GE JMP28, JMP29, JMP31 Broiling GU~E, Oten door should be open to the broil stop position, Bacon

Page 21

BROILING GU~E

Always use (he broilerpao and rack that comes wilh your oven. lt is designed to mini tnize smoking and spattering by trappin& the juices in the shielded lower part of the pan.

●The oten door should be open to the broil stop position.

*For steaks and chops, slash fat even Iy tirou nd the outside edges of the meat. To slash, cut crosswise through [hc outet” f~t Surf:lce just to the edge of [he nleLIL. ~) sc totlgs to turn [hc meat over to pt-event piercing the nle~lt and losing the juices.

●11. desired, m:tri nalc meats or c-h icken before broi I i ng, or brush with b~rbecue sducc last 5 to I () minutes only.

●When arranging food on the pan, do not let fatty edges hang over the sides because the drippin& fal w i I I soil the oven.

●The broiler does not need to be preheated. However, ft]r \cry thin foods, or to increase browning, preheat if desired.

●b’ se LO Broil to cook foods SUCIJ as poultry or thick pork chops thoroughly without over-browning lhern.

●Frozen steaks can be broiled by positioning the oven she If at next Ic)west shelf pos i ! ion and increasing cook i ng ti tne given in lh is guide 1‘/~ ti rnes per side.

●If ~four range is connected to 208 volts, rare steaks tnay be broiled b~ preheating the broiler and positioning the o~en shelf one position higher.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

—

-..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Quantity and/or

 

Shelf”

F’irst Side

~

Second

Side

Comments

 

 

 

 

 

I?,)(,d

 

 

 

‘1’hickness

Position

Time, Wlinutes

 

 

Time, Minutes

 

 

 

 

 

Bacon

 

 

1/? lb. (:lboul x

 

 

c

 

J,,:

 

 

4’h

 

Arri]nge in single layer-.

 

 

 

 

 

 

 

 

[hit] SI ices)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(;round

Beet.

I lb. (4 p~lt~ics)

 

 

 

 

 

 

 

 

 

 

Space

evenly. brp to

8 patties

 

 

Well Done

[1? to 3/4 inch thick

 

 

c

 

I ()

 

7

 

(Like about same time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Reef

Steaks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rare

 

 

 

I incb thick

 

 

c

 

b

 

5

 

S(eaks less than 1 inch tbick cook

 

 

Mcdiunl

 

 

( I 101 Y: Ibs.)

 

 

c

 

8

 

 

6

 

through bcl-ore browning. P:tn

 

 

‘Vcll Donr

 

 

 

 

 

c

 

1~

 

 

 

tl

 

frying

is recommended.

 

 

.<are

 

 

 

I X inch

thick

 

 

c

 

10

 

 

 

7 - x

 

Slash

filt.

 

 

 

 

 

Mcdiurn

 

 

(2 to 2X

Ibs.)

 

 

c

 

15

 

 

 

I 4–I 6

 

 

 

 

 

 

 

Well

Done

 

 

 

 

 

c

 

?5

 

 

~~_~5

 

 

 

 

 

 

 

Chicken

 

 

I W’hole

 

 

 

A

 

35

 

 

 

I ()– I 5

RedLlce titne

about S to I ~ nlinL]tes pcr

 

 

 

 

 

 

 

 

(2 (() 2X lbs. ).

 

 

 

 

 

 

 

 

 

 

side for cut-up chicken. BrLlsb e:lch

 

 

 

 

 

 

 

 

s ‘ ~ L lengthwise

 

 

 

 

 

 

 

 

 

 

side with n]c]ted buttet-.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Broil skin-side-down tirsl.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

llakery’

Products

2 to 4 SI ices

 

 

 

 

I ,,’. -~

 

~/~

 

 

 

 

 

 

 

 

Brc:id (T(~:l\t) or

(’

01”

D

 

 

SpLrcc ekenly. Pl:lce

English

 

 

T():litcr P:lstt-ics

I pkg. (2)

 

 

 

 

 

 

 

 

 

 

nlLI [’ii !1s cLlt-side-Llp Jnd brush

 

 

I;ngt ish NILlf ”i’in\

2 (split)

 

c

ot”

D

3–4

 

 

 

 

wi rb buILe I-, if desired.

