GE JGRP20 Owner's Manual page 22

Usingthe broiling feature.
F7Always use the broiler pan and grid that
comes with your oven It is designed to
minimize smoking and spattering by
trapping the juices in the shielded lower
part of the pan.
NOTE'Always broil with the oven doorclosed,
For steaEs and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meal Use
tongs to turn the meat over to prevent
piercing the meat and losing juices
If desired, marinate meats or chicken
before broiling, Or brush with barbecue
sauce last 5 to 10 minutes only,
E When arranging the food on the pan,
do not let fatty edges hang over the sides
because the dripping fat wiI1soil the oven
bottom
[_ The broiler does not need to be
preheated. However, for very thin foods, or
to increase bro_wfing, preheat if desire&
E7Use LO Broil to cook foods such as
pmflwy or thick pork chops evenly
_dthout over-bro_ing them,
F_. F rozen steaks can be broiled by
positioning the she]_ at next lowest shelf
position and increasing cooking time
given in this guide 1_ times per side.
Broiling Guide
The size, weight, thickness,
starting temperature, and Food
your
preference
of doneness Ground Beef
_11 affect
broiling
dmes_ Well Dona
This
guide
is based on meats Beef Steaks
Rare'
at refrigerator temperature, Medium
Weft Dene
"tThe lL£ Department of Agriculture
says *'Barebeef is popular, but you
should know that cooking it to only
140*Fmeans some foodpoisoning
organismsmay survive" [Source:
Safe Food Book. Your Kitchen Guide.
USDA Bey.June 198_}
Always usa the broiterpan 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.
RBI-8_
Medium
Wel! Done
Chicken Breasts
.I
LobsterTails
Pork Chops
Well Done
Lamb Chops
Medium
Weft Done
Medium
Weit Bone
Quantity and/
or Thickness
t lb {4 patties)
i/2, t o:_(41,thick
1" thick
11to 1_ ibs)
IW'thick
12to2'_lbs )
Boneless
Bona-In
Shelf
Position
C
B
B
B
B
B
B
A
A
2-4 A or B
(B to B oz each}
First Side
Time (mino)
11-t2
B
12113
t3
t0
15
25
18-20
28-30
t3-16
t/4t01,.'2"thlok(1 tb) B 7-8
1_ thick
B
18-20
2 (1/2" thick) B 10-12
2 (1" thick}a,bo,ut 1 lb. B ..... 1,2-13
2 (I" thick)
B
aboutt0-12 oz B
2 (UA" thick) about 1 Ib B
B
B
10
10
17
Second Side
Time {min..)
8-9
5
5-6
8-8
6--7
9-t2
16-18
12-15
t0-13
Do nat
tUtti OVer
5
Skin side down
Do Not Turn
4-5
8-8
4-7
10
4-6
I2-14
Comments
Spaceeventy Up to B patties
take aboutthesame time,
Steakslessthan l"thickmak
through beforebrowning
Panf_ing is recommended
Slash fat
Reducetimes about5 to 10
minutes per side for cut-up
chicken Brush each side
with maltedbutter Broil
wilh skin-side-dDwn fitsL
Cut throughback ofshel!,
spreadopen Brushwi_
molted butter beforebroiling
and after half of broilingtime,
Handleand tom very
carefully
Brush with lemon
butter beforeand during
cooking, if desired Preheat
broilerto increase browning.
Slashfat
Slashfat
22