GE 49-85179 Owner's Manual And Installation Instructions

14Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.Broiling GuideUsing the oven.How to Set the Oven for BroilingNOTE: On models with an OVEN TEMP knob, turnit to BROIL.Place the meat or fish on a broiler gridin a broiler pan.Follow suggested rack positionsin the Broiling guide.The oven door must be closed duringbroiling.Touch the Broil Hi/Lo pad once forHi Broil.To change to Lo Broil, touch theBroil Hi/Lo pad again.Touch the Start/On pad.When broiling is finished, touch theClear/Off pad.Serve the food immediately, and leave thepan outside the oven to cool during the mealfor easiest cleaning.Use Lo Broil to cook foods such as poultryor thick cuts of meat thoroughly withoutoverbrowning them.Quantity and/ Rack* First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsBacon 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 toWell Done 1/2 to 3/4″ thick 8 patties take aboutthe same time.Beef SteaksRare† 1″ thick C 9 7 Steaks less than 1″ thick cookMedium 1 to 11⁄2 lbs. C 12 5–6 through before browning.Well Done C 13 8–9 Pan frying is recommended.Slash fat.Rare† 11⁄2″ thick C 10 6–7Medium 2 to 21⁄2 lbs. C 12–15 10–12Well Done C 25 16–18Chicken 1 whole B 30–35 15–20 Brush each side with melted2 to 21⁄2 lbs., butter. Broil skin-side-downsplit lengthwise first.4 bone-in breasts B 25–30 10–15Lobster Tails 2–4 C 13–16 Do not Cut through back of shell.6 to 8 oz. each turn Spread open. Brush withover. melted butter before broilingand after half of broilingtime.Fish Fillets 1/4 to 1/2″ thick D 6 6 Handle and turn verycarefully. Brush with lemonbutter before and duringcooking, if desired. Preheatbroiler to increase browning.Ham Slices 1″ thick C 8 8(precooked)1/2″ thick D 6 6Pork Chops 2 (1/2″ thick) D 10 8 Slash fat.Well Done 2 (1″ thick) about 1 lb. D 15 8Lamb ChopsMedium 2 (1″ thick) about 10 D 8 4–7 Slash fat.Well Done to 12 oz. D 10 10Medium 2 (1 1⁄2″ thick) about 1 lb. D 10 4–6Well Done D 17 12–14The size, weight, thickness,starting temperature and yourpreference of doneness will affectbroiling times. This guide is basedon meats at refrigeratortemperature.†The U.S. Department of Agriculturesays “Rare beef is popular, but youshould know that cooking it to only140°F means some food poisoningorganisms may survive.” (Source: SafeFood Book, Your Kitchen Guide, USDARev. June 1985.)The oven has 5 rack positions.*See illustration for description of rack positions.Close the door. Always broil withthe door closed.OperatingInstructions Safety InstructionsCare and CleaningInstallationInstructionsTroubleshootingTipsConsumer Support