GE JBC16GP, JBC26P, JBS02P, JBS16P, JBS26GP, JBS26P, JBS03P, JBS03GP, JBS16GP Broiling Guide

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Broiling Guide

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e 1. Always use the broiler pan and ‘.‘f,’ rack that comes with your oven. It

is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2.Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.

3.For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of

the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

4.If desired, m“arinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes of broiling only.

5.When arranging food on pan, do not let fatty edges’ hang over sides. Fat that drips could soil the oven.

6.Broiler does not need to be preheated. However, for very thin

foods, or to increase browning, preheat if desired.

7.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1!4 times per side.

8.If your range is connected to

208Volts, rare steaks may be broiled by preheating broil and positioning the oven shelf one position higher.

			Quantity and/or
	Food		Thickness
	Bacon		%lb. (about 8
			thin slices)
	Ground	Beef	1 lb. (4 patties)
	Well Done		%to %in. thick
	Beef Steaks
	Rare		1 in. thick
.	Medium		(1 to Ifi lbs.)
	Well Done
	Rare		1X in. thick
,.‘1’
	Medium		(2 to 2!4 Ibso)
e	Well Done
	Chicken		1 whole
			(2 to 2X Ibs.),
			split lengthwise
	Bakery	Products
	Bread (Toast) or		2 to 4 slices
	Toaster	Pastries	1 pkg. (2)
	English	Muffins	2 (split)
	Lobster	tails	2-4
	(6 to 8 oz. each)
	Fish		1-lb. fillets Z to
			X in. thick
	Ham slices		1 in. thick
	(precooked)
	Pork chops		2(% in.)
	Well Done		2(1 in. thick),
			about 1 lb.
	Lamb chops
	Medium		2(1 in. thick)
	Well Done		about 10 to 12 oz.
	Medium		2 (1X in. thick),
	Well Done		about 1 lb.
fy .,	Wieners and		l-lb. pkg. (10)
b	similar	precooked

sausages, bratwurst

Shelf	First Side	Second Side
Position	Time, Minutes	Time, Minutes	Comments
c	3%		Arrange in single layer.
			Space	evenly.
c	7	4-5	Up to 8 patties take tibout same time.
c	7	7	Steaks	less than	1 inch thick cook
c	9	9	through before		browning.	Pan frying is
c	13	13	recommended.		Slash fi~t.
c	10	7-8
c	15	14-16
c	25	20-25
A	35	10-15	Reduce time about 5 to 10 minutes pcr side
			for cut-up chicken. Brush each side with
			melted butter. Broil with skin-side-down
			first and broil with door closed.
c	1%-2	Y?	Space evenly. Place English mufllns cut-
c			side-up and brush with butter, if desired.
	3-4
B	13-16	Do not	Cut through back of shell. spread open.
		turn over.	Brush with melted butter before broiling
			and after half of broiling time.
c	5	5	Handle and turn		very carefully. Brush with
			lemon butter before and during cooking, if
			desired. Preheat broiler to increase browning.
B	8	8	Increase time 5 to 10 min. per side for
			1Y-inch thick or home-cured ham.
c	10	10	Slash	fat.
B	13	13
c	8	4-7	Slash	fat.
c	10	10
c	10	4-6
B	17	12-14
c	6	1-2	If desired, split		sausages	in half
			lengthwise; cut into 5 to 6 inch pieces.

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