GE JGBS10 Owner's Manual & Installation Instructions page 17

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.
s
Always use the broiler pan and grid that
comes with your range. It is designed to
minimize smoking and spattering by
trapping juices in the shielded lower part
of the pan.
s
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
Bakery Products
Bread (Toast) or 2–4 slices
Toaster Pastries 1 pkg. (2)
English Muffins 2 split
Lobster Tails 2–4
6 to 8 oz. each
Fish 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 10
Well Done to 12 oz.
" thick) about 1 lb.
Medium 2 (1 1 ⁄
2
Well Done
Wieners
Similar Precooked 1 lb. pkg. (10)
Sausages,
Bratwurst
*See illustration for description of shelf positions.
s
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.
s
When arranging the food on the pan, do
not let fatty edges hang over the sides
because dripping fat could soil the oven.
s
The broiler compartment does not need
to be preheated. However, for very thin
foods, or to increase browning, preheat if
desired.
s
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
side.
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
C 2–3 1/2–1
C 3–5
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
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1
⁄ times per
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.
Brush each side with melted
butter. Broil skin-side-down
first.
Space evenly. Place English
muffins cut-side-up and
brush with butter, if desired.
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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