GE JGSP21, JGSP20 warranty Broiling Guide, Broiling should always be done with the oven door closed

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BROILING GUIDE

●Always 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 outside edges of the meat. To slash, cut crosswise through 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 or brush with barbecue sauce last 5 to 10 minutes only.

.

●When arranging 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.

c Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1 !4 times per side.

 

 

 

 

Qua~ityand/or ]

 

Shelf

First Side

 

Second Side

 

 

 

 

 

Food

 

 

Thickness

]Positiom

 

Time, Minutes

 

 

Time, Minutes

Comments

 

 

Bacon

 

 

1/2 lb. (about 8

I

c

5

 

2!4

Arrange in single layer.

 

 

 

 

 

thin slices)

 

 

 

 

 

 

 

 

 

 

 

 

‘Gr;und Beef

 

 

 

 

 

 

 

 

 

 

 

Space evenly.

 

Well Done

 

 

 

 

 

 

 

8-9

 

6-7

Up to 8 patties take about same time.

 

 

Beef Steaks

 

 

 

 

 

 

 

9

 

 

 

Steaks less than 1 inch thick cook

 

Rare

 

 

1 inch thick

 

B

 

7

 

Medium

 

 

(1 to 1X lbs.)

 

B

12-13

 

5-6

through before browning. Pan frying

 

Well Done

 

 

 

 

B

13

 

8-9

is recommended. Slash fat.

 

Rare

 

 

1X inch thick

 

B

10

 

6-7

 

 

 

—

 

Medium

 

 

(2 to 2X lbs.)

 

B

15

 

9-12

 

 

 

 

 

Well Done

 

 

 

 

B

25

 

16-18

 

 

 

 

 

Chicken

 

 

1 whole

 

A

28-30

 

18-20

Reduce time about 5 to 10 minutes per

 

 

 

 

 

(2 to 2!A lbs.),

 

 

 

 

 

 

 

 

side for cut-up chicken. Brush each side

 

 

 

 

 

split lengthwise

 

 

 

 

 

 

 

 

with melted butter. Broil skin-side-down

 

 

 

 

 

 

 

 

 

 

 

 

 

 

first.

 

Bakery Products

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bread (Toast) or

 

 

 

 

 

 

 

2-3

 

1/2-1

Space evenly. Place English muffins

 

Toaster Pastries

 

 

 

 

 

 

 

34

 

 

 

cut-side-up and brush with butter,

 

English Muffins

 

 

 

 

 

 

 

 

 

 

 

if desired.

 

 

Lobster Tails

 

 

 

I

 

 

 

13-16

 

 

Do not

Cut through back of shell. Spread open.

 

 

 

 

 

(6 to 8 oz. each)

 

 

 

 

 

 

turn over.

Brush with melted butter before and

 

 

 

 

 

 

 

 

 

 

 

 

 

after half of broiling time.

 

 

Fish

 

 

l-lb. fillets 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

 

 

1 inch thick

 

c

8

 

8

Increase time 5 to 10 minutes per side

 

(precooked)

 

 

 

 

 

 

 

 

 

 

 

for 1 % inch thick or home cured ham.

 

 

Pork Chops

 

2 (1/2 inch thick)

 

B

10-12

 

4-5

Slash fat.

 

Well Done

 

2 (1 inch thick),

 

B

12–13

8-9

 

 

 

 

 

 

 

 

about 1 lb.

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Chops

 

 

 

 

 

 

 

 

 

4-7

Slash fat.

 

Medium

 

2(1 inch thick),

 

B

8

 

 

Well Done

 

about 10 to 12 oz.

 

B

10

 

10

 

 

 

 

 

Medium

 

2(1 k inch thick)

 

B

10

 

4-6

 

 

 

 

 

Well Done

 

about 1 lb.

