Broiling Guide - GE PT970SMSS Owner's Manual

Close the door. Always broil with
the door closed.
NOTE: Broil will not work if the
temperature probe is plugged in.
The size, weight, thickness, starting
temperature and your preference for
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.)
How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler
grid in a broiler pan.
Follow suggested rack positions in
the Broiling Guide.
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.

Broiling Guide

Quantity and/
Food or Thickness
Ground Beef 1 lb. (4 patties)
Well Done 1/2 to 3/4" thick
Beef Steaks
Rare † 1" thick
Medium 1 to 1 1 ⁄ lbs.
2
Well Done
" thick
Rare † 1 1 ⁄
2
Medium 2 to 2 1 ⁄ lbs.
2
Well Done
Chicken 1 whole
2 to 2 1 ⁄ lbs.,
2
split lengthwise
Lo Broil Pieces
Lo Broil Boneless
Lobster Tails 2–4
6 to 8 oz. each
Lo Broil
Fish Fillets 1/4 to 1/2" thick
Hi Broil
Lo Broil
Ham Slices 1" thick
(precooked)
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Lamb Chops
Medium 2 (1" thick) about 10
Well Done to 12 oz.
" thick) about 1 lb.
Medium 2 (1 ⁄
1
2
Well Done
Garlic Bread
Lo Broil
Press the Broil Hi/Lo pad once for
HI Broil.
To change to LO Broil, press the
Broil Hi/Lo pad again.
Press the Start pad.
When broiling is finished, press
the Clear/Off pad.
Rack First Side Second Side
Position Time (min.) Time (min.)
E or F 10
E or F 10
E 8
E 10
E 12
E 10
E 15 14–16
E 25 20–25
C 25
B or C 25–35 15–20
B or C 15–20 10–15
C 18–20 Do not
over.
D 18–25
E 5
F 5
D 5
E 10
D 15
E 10
E 12
E 14
E 17 12–14
E 3
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Comments
7 Space evenly. Up to
9 8 patties take about
the same time.
6 Steaks less than 1"
8 thick cook through
10 before browning. Pan
frying is recommended.
Slash fat.
8
10 Reduce time about 5
to 10 minutes per side
for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Cut through back of
turn shell. Spread open.
Brush with melted
N/A butter before broiling
and after half of
broiling time.
Handle and turn very
5 carefully. Brush with
5 lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
5 Increase time 5 to
10 minutes per side
" thick or
for 1 ⁄
1
2
home-cured ham.
10 Slash fat.
15
9 Slash fat.
10
12
N/A
25