Broiling Guide - GE JB745SFSS Use And Care Manual

Using the oven.
Leave the door open to the broil stop
position. The door stays open by
itself, yet the proper temperature is
maintained in the oven.
For double ovens, you can close
the door for the smaller, 2-rack
position upper oven to cook foods
such as poultry or thick cuts of meat
thoroughly without overbrowning
them.
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.)
14
How to Set the Oven for Broiling
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Place the meat or fish on a broiler grid in a
broiler pan designed for broiling.
Follow suggested rack positions in the

Broiling Guide.

Touch the BROIL HI/LO pad once for HI
Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
Broiling Guide
Preheat the broiler for 2 minutes to improve performance.
Food Doneness
Beef Rare (140°F)
Medium (160°F)
Well Done (170°F)
Chicken
Fish Fillets
Pork Chops Well Done (170°F)
*For double ovens, use rack position A for the smaller, 2-rack-position oven.
If your range is connected to 208 volts, rare steaks may be broiled by preheating the
broiler and positioning the oven rack one position higher.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
The lower oven is recommended for better
broiling in double ovens.
Type or
Thickness Rack Position*
Steaks – E or F (food should be 1"
1" thick to 3" from broil element)
Steaks – E (food should be 3"
3/4" to 1" thick to 4" from broil element)
Steaks – D or E (food should be 3"
3/4" to 1" thick to 5" from broil element)
or Ground Beef Patties
Breast, boneless C (food should be 8"
to 9" from broil element)
Breast, bone-in C (food should be 7"
to 8" from broil element)
1/2" to 1" thick D or E (food should be 3"
to 6" from broil element)
3/4" thick D (food should be 6"
to 7" from broil element)
Comments
Steaks less than 1"
thick are difficult to
cook rare. They cook
through before browning.
To prevent curling of
meat, slash fat at 1"
intervals.
Broil skin-side-down
first.
Handle and turn very
carefully.
To prevent curling of
meat, slash fat at 1"
intervals.