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

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Broiling Guide
The oven and broiler comportment doors
must be closedduring broiling,
_! Alwags use a broiler pan and grid. It is
designed to minimize smoking and
spattering bg trapping juices in the
shielded lower part of the pan.
_{!For steaks and chops, slash fat evenlg
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 onlg.
_{_ When arranging the food an the pan, do
not let fattg edges hang over the sides
because dripping fat could soil the oven.
_{_ The broiler compartment does not need to
be preheated. However,for verg thin foods,
or to increase browning, preheat if desired.
i_ Frozen steaks can be broiled bg positioning
the shelf at the next lowest shelf position
and increasing the cooking time given in
this guide 11/2times per side.
The size, weight, thickness,
starting temperature and Food
your preference of doneness
will affect broiling times. This Bacon
guide is based on meats at
Ground Beef
refrigerator temperature. Well Done
f The US Deportment of Agriculture
sags "Rare beef is popular, but gou Beef Steaks
should know that cooking it to onlg Rarer
140°F means some food poisoning Hedium
organisms meg survive." fSource: Well Done
Safe Food Book, Your Kitchen
G_ USDA R_z June 1985)
The oven has 5 shelf positions
Raret
Hedium
Well Done
Chicken
Lobster Tails
Fish Fillets
Ham Slices
(precooked}
Pork Chops
Well Done
Lamb Chops
Hedium
Well Done
Hedium
Well Done
Wieners
Similar Precooked
Sausages,
Bratwurst
Quantitg end/ Shelf* First Side
or Thickness Position Time(min.)
1/2 Ib C
(about 8 thin slices)
1 Ib (4 patties) C
1/2 to 3/8" thick
1"thick
i to lY_ Ibs
lY," thick
2 to 21/2Ibs
i whole
2 to 2W Ibs,
split lengthwise
4 bonedn breasts
2-4
6 to 80Z each
1 Ib, fillets
1/4 to I/2" thick
c
c
B
c
c
B
B
B
A
C
10
9
12
13
io
12-15
25
30-35
25-30
13-16
i" thick B 8
i/2" thick B 6
2 (i/2" thick) B 10
2 (1" thick) about i Ib B 13
2 (1" thick) about
10 to 12 oz
2 (1Vz" thick)
about 1 Ib
i Ib pkg (io}
B
B
B
B
C
8
I0
10
17
Second Side
Time (min.)
7-10
7
5-6
8-9
6-7
10-12
16-18
15
10-15
DO not
tu[n
ovel:
8
6
4-5
9-12
4-7
i0
4-6
12-14
1-2
Comments
Arrange in single lage_:
Space evenly Up to
8 patties take about
the same time
Steaks less than 1" thick
cook through before
browning Pan frging is
recommended
Slash fat
Brush each side with
melted butter Broil
skin-side-down first
Cut through back of
shell Spread open Brus
with melted butter befon
broiling and after half
of broiling time
Handle and turn verg
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 6dnch pieces
*see illustration for description of shelf positions
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