GE JGSP33, JGSP32 Broiling should always be done with the oven door closed, Comments, Well Done

Page 25

~lways use the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.

. Broiling should always be done with the oven door closed.

●For steaks and chops, slash fat evenly around the uutside edges of the meat. T() slash, cut crosswise thn)ugh the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing the juices.

●If desired, marinate meats or chicken before broiling (Jr brush with barbecue sauce I&st 5 to 10 minutes oily.

●When urranging food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

●The broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

●Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without over-browning them.

●Frozen steaks cart be broiled by positioning the oven shelf at next lowest shelf position and increasing cookin~~time~given- ---in this guide 1 M times per side.

 

 

k’ood

 

 

 

 

Quantity andor

 

Shelf

 

 

 

First Side

 

 

Second Side

 

 

Comments

 

 

 

 

 

 

 

Thickness

 

Position

 

 

 

Time, Minutes

 

 

Time. Minu&

 

 

 

 

 

Bacon

 

 

 

 

l/~ lb. (ah(,ut ~

 

c

 

 

 

5

 

 

 

 

 

 

Arrange in single layer.

 

 

 

 

 

 

I

 

 

 

Ihin slices)

I

 

I

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ground Beef

 

I lb. (4 nattics)

 

 

 

 

 

 

 

I

 

 

 

 

SpM.e eventy.

 

 

 

Well Done

 

 

 

 

1/2 tt; 3j4 inch-thick C

I

8–9

 

 

 

 

 

 

Up to 8 patties take about same time.

 

 

 

Beef Steaks

 

 

 

 

 

I

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Rare

 

 

 

 

1 inch thick

 

B

 

 

 

9

 

 

7

 

 

 

Steaks less than 1 inch thick cook

 

 

 

Medium

 

 

 

 

( 1 to I X Ibs.)

 

B

 

 

 

I 2-13

 

 

54

 

 

 

through before browning. Pan frying

 

 

 

Well Done

 

 

 

 

 

 

B

 

 

 

t3

 

 

8–9

 

 

is recommended. Slash fat.

 

 

 

Rare

 

 

 

 

1X inch thick

 

B

 

 

 

10

 

 

67

 

 

 

 

 

 

 

 

 

 

‘cdium

 

 

 

 

 

 

 

 

 

 

 

 

 

9–I 2

 

 

 

 

 

 

 

 

 

~cll Dune

 

 

 

 

 

 

 

 

 

 

 

 

 

1618

 

 

 

 

 

 

 

 

 

Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

t 8-20

 

 

Reduce time abut 5 to 10 minutes

 

 

 

 

 

 

 

 

 

 

(2 to 2X Ibs.).

I

I

 

 

 

 

 

 

 

per side for cut-up chicken. Brush each

 

 

 

 

 

 

 

 

 

 

split lengthwise

I

I

 

 

 

 

 

 

side with melted butter. Broilskin-sidc-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

down first.

 

 

 

Bakery Products

 

 

 

 

~ t’, 4 s]i~cs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread (Toast) or

 

 

 

 

 

C or D

 

 

 

2-3

 

 

 

 

 

Space evenly. Place English rnuftins

 

 

 

Tuastcr Pastries

 

 

 

 

1 pkg. (2)

 

 

 

 

 

34

 

 

 

 

 

cut-side-up and brush with butter.

 

 

 

t;nglish Muffins

 

 

 

 

2 (split)

 

C or D

 

 

 

 

 

 

 

 

 

if desired.

 

 

 

I.obster Tails

 

 

 

 

 

Z-4

Icl

t 3-16

 

 

 

 

 

Cut through back of shell. Spread upen.

 

 

 

 

 

 

 

 

 

 

(6 to 8 oz. each)

I

 

I

 

 

 

 

I

turn over.

 

 

Brush with melted butter befure and

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

after half of broiling time.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fish

 

 

l-lb. tillcts 1/4 to

 

B

 

 

 

5

 

 

5

 

 

Handle and turn very carefully. Brush

 

 

 

 

 

 

 

 

 

 

1/2 inch thick

 

 

 

 

 

 

 

 

 

 

 

with lemon butter before and during

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

cooking if desired. Preheat broiler to

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

increase browning.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham Slices

 

 

 

 

I inch thick

 

c

 

 

 

8

 

 

8

 

 

Increase time 5 to 10 minutes per side

 

 

 

 

 

(preco(}kcd)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for 1 X inch thick or home cured ham.

 

 

 

 

Pork Chop

 

 

 

2 (In inch thick)

 

B

 

 

 

l&t2

 

 

45

 

 

Slash fat.

 

 

 

Wctl Done

 

2(1 inch thick),

 

B

 

 

 

12–1 3

 

 

8-9

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

about t tb.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Chop

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Medium

 

2(1 inch thick),

 

B

 

 

 

8

 

 

67

 

 

Slash fat.

 

 

 

Welt Done

 

about 10 to 12 oz.

