GE PK916 Owner's Manual page 8

Using the oven.
Close the door. Always broil with
the door closed.
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
Food Doneness
Beef Rare
(140°F)
Medium
(160°F)
Well Done
(170°F)
Chicken
Fish
fillets
Pork Well Done
chops (170°F)
† 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.)
8
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.
The size, weight, thickness, starting temperature
and your preference for doneness will affect
broiling times. This guide is based on meats
at refrigerator temperature.
Type or Broil
Thickness Setting
Steaks - Hi
1" thick
Steaks - Hi
3/4" - 1"
thick
Steaks - Hi
3/4" - 1"
thick
Ground Beef
Patties (1/2"
to 3/4" thick
Breast, Lo
boneless
Breast, Lo
bone-in
1/2" to 1" Hi
thick
Lo
3/4" thick Hi
Rack Position Rack Position
27" 30"
4 (D) 4 (D) or 5 (E)
4 (D) 4 (D) or 5 (E)
4 (D) 6 (F)
1 (A) 4 (D) or 5 (E)
1 (A) 4 (D) or 5 (E)
3 (C) 6 (F)
3 (C) 6 (F)
3 (C) 4 (D)
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.
Comments
Steaks less than 1" thick are
difficult to cook rare. They cook
through before browning.
To avoid curling, slash fat at 1"
intervals.
Broil skin-side down first.
Handle and turn very carefully.
To avoid curling, slash fat at 1"
intervals.