GE JBP25GP, JBP26GP, JBP26AP, JBP26WP, JBP22P, JBP22GP, JBP24GP warranty Broiling Guide, Beef Steaks

Broiling Guide

1.Always Llse the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping +]LI ices in the shielded lower part of the pan.

2.Oven door should be ajar for all foods except chicken; there is a special position on door which holds door open correctly.

3.For steaks and chops, slash fat evenly around outside edges ot meat. To slash, cut crosswise throLlgh outer fat surface just to the edge of the meat. Use tongs to turn meat

otrer to prevent piercing mea[ and

losing jLl ices.

4.If desired, marinate meats or chicken before broil ing, or brush with barbecue sauce last 5 to 10 minutes of broiling only.

5.When w-ranging f’ood on pan, do not let fatty edges hang over sides. Fal that drips could soil the oven.

6.Broiler does not need to be preheated. However, for very thin

foods, or to increase browning. preheat if desired.

7.Frozen steaks can be conventionally broiled by positionirlg the o~’en shelf at next lowest shelf position and increasing cooking ti~me given in this guide

1 X times per side.

80 It your range is connected to

208 Volts, rare steaks may be broiled by preheating broil and

positioning the oven shelf one

position higher.

Quantity and/or

Shelf’

First Side

Second Side

F()()d

Thickness

Position

Time, Nlinutes

Time, Minutes

Comments

Bacon

‘:

ib.

(ilbollt 8

c

.3 /’

j ;/,

thitl ~llces )

Ground Beef

c

7

4-5

Well Done

I

lb. (4 p:lltlc$)

Space even]}.

~

to

. in. thich

Up to 8 pattiei tukt :dxmt s:une time.

Beef Steaks

c

7

7

Rare

1 in. [hich

Stetiks lei~ than 1 inch d~ich c~~(~h

Medium

( I to 1 > Ibf. )

c

9

9

through before brow n ing. Pan frying i \

well Done

c

13

13

recomnlended, Slash fat.

Rare

l‘ ~l~f. in. thich

c

1()

7-8

Medium

(2 to 2“: IbJ. )

c

15

I 4- I 6

Well Done

c

~~

~()-~5

Chicken

1 w’flolc

A

35

10-15

Reduce time about 5 to I () nllnute$ per iidc

(2 to 2’/ Ibf. ).

for cut-up chicken, Bru\h eilch ~ide w 1111

\pl it Iengthw isc

melted buttcl”. Broi I with ihln-iide-dow n

first :md broil with d(mr clod.

Bakery Products

c

1 /:-2

//’

Bread (Toast) or

2

to -1~licm

Sptice CY enl>. Place English muffins cut-

Toaster Pastries

I

pkg. (2)

c

3-4

side-up Jnd brush with buttel”. ii’ de~ired.

English Mu[-t”ins

2

(split)

Lobster tails

2-4

B

I 3-16

Do not

CLIt through bach of ~hell. iprcad open.

(6 to 807. each)

tLll”ll ()\ er.

BrLl$h

with melted buttel” before hroi jing

and after half of’ broil i ng ti tTw.

Fish

-lb.1 illet~ ~~Ü‹

t(l

5

5

Handle :md turn ~cr~ cw”efully. BrLIdl M ith

I

(’

/ ~ in. (Inch

lemon butter beftwe and during cm~hing. if’

desired. Preheat broiler to increase brownin:.

Ham slices

I in. thlch

B

8

8

Incre:lw time 5 to 1() minutes per side for

(precoohed)

1 ~: inch thick 01” home-cured ham.

Pork chops

c

I ()

10

Well Done

2 ( ~~• in. )

Slti\h

f’a(.

o ( I in. thick).

B

l.?

13

;bou( 1 lb.

Lamb chops

4-7

Medium

n ( I in. thich)

c“

8

SIJ\tl

t-at.

Well Done

kout 10

to 12

()/

c

10

10

!Medi LI m

7

( i

111. th[ch

).

c

10

4-6

Well Done

ibout 1

lb.

B

17

I 2-14

Wieners and

1 -lb. phg. ( i ())

If desired. \plit suu~age~ in half

similar precoohed

lengthwise: cut into 5 to 6 inch pieces.

$tius:~ge$. bratwurjt

19