GE PCB910 Manuel Du Propriétaire page 15

Using the oven.
Door is not provided with broil
position.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
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.
Broiling Guide
Preheat the broiler for 2 minutes to improve performance.
Food Doneness
Beef
Rare (60°C/140°F) Steaks -
Medium
(71.1°C /160°F)
Well Done
(76.7°C/170°F)
Chicken
Fish Fillets
Pork Chops
Well Done
(76.7°C / 170°F)
*Use rack position A for the smaller, 2-rack-position oven.
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.
Type or Rack Position*
Thickness
E or F (food should be
2.5 cm to 7.6 cm [1" to 3"]
from broil element)
Steaks –19 mm to E (food should be
2.5 cm (3/4" to 1") thick 7.6 cm to 10.2 cm [3" to 4")
thick from broil element)
Steaks –19 mm to D or E (food should be
2.5 cm (3/4" to 1") thick 7.6 cm to 12.7 cm [3" to 5"]
or Ground Beef Patties from broil element)
C (food should be
Breast, boneless
20.3 cm to 22.9 cm [8"
to 9"] from broil element)
C (food should be
Breast, bone-in
17.8 cm to 20.3 cm [7"
to 8"] from broil element)
13 mm to 2.5 cm D or E (food should be
(1/2" to 1") thick 7.6 cm to 15.2 cm [3" to 6"]
from broil element)
19 mm (3/4" to 1") thick D (food should be
15.2 cm to 17.8 cm [6" to 7"]
from broil element)
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Comments
Steaks less than 2.5 cm
to cook rare. They cook
through before browning.
To prevent curling of
meat, slash fat at
2.5 cm (1") intervals.
Handle and turn very
carefully.
To prevent curling
of meat, slash fat at
2.5 cm (1") intervals.
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