Mabe Canada JCBP240, JCBS630, JCBP620, JCBS280, JCBP630, JCBP250, JCBS250, JCBS640, JCBP270 Instructions

Instructions

Using the oven.

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The size, weight, thickness, starting temperature and your preference of doneness will a"ect 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 60 °C (140 °F). means some food poisoning organisms may survive.” (Source. Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

The oven has 5 rack positions.

Broiling Guide

		Quantity and/	Rack*	First Side	Second Side
	Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
		454 g (1 lb.) (4 patties)	C	10	7-10	Space evenly.
	Ground Beef	1.25 to 1.9 cm (1⁄2 to 3⁄4”) thick
		1.8 kg (4 lbs.) (16 patties)	C	15	11
	Beef Steaks
	Rare †	1.9 to 2.5 cm (3⁄4 to 1”) thick	C	6	4	Steaks less than 1.9 cm
	Medium	454 to 680 g (1 to 11⁄2 lbs.)	D	8	6	(3⁄4?) thick are difficult
	Well Done		D	10	7-10	to cook rare.
						Slash fat.
	Rare †	3.8 cm (11⁄2”) thick	C	10	8
	Medium	900 g to 1.14 kg (2 to 21⁄2 lbs.)	D	15	10-12
	Well Done		D	20	20
		1 whole cut up	B	25	25	Brush each side with
	Chicken	900 g to 1.14 kg (2 to 21⁄2 lbs.)				melted butter.
		split lengthwise				Broil skin-side-down
		Breast	B	25	15	first.
Bakery Product
	Bread (toast)	2 to 4 slices	D	3	1	Space evenly. Place
	English Muffin	2 (split)	E	3-4		English muffins cutside-
						up and brush
						with butter if desired.
	Lobster Tails	2-4	B	18-20	Do not	Cut through back of
					turn	shell. Spread open.
					over.	Brush with melted
						butter before broiling
						and after half of
						broiling time.
	Fish Fillets	450 g (1 lb.) (0.6 to 1.25 cm	D	5	5	Handle and turn very
		[1/4 to 1/2”] thick)				carefully. Brush with
						lemon butter before
						and during cooking,
						if desired.
	Salmon	2 (2.5 cm [1”] thick)	D	10	5	Turn carefully. Do not
	Steaks	2 (1.25 to 1.9 cm [1⁄2 to 3⁄4”]	D	10		turn skin side down.
	Fillets
		thick)
	Ham Slices	1.25 cm (1⁄2”) thick	C	6	6
	(precooked)	2.5 cm (1”) thick	C	8	8
	Pork Chops	2 (1.25 cm [1⁄2”] thick)	C	10	10	Slash fat.
	Well Done	2 (2.5 cm [1”] thick) about 454 g	C	15	15
		(1 lb.)
	Lamb Chops
	Medium	2 (2.5 cm [1?] thick) about	D	7	4	Slash fat.
	Well Done	312 to 375 g (10 to 12 oz.)	D	10	9
	Medium	2 (3.8 cm [11⁄2?] thick)	D	9	6
	Well Done	about 454 g (1 lb.)	D	14	10

*See illustration for description of rack positions.

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