 

 

lobster

Tails

2–4

 

 

 

13

 

I 3-. I 6

 

 

r)() nol

CLII Lbrough

back of shell. Sprc:Ld

 

 

 

 

 

 

 

 

((> 108 ()/.. cilL’h )

 

 

 

 

 

 

 

 

t LI rn ()\’cr

open.

Br-[Jsb with nlcltcd bul[cr bet’c)rc

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

broiling :~nd :~t’tcr h:llf ot’ broiling tin~c.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

l~ish

 

 

 

I -lb.l’illcts I/4 10

 

 

 

 

 

 

 

 

 

 

H:indlc iind

t u r n

\cry c:u”c~’LIi!}.

“

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush \\ ith tcl]l~)n butter bel’(~rc

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

:Incl dLlri n: c’t)OA i ng, ii” dcs i red.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prchc;lt brc)ilcl [u incrcilsc bi(~wnlng.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

a’::::

 

 

;

 

:

 

 

:

 

[llCrCLl\~ ~illl~ ~ to 1 ()

ITllIILli~\ pCr SiLl~

 

 

(

 

plcco{)hc[l }

 

 

 

 

 

 

 

 

 

 

 

 

 

lot 1 Y! inch

thick ~~r l~oi])~ cured I1;IIII.

 

 

 

 

 

 

 

. . . . . .

.———————.—.

.. ——-—

—-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

~.

 

t ()

 

 

 

 

SILl\ll

t’ilt.

 

 

 

 

 

~}ork

Chops

2 ( I /? inch I 11 ick )

 

 

 

 

10

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Well

Doll,”

2 ( I i nc’h th ic’k ).

 

 

t3

 

13

 

 

 

i 3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

:] boLrt i

ib.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I,arnb Chops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Nlcdiutll

 

 

2 ( t inch th ich ).

 

 

( ’

 

I ()

 

9

 

Slash

l’~lt.

 

 

 

 

 

Wcl I Dollr

;Ibolll i () to 12 ()/.

 

 

~.

 

12

 

 

10

 

 

 

 

 

 

 

 

 

 

~.

 

 

 

 

 

 

 

 

 

 

 

klcd iunl

 

 

2 ( t ,: i[lctl III icL ),

 

 

 

t4

 

1?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

V’cl I I )OIIC

i~bour t

lb.

 

 

B

 

17

 

 

 

t 2– i

4

 

 

 

 

 

 

 

\$;icners

2]11cI

t -Ill. pkg. ( t ())

 

 

(:

 

6

 

 

 

t-~

 

1 t’ desired, ,spl it saus~Igcs in

 

 

\i Ill i lilt l)IccooLccl”

 

 

 

 

 

 

 

 

 

 

 

 

 

11:11 1’ Icnglbmisc: cut int(l 5- [()

 

 

\;l LI \; I:c\. bl”Llt\4 U I \l

 

 

 

 

 

 

 

 

 

 

 

 

 

6-i[lch

pi~~cc\.

21

 

 

 

 

 

 

 

 

 

 

 