 

B

17

 

12-14

 

 

 

—

 

Wieners and

 

 

l-lb. pkg. (10)

 

c

6

 

1-2

If desired, split sausages in half

 

similar precooked

 

 

 

 

 

 

 

 

 

 

 

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

 

sausages, bratwurst

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Contents IJse and Care Guide Read this guide carefully Save time and money. Before you request serviceHelp US Help YOU Write down the model and serial numbersWhen You Get Your Range Using Your RangeImportant Safety Instructions Surface CookingOven Do not use a wok on the cooking surface ifFlooring under the Range Self-Cleaning OvenSave These Instructions Flooring and Leveling Leveling the RangeOven Shelf Supports Feature Index Explained Oven Light SwitchAutomatic Oven Light Switch Oven Interior Light Lift-Off Oven DoorHOW does this Cooktop Compare To Your OLD ONE? Twe of Cookto~ Description How it Works Gas BurnersSuper Burner Filectric IgnitionSurface Burner Controls To Light a Surface BurnerCookware How to Select Flame SizeSurface Cooking Wok CookingPage Oven CONTROL, Clock and Timer Oven Shelves Efore Using Your OvenElectric Ignition Shelf PositionsBaking Using Your OvenHow to Set Your Range for Baking Oven LightPreheating Pan PlacementVen Shelves Baking PansPies Baking GuidesCookies Aluminum FoilHow to Set Immediate Start and Automatic Stop OW to Time BakeTimed Baking How to Set Delay Start and Automatic StopTo Adjust the Thermostat Quick ReminderUse of Aluminum Foil Roasting Questions and AnswersWhy is my roast crumbling when I try to carve it? Roasting GuideOven door should be closed during broiling Jse of Aluminum FoilQuestions & Answers Should I salt the meat before broiling?Broiling Guide Broiling should always be done with the oven door closedBefore a Clean Cycle How to Set Oven for Cleaning Operating the SELF-CLEANING OvenHow to Delay Start of Cleaning Should there be any odor during the cleaning? ’ter a Clean CycleTo Stop a Clean Cycle Why do I have ash left in my oven after cleaning?Removing Packing Materials Care and CleaningHow to Remove Packaging Tape Control Panel and KnobsBrushed Chrome Cooktop on some models Clean the shelves with an abrasive cleanser or~ift-Up Cooktop Broiler Pan and RackLift-Off Oven Door Painted SurfacesGlass Surfaces Inside of the doorAnge Top Burners Burner GratesOven Light Bulb Drip PansRemovable Oven Bottom OII Broil and Oven Burner Air Adjustment Shutters Minor Adjustments YOU can MakeSurface Burner Air Adjustment Shutters Yellow flames Soft blue flamesProblem Solver ProperlyWe’ll Be There Warranty

JGSP20, JGSP21 specifications

The GE JGSP21 and JGSP20 are two high-performance gas ranges designed to meet the needs of modern kitchens. Exceptional in their efficiency and versatility, these models have garnered a reputation for being reliable appliances suitable for both everyday cooking and gourmet meals.

One of the standout features of the GE JGSP21 and JGSP20 is the industry-leading edge-to-edge cooktop. This design provides a seamless surface that allows for easy movement of pots and pans. With five burners, including a high-output burner for rapid boiling, these ranges enable chefs to cook multiple dishes simultaneously while maintaining perfect temperature control. The precise simmer burner allows for delicate cooking tasks such as sauces and melting chocolate, offering a range of cooking versatility that appeals to a broad audience.

The convection oven technology in both models enhances baking and roasting outcomes. By utilizing a fan to circulate hot air, the convection system ensures even cooking and browning, reducing cooking times and making it easier to achieve professional-quality results. Additionally, the ovens also feature self-cleaning options that use high heat to burn off residues, making maintenance a breeze.

The JGSP21 and JGSP20 come equipped with smart features that enhance user experience. With Wi-Fi connectivity, users can monitor and control their oven from anywhere via a smartphone app. This feature allows for preheating the oven or adjusting cooking settings, making it easier to multitask. The ranges also incorporate a built-in meat probe, which helps in achieving the perfect doneness by providing accurate temperature readings.

Furthermore, both models are designed with a sleek stainless-steel finish that adds a touch of elegance to any kitchen decor. The easy-to-use control knobs and backlit display make operating the range straightforward even for inexperienced cooks.

Energy efficiency is another important aspect of these gas ranges, which are designed to minimize energy consumption while maximizing performance. This balance ensures that users can enjoy high-quality cooking without incurring excessive energy costs.

In summary, the GE JGSP21 and JGSP20 gas ranges are a top choice for those seeking a powerful, efficient, and stylish cooking appliance. With their advanced technology, user-friendly features, and modern design, they reflect GE's commitment to quality and innovation in kitchen products.
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