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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.
Safety Instructions Operating Instructions Care and Cleaning
Troubleshooting Tips Consumer Support
www.GEAppliances.ca
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the
Broiling Guide.
Touch the
BROIL
pad once for
HI
Broil.
To change to
LO Broil,
touch the
BROIL
pad again.
Use
LO Broil
to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the
START
pad.
When broiling is finished, touch the
OFF
pad.
Do not latch the oven door during broiling. The latch is used for self-cleaning only.
Aluminum Foil
Do not use aluminum foil on the bottom
of the oven.
Never entirely cover a rack with
aluminum foil. This will disturb the heat
circulation and result in poor baking.
A smaller sheet of foil may be used to
catch a spillover by placing it on a lower
rack several inches below the food.
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.)
Broiling Guide – 6 Pass Broil Element
Quantity and/ Rack First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) E 9 6 Space evenly. Up to 8
Well Done 1/2 to 3/4″ thick E 11 10 patties take about the
same time.
Beef Steaks
Rare† 1″ thick F 7 5 Steaks less than 1″
Medium 1 to 1
1
⁄2 lbs. E 9 6–7 thick cook through
Well Done E 11 8–9 before browning. Pan
frying is recommended.
Slash fat.
Rare† 1
1
⁄2″ thick D 14 11
Medium 2 to 2
1
⁄2 lbs. D 18 14–16
Well Done D 22 20
Chicken 1 whole cut up C 25 10 Broil skin-side-down
2 to 2
1
⁄2 lbs., first.
split lengthwise
2 Breasts C 25 10–15
Fish Fillets 1/4 to 1/2″ thick E 6 5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Pork Chops 2 (1/2″ thick) E 10 10 Slash fat.
Well Done 2 (1″ thick) about 1 lb. D 15 15
Salmon Steaks 2 (1″ thick) D 10 7–8 Grease pan. Brush
4 (1″ thick) about 1 lb. D 12 10 steaks with melted
butter.
Preheat the broiler for 2 minutes for improved performance.
Center baking pans in the oven.
The oven has 6 rack positions.
Pass
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