GE JGBP29 Owner's Manual And Installation Instructions page 14

Using the oven.
Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.
Close the door. Always broil with
the door closed.
How to Set the Oven for Broiling
NOTE: O nmodds with an OVEN TEMP knob,turnit
to BROIL.
[] Placethe meat or fish on a broiler grid in a
broiler pan.
[] Follow suggested rack positions in the
Broiling Guide.
[] The oven door must be closed during
broiling.
r_ Touch the Broil Hi/Lo pad once for Hi
Broil.
To change to Lo Broil, touch the Broil Hi/
Lo pad again.
I-_ Touch the Start/On pad.
[] For optimal searing, preheat the oven for 5
minutes before adding food.
171 When broiling is finished, touch the Clear/
Offpad.
Servethe food immediately, and leave the pan
outside the oven to cool during the meal for
easiest cleaning.
Use Lo Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Thesize,weight,thickness,
startingtemperatureand your
preference of aloneness w ill
affect broilingtimes.Thisguide
isbasedon meatsat refrigerator
temperature.
fThe U.S.Department of Agriculture
says "Rarebeef is popular, but you
should knowthat cooking it to only
140°Fmeans some food poisoning
organisms may survive."(Source:Safe
Food Book Your KitchenGuide USDA
Rev. June 1985.)
k I
The oven has 5 rack positions.
**In general, higher rack positions
yield darker external searing
and lower positions yield more
doneness.
Broiling Guide
Doneness Comments Food
Beef
Chicken
Fish fillets
Rare - Medium
Rare
(140°F-150F)
Medium
(160°F)
Well Done
(170°F)
Medium
(160°F)
Well Done
(170°F)
Type or
Thickness
Steaks -
1" thick
Steaks -
3.4" to 1" thick
Steaks -
3.4" to 1" thick
Ground Beef
Patties -
1/2" to :5/4" thick
Ground Beef
Patties -
1/2" to :5/4" thick
Breast, boneless
Breast, bone-in
1/2" to 1" thick
Broil
Setting
Hi
Rack
Position*
E
Hi D-E
Hi D
Hi D-E
Hi D
Lo
Lo
Hi
Lo
Hi
B
B
D
D
D
Steaks less than 1"
thick are difficult to
cook rare. They may
cook through before
browning.
To avoid curling, slash
fat at 1" intervals.
Broil skin side down
first.
Handle and turn very
carefully
Pork Well Done 3/4" thick To avoid curling, slash
chops (170°F) fat at 1" intervals.
*Due to the variety of meats and cuts available, you may select alternate rack positions based on personal
preference of doneness and external searing. See illustration for description of rack positions.
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