Broiling Guide - GE EML27 Owner's Manual

Using the oven.
Door Positioning 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.
Adjust rack position or broil
setting to achieve different
results. Move food closer
to the broil element for
greater searing and less
internal doneness. For less
searing, meat that is cooked
through, and thicker cuts
of meat use rack positions
further from the broiler or use
broil low.
† C o k o o f o d h t o o r u g h y l o t e h p l
protect against food borne
illness. Minimum safe food
temperature recommendations
for food safety can be found at
www.IsItDoneYet.gov. Make
sure to use a food thermometer
to take food temperatures.
14
How to Set the Oven for Broiling
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without over
browning them.
Place the food on a broiler grid in a broiler
pan designed for broiling.
Follow suggested rack positions in the

Broiling Guide.

The oven must be closed during broiling.
Touch the Broil Hi/Lo pad once for Hi
Broil.
To change to Lo Broil, touch the Broil Hi/
Lo pad again.
Touch the Start pad.
W h n e b i o r n i l g s i n i f s i
Off pad.
Broiling Guide
Preheat the broiler for 2 minutes to improve performance.
Type or
Food Doneness Thickness
Beef Rare Steaks – 2.5 cm
thick
Medium Steaks – 2 cm to
2.5 cm thick
Well Done Steaks – 2 cm
to 2.5 cm thick or
Ground Beef
Patties
Chicken Breast,
boneless
Breast, bone-in
Fish 1.3 cm to 2.5 cm D or E (food should be 7.5 cm to
Fillets
thick
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.
e h , d o t u h c t e h Clear/
Rack Position
E or F (food should be 2.5 cm
to 7.5 cm from broil element)
E (food should be 7.5 cm to
10 cm from broil element)
D or E (food should be 7.5 cm
to 13 cm from broil element)
C (food should be 20 cm to
23 cm front broil element)
C (food should be 18 cm to
20 cm from broil element)
15 cm from broil element)
Comments
Steaks less than 1" (2.5 cm) thick are
difficult to cook rare. They cook through
before browning. To prevent curling of
meat, slash fat at 2.5 cm intervals.
Broil skin-side-down first.
Handle and turn very carefully.