GE Coil Top Owner's Manual

Also see for Digital Radiant Cooktop: Owner's manual Owner's manual Owner's manual and installation instructions Owner's manual Use and care guide

GE Coil Top Owner's Manual Manual pdf 14 page image

Using the oven.14OperatingInstructionsSafety InstructionsCare and CleaningInstallationInstructionsTroubleshooting TipsConsumer SupportQuantity and/ Shelf First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb. (4 patties) C 13 8 Space evenly.1⁄2 to 3⁄4″ thick4 lbs. (12 patties) C 15 11Beef SteaksRare† 3⁄4 to 1″ thick E 6 4 Steaks less than 3⁄4″Medium 1 to 1 1⁄2 lbs. D 8 6 thick are difficultWell Done D 10 8 to cook rare.Slash fat.Rare† 1 1⁄2″ thick C 10 8Medium 2 to 2 1⁄2 lbs. C 15 10–12Well Done D 20 20Chicken 1 whole cut up B 25 25 Brush each side with2 to 2 1⁄2 lbs., melted butter.split lengthwise Broil skin-side-downBreast B 25 15 first.Bakery ProductBread (toast) 2 to 4 slices D 3 1 Space evenly. PlaceEnglish Muffin 2 (split) E 3-4 English muffins cut-side-up and brushwith butter if desired.Lobster Tails 2–4 B 18–20 Do not Cut through back ofturn shell. Spread open.over. Brush with meltedbutter before broilingand after half ofbroiling time.Fish Fillets 1 lb. (1⁄4 to 1⁄2″ thick) D 5 5 Handle and turn verycarefully. Brush withlemon butter beforeand during cooking,if desired.SalmonSteaks 2 (1″ thick) D 10 5 Turn carefully. Do notFillets 2 (1⁄2 to 3⁄4″ thick) D 10 turn skin side down.Ham Slices 1⁄2″ thick C 6 6(precooked) 1″ thick C 8 8Pork Chops 2 (1⁄2″ thick) C 10 10 Slash fat.Well Done 2 (1″ thick) about 1 lb. C 15 15Lamb ChopsMedium 2 (1″ thick) about 10 D 7 4 Slash fat.Well Done to 12 oz. D 10 9Medium 2 (11⁄2″ thick) about 1 lb. D 9 6Well Done D 14 10Broiling GuideThe size, weight, thickness,starting temperature,and your preference ofdoneness will affectbroiling times. This guideis based on meats atrefrigerator temperature.† 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:Safe Food Book. Your Kitchen Guide.USDA Rev. June 1985.)