Broiling Guide - GE JCB530 Owner's Manual

Using the oven.
The size, weight, thickness,
starting temperature
and your preference
of doneness will t
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
60°C (140°F) means some food
poisoning organisms may survive."
(Source: Safe Food Book. Y our Kitchen
Guide. USDA Rev. June 1985.)
The oven has 5 rack positions.
It also has a special low rack position (R)
for extra large items, such as a large
turkey.
12
How to Set the Oven for Broiling
NOTE: Close the door before start any
broiling function.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over browning them.
Place the meat or fish on a broiler grid
in a broiler pan designed for broiling.
Follow suggested rack positions
in the Broiling Guide.

Broiling Guide

Quantity and/
Food or Thickness
Ground Beef 454 g (1 lb.) (4 patties)
1.25 to 1.9 cm (
1.8 kg (4 lbs.) (16 patties)
Beef Steaks
Rare† 1.9 to 2.5 cm (
Medium 454 to 680 g (1 to 1
W l l e o D e n
Rare† 3.8 cm (1 " ) thick
1 2
Medium 900 g to 1.14 kg (2 to 2
W l l e o D e n
Chicken 1 whole cut up
900 g to 1.14 kg (2 to 2
p s t i l e l g n h t i w
Breast
Bakery Product
Bread (toast) 2 to 4 slices
English 2 (split)
Lobster Tails 2 4 –
Fish Fillets
450 g (1 lb.) (0.6 to 1.25 cm
[1/4 to 1/2" ]
Salmon
Steaks 2 (2.5 cm [1"] thick)
Fillets
2 (1.25 to 1.9 cm [
Ham Slices
1.25 cm ( " ) thick
1 2
(precooked) 2.5 cm (1") thick
Pork Chops 2 (1.25 cm [
1 2
Well Done
2 (2.5 cm [1"] th i c k) about 454 g (1 lb.)
Lamb Chops
Medium 2 (2.5 cm [1"] thick) about
Well Done 312 to 375 g (10 to 12 oz.)
Medium 2 (3.8 cm [1 "
1 2
Well Done about 454 g (1 lb.)
Touch the BROIL HI/LO pad once
for HI Broil.
To change to LO Broil, touch
the BROIL HI/LO pad again.
Touch the START pad.
When broiling is finished, touch
the CLEAR/OFF pad.
Rack* First Side
Position Time (min.)
C 10
to " ) thick
1 2 3 4
C 15
to 1") thick E 6
3 4
lbs.) D 8
1 2
D 0 1
C 10
lbs.) C 15
1 2
D 0 2
B 25
lbs.),
1 2
e s
B 25
D 3
E 3-4
B 1 – 8
D 5
i h t ) k c
D 10
to " ] thick) D 10
1 2 3 4
C 6
C 8
" ] thick) C 10
C 15
D 7
D 10
] thick) D 9
D 14
Second Side
Time (min.) Comments
7–10 Space evenly.
11
4 Steaks less than
) thick are difficult
6 ( "
3 4
– 7 0 1 o t cook rare.
Slash fat.
8
10–12
0 2
25 Brush each side with
melted butter.
r B l i o k s n i
15
1 Space evenly. Place
English
side-up and brush
with butter if desired.
0 2 o D n t o C t u r h t u o
turn shell. Spread open.
over. Brush with melted
butter before broiling
and after half of
broiling time.
5 Handle and turn very
a c e r u f y l l
lemon butter before
and during cooking,
if desired.
5 Turn carefully. Do not
turn skin side down.
6
8
10 Slash fat.
15
4 Slash fat.
9
6
10
1.9 cm
s - d i - e o d w n
cut-
h g a b k c f o
B . u r h s w h t i