GE J2S968 manual How to Set the Oven for Broiling, Broiling Guide, If your range is connected to

Using the 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.

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.

IMPORTANT: To avoid possible burns, place the shelves in the desired position before you turn the oven on.

NOTE: Food can be broiled with the door closed, but it may not brown as well because the oven heating element will cycle on and off.

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

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.

Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them.

Touch the START pad.

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

NOTE: Broil will not work if the temperature probe is plugged in.

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

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.)

Broiling Guide

	Quantity and/	Rack	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)	E	9	6	Space evenly. Up to 8
Well Done	1/2 to 3/4″ thick	E	11	10	patties take about the
					same time.
Beef Steaks	1″ thick				Steaks less than 1″
Rare†		F	7	5
Medium	1 to 11⁄2 lbs.	E	9	6–7	thick cook through
Well Done		E	11	8–9	before browning. Pan
					frying is recommended.
					Slash fat.
Rare†	11⁄2″ thick	D	14	11
Medium	2 to 21⁄2 lbs.	D	18	14–16
Well Done		D	22	20
Chicken	1 whole cut up	C	25	10	Broil skin-side-down
	2 to 21⁄2 lbs.,				first.
	split lengthwise
	2 Breasts	C	25	10–15
Lobster Tails	2–4	C	18–20	Do not	Cut through back of
	10 to 12 oz. each			turn	shell. Spread open.
				over.	Brush with melted
					butter before broiling
					and after half of
					broiling time.
Fish Fillets	1/4 to 1/2″ thick	E	6	5	Handle and turn very
					carefully. Brush with
					lemon butter before
					and during cooking,
					if desired.
Ham Slices	1/2″ thick	D	6	6	Increase time 5 to 10
(precooked)					minutes per side for
					11⁄2″ thick or home-
					cured ham.
Pork Chops	2 (1/2″ thick)	E	10	10	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	D	15	15
Lamb Chops	2 (1″ thick) about 10
Medium		E	8	7–8	Slash fat.
Well Done	to 12 oz.	E	10	9–10
Medium	2 (11⁄2″ thick) about 1 lb.	E	14	12
Well Done		E	17	12–14
Salmon Steaks	2 (1″ thick)	D	10	7–8	Grease pan. Brush
	4 (1″ thick) about 1 lb.	D	12	10	steaks with melted
					butter.

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