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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
closed but it may not brown as well because
the oven heating element will cycle on and off.
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 size, weight, thickness, starting temperature
and your preference for doneness will affect
broiling times. This guide is based on meats at
refrigerator temperature.
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.
NOTE: Broil will not work if the temperature
probe is plugged in.
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb. (4 patties) E 10 7 Space evenly. Up
Well Done 1/2 to 3/4″ thick E 10 9 to 8 patties take
about the same
time.
Beef Steaks
Rare
†
1″ thick E 8 6 Steaks less than
Medium 1 to 1
1
⁄2 lbs. E 10 8 1″ thick cook
Well Done E 12 10 through before
browning.
Rare
†
1
1
⁄2″ thick E 10 8 Pan frying is
Medium 2 to 2
1
⁄2
lbs. E 15 14–16 recommended.
Well Done E 25 20–25 Slash fat.
Chicken 1 whole C 25 10 Reduce time about
2 to 2
1
⁄2
lbs., 5 to 10 minutes
split lengthwise per side for cut-up
chicken. Brush
each side with
melted butter.
Broil skin-side-
down first.
Lobster Tails 2–4 C 13–16 Do not Cut through back of
6 to 8 oz. each turn over. shell. Spread open.
Brush with melted
butter before
broiling and after
half of broiling
time.
Fish Fillets 1/4 to 1/2″ thick E 5 5 Handle and turn
very carefully.
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices 1″ thick D 8 8 Increase time 5 to
(precooked) 10 minutes per
side for 1
1
⁄2″ thick
or home-cured ham.
Pork Chops 2 (1/2″ thick) E 10 10 Slash fat.
Well Done 2 (1″ thick) about 1 lb. D 15 15
Lamb Chops
Medium 2 (1″ thick) about 10 E 10 9 Slash fat.
Well Done to 12 oz. E 12 10
Medium 2 (1
1
⁄2″ thick) about 1 lb. E 14 12
Well Done E 17 12–14
If your oven is connected to 208
volts, rare steaks may be broiled by
preheating the broiler and positioning
the oven shelf one position higher.
†
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. Y
our
Kitchen Guide. USDA Rev. June 1985.)
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