Broiling Guide - GE 49-80575-1 Owner's Manual

Using the oven.
Leave the door open to the broil stop
position. The door stays open by itself,
yet the proper temperature is maintained
in the oven.
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.)
18
How to Set the Oven for Broiling
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.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
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

Preheat the broiler for 2 minutes to improve performance.
Food Doneness
Beef Rare (140°F)
Medium (160°F)
Well Done (170°F)
Chicken
Fish Fillets
Pork Chops Well Done (170°F)
*Use rack position A for the smaller, 2-rack-position oven.
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.
When broiling is finished, touch
the CLEAR/OFF pad.
Type or
Thickness Rack Position*
Steaks – E or F (food should be 1"
1" thick to 3" from broil element)
Steaks – E (food should be 3"
3/4" to 1" thick to 4" from broil element)
Steaks – D or E (food should be 3"
3/4" to 1" thick to 5" from broil element)
or Ground Beef Patties
Breast, boneless C (food should be 8"
to 9" from broil element)
Breast, bone-in C (food should be 7"
to 8" from broil element)
1/2" to 1" thick D or E (food should be 3"
to 6" from broil element)
3/4" thick D (food should be 6"
to 7" from broil element)
Comments
Steaks less than 1"
thick are difficult to
cook rare. They cook
through before browning.
To prevent curling of
meat, slash fat at 1"
intervals.
Broil skin-side-down
first.
Handle and turn very
carefully.
To prevent curling of
meat, slash fat at 1"
intervals.