GE PB950SFSS Use and Care Manual - Page 14

How to Set the Oven for Broiling, Broiling Guide - refrigerators

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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. For double ovens, you can close the door for the smaller, 2-rack position upper oven to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them. How to Set the Oven for Broiling 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 lower oven is recommended for better broiling in double ovens. 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 Type or Thickness Rack Position* Comments Rare (140°F) Medium (160°F) Well Done (170°F) Steaks - 1"thick Steaks - 3/4" to 1"thick Steaks -  3/4"to 1"thick or Ground Beef Patties E or F (food should be 1" Steaks less than 1" to 3"from broil element) thick are difficult to cook rare. They cook E (food should be 3" through before browning. to 4"from broil element) To prevent curling of meat, slash fat at 1" D or E (food should be 3" intervals. to 5"from broil element) 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 7"from broil element)  To prevent curling of meat, slash fat at 1" intervals. *For double ovens, use rack position A for the smaller, 2-rack-position oven. 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. 14

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Using the oven.
How to Set the Oven for Broiling
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 lower oven is recommended for better
broiling in double ovens.
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
Leave the door open to the broil stop
position. The door stays open by
itself, yet the proper temperature is
maintained in the oven.
For double ovens, you can close
the door for the smaller, 2-rack
position upper oven to cook foods
such as poultry or thick cuts of meat
thoroughly without overbrowning
them.
Preheat the broiler for 2 minutes to improve performance.
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.
*For double ovens, use rack position A for the smaller, 2-rack-position oven.
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.
14