GE JGKS15GEH, JGKC15GEH, JGKC16GEH, JGKM5GEH manual How toBroil, Tips

Elroilingis cookingibodbydirect h~:~tf~~i~~ ab~v~the f~(>d.Your rangehas a convenientcompartment below the oven for broiling. It also has a specially designed broiler pan and rack that allow dripping fat to drain away from the foods and be kept awayfrom the high heat of the gas tlame.

Distance from the heat source may be changedby positioningthe broiler pan and rack on one of three shelf positionsin the broiler compartment—

.4 (bottomof broiler compartment), B (middle) and C (top).

How toBroil

LIf meat has fat or gristle near the edge, cut vertical slashes through it about 2 inchesapart, but don’tcut intomeat. Werecommendthatyou trimM to preventexcessivesmoking, leavinga layeraboutl/8-inchthick.

2. Removebroilerpan andrack

frombroilercompartmentand

placefoodon rack.

3. Pullout broilerdraweror broiler

Tips

~ Broilingis usuallydone with oven	@Use tongs to turn meat over-
and broilerdoorsclosed. I-lowcvm.	piercing n~eatlosesjuices.
if youlikeyour steaks very rare	~ Steaksand chops shouldbeat
inside and charred on the outside,
	least 1 inch thick-forbestbroiling
leave the oven door slightly ajar.
	results. Pan broil thinner ones.

	Quantity		IstSide	!ndSide
	imdlor	Broil	Time,	Time,
Food	Thickness	Position Uinutes Uinutes			Comments
Bacon	%-lb. (about S	c	31/2		Arrange in single layer.
	thin slices)
GroundBeef	l-lb. (4 patties)	c		7-8	Space evenly.Up to 8 patties
Well Dorm	!4 to %-in. ~hick		9-1o		take about same time.
BeefSteaks	l-in, thick	A	9	7	Steaks Icss than 1 inch cook
Rare
Medium	( 1-1VZIbs.)	A	12	5-6	through before browning.
Well Done	]~z-in.thick	A	13	8-9	Pan frying is rccommcndcd.
Rare		A	10	6-7	slush fat.
Medium	(2-Zi/j Ibso)	A	15	12-14
Well Done		A	25	16-18
Chicken(450°)	1 whole	A	30-35	p5-30	Reduce times about 5 to 10
	(2 [()2 \fi-lbs.),				minutes per side for cut-up
	split lengthwise				chicken. Brush each side with
					melted butter. Broil with skin
					side down first and broil with
					door closed.

shelfand positionbroilerpanin

compartmentPlacingfoodcloserto.

flameincreasesexteriorbrowningof

food,butalso increasesspattering

andthepossibilityof fatsandmeat

juicesigniting.

4. Closebroilerdoor and, for most

foods,turn OVENTEMP knobto

BROIL.Exceptionsare chicken

andhamwhichare broiledat a

~ol.vel”setting order to cook food through before overbrowning it.

5.Turn most foods once during cooking; (the exceptionis thin fillets of fish; oil one side, place that side downon broilerrackand cookwithout turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6.TurnOVENTEMP knobto OFF.Removebroilerpan from compartmentandservefood immediatelyLeavepan. outside compartmentto cool.

BakeryProducts

Bread (Toast)or	2-4 slices	c	2-3	‘/2-1
Toaster pastries	1 pkg. (2)	c
English Muffins	2-split		3-4
Lobstertails	2-4	B	13-16	Do not
(6 to 8-oz. each)				turn
				over.
Fish	l-lb. fillets % to	c	5	5
	1~-in.thick
Hamslices(450°	l-in. thick	B	8	8
Precooked
Porkchops	2 (%in.)	A	10	4-5
Well Done	2 (1-in,thick),	A	13	10-12
	about 1lb.
Lambchops	2(1 inch)	B	8	4-7
Medium
Well Done	about 10-12oz.	B	10	10
Medium	2 (1% inch),	B	10	4-6
Well Done	about 1 lb.	B	17	12-14
Wieners,	l-lb. pkg. (10)	c	6	1-2
similar precooked

sausages, bratwurst

Space evenly. Place English muffins cut-side-up and brush with butter if desired.

Cut throughback of shell,spread open. Brush with melted butter before and after half time.

Handle and turn very carefully. Brush with lemon butter before and during cooking if desired.

Preheat broiler to increase browning.

Inctease times5 to 10minutes per side for Ifi-in. thick or home cured.

Slash fat.

Slash fat.

If desired, split sausages in half lengthwiseinto5 to 6-inchpieces.

10