25
Do not use aluminum foil to line oven bottoms.
The foil will trap heat below and upset the
performance of the oven. Foil can melt
and permanently damage the oven bottom.
Damage from improper use of aluminum foil 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.
Aluminum Foil
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.
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.
GEAppliances.com
Close the door. Always broil with
the door closed.
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preheating the broiler and positioning
the oven rack one position higher.
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.
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Preheat the broiler for 2 minutes to improve performance.
Food Doneness Type or
Thickness
Broil
Setting
Rack
Position
27s
Rack
Position
30s
Comments
Beef Rare (140°F) Steaks – 1s
thick
Hi
4 (D) 5 (E) Steaks less than 1s thick
are difficult to cook rare.
They cook through before
browning. To prevent curling
of meat, slash fat at 1s
intervals.
Space patties evelny. Up to 8
patties take about the same
time.
Medium
(160°F)
Steaks - 3/4s
to 1sthick
Hi
4 (D) 5 (E)
Well Done
(170°F)
Steaks – -
3/4sto 1sthick
Ground Beef
Patties (1/2” to
3/4” thick)
Hi
4 (D) 5 (E)
Chicken Breast,
boneless
Hi
1 (A) 3 (C)
Breast, bone-in
Hi
1 (A) 3 (C) Broil skin-side-down first.
Fish
Fillets
1/2sto 1sthick
Hi
3 (C) 4 (D) Handle and turn very
carefully.
Lo
3 (C) 4 (D)
Pork
Chops
Well Done
(170°F)
3/4sthick
Hi
3 (C) 4 (D) To prevent curling of meat,
slash fat at 1sintervals.
