GE 49-80602 - Manual (Page 13)

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Preparing Quality Steak, Easy as 1, 2, 3:
1. Bring steak to room temperature.
NOTE: Always use safe food practices when handling meat.
2. Season both sides to taste and coat with olive oil or similar.
3. Preheat the oven to BAKE at 425°, with the oven rack in center position “C.”
4. Place your griddle on the designated area of the cooktop and then preheat the griddle
to 400°F.
CAUTION: The griddle will be VERY HOT! Use oven mitts.
5. Sear steak on each side for 2 minutes or until the desired browning is achieved.
NOTE: There will be “smoke”; ensure there is proper ventilation.
6. Insert the meat probe that came with your range into the center of the steak, making sure
that the tip of the probe is in the center of the steak.
7. Plug the probe into the outlet (located on the upper front side of the oven), slide the rack back
into the oven and close the door.
8. Press PROBE on your control, enter the desired internal temp, and press START.
9. Allow steak to finish cooking in the oven. The range control will beep and turn off when
the steak reaches the desired internal temperature.
NOTES:
■ After searing, your steak could possibly already be at the desired temperature, depending
on size, cut and desired doneness.
■ For thinner steaks it may not be possible to achieve a Rare or Medium Rare doneness.
By first searing your meat with a very high heat, you are creating a browning reaction known as the Maillard
Reaction. This reaction unlocks the fuller, more intense flavor from the meat, which occurs when cooking meat
at a high heat.