GE Monogram ZEK938 Manuel Du Propriétaire page 10

How to set
the oven
for broiling
Broiling guide
for 27 and
30" ovens
The size, weight, thickness,
starting temperature
and your preference for
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.)
10
Close the door. Always broil with the door
closed.
1 Place the meat or fish on a broiler grid in a
broiler pan.
2 Follow suggested rack positions in the Broiling
Guide.
The size, weight, thickness, starting temperature
and your preference for doneness will affect
broiling times. This guide is based on meats at
refrigerator temperature.
3 Press the BROIL HIGH/LOW pad once for
HI Broil.
To change to LO Broil, press the BROIL HIGH/
LOW pad again.
4 Press the START pad.
5 When broiling is finished, press the CLEAR/OFF
pad.
Food Doneness
Thickness
Beef Rare (140°F) Steaks – 1
thick
Medium Steaks - 3/4
(160°F) to 1 thick
Well Done Steaks – -
(170°F) 3/4 to 1 thick
Ground Beef
Patties (1/2" to
3/4" thick)
Chicken Breast,
boneless
Breast, bone-in
Fish 1/2 to 1 thick
Fillets
Pork Well Done 3/4 thick
Chops (170°F)
Type or Broil Rack
Setting Position
27
Hi 3 (C)
Hi
3 (C)
Hi 3 (C)
Hi 1 (A)
Hi 1 (A)
Hi 3 (C)
Lo 4 (D)
Hi
3 (C)
Broiling
Wall Oven
Close the door.
Always broil with the door closed.
If your oven is connected to 208 volts,
rare steaks may be broiled by preheating the broiler
and positioning the oven rack one position higher.
Rack Comments
Position
30
5 (E) Steaks less than 1 thick
are difficult to cook rare.
They cook through before
5 (E)
browning. To prevent curling
of meat, slash fat at 1
intervals.
5 (E)
Space patties evenly. Up to 8
patties take about the same
time.
3 (C)
3 (C) Broil skin-side-down first.
4 (D) Handle and turn very
carefully.
4 (D)
4 (D) To prevent curling of meat,
slash fat at 1 intervals.