GE JTP95 Owner's Manual page 28

Using the lower oven.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
How to Set the Oven for Broiling
[-77 Place the meat or fish on the broiler
grid in the broiler pan.
[_ Follow suggested shelf positions in
the Broiling Guide.
/fyour ovenis connected to208 volts, r amsteaks
maybe broiledbypreheating thebroilerand
positioning theovenshelfonepositionhigher
[_] Press the BROILHI/LOpad once fbr
HIBroil.
To change to tO Brag press the
BROILHI/LO pad again.
[_ Press the START pad.
[_ When broiling is finished, press
the CLEAR/OFFpad.
NOTE:Broilwi//not workif thetemperature
probeisplugged in,
Broiling Guide
Food
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Ra re
Medium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked)
Perk Chops
Well Done
LambChops
Medium
Well Done
Medium
Well Done
Quantity and/
or Thickness
1lb. (4 patties)
1/2 to 3/4" thick
1"thick
1 to l_k Ibs.
Yk" thick
2 to 2_kIbs.
1 whole
2 to 272 Ibs.,
split lengthwise
2-4
6 to 8 oz.each
1/4 to 1/2" thick
1"thick
2 (1/2" thick)
2 (1"thick)about 1 lb.
2 (1"thick)about 10
to 12 oz.
1
2 (1//'thick) about 1 lb.
Shelf
Position
E
E
E
E
E
E
E
E
C
E
D
E
E
E
E
FirstSide
Time (rain.)
10
10
8
10
12
10
15
25
25
13-16
lO
15
lO
12
14
17
Second Side
Time (rain.)
6
8
10
8
14-16
20-25
10
Do not
turn
over.
10
15
9
10
12
12-14
Comments
Space evenly. Up to 8
patties take about the
same time.
Steaks less than 1"
thick cookthrough
before browning. Pan
frying is recommended.
Slash fat.
Reduce time about 5
to 10 minutes per side
for cut-up chicken.
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.
Increase time 5 to 10
minutes per side for
17/' thick or home-
cured ham.
Slash fat.
Slash fat.
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