Broiling Guide - GE Profile JS998SKSS Owner's Manual

Using traditional broil.

Broiling Guide

Food
Ground Beef
Beef Steaks
Med. Rare
Medium
Med. Rare
Medium
Chicken
Fish
Lobster Tails
Pork Chops
Ham Slices
Lamb Chops
Medium
28
Well Done
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE: Food can be broiled with the door open
or closed; however, if the door is closed, the
food may not brown as well because the oven
heating element will cycle on and off.
Select BROIL .
Select HI for high broil
or LO for low broil. LO is used to
broil thicker cuts of meat without
over-browning them.
Select START. We recommend
preheating for 5 minutes with the door
closed, whether you broil food with
the door open or closed.
Quantity and/or Thickness
2 lb. (8 patties)
1/2" to 3/4" thick
1" thick
(about 2–3 lbs.)
1 1/2" thick
(about 3–4 lbs.)
1 whole, cut up,
about 3 to 3-1/2 lbs.
6 Bone-in breasts,
12 to 14 oz. each
6 Boneless breasts,
5 to 7 oz. each
4 Fillets, 1/4" to 1/2" thick
4 Fillets, 3/4" to 1" thick
4 Steaks, 1" thick (about 2 lbs.)
2–4, 8 to 12 oz. each
6 Chops, 1/2" thick (about 2 lbs.)
6 Chops, 1" thick (about 4 lbs.)
2 precooked, 1/2" thick
4 Chops, 1-1/2" thick,
about 1-1/2 lbs.
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested rack positions in
the 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.
When broiling is finished, press the
CLEAR/OFF pad.
NOTE: The oven will automatically turn off
after 3 hours of continuous broil.
Rack First Side Second Side
Position Time, Min Time, Min.
D 10 8
D 11 10
D 13 12
D 14 13
D 17 16
C 35 25
C 28 26
D 12 10
E 7 Do not
turn over.
E 14 Do not
turn over.
E 12 12
C 18–20 Do not
turn over.
E 9–11 7
D 23 14
D 13 6
D 12 9
D 14 12
Comments
Space evenly on pan.
Up to 8 patties take about
the same time
Steaks less than 1" thick
cook through before browning.
Cook first side just to turn
meat color then finish second
side to desired doneness.
Slash fat.
Brush each side with melted
butter. Broil skin-side down
first.
Place skin side down.
Brush with olive oil.
Place skin side down.
Brush with olive oil.
Brush with lemon butter
before and during cooking,
if desired.
Cut through back of shell.
Spread open. Brush with
melted butter after half of
broiling time.
Slash fat.
Slash fat.