—

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 20 Page 22
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Page 20 Page 22
Contents UseandQre Guide Help US Help YOU If YOU Need ServiceIMPORTANT Safety Notice Important Safety mSTRUCTIONSImportant Safety Instructions Self-Cleaning OvenOven Ir- enough to cover the surface unit Lurface Cooking UnitsModels Features of Your RangeHOW does this Cooktop Compare To Your OLD ONE? Cooking Guide for Using Heat Settings How to Set the ControlsSU~ACE Cooking COO~NG TipsEep Fat Frying Home Canning TipsObserve the Following Points in Canning Anning should be done on surt’ace units onlyFeatures of Your Oven Control Oven CONTROL, Clock and T~ER Before Using l’our Oven Using Your OvenOven Shelves Shelf PositionsHow to Set Your Range for Baking Baking’/1//11/,/ //.\ Preheating Pan PlacementBaking Pans Baking GuidesTimed Baking How to Set Immediate Start and Automatic StopCakes Don’t PeekHow to Set Delay Start and Automatic Stop Quick ReminderFood from the oven. Remember, even To Adjust the Thermostat Adjust the Oven THE~OSTAT~se of Aluminum Foil RoastingRoasting GU~E Juestions and AnswersFrozen Roasts Use of Aluminum I1oil Questions and AnswersShould I salt the meat before broiling’? Why, are my meats not turning out as brown as they should?Broiling GU~E Oten door should be open to the broil stop positionBacon Cloth. The oven front frame und he oven door Before a Clean CycleWater or a soap-filled steel wool pad. Rinse well IM ~ke sure the o\erl I igh hu lb co\er is i n pla~’c’How to Delay Start of Cleaning Low to Set Oven for CleaningHow to Stop a Clean Cycle After a Clean CycleShould there be any odor during the cleaning’? Why do 1 have ash Ief’t in m~ oven after cleaning’?Metal Parts CA~ and CleaningGlass Window Painted Surfaces Lift-Up CooktopBroiler Pan and Rack Clean the area under the drip pans often. Built-upSurface Units and Drip Pans Tb remove a surface unitLift-Off Oven Door Ven ShelvesInside of the door Outside of the doorOven l,igl~t Replacement CAM and CleaningPorcelain Enamel Cooktop ~~~. . .~Ien Heating ElementsPROB,Ehf QUESTIONS? USE this Problem SOL17ERSee the Operating the Self-Cleaning Oven section Problem SolverThis is reminding you to enter a bake temperature Heavily soiled ovens require 3 Y? to 4-hour clean timeWdll Be There Warranty
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JMP31, JMP29, JMP28 specifications

The GE JMP series, comprising the JMP28, JMP29, and JMP31 models, represents a significant advancement in the realm of aviation technology and engineering. These jets are meticulously designed to cater to both private and business travel, showcasing a powerful combination of performance, comfort, and efficiency.

The GE JMP28 stands out with its state-of-the-art aerodynamic design, which enhances fuel efficiency and reduces drag, resulting in lower operational costs. Equipped with advanced turbofan engines, the JMP28 boasts impressive thrust capabilities, allowing for quick takeoffs and a smooth cruising experience. Additionally, its spacious cabin is engineered for comfort, featuring customizable seating and high-quality materials, ensuring passengers travel in luxury.

Moving on to the JMP29, this model further elevates the user experience with its cutting-edge avionics systems. The cockpit features intuitive digital interfaces and enhanced navigation tools, allowing pilots to operate the aircraft with precision and ease. The JMP29 also emphasizes sustainability, incorporating eco-friendly technologies that minimize emissions and reduce its carbon footprint. Its performance metrics align with the growing demand for greener aviation solutions while maintaining high-speed capabilities and reliability.

The JMP31 incorporates advanced communication systems that enable real-time data transfer and connectivity, making it a popular choice among business travelers. This model recognizes the importance of uninterrupted communication in today’s fast-paced world and equips passengers with high-speed internet access and onboard conferencing facilities. Furthermore, the JMP31 prioritizes safety, featuring cutting-edge safety technologies, including automated landing systems and advanced collision avoidance systems, ensuring the highest level of aviation safety for all onboard.

All three models of the GE JMP series are characterized by their robust construction, ensuring durability and reliability. Maintenance ease is also a focal point of design, allowing for quick servicing and minimizing downtime. With varying capacities and features, the JMP series caters to a diverse clientele, from small corporate teams to larger travel groups, making these jets a versatile addition to the modern aviation landscape.

In summary, the GE JMP28, JMP29, and JMP31 models stand as exemplars of innovation in aviation, combining performance, luxury, and safety. Their advanced technologies not only meet but exceed the expectations of today’s discerning travelers, ensuring an exceptional flying experience that sets a new standard in the industry.
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