GE JBP35SMSS Owner's Manual page 10

Using the oven.
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 6 shelf positions.
Pass
6 5 4 3 2 1
Center baking pans in the oven.
10
Broiling Guide – 6 Pass Broil Element
Preheat the broiler for 2 minutes for improved performance.
Quantity and/
Food or Thickness
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
Rare† 1 1 ⁄ " thick
2
Medium 2 to 2 1 ⁄ lbs.
2
Well Done
Chicken 1 whole cut up
2 to 2 1 ⁄ lbs.,
2
split lengthwise
2 Breasts
Fish Fillets 1/4 to 1/2" thick
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Salmon Steaks 2 (1" thick)
4 (1" thick) about 1 lb.
Shelf First Side Second Side
Position Time (min.) Time (min.)
E 9
E 11
F 7
E 9
E 11
D 14
D 18 14–16
D 22
C 25
C 25 10–15
E 6
E 10
D 15
D 10
D 12
Comments
6 Space evenly. Up to 8
10 patties take about the
same time.
5 Steaks less than 1"
6–7 thick cook through
8–9 before browning. Pan
frying is recommended.
Slash fat.
11
20
10 Broil skin-side-down
first.
5 Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
10 Slash fat.
15
7–8 Grease pan. Brush
10 steaks with melted
butter.