GE ZET3038 Owner's Manual page 18

Using the Trivection
TM
Oven
TrivectiorF' Wall Over_
Hozv to set
the oven
for speed
broiling
Heat is provided by the upper element and
microwave. Air is circulated with the reversing
fan system. Oven door must be closed. Ideal for
broiling foods to medium to well done aloneness
levels two times faster than traditional broil.
1 Select SPEEDCOOK flom the main menu.
2 Select SPEED BROIL.
Enter traditioiml broil time for first side
(using maximum time if a range is given).
Reference the chart below.
NOTE: lf you dor_'t plar_ to turr_ thejbod or<
enter the total broil time.
4 Select START to preheat ()veil. Cook time
will automatically convert to shorter time
and display on control screen.
5 You must preheat the oven. Wait for the
preheat signal and message on display to
"PUT FOOD IN OVEN" before placing food
ill ()veil.
Select START. Start will not appear on control
screen until door is opened and jbod is put in
oven. Countdown of cook time will begin.
NOTE: Food may be checked at ar 0, time by
o[)enir_g the doo_: The microwave and convection
j(tn will tu_r_ ojf and the time countdown will stop
whi# the door is open. Th,ey will resume when the
door is closed.
Check food when prompted. Tmn food as
needed and add more time for the second side.
After the cookir_g time has ended, the oven will
prompt the user to add "MORE TEV/E" to j{lrther
cook jbod if desired. Add additional time by
se#ctir_g MORE TIME. E_ter traditional cookir_g"
time in minute.s and se#ct START, Once again,
the oven automatically converts the traditional
time to the appro[)riate speedcook time (nearest
minut©. Pre_ssCLEAR/OFF pad !/jbod has
finished cookir_g;
Traditional
broiling
guide for
speed
broiling
18
Food
Gromld Beef
Beef Steaks
Med. Rare
Mediun)
Med. Rare
Mediun)
Chicken
Fish
Lobster Tails
Pork Chops
Ham Slices
Lamb Chops
Mediun)
_\)11 Done
Quantity auld/or Thickness
2 113.(8 patties)
tt _ tt • 1/9 to o/4 tlnck
l" thick
(about 2-3 lbs.)
l -1/ 9" thick
(about ?_4 lbs.)
1 whole, cut up,
about 3 to ?M/2 lbs.
6 Bone-in breasts,
12 to 14 oz. each
6 Boneless breasts,
5 to 7 oz. each
4 Fillets, l/4" to 1/2" thick
o/4 to 1" thick 4 Fillets, _ "
4 Steaks, 1" thick
(about 2 lbs.)
2-4, 8 to 12 _z. each
6 Chops, l/2" thick
(about 9 lbs.)
6 Chops, l" thick
(about 4 lbs.)
2 precooked, 1/2" thick
4 Chops, 1-1/2" thick,
about l-I/2 lbs.
Rack
Position
D
D
D
D
D
C
C
D
E
D
D
C
E
D
D
D
D
First Side
iTime, Min
1o
11
13
14
17
35
28
12
7
14
10
18-20
9-1 l
23
13
12
14
Second Side
Time, Min.
8
10
12
13
16
25
26
1o
Do not
[urn OVUE
Do not
[urn OVer.
10
Do not
t//rn OVeE
7
14
6
9
19
Comments
Space exenly on pan.
Up to 8 patties take about
the same time.
Steaks less than l" thick
c(mk through befi_re browning.
Cook first side to desired
brownness. Then mm and
finish second side to desired
doneness. Slash tat.
Brush each side with n)elted
butter. Broil skin-side down
fl_t.
Place skin side down.
Brush with olive oil.
Place skin side down.
Brush with olive oil.
Brush with len)on butter
heft}re and during cooking,
if desired.
Cut thr{ mgh back of shell.
Spread open. Brush *6th
melmd butmr after half of
lm filing fin)e.
Slash flit.
Slash fi_t.
Slash titt.