 

B

 

 

 

10

 

 

10

 

 

 

 

 

 

 

 

 

Medium

 

2 (I X inch thick),

 

B

 

 

 

10

 

 

M

 

 

 

 

 

 

 

 

Well Done

 

about 1 lb.

 

B

 

 

 

t7

 

 

12-14

 

 

 

 

 

 

 

 

 

 

‘ienem and

 

 

 

 

l-lb. pkg. (10)

 

c

 

 

 

6

 

 

1-2

 

 

If desired, split sausages in half

 

 

 

.Imilar precooked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

lengthwise; cut into 5-to 6-inch pieces.

 

 

 

SaUS~&S. bratwurst

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

—.

Page 24 Page 26
Image 25
Page 24 Page 26
Contents Useand&m Wide Save time and money. Before you Request service YOU ~ED Service~LP US ~LP YOU Write dom tie model and WM numbersWhen You Get Your ~nge ~lvlPORTANT Safety NoticeUsing Your Mnge Can tip and i@ury codd result To prevent accidenti tippingSufiace CwMg Rtant SA~~ ~STRUCmONSOven Rtant SA~~ ~STRUCTIONS Self-Cleaning Oven ConvemionSave T~SE ~STRUCTIONS Do not use your oven h dry newspapersPmpamtion How to Remove Packaging Tape~oring Under the Range Leveling the RangeJGSP32 JGSP33 JGSP# FEATUmS of Your RangeOven Door Gasket Explained Feature Index Model and Serial NumbersSurface Burner Controls Glass CooktopAs Burners HOW does T~ Cooktop COmARE Your OLD ONE?Solid Disk SU~ACE COOmG SUmACE COOmG How to Sel~t ~ame SizeCookware Wok CookingTimer ON/OFF. Press this pad to select the timer function Features of Your OWN ControlOWN CONTROL, Clock Am T~ER Power Outige Ire Using Your OvenUSmG Your OWN Electric IgnitionSheKPositions USmG Your OvenOven Light Oven VentBA~G How to Set Your Mnge for BakingHeating Qpe of Food Shelf PositionBaking Pans Pan PlacementBaking Guides CookiesTMD BA~G How to Time BakeUminum Foil Don’t PeekTMD BAmG How to Set Delay Stiti and Automatic StopPress the Stop Time pad ~mST T~ OWN Tm~OSTAT Select an oven temperature between 500F. and 550FUse of Aluminum Foil ROAST~GTherefore. the oven controls are set for Baking or ~estions and Answers ROASTmG G~EFrozen Roask La-l sootWhen broiling, is it nece~n b always ~~e a rack in the P-n? Questions and AnswersOven door should be closed during broiling Clwe the oven dwrComments Broiling should always be done with the oven door closedWell Done To 8 oz. eachOPEMT~G = SELF=CLEA~G Oven Before a Clean CycleTo prevent shining To Stop a Clean Cycle OW to Set Oven for CleaningAfter Self-Cleaning Quick Reminder Press the Auto Self Clean padDuring a delayed self-clean operatitn How to Set Delay Start of CleaningOPEMT~G T~ SELF-CLEA~G OWN Press the Stop Time padWhy do I have ash left in my oven after cleaning? Should there be any odor during the cleaning?My oven shelves do not slide easily What is the matter? ~estions and AnswemBe Sure Electrical POWhR is Burner AssemblyControl Panel and Knobs ~mer Gra@sCooktop Glass And, of course, afterLift-Off Oven Door CAm Am CLEAN~GRemovable Storage Drawer Broiler Pan and Rack Ven ShelvesPainted Sutiaces Sure Grip HanWeOven Light Bulb CA~ Am CLEANmGRemovable Oven Bottom To removeFluur or wall with Long screw Washer-supplied. See ~~~~er AN~-TW DewceCall for service USE THM Problem SOLmRQUESTIONS? With LP gas, some yellow tipping on outer cones is normalAoblem ~SSIBLECAUSE Page 80UMRES80W2-273fl 80f162E200080~62&2W0 Da personnel. Cwtion mwt be =+d, sinmWarranty

JGSP33, JGSP32 specifications

The GE JGSP32 and JGSP33 are highly regarded models in General Electric's line of high-performance gas ranges, known for their balance of functionality, style, and advanced cooking technologies. These ranges are designed to meet the needs of both home cooks and professional chefs, making cooking a more delightful and efficient experience.

One of the standout features of the JGSP32 and JGSP33 is their powerful cooking capacity. Equipped with precise burners, these models offer high BTU output, enabling rapid boiling and precise simmering. The gas burners deliver even heat distribution across pots and pans, ensuring optimal cooking performance for various dishes. Moreover, the models feature a sealed burner design, which minimizes spills while also making cleanup easier.

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Overall, the GE JGSP32 and JGSP33 represent the perfect blend of technology, style, and performance in the world of gas ranges. Their thoughtful features and designs make both models reliable choices for anyone looking to elevate their cooking experience while ensuring safety and efficiency in the kitchen.
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