Using The Oven; Broiling Guide - GE JCBP24, JCBP25, JCBP26, JCBP27, JCBP28, JCBP29, JCBP30, JCBP32, JCBP33, JCBP34, RCB735, RCB740, RCB745, RCB746, RCB790 Installation And Owner's Instructions

Using the oven.

Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.
Always use the broiler pan and grid
that came with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
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 5 shelf positions.
14
How to Set the Oven for Broiling
NOTE: On models with an OVEN TEMP knob, turn it to
BROIL.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in the

Broiling Guide.

The oven door must be closed during
broiling.
Touch the BROIL HI/LO pad once for
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Broiling Guide
Quantity and/
Food or Thickness
Bacon 1/2 lb.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties)
Well Done 1/2 to 3/4" thick
Beef Steaks
Rare † 1" thick
Medium 1 to 1 1 ⁄ lbs.
2
Well Done
" thick
Rare † 1 1 ⁄
2
Medium 2 to 2 1 ⁄ lbs.
2
Well Done
Chicken 1 whole
2 to 2 1 ⁄ lbs.,
2
split lengthwise
4 bone-in breasts
Lobster Tails 2–4
6 to 8 oz. each
Fish Fillets 1/4 to 1/2" thick
Ham Slices 1" thick
(precooked)
1/2" thick
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Lamb Chops
Medium 2 (1" thick) about 10
Well Done to 12 oz.
" thick) about 1 lb.
Medium 2 (1 1 ⁄
2
Well Done
*See illustration for description of shelf positions.
Touch the START/ON pad.
When broiling is finished, touch the
CLEAR/OFF pad.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Shelf* First Side Second Side
Position Time (min.) Time (min.)
C 4 3
C 10 7–10
C 9 7
C 12 5–6
C 13 8–9
C 10 6–7
C 12–15 10–12
C 25 16–18
B 30–35 15–20
B 25–30 10–15
C 13–16 Do not
turn
over.
D 6 6
C 8 8
D 6 6
D 10 8
D 15 8
D 8 4–7
D 10 10
D 10 4–6
D 17 12–14
Comments
Arrange in single layer.
Space evenly. Up to
8 patties take about
the same time.
Steaks less than 1" thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Brush each side with melted
butter. Broil skin-side-down
first.
Cut through back of shell.
Spread open. Brush with
melted butter before broiling
and after half of broiling
time.
Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Slash fat.
Slash fat.