GE PS968SPSS Use and Care Manual - Page 18

Consumer Support, Troubleshooting Tips, Care and Cleaning, Safety Instructions

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Safety Instructions Operating Instructions Using the oven. Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. How to Set the Oven for Broiling If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher. Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them. Place the meat or fish on a broiler grid in a broiler pan designed for broiling. Follow suggested rack positions in the Broiling Guide. 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 pad. When broiling is finished, touch the CLEAR/OFF pad. 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.) Broiling Guide Preheat the broiler for 2 minutes to improve performance. Food Beef Chicken Doneness Rare (140°F) Medium (160°F) Well Done (170°F) Type or Thickness Rack Position* Comments Steaks - 1″ thick E or F (food should be 1″ to 3″ from broil element) Steaks - 3/4″ to 1″ thick E (food should be 3″ to 4″ from broil element) Steaks - D or E (food should be 3″ 3/4″ to 1″ thick to 5″ from broil element) or Ground Beef Patties Steaks less than 1″ thick are difficult to cook rare. They cook through before browning. To prevent curling of meat, slash fat at 1″ intervals. Breast, boneless C (food should be 8″ Broil skin-side-down to 9″ from broil element) first. Fish Fillets Pork Chops Well Done (170°F) Breast, bone-in 1/2″ to 1″ thick 3/4″ thick C (food should be 7″ to 8″ from broil element) D or E (food should be 3″ to 6″ from broil element) D (food should be 6″ to 7″ from broil element) *Use rack position A for the smaller, 2-rack-position oven. Handle and turn very carefully. To prevent curling of meat, slash fat at 1″ intervals. Consumer Support Troubleshooting Tips Care and Cleaning 18

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18
Consumer Support
Troubleshooting Tips
Care and Cleaning
Operating
Instructions
Safety Instructions
Using the oven.
How to Set the Oven for Broiling
If your range is connected to 208 volts,
rare steaks may be broiled by preheating
the broiler and positioning the oven rack
one position higher.
Use
LO Broil
to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Place the meat or fish on a broiler grid
in a broiler pan designed for broiling.
Follow suggested rack positions
in the
Broiling Guide.
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
pad.
When broiling is finished, touch
the
CLEAR/OFF
pad.
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.)
Broiling Guide
Type or
Food
Doneness
Thickness
Rack Position*
Comments
Beef
Rare (140°F)
Steaks –
E or F (food should be 1
″
Steaks less than 1
″
1
″
thick
to 3
″
from broil element)
thick are difficult to
cook rare. They cook
Medium (160°F)
Steaks –
E (food should be 3
″
through before browning.
3/4
″
to 1
″
thick
to 4
″
from broil element)
To prevent curling of
meat, slash fat at 1
″
Well Done (170°F)
Steaks –
D or E (food should be 3
″
intervals.
3/4
″
to 1
″
thick
to 5
″
from broil element)
or Ground Beef Patties
Chicken
Breast, boneless
C (food should be 8
″
Broil skin-side-down
to 9
″
from broil element)
first.
Breast, bone-in
C (food should be 7
″
to 8
″
from broil element)
Fish Fillets
1/2
″
to 1
″
thick
D or E (food should be 3
″
Handle and turn very
to 6
″
from broil element)
carefully.
Pork Chops
Well Done (170°F)
3/4
″
thick
D (food should be 6
″
To prevent curling of
to 7
″
from broil element)
meat, slash fat at 1
″
intervals.
Leave the door open to the broil stop
position. The door stays open by itself,
yet the proper temperature is maintained
in the oven.
Preheat the broiler for 2 minutes to improve performance.
*Use rack position A for the smaller, 2-rack-position oven.