GE RB758 Owner's Manual

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GE RB758 Owner's Manual Manual pdf 14 page image

Using the oven.14Quantity and/ Rack* First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb. (4 patties) C 10 7–10 Space evenly.1⁄ 2 to 3⁄ 4″ thick4 lbs. (16 patties) C 15 11Beef SteaksRare† 3⁄ 4 to 1″ thick E 6 4 Steaks less than 3⁄ 4″Medium 1 to 1 1⁄ 2 lbs. D 8 6 thick are difficultWell Done D 10 7–10 to cook rare.Slash fat.Rare† 1 1⁄ 2″ thick C 10 8Medium 2 to 2 1⁄ 2 lbs. C 15 10–12Well Done D 20 20Chicken 1 whole cut up B 25 25 Brush each side with2 to 2 1⁄ 2 lbs., melted butter.split lengthwise Broil skin-side-Breast B 25 15 down first.Bakery ProductBread (toast) 2 to 4 slices D 3 1 Space evenly. PlaceEnglish Muffin 2 (split) E 3-4 English muffins cut-side-up and brushwith butter if desired.Lobster Tails 2–4 B 18–20 Do not Cut through back ofturn shell. Spread open.over. Brush with meltedbutter before broilingand after half ofbroiling time.Fish Fillets 1 lb. (1⁄ 4 to 1⁄ 2″ thick) D 5 5 Handle and turn verycarefully. Brush withlemon butter beforeand during cooking,if desired.SalmonSteaks 2 (1″ thick) D 10 5 Turn carefully. Do notFillets 2 (1⁄ 2 to 3⁄ 4″ thick) D 10 turn skin side down.Ham Slices 1⁄ 2″ thick C 6 6(precooked) 1″ thick C 8 8Pork Chops 2 ( 1⁄ 2″ thick) C 10 10 Slash fat.Well Done 2 (1″ thick) about 1 lb. C 15 15Lamb ChopsMedium 2 (1″ thick) about 10 D 7 4 Slash fat.Well Done to 12 oz. D 10 9Medium 2 (11⁄ 2″ thick) about 1 lb. D 9 6Well Done D 14 10Broiling GuideThe size, weight, thickness,starting temperatureand your preference ofdoneness will affect broilingtimes. This guide is based onmeats at refrigeratortemperature.† The U.S. Department of Agriculture says“Rare beef is popular, but you shouldknow that cooking it to only 140°F.means some food poisoning organismsmay survive.” (Source: Safe Food Book.Your Kitchen Guide. USDA Rev. June1985.)The oven has 5 rack positions.*See illustration for description of rack positions.Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions