GE JGRP16 warranty Broiling should always be done with the oven door closed, Comments

Page 17

r> ‘xvays use the broiler mm and rack that ccnmes with ‘, ~r ~Jven. It is designeb to minimize smoking and spattering by happing juices in the shielded lower part of the pan.

Broiling should always be done with the oven door closed.

For steaks and chops, slash the fat evenly around the outside edges of’ the meat. To slash, cut crosswise through 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 only.

When arran~in~ the food on the pan, do not let fatty edges hang &e~ sides because d~ipping fat will soil the oven bottom.

The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

Use LO Broil to cook foods such as poultry or thick pork chops evenly without over-browning them.

Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 X times per side.

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

V %um

\Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices (precooked)

Pork Chops

Well Done

Lamb Chops

Medium

Well Done

Medium

Well Done

‘“ “-mers and

.[lar precooked sausages, bra(wursi

Quantity andfor

 

 

Shelf

First Side

 

Second Side

 

Comments

Thickness

 

 

Position

rime, Minute

 

rime, Minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A~ang~ in single layer

1/2 lb. (about 8

 

 

c

 

 

5

25

 

thin slices)

 

 

 

 

 

 

 

 

 

 

 

 

 

1 lb. (4 patties)

 

 

c

 

 

 

 

Space evenly.

112 to 3/4 inch thick

 

 

8-9

6-7

 

Up to 8 patties take about same time.

1 inch thick

 

 

B

9

7

 

Steaks less than 1 inch thick cook

(i tO ] X Ibs.)

 

 

B

12- I 3

5-6

 

through before browning. Pan frying

 

 

 

 

B

13

8-9

 

is recommended. Slash fat.

1 X inch thick

 

 

B

10

6-7

 

 

 

(2 to 2X lbs.)

 

 

B

15

9-12

 

 

 

 

 

 

 

B

 

25

 

16-18

 

 

 

1 whole

 

 

A

28-30

18-20

 

Reduce time about 5 to 10 minutes per

(2 to 2X lbs.),

 

 

 

 

 

 

 

 

 

 

 

side for cut-up chicken. Brush each

split lengthwise

 

 

 

 

 

 

 

 

 

 

 

side with melted butter. Broil skin-

 

 

 

 

 

 

 

 

 

 

 

 

 

side-down first.

2 to 4 slices

 

 

C or D

2-3

1/2-1

 

Space evenly. Place English muffins

1 pkg. (2)

 

 

 

 

 

 

 

 

 

 

 

cut-side-up and brush with butter,

2 (split)

 

 

C or D

 

3-4

 

if desired.

 

 

 

 

c

13-16

 

Do not

 

 

Cut through back of shell. Spread open.

2-4

 

 

 

 

 

 

(6 to 8 oz. each)

 

 

 

 

 

 

 

 

 

turn over.

 

Brush with melted butter before and

 

 

 

 

 

 

 

 

 

 

 

 

 

 

after half of broiling time.

llb. fillets 1/4 to

 

 

B

5

5

 

 

Handle and turn very carefully. Brush

1/2 inch thick

 

 

 

 

 

 

 

 

 

 

 

 

with lemon butter before and during

 

 

 

 

 

 

 

 

 

 

 

 

 

cooking if desired. Preheat broiler to

 

 

 

 

 

 

 

 

 

 

 

 

 

 

increase browning.

1 inch thick

 

 

c

8

8

 

 

Increase time 5 to 10 minutes per side

 

 

 

 

 

 

 

 

 

 

 

 

 

for 1 E inch thick or home cured ham.

 

 

 

 

 

 

 

 

4-5

 

Slash fat.

2 (1/2 inch thick)

 

 

 

B

 

 

10-12

 

2(1 inch thick)

 

 

B

12-13

8-9

 

 

 

about 1 lb.

 

 

 

 

 

 

 

 

 

 

 

 

 

2 (1 inch thick),

 

 

B

8

4-7

 

Slash fat.

about 10 to 12 oz.

 

 

B

10

10

 

 

 

2 ( I X inch thick),

 

 

B

10

4-6

 

 

 

about I lb.

 

 

B

17

 

12-14

 

 

 

I -lb. pkg. (10)

 

 

 

c

 

6

1-2

 

If’ desired, split sausages in half

 

 

 

 

 

 

 

 

 

 

 

 

 

lengthwise; cut into 5- to 6-inch pieces.

17

Image 17
Contents Iuse and Care Wide Do not try to light any appliance ~ YOU Need ServiceHelp US Help YOU 11, Ortant Safety Notice Do not use the oven as a storage area Important Safety InstructionsSave These Instructions Removable Oven Bottom 24,25 Model and Serial Numbers Features of Your OvenTimer Oven Vent Www To Set the Timer TimerTo Reset the Timer To Cancel the Timer Power OutageUsing Your Oven Baking How to Set Your Oven for Baking$ \lf Positions Oven Moisture Automatic Oven Shut OffPreheating Pan PlacementBaking Pans Type of Food Shelf PositionCookies ~ king GuidesPies CakesHow to Set Immediate Start and Automatic Stop How to Time BakeTimed Baking To set the clock, first pressQuick Reminder Adjust the Oven THERMOSTAT-DO IT YourselfET w to Set Delay Start and Automatic Stop Use of Aluminum Foil RoastingFrozen Roasts Roasting GuideBroiling Questions and AnswersOven door should be closed during broiling Should I salt the meat before broiling?Comments Broiling should always be done with the oven door closedBefore a Clean Cycle Operating the SELF-CLEANING OvenTo Set the Oven for Cleaning How to Set Delay Start of Cleaning After Self-CleaningSalt residue that cannot be removed by the clean cycle Quick Reminder Prepare the oven for cleaningBroiler Pan and Rack ’ \stions and AnswersTo Clean the Door Care and CleaningLift-Off Oven Door Removable Storage DrawerOven Shelves Light ReplacementControl Panel Painted SurfacesAdjusting Orifice Hoods Minor Adjustments YOU can MakeRemovable Oven Bottom To Remove‘1 and Oven Burner Air Adjustment Shutters QUESTIONS? USE this Problem SolverProblem Possible CauseProblem Solver We’ll Be There Warranty