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Using traditional broil. www.GEAppliances.com
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.
NOTE: Food can be broiled with the door open
or closed. However, if the door is closed, the
food may not brown as well because the oven
heating element will cycle on and off.
Select BROIL.
Select HI for high broil
or LO for low broil. LO is used to
broil thicker cuts of meat without
over-browning them.
Select START. We recommend
preheating for 5 minutes with the door
closed whether you broil food with
the door open or closed.
Place the meat or fish on the broiler
grid and pan.
Follow suggested rack positions in
the Broiling Guide.
The size, weight, thickness, starting
temperature and your preference of
doneness will affect broiling times. This
guide is based on meats at refrigerator
temperature.
When broiling is finished, press the
CLEAR/OFF pad.
NOTE: The oven will automatically turn off
after 3 hours of continuous broil.
Safety Instructions
Operating Instructions Care and Cleaning
Troubleshooting Tips Consumer Support
Rack First Side Second Side
Food Quantity and/or Thickness Position* Time, Min Time, Min. Comments
Ground Beef 2 lb. (8 patties) D 10 8 Space evenly on pan.
1/2″ to 3/4″ thick Up to 8 patties take about
the same time
Beef Steaks
Med. Rare 1″ thick D 11 10 Steaks less than 1″ thick
Medium (about 2–3 lbs.) D 13 12 cook through before browning.
Cook first side just to turn
Med. Rare 1 1/2″ thick D 14 13 meat color then finish second
Medium (about 3–4 lbs.) D 17 16 side to desired doneness.
Slash fat.
Chicken 1 whole, cut up, C 35 25
about 3 to 3-1/2 lbs.
6 Bone-in breasts, C 28 26 Brush each side with melted
12 to 14 oz. each butter. Broil skin-side down
first.
6 Boneless breasts, D 12 10
5 to 7 oz. each
Fish 4 Fillets, 1/4″ to 1/2″ thick E 7 Do not Place skin side down.
turn over. Brush with olive oil.
4 Fillets, 3/4″ to 1″ thick E 14 Do not Place skin side down.
turn over. Brush with olive oil.
4 Steaks, 1″ thick (about 2 lbs.) E 12 12 Brush with lemon butter
before and during cooking,
if desired.
Lobster Tails 2–4, 8 to 12 oz. each C 18–20 Do not Cut through back of shell.
turn over. Spread open. Brush with
melted butter after half of
broiling time.
Pork Chops 6 Chops, 1/2″ thick (about 2 lbs.) E 9–11 7
Slash fat.
6 Chops, 1″ thick (about 4 lbs.) D 23 14
Ham Slices 2 precooked, 1/2″ thick D 13 6
Lamb Chops
Medium 4 Chops, 1-1/2″ thick, D 12 9 Slash fat.
Well Done about 1-1/2 lbs. D 14 12
Broiling Guide
* NOTE: For double wall ovens, when using the lower oven, move up 1 rack position. Broil times may be faster
on the lower oven.
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