GE P2B918 Safety Instructions Operating Instructions, Broiling Guide, Installation, Hi Broil

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How to Set the Upper Oven for Broiling—Close the oven door

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.

Close the door. Always broil with

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.

the door closed.	Touch the Broil Hi/Lo pad once for	Use Lo Broil to cook foods such as poultry
NOTE: Broil will not work if the	Hi Broil.	or thick cuts of meat thoroughly without

temperature probe is plugged in.	To change to Lo Broil, touch the	over-browning them.
	Broil Hi/Lo pad again.

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.

Broiling Guide

	Quantity and/	Shelf*	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)	C	13	8	Space evenly.
	1⁄2 to 3⁄4″ thick
	4 lbs. (16 patties)	C	15	11
Beef Steaks	3⁄4 to 1″ thick				Steaks less than 3⁄4″ thick
Rare†		E	6	4
Medium	1 to 11⁄2 lbs.	D	8	6	are difficult to cook rare.
Well Done	11⁄2″ thick	D	10	8	Slash fat.
Rare†		C	10	8
Medium	2 to 21⁄2 lbs.	C	15	10–12
Well Done		D	20	20
Chicken	1 whole cut up	B	25	25	Brush each side with
	2 to 21⁄2 lbs.,				melted butter.
	split lengthwise				Broil skin-side-down first.
	Breast	B	25	15
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 shell.
				turn	Spread open. Brush with
				over.	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	2 (1″ thick)
Steaks		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	2 (1″ thick) about 10
Medium		D	7	4	Slash fat.
Well Done	to 12 oz.	D	10	9
Medium	2 (11⁄2″ thick) .	D	9	6
Well Done	about 1 lb	D	14	10

*See illustration for description of shelf positions.

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