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Using the oven.
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.
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 (60°C)
means some food poisoning
organisms may survive." (Source:
Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
The oven has 7 rack positions.
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.
NOTE: Food can be broiled with the door
closed, but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the Broiling Guide.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb (0.45 kg) (4 patties)
Well Done
1/2" to 3/4"
(1.3 cm to 1.9 cm) thick
Beef Steaks
Rare†
1" (2.5 cm) thick
Medium
1 to 1
1
⁄
lbs
2
Well Done
(0.45 kg to 0.68 kg)
" (3.8 cm) thick
Rare†
1
⁄
1
2
Medium
2 to 2
1
⁄
lbs
2
Well Done
(0.91 kg to 1.13 kg)
Chicken
1 whole cut up
2 to 2
1
⁄
lbs (0.91 kg to 1.13 kg)
2
split lengthwise
2 Breasts
Lobster Tails
2–4
10 to 12 oz.
(283 g to 340 g) each
Fish Fillets
1/4" to 1/2"
(0.6 cm to 1.3 cm) thick
Ham Slices
1/2" (1.3 cm) thick
(precooked)
Pork Chops
2 (1/2" [1.3 cm] thick)
Well Done
2 (1" [2.5 cm] thick) about 1 lb (0.45 kg)
Lamb Chops
Medium
2 (1" [2.5 cm] thick) about
Well Done
10 to 12 oz. (283 g to 340 g)
" [3.8 cm] thick) about 1 lb (0.45 kg)
Medium
2 (1
1
⁄
2
Well Done
Salmon Steaks 2 (1" [2.5 cm] thick)
4 (1" [2.5 cm] thick)
about 1 lb (0.45 kg)
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
RESET/OFF pad.
NOTE: Broil will not work if the temperature
probe is plugged in.
Rack
First Side
Second Side
Position Time (min.)
Time (min.)
E
9
E
11
F
7
E
9
6–7
E
11
8–9
D
14
D
18
14–16
D
22
C
25
C
25
10–15
C
18–20
Do not
turn
over.
E
6
D
6
E
10
D
15
E
8
7–8
E
10
9–10
E
14
E
17
12–14
D
10
7–8
D
12
www.GEAppliances.ca
Comments
6
Space evenly. Up to 8
10
patties take about the
same time.
5
Steaks less than 1"
(2.5 cm) thick cook
through before
browning. Pan frying
is recommended.
Slash fat.
11
20
10
Broil skin-side-down
first.
Cut through back of
shell. Spread open.
Brush with melted
butter before broiling
and after half of
broiling time.
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
6
Increase time 5 to 10
minutes per side for
" (3.8 cm) thick or
1
1
⁄
2
home-cured ham.
10
Slash fat.
15
Slash fat.
12
Grease pan. Brush
10
steaks with melted
butter.
13
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