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The oven door must be closed
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.
† 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.)
The oven has 7 shelf positions.
How to Set the Oven for Broiling—Close the oven door
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the Broiling Guide.
The oven door must be closed
during broiling.
If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Broiling Guide
Quantity and/
Food
or Thickness
Ground Beef
1 lb. (4 patties
" thick)
Well Done
1
⁄
to
3
⁄
2
4
Beef Steaks
Rare†
1" thick
Medium
1 to 1
⁄
lbs.
1
2
Well Done
" thick
Rare†
1
1
⁄
2
Medium
2 to 2
1
⁄
lbs.
2
Well Done
Chicken Breasts
Bone In
Boneless
Lobster Tails
2–4
10 to 12 oz. each
" thick
Fish Fillets
1
⁄
to
1
⁄
4
2
" thick)
Pork Chops
2 (
1
⁄
2
Well Done
2 (1" thick) about 1 lb.
Salmon Steaks
2 (1" thick)
Salmon Fillets
2 (
1
⁄
to 1" thick)
2
*See illustration for description of shelf positions.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
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/ON pad.
When broiling is finished, touch the
CLEAR/OFF pad.
Shelf*
First Side
Second Side
Position Time (min.)
Time (min.)
E
9–11
E
7–9
E
10–12
8–10
E
12–14
9–11
D
12–14
8–10
D
17–19
13–15
D
19–21
15–17
C
25–30
8–10
C
18–20
10–15
B
25–30
Do not
over.
E
6–8
E
6–8
D
13–15
D
10–12
8–10
D
25–27
Do not turn over. Place skin-side-down.
ge.com
Comments
5–7
Space evenly. Up to
8 patties take about
the same time.
7–9
Steaks less than 1"
thick cook through
before browning.
Pan frying is
recommended.
Slash fat at edges.
Broil skin-side-down
first.
Cut through back of
turn
shell. Spread open.
4–6
Handle and turn very
carefully.
3–5
Slash fat at edges.
6–8
Grease pan.
9
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