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Type of Food Shelf Position Frozen pies (on cookie sheet) D Angel food cake A Bundt or pound cakes C or D Biscuits, muffins, brownies, C or D cookies, cupcakes, layer cakes, pies Casseroles C or D Turkey A Center baking pans in the oven. Preheating and Pan Placement Preheat the oven if the recipe calls for it. Preheating is necessary for good results when baking cakes, cookies, pastry and breads. The Display will show “PrE” while preheating. When the oven reaches the selected temperature, the oven control will beep and the display will show the oven temperature. Baking results will be better if baking pans are centered in the oven as much as possible. If baking with more than one pan, place the pans so each has at least 1 to 11.2. of air space around it. If baking four cake layers at the same time, place two layers on shelf B and two layers on shelf D. Stagger pans on the shelf so one is not directly above the other. Aluminum Foil Do not use aluminum foil on the bottom of the oven. Never entirely cover a shelf with aluminum foil. This will disturb the heat circulation and result in poor baking. A smaller sheet of foil may be used to catch a spillover by placing it on a lower shelf several inches below the food. 12 ge.com Operating InstructionsSafety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. How to Set the Oven for Broiling Place the meat or fish on a broiler grid in a broiler pan designed for broiling. Follow suggested shelf positions in the Broiling Guide. If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher. Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. 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. The size, weight, thickness, 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.) The oven has 6 shelf positions. Pass 4 321 Center baking pans in the oven. Broiling Guide –4 Pass Broil Element Food Quantity and/ or Thickness Shelf* Position First Side T ime (min.) Second Side T ime (min.) Comments Ground Beef 1 lb. (4 patties) 1/2 to 3/4. thick 4 lbs. (12 patties) D D 13 15 8 11 Space evenly. Beef Steaks Rare† 3/4 to 1. thick F 6 4 Steaks less than 3/4. Medium 1 to 11/2 lbs. E 8 6 thick are difficult Well Done E 10 8 to cook rare. Slash fat. Rare† 11/2. thick D 10 8 Medium 2 to 21/2 lbs. D 15 10–12 Well Done E 20 20 Chicken 1 whole cut up 2 to 21.2 lbs., split lengthwise C 25 25 Brush each side with melted butter. Broil skin-side-down Breast C 25 15 first. Bakery Product Bread (toast) 2 to 4 slices E 3 1 Space evenly. Place English Muffin 2 (split) F 3-4 English muffins cutside- up and brush with butter if desired. Lobster T ails 2–4 C 18–20 Do not turn over. Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Fish Fillets 1 lb. (1/4 to 1/2. thick) E 5 5 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Salmon Steaks Fillets 2 (1. thick) 2 (1/2 to 3/4. thick) E E 10 10 5 Turn carefully. Do not turn skin side down. Ham Slices (precooked) 1/2. thick 1. thick D D 6 8 6 8 Pork Chops Well Done 2 (1/2. thick) 2 (1. thick) about 1 lb. D D 10 15 10 15 Slash fat. *See illustration for description of shelf positions. 13 Using the oven. Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions The size, weight, thickness, 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.) The oven has 6 shelf positions. Pass 654 321 Broiling Guide–6 Pass Broil Element Preheat the broiler for 2 minutes for improved performance. Quantity and/ Shelf First Side Second Side Food or Thickness Position Time (min.) Time (min.) Comments Ground Beef Well Done 1 lb. (4 patties) 1/2 to 3/4. thick E E 9 11 6 10 Space evenly. Up to 8 patties take about the same time. Beef Steaks Rare† 1. thick F 7 5 Steaks less than 1. Medium 1 to 11.2 lbs. E 9 6–7 thick cook through Well Done E 11 8–9 before browning. Pan frying is recommended....

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