GE JGBS10, JGBS09 manual Broiling Guide, Instructions Operating Instructions

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Broiling Guide

Safety

The oven and broiler compartment doors must be closed during broiling.

■Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

■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 juices.

■If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

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

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

■Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side.

Instructions Operating Instructions

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.)

The oven has 5 shelf positions.

	Quantity and/	Shelf*	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Bacon	1/2 lb.	C	4	3	Arrange in single layer.
	(about 8 thin slices)
Ground Beef	1 lb. (4 patties)	C	10	7–10	Space evenly. Up to
Well Done	1/2 to 3/4″ thick				8 patties take about
					the same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick cook
Rare†		C	9	7
Medium	(1 to 11⁄2 lbs.)	C	12	5–6	through before browning.
Well Done		B	13	8–9	Pan frying is recommended.
					Slash fat.
Rare†	11⁄2″ thick	C	10	6–7
Medium	(2 to 21⁄2 lbs.)	C	12–15	10–12
Well Done		B	25	16–18
Chicken	1 whole	B	30–35	15	Brush each side with melted
	2 to 21⁄2 lbs.,				butter. Broil skin-side-down
	split lengthwise				first.
	4 bone-in breasts	B	25–30	10–15
Bakery Products
Bread (Toast) or	2–4 slices	C	2–3	1/2–1	Space evenly. Place English
Toaster Pastries	1 pkg. (2)				muffins cut-side-up and
English Muffins	2 split	C	3–5		brush with butter, if desired.
Lobster Tails	2–4	A	13–16	Do not	Cut through back of shell.
	6 to 8 oz. each			turn	Spread open. Brush with
				over.	melted butter before broiling
					and after half of broiling
					time.
Fish	1 lb. fillets	C	5	5	Handle and turn very
	1/4 to 1/2″ thick				carefully. Brush with lemon
					butter before and during
					cooking, if desired. Preheat
					broiler to increase browning.
Ham Slices	1″ thick	B	8	8
(precooked)	1/2″ thick	B	6	6
Pork Chops	2 (1/2″ thick)	B	10	4–5	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	B	13	9–12
Lamb Chops	2 (1″ thick) about 10
Medium		B	8	4–7	Slash fat.
Well Done	to 12 oz.	B	10	10
Medium	2 (11⁄2″ thick) about 1 lb.	B	10	4–6
Well Done		B	17	12–14
Wieners
Similar Precooked	1 lb. pkg. (10)	C	6	1–2	If desired, split sausages in
Sausages,					half lengthwise; cut into 5- to
Bratwurst					6-inch pieces.

*See illustration for description of shelf positions.

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