GE EGR3000 Owner's Manual & Installation Instructions

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GE EGR3000 Owner's Manual & Installation Instructions Manual pdf 14 page image

Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting TipsConsumer Support14Do 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 BroilingPlace the meat or fish on the broilergrid in the broiler pan.Follow suggested shelf positions in theBroiling 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 themeal for easiest cleaning.Use LO Broil to cook foods such as poultryor thick cuts of meat thoroughly withoutover-browning them.Always use the broiler pan and gridthat came with your oven. It isdesigned to minimize smoking andspattering by trapping juices in theshielded lower part of the pan.Quantity and/ Shelf* 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 1 1⁄2 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 (11⁄2″ thick) about 1 lb. D 10 4–6Well Done D 17 12–14The size, weight, thickness,starting temperature andyour preference of donenesswill affect broiling times.This guide is based on meatsat refrigerator 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.)The oven has 5 shelf positions.*See illustration for description of shelf positions.