GE JT930, JT980 Using traditional broil, Care and Cleaning Troubleshooting Tips Consumer Support

Using traditional broil. www.GEAppliances.com

Safety

How to Set the Oven for Broiling

Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

NOTE: Food can be broiled with the door open or closed. However, if the door is closed, the food may not brown as well because the oven heating element will cycle on and off.

Select BROIL.

Select HI for high broil

or LO for low broil. LO is used to broil thicker cuts of meat without over-browning them.

Select START. We recommend preheating for 5 minutes with the door closed whether you broil food with the door open or closed.

Place the meat or fish on the broiler grid and pan.

Follow suggested rack positions in the Broiling Guide.

The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

When broiling is finished, press the CLEAR/OFF pad.

NOTE: The oven will automatically turn off after 3 hours of continuous broil.

Instructions Operating Instructions

Broiling Guide

		Rack	First Side	Second Side
Food	Quantity and/or Thickness	Position*	Time, Min	Time, Min.	Comments
Ground Beef	2 lb. (8 patties)	D	10	8	Space evenly on pan.
	1/2″ to 3/4″ thick				Up to 8 patties take about
					the same time
Beef Steaks	1″ thick				Steaks less than 1″ thick
Med. Rare		D	11	10
Medium	(about 2–3 lbs.)	D	13	12	cook through before browning.
	1 1/2″ thick				Cook first side just to turn
Med. Rare		D	14	13	meat color then finish second
Medium	(about 3–4 lbs.)	D	17	16	side to desired doneness.
					Slash fat.
Chicken	1 whole, cut up,	C	35	25
	about 3 to 3-1/2 lbs.
	6 Bone-in breasts,	C	28	26	Brush each side with melted
	12 to 14 oz. each				butter. Broil skin-side down
	6 Boneless breasts,	D	12	10	first.
	5 to 7 oz. each
Fish	4 Fillets, 1/4″ to 1/2″ thick	E	7	Do not	Place skin side down.
				turn over.	Brush with olive oil.
	4 Fillets, 3/4″ to 1″ thick	E	14	Do not	Place skin side down.
				turn over.	Brush with olive oil.
	4 Steaks, 1″ thick (about 2 lbs.)	E	12	12	Brush with lemon butter
					before and during cooking,
					if desired.
Lobster Tails	2–4, 8 to 12 oz. each	C	18–20	Do not	Cut through back of shell.
				turn over.	Spread open. Brush with
					melted butter after half of
					broiling time.
Pork Chops	6 Chops, 1/2″ thick (about 2 lbs.)	E	9–11	7	Slash fat.
	6 Chops, 1″ thick (about 4 lbs.)	D	23	14
Ham Slices	2 precooked, 1/2″ thick	D	13	6
Lamb Chops	4 Chops, 1-1/2″thick,
Medium		D	12	9	Slash fat.
Well Done	about 1-1/2 lbs.	D	14	12	23

*NOTE: For double wall ovens, when using the lower oven, move up 1 rack position. Broil times may be faster on the lower oven.

Care and Cleaning Troubleshooting Tips Consumer Support