GE JGSP21GEP, JGSP20GEP manual Broiling Tips, Broiling Guide, How to Broil

Broiling

-Broiling is cooking food by direct

heat from above the food. Your range is designed for waist-high broiling. A specially designed broiler pan and rack allows dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.

Broiling Tips

● Use tongs to turn meat over—	● Steaks and chops should be at
pierced meat loses juices.	least 1 inch thick for best broiling
	results. Pan broil thinner ones.
Broiling Guide

The oven door should be closed during broiling.

How to Broil

1.Ifmeathasfat orgristlenear the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

2.Arrange food onrackand position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

3.Close theovendoor.

4.Press the BROIL button and turn the SET knob until your choice

of HI BROIL or LO BROIL is displayed. Note: Chicken and ham are broiled at LO BROIL in order to cook food through without over-browning it.

5.Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down onbroilerrackand cookwithout turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6.Push CANCEL button.

Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to cool.

	Quantity	IIor		lst Side
	andlor	3A	Shelf	Time,
Food	Thickness	3roil	14mition	Minutes
Bacon	V2 lb. (about 8	HI	c	3-5
	thin slices)
Ground Beef	1 lb. (4patties)	HI	c	8-10
Well Done	% to ?4 in. thick
Beef Steaks	l-in. thick	HI	B	7-9
Rare
Medium	(1 to 1 % lbs.)		B	1o-12
Well Done			B	13
Rare	1% in. thick		B	10
Medium	(2t02 % lbs.)		B	12-15
Well Done			B	20
Chicken (450°)	1 whole	LO	A	25-30
	(2t02Yi1bs.),
	split lengthwise

Bakery Products		HI	c	2-3
Bread (Toast) or	2-4slices
Toaster Pastries	1 pkg. (2)
English Muffins	2, split		c	3-4
				13-16
Lobster lhils	2-4	HI	c
(6to 8-oz. each)
Fish	l-lb. fillets % to	HI	B	5
	Y2 in. thick

HasnsliCeS(4509	1 in. thick	LO	c	8
Precooked
Pork Chops	2(% in. thick)	HI	B	8-10
Well Done	2(1 in. thick),		B		1O-I2
	about 1 lb.
hmb Chops	2(1 in. thick)	HI	B	8
Medium
Well Done	about 10to 12 oz		B	10
Medium	2(1% in. thick),		B	10
Well Done	about 1 lb.		B	17
Wieners,	l-lb. pkg. (10)	HI	c	6
Similar plwcdced
sausages,
bratwurst

!nd Side

Time,

Minutes Comments

z% Arrange in single layer.

Space evenly. Upto9

5-6patties take about same time.

5Steaks less than 1 inch

5-7thick cook through before

8-9browning. Pan frying is

recommended.

5-7Slash fat.

7-9

12-14

15-20Reduce times about 5 to 10 rninutcsper side for cut-up chicken. Brush each side with melted butter. Broil skin-side- down tirstandbroil with door closed.

y.1 Space evenly. Place English muftirrscut-side-up and brush with butter if desired.

Do not Cutthroughbackof shell,

tom spread open. Brush with

over. melted butter bcforebsding andatlcrbalfofbmhgtirne.

5Handle andtomvery carefully. Brush with lemon buttcrbeforeand during cooking if desired. Preheat broiler to increase browning.

8Increase times5-10 minutes per side for llA inch tbickor home cured.

4-5	Slash fat.	!
8-9
4-7	Slash fat.
10
4-6
12-14
	If desired, split sausages
1-2
	in half lengthwise; cut into
	5t06-inchpieces.
	15