⁄2″thick) E 6–8 3–5 Slash fat at edges.
Well Done 2 (1″thick) about 1 lb. D 13–15 6–8
Salmon Steaks 2 (1″thick) D 10–12 8–10 Grease pan.
Salmon Fillets 2 (1⁄2to 1″thick) D 25–27 Do not turn over. Place skin-side-down.
Broiling Guide
*See illustration for description of shelf positions.