Broiling Feature - GE JGRS06BEJ Owner's Manual

Using the broiling feature.
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.)
24
NOTE: Both the oven door and the broiler
compartment drawer must be closed
during broiling.
Always 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.
For steaks 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 meat. 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.
Broiling Guide
Quantity and/
Food or Thickness
Bacon 1/2 lb. (about 8 thin slices)
Ground Beef 1 lb. (4 patties)
Well Done 1/2 to 3/4 thick
Beef Steaks
Rare † 1 thick
Medium (1 to 1 ⁄ lbs.)
1
2
Well Done
Rare † 1 1 ⁄ thick
2
Medium (2 to 2 1 ⁄ lbs.)
2
Well Done
Chicken 1 whole
(2 to 2 1 ⁄ lbs.),
2
split lengthwise
Lobster Tails 2–4
(6 to 8 oz. each)
Fish Fillets 1/4 to 1/2 thick (1 lb.)
Ham Slices 1 thick
Precooked
Pork Chops 2 (1/2 thick)
Well Done 2 (1 thick) about 1 lb.
Lamb Chops
Medium 2 (1 thick)
Well Done about 10–12 oz.
Medium 2 (1 1 ⁄ thick) about 1 lb.
2
Well Done
When arranging the food on the pan,
do not let fatty edges hang over the sides
because the dripping fat will soil the oven.
The broiler compartment does not need
to be preheated. However, for very thin
foods, or to increase browning, preheat
if desired.
Use LO Broil to cook foods such as
poultry or thick pork chops evenly
without over-browning them.
Frozen steaks can be broiled by
positioning the shelf at next lowest shelf
position and increasing cooking time
given in this guide 1
Broil First Side Second Side
Position Time (min.) Time (min.)
B 3 1 ⁄ 3
2
B 8–9 6–7
B 9 7
B 12 5–6
B 13 8–9
B, C 10 6–7
B 15 12–14
B 25 16–18
A 30–35 25–30
B 13–16 Do not
turn over.
B, C 5 5
B 8 8
B 10 4–5
B 13 9–12
B 8 4–7
B 10 10
B 10 4–6
B 17 12–14
1 ⁄ times per side.
2
Comments
Arrange in single layer.
Space evenly. Up to 8 patties
take about the same time.
Steaks less than 1 thick cook
through before browning.
Pan frying is recommended.
Slash fat.
Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side
with melted butter. Broil
with 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 times 5 to 10
minutes per side for 1 ⁄
1
2
thick or home cured ham.
Slash fat.
Slash fat.