Broiling Guide - GE JGBS07 Owner's Manual & Installation Instructions

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 5 shelf positions.

Broiling Guide

The oven and broiler compartment doors
must be closed during broiling.
Always use a broiler pan and grid. It is
designed to minimize smoking and
spattering by trapping 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.
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 1 ⁄ lbs.
2
Well Done
" thick
Rare † 1 1 ⁄
2
Medium 2 to 2 1 ⁄ lbs.
2
Well Done
Chicken 1 whole
2 to 2 1 ⁄ lbs.,
2
split lengthwise
4 bone-in breasts
Lobster Tails 2–4
6 to 8 oz. each
Fish Fillets 1 lb. fillets
1/4 to 1/2" thick
Ham Slices 1" thick
(precooked) 1/2" thick
Pork Chops 2 (1/2" thick)
Well Done 2 (1" thick) about 1 lb.
Lamb Chops
Medium 2 (1" thick) about
Well Done 10 to 12 oz.
" thick)
Medium 2 (1 1 ⁄
2
Well Done about 1 lb.
Wieners
Similar Precooked 1 lb. pkg. (10)
Sausages,
Bratwurst
*See illustration for description of shelf positions.
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
When arranging the food on the pan, do
not let fatty edges hang over the sides
because dripping fat could soil the oven.
The broiler compartment does not need to
be preheated. However, for very thin foods,
or to increase browning, preheat if desired.
Frozen steaks can be broiled by positioning
the shelf at the next lowest shelf position
and increasing the cooking time given in
this guide 1 1 ⁄
2
Shelf* First Side Second Side
Position Time (min.) Time (min.)
C 4 3
C 10 7–10
C 9 7
C 12 5–6
B 13 8–9
C 10 6–7
C 12–15 10–12
B 25 16–18
B 30–35 15
B 25–30 10–15
A 13–16 Do not
turn
over.
C 5 5
B 8 8
B 6 6
B 10 4–5
B 13 9–12
B 8 4–7
B 10 10
B 10 4–6
B 17 12–14
C 6 1–2
ge.com
times per side.
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.
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.
Slash fat.
Slash fat.
If desired, split sausages
in half lengthwise; cut
into 5- to 6-inch pieces.
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