GE CS975SDSS - Manual (Page 16)

Using the oven.
close the door. Always broil with the
door closed.
NOTE: Broil will not work if the
temperature probe is plugged in.
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.
7] Place the meat or fish on a broiler grid in a
broiler pan designed for broiling.
Follow suggested rack positions in the
Broiling Guide.
Touch the BROIL HI/LO pad once for HI
Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
7 Touch the START pad.
When broiling is finished, touch the
CLfAR/OFF pad.
The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
f 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.Ì
Broiling Guide
Preheat the broiler for 2 minutes to improve performance.
Food Doneness
Type or
Thickness Rock Position* Comments
Beef Rare (140°F) Steaks -
1" thick
E or F (food should be 1"
to 3" from broil element)
Steaks less than 1"
thick are difficult to
cook rare. They cook
through before
browning.
To prevent curling of
meat, slash fat at 1"
intervals.
Medium (160°F) Steaks -
3/4" to 1" thick
E (food should be 3"
to 4" from broil element)
Well Done(170°F) Steaks -
3/4" to 1" thick
or Ground Beef Patties
D or E (food should be 3"
to 5" from broil element)
Chicken Breast, boneless C (food should be 8"
to 9" from broil element)
Broil skin-side-down
first.
Breast, bone-in C (food should be 7"
to 8" from broil element)
Fish Fillets 1/2" to 1" thick D or E (food should be 3"
to 6" from broil element)
Handle and turn very
carefully.
Pork Chops Well Done(170°F) 3/4" thick D (food should be 6"
to 7" from broil element)
To prevent curling of
meat, slash fat at 1"
intervals.
*Use rack position A for the smaller, 2-rack-position oven.
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