GE 49-85179 - Manual (Page 14)

14
Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.
Broiling Guide
Using the oven.
How to Set the Oven for Broiling
NOTE: On models with an OVEN TEMP knob, turn
it to BROIL.
Place the meat or fish on a broiler grid
in a broiler pan.
Follow suggested rack positions
in the Broiling guide.
The oven door must be closed during
broiling.
Touch the Broil Hi/Lo pad once for
Hi Broil.
To change to Lo Broil, touch the
Broil Hi/Lo pad again.
Touch the Start/On pad.
When broiling is finished, touch the
Clear/Off pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the meal
for easiest cleaning.
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Quantity and/ Rack* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4
″ thick
8 patties take about
the same time.
Beef Steaks
Rare
† 1
″ thick
C 9 7 Steaks less than 1
″ thick cook
Medium 1 to 1 1 ⁄ 2 lbs. C 12 5–6 through before browning.
Well Done C 13 8–9 Pan frying is recommended.
Slash fat.
Rare † 1 1 ⁄
2
″ thick C 10 6–7
Medium 2 to 2 1 ⁄
2
lbs. C 12–15 10–12
Well Done C 25 16–18
Chicken 1 whole B 30–35 15–20 Brush each side with melted
2 to 2 1 ⁄
2
lbs., butter. Broil skin-side-down
split lengthwise first.
4 bone-in breasts B 25–30 10–15
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell.
6 to 8 oz. each turn Spread open. Brush with
over. melted butter before broiling
and after half of broiling
time.
Fish Fillets 1/4 to 1/2
″ thick
D 6 6 Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1 ″ thick C 8 8
(precooked)
1/2 ″ thick D 6 6
Pork Chops 2 (1/2 ″ thick) D 10 8 Slash fat.
Well Done 2 (1 ″ thick) about 1 lb. D 15 8
Lamb Chops
Medium
2 (1 ″ thick) about 10 D 8 4–7 Slash fat.
Well Done to 12 oz. D 10 10
Medium 2 (1 1 ⁄ 2
″ thick) about 1 lb.
D 10 4–6
Well Done D 17 12–14
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.)
The oven has 5 rack positions.
*See illustration for description of rack positions.
Close the door. Always broil with
the door closed.
O
pe
ra
tin
g
In
st
ru
ct
io
ns
Sa
fe
ty
In
st
ru
ct
io
ns
Ca
re
a
nd
C
le
an
in
g
In
st
al
la
tio
n
In
st
ru
ct
io
ns
Tr
ou
bl
es
ho
ot
in
g
Ti
ps
Co
ns
um
er
S
up
po
rt