GE JBP28DRCC, 49-80591-2 owner manual How to Set the Oven for Broiling, Broiling Guide

Using the oven.

Door Positioning During Broiling:

For models JSS28 and JDS28:

For all other models:

How to Set the Oven for Broiling

Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them.

Place the food on a broiler grid

in a broiler pan designed for broiling.

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.

Touch the Start pad.

When broiling is finished, touch the Clear/Off pad.

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

Safety Instructions

Operating Instructions

Consumer Support Troubleshooting Tips Care and Cleaning

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

Preheat the broiler for 2 minutes to improve performance.

		Type or
Food	Doneness	Thickness	Rack Position*	Comments
Beef	Rare (140°F)	Steaks –	E or F (food should be 1”	Steaks less than 1” thick
		1” thick	to 3” from broil element)	are difficult to cook
				rare. They cook through
	Medium (160°F)	Steaks –	E (food should be 3”	before browning.
		3/4” to 1” thick	to 4” from broil element)	To prevent curling of
				meat, slash fat at 1”
	Well Done (170°F)	Steaks –	D or E (food should be 3”	intervals.
		3/4” to 1” thick	to 5” from broil element)
		or Ground
		Beef Patties
Chicken		Breast, boneless	C (food should be 8”	Broil skin-side-down
			to 9” from broil element)	first.
		Breast, bone-in	C (food should be 7”
			to 8” from broil element)
Fish Fillets		1/2” to 1’ thick	D or E (food should be 3”	Handle and turn very
			to 6” from broil element)	carefully.
Pork Chops	Well Done (170°F)	3/4” thick	D (food should be 6”	To prevent curling of
			to 7” from broil element)	meat, slash fat at 1”
				intervals.

*Use rack position A for the smaller 2-rack position 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.

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