Instructions

Using the oven.

 

Safety

 

 

 

 

Operating

Instructions

 

 

 

Care and Cleaning

 

 

 

 

Installation

Instructions

 

 

 

Troubleshooting Tips

 

 

 

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.

Broiling Guide

 

Quantity and/

Shelf*

First Side

Second Side

 

Food

or Thickness

Position

Time (min.)

Time (min.)

Comments

 

 

 

 

 

 

Ground Beef

1 lb. (4 patties)

C

10

7–10

Space evenly.

 

1⁄2 to 3⁄4″ thick

 

 

 

 

 

4 lbs. (16 patties)

C

15

11

 

Beef Steaks

3⁄4 to 1″ thick

 

 

 

Steaks less than 3⁄4″

Rare†

E

6

4

Medium

1 to 1 1⁄2 lbs.

D

8

6

thick are difficult

Well Done

 

D

10

7–10

to cook rare.

Rare†

1 1⁄2″ thick

C

10

8

Slash fat.

 

Medium

2 to 2 1⁄2 lbs.

C

15

10–12

 

Well Done

 

D

20

20

 

Chicken

1 whole cut up

B

25

25

Brush each side with

 

2 to 2 1⁄2 lbs.,

 

 

 

melted butter.

 

split lengthwise

 

 

 

Broil skin-side-down

 

Breast

B

25

15

first.

Bakery Product

 

 

 

 

 

Bread (toast)

2 to 4 slices

D

3

1

Space evenly. Place

English Muffin

2 (split)

E

3-4

 

English muffins cut-

 

 

 

 

 

side-up and brush

 

 

 

 

 

with butter if desired.

Lobster Tails

2–4

B

18–20

Do not

Cut through back of

 

 

 

 

turn

shell. Spread open.

 

 

 

 

over.

Brush with melted

 

 

 

 

 

butter before broiling

 

 

 

 

 

and after half of

 

 

 

 

 

broiling time.

Fish Fillets

1 lb. (1⁄4 to 1⁄2″ thick)

D

5

5

Handle and turn very

 

 

 

 

 

carefully. Brush with

 

 

 

 

 

lemon butter before

 

 

 

 

 

and during cooking,

 

 

 

 

 

if desired.

Salmon

2 (1″ thick)

 

 

 

 

Steaks

D

10

5

Turn carefully. Do not

Fillets

2 (1⁄2 to 3⁄4″ thick)

D

10

 

turn skin side down.

Ham Slices

1⁄2″ thick

C

6

6

 

(precooked)

1″ thick

C

8

8

 

Pork Chops

2 (1⁄2″ thick)

C

10

10

Slash fat.

Well Done

2 (1″ thick) about 1 lb.

C

15

15

 

Lamb Chops

2 (1″ thick) about 10

 

 

 

 

Medium

D

7

4

Slash fat.

Well Done

to 12 oz.

D

10

9

 

Medium

2 (11⁄2″ thick) about 1 lb.

D

9

6

 

Well Done

 

D

14

10

 

*See illustration for description of shelf positions.

Consumer Support

14

Page 13 Page 15
Page 14
Image 14
GE JBP60, JBS56, JBS27, JBS03, JBS07, JBS15, JBP15, JB600, JBP22, RB536, RB740, RB526, RB525 Operating Instructions, Broiling Guide
Page 13 Page 15

JBP60, RB540, RB525, RB526, RB740 specifications

The GE JBS56 is a standout model in General Electric's line of kitchen appliances, particularly known for its dual-fuel range that harmonizes the precision of gas cooking with the even heating of electric ovens. This model reflects GE's commitment to blending performance with modern design and advanced technology, making it a popular choice for both amateur cooks and professional chefs alike.

One of the main features of the GE JBS56 is its combination of a gas cooktop and an electric oven. This dual-fuel system allows users to enjoy the best of both worlds: the gas burners offer instant heat and precise control, while the electric oven ensures consistent and even baking results through its radiant heat. The cooktop typically comes equipped with multiple burners of varying sizes, providing flexibility to accommodate different cooking techniques, whether it’s simmering a sauce or boiling water for pasta.

The range is designed with user-friendliness in mind. It often includes features like the "Self-Clean" option, which utilizes high temperatures to burn off food residues, leaving behind a clean oven without the hassle of manual scrubbing. Additionally, the oven usually comes with advanced baking technologies such as True European Convection, which circulates heat throughout the oven for flawlessly baked goods, ensuring that both the top and bottom cook uniformly.

Safety is another important aspect of the GE JBS56. Many models come with features like automatic shut-off and a clean and sleek design that prevents the accumulation of food debris, contributing to a safer cooking environment.

Moreover, the aesthetics of the GE JBS56 are appealing, with a sleek finish and modern knobs and controls, designed to integrate seamlessly into contemporary kitchens. It often includes a large oven window and bright interior lighting, allowing chefs to easily monitor the progress of their meals without opening the oven door and losing heat.

In conclusion, the GE JBS56 dual-fuel range stands out for its combination of gas and electric cooking capabilities, advanced features for convenience and safety, and a stylish design that enhances any kitchen space. It is a reliable appliance for those who appreciate the art of cooking, combining innovation with everyday practicality.
Top Page Image Contents