Broiling Guide - GE JTS10 Owner's Manual

Using the oven.
Close the door. Always broil with
the door closed.
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.)
8
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.
If your oven is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven rack one position higher.

Broiling Guide

Preheat the broiler for 2 minutes to improve performance.
Type or
Food Doneness Thickness
Beef Rare (140°F) Steaks –
1" thick
Medium (160°F) Steaks –
3/4" to 1" thick to 4" from broil element) to 4" from broil element) To prevent curling of
Well Done (170°F) Steaks –
3/4" to 1" thick 4" to 7" from broil element) to 5" from broil element)
or Ground Beef
Chicken Breast, boneless B or C (food should be
Breast, bone-in B or C (food should be
Fish 1/2" to 1" thick
Fillets
Pork Well Done (170°F) 3/4" thick
Chops
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.
27" Oven
Rack Position
D (food should be 2"
to 4" from broil element)
D (food should be 2"
C or D (food should be D or E (food should be 3" intervals.
Patties
8" to 9" from broil element) to 9" from broil element) first.
7" to 8" from broil element) to 8" from broil element)
D (food should be 3"
to 5" from broil element) to 6" from broil element) carefully.
C (food should be 6"
to 7" from broil element) to 7" from broil element) meat, slash fat at 1"
30" Oven
Rack Position Comments
E or F (food should be 1" Steaks less than 1" thick
to 3" from broil element) are difficult to cook
rare. They cook through
E (food should be 3" before browning.
meat, slash fat at 1"
C (food should be 8" Broil skin-side-down
C (food should be 7"
D or E (food should be 3" Handle and turn very
D (food should be 6" To prevent curling of
intervals.