Broiling Guide - GE JGBS04 Owner's Manual & Installation Instructions

[he size, w eight,thickness, starting
temperature a ndyourpreference o f
doneness w ill affectbroiling times.This
guideis basedonmeatsat refrigerator
temperature.
tThe U.S. Department of Agriculture
says "Rare beef is popular, but you
should knew that cooking it to only
140°F means some food poisoning
organisms may survive, "[Source:.
Safe Food Book, YourKitchen Guide,
USDA Rev. June ?gB_l
Theovenhas 5 rack positions.
" " GFAnnlioncp=.rnm
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Broiling Guide
The oven and broiler compartment doors
must be closed during broiling.
Atwagsuse a broiler pun and grid. It is
designedto minimizesmoking and
spattering bg trappingjuices in the
shielded.10wer p art of the pen.
•_.For steaks end chops,slashfat evenl#
around the outside edges of the meat. To
slash,cut crosswisethrough the outer fat
surfacejust to the edge of the meat. Use
tongs to turn the meat over to prevent
piercingthe meat and losingjuices,
If desired,marinate meats or chicken
beforebroiling.Or brush with barbecue
sauce last 5 to 10 minutes onlg.
@When arranging the food on the pan, do
not let fattg edgeshang over the sides
becausedripping fat CoUld soil the oven.
The broiIercompartment does not needto
be preheated. However, f or verg thin foods,
or to increasebrowning, preheat if desired.
Frozensteakscan be broiled bg positioning
the rack at the next lowest rack position
and increasingthe cooking time givenin
this guide 1Vztimes per side.
Foe ouontitg end/ '
d or Thickness
Bacon
(about 8 thin slices)
Ground Beef 1 lb. (4 patties)
Well Dane 1/2" to 3/4" thick
Beef Steaks
Rock*:: First Side SecondSide
Position Time (min.) Time (min.)
C . 4
C i0
Comments
Arrange in singte lager.
Space evenlg, Up to
8 patties take about
the same time.
Raret ....... 1"thick
Medium I to 1Vz Ibs.
Well Done
•Raret : 1V_"thick
Medium 2 to 2VzIbs_
Well Dane
Chicken 7'
•Lobster TaBs
Fish Fillets
Ham Slices
tprecooked)
Pork ChoPS ,,
Well Done.....
Wieners
SimilarPrecooked
Sausages,
Bratwurst
.... C .... 9 ' ' 7 '
C :. 12 ' : 5-6
B 13 8-9
.... .C ' i0
C 12-15
B 25
!whole
" = , i B :.t - :30-35 ..
2 to 2Vz Ibs.,
split lengthwise . ,
4 bone-in breasts B
2-4 A
6 to 8 oz. each "
6-7
i0-]2
16-18
," 15
25-30 10-15
13-16
Do nat
turn
over.
1 lb. fillets C S 5
1/4" to 112" thick . :
I • " i ...... I :-
1" thick B 8
l!2"thick B i : " 6
2(Z/2"thick) : , , : B 10
2 (1" thick) about 1 lb, B " 13
8
6
4-5
9-]2
,1. I b, I_kg,(10) ' C
1-2
Steaks lessthan I" thick
cookthrough before
browning. Panfrging is
recommended.
Slash fat.
•Brush each side with
melted butter. Broil
skin-side-down first,
Cut through
b_cl{' of
shell. Spread open. Brush
with meited butter before
broiling and after half
of broiling time,
Handie and turn very "
carefullg, Brush with
lemon butter before
and during cooking, if
desired, Preheat broiler
to increase browning.
r
Slash fat.
If desired, split sausages
in half lengthwise; cut
into 5- to 6qnch pieces.
*See illustration for description of rack positions.
15
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