GE 49-80535-1 Manuale Utente
14
Consumer Support
Tr
oubleshooting T
ips
Care and Cleaning
Operating Instructions
Safety Instructions
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position Time (min.)
Time (min.)
Comments
Ground Beef
1
/
2
″ to
3
/
4
″ thick
D
13
8
Space evenly.
Beef Steaks
Rare†
Rare†
3
/
4
″ to 1″ thick
F
6
4
Steaks less than
3
/
4
″
Medium
1 to 1
1
/
2
lbs.
E
8
6
thick are difficult
Well Done
E
10
8
to cook rare.
Slash fat.
Slash fat.
Rare†
1
1
/
2
″ thick
E
15
10
Medium
2 to 2
1
/
2
lbs.
E
15
15
Well Done
D
20
20
Chicken
1 whole cut up
C
25
25
Brush each side with
2 to 2
1
⁄
2
lbs.,
melted butter.
split lengthwise
Broil skin-side-down
Breast
C
25
15
first.
Bakery Product
Bread (toast)
Bread (toast)
2 to 4 slices
F
3
1
Space evenly. Place
English Muffin
2 (split)
F
3-4
English muffins cut-
side-up and brush
with butter if desired.
side-up and brush
with butter if desired.
Lobster Tails
2–4
C
18–20
Do not
Cut through back of
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (
1
/
4
″ to
1
/
2
″ thick)
E
6
6
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
Steaks
2 (1
″ thick)
E
10
5 Turn
carefully.
Fillets
2 (
1
/
2
″ to
3
/
4
″ thick)
E
15
Do not turn skin-side-
down.
down.
Ham Slices
1
/
2
″ thick
D
8
5
(precooked)
1
″ thick
D
8
8
Pork Chops
2 (
1
/
2
″ thick)
D
10
10
Slash fat.
Well Done
2 (1
″ thick) about 1 lb.
D
15
5
Using the oven.
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
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.)
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.)
How to Set the Oven for Broiling
IMPORTANT: To avoid possible burns, place the
racks in the desired position before you turn the
oven on.
racks in the desired position before you turn the
oven on.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the Broiling Guide.
the Broiling Guide.
The oven door must be closed
during broiling.
during broiling.
Touch the BROIL HI/LO pad once for
HI Broil.
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
BROIL HI/LO pad again.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
or thick cuts of meat thoroughly without
over-browning them.
Touch the START/ON pad.
When broiling is finished, touch the
CLEAR/OFF pad.
CLEAR/OFF pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
pan outside the oven to cool during the
meal for easiest cleaning.
The oven has 7 rack positions.