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† The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some
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GEAppliances.com
How to Set the Oven for Broiling
Close the door. Always broil with the door
closed.
Place the meat or fish on a broiler grid in a
broiler pan.
Follow suggested rack positions in the
Broiling Guide.
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.
Press the Broil Hi/Lo pad once for
HI Broil.
To change to LO Broil, press the Broil Hi/
Lo pad again.
Press the Start pad.
When broiling is finished, press
the Clear/Off pad.
Close the door. Always broil with
the door closed.
NOTE: Broil will not work if the
temperature probe is plugged in.
The size, weight, thickness, starting temperature and your preference for doneness will affect broiling times. This guide is based on meats
at refrigerator temperature.
Aluminum Foil and Oven Liners
CAUTION: Do not use any type
of foil or oven liner to cover the oven bottom.
These items can trap heat or melt, resulting
in damage to the product and risk of shock,
smoke or fire. Damage from improper use
of these items is not covered by the product
warranty.
Foil may be used to catch spills by placing
a sheet on a lower rack, several inches
below the food. Do not use more foil than
necessary and never entirely cover an oven
rack with aluminum foil. Keep foil at least
1-1/2” from oven walls to prevent poor heat
circulation.
Broiling Guide
Food Doneness Type or
Thickness
Broil
Setting
Rack Position Comments
Beef Rare
(140°F)
Steaks -
1” thick
Hi 4 (D) or 5 (E) Steaks less than 1” thick
are difficult to cook
rare. They cook through
before browning.
Medium
(160°F)
Steaks -
3/4” - 1” thick
Hi 4 (D) or 5 (E) To avoid curling, slash fat
at 1” intervals.
Well Done
(170°F)
Steaks -
3/4” - 1” thick
Ground Beef
Patties (1/2”
to 3/4” thick
Hi 6 (F)
Chicken Breast,
boneless
Lo 4 (D) or 5 (E) Broil skin-side down first.
Breast,
bone-in
Lo 4 (D) or 5 (E)
Fish
fillets
1/2” to 1”
thick
Hi 6 (F) Handle and turn very
carefully.
Lo 6 (F)
Pork
chops
Well Done
(170°F)
3/4” thick Hi 4 (D) To avoid curling, slash fat
at 1” intervals.
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