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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 rack positions.

Broiling Guide

 

Quantity and/

Rack*

 

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.

 

1ø2 to 3ø4” thick

 

 

 

 

 

 

 

4 lbs. (16 patties)

C

 

15

11

 

 

Beef Steaks

 

 

 

 

 

 

Steaks less than 3ø4σ

Rare†

3ø4 to 1” thick

E

 

6

4

 

Medium

1 to 1 1ø2 lbs.

D

 

8

6

 

thick are difficult

Well Done

 

D

 

10

7–10

 

to cook rare.

Rare†

1 1ø2” thick

C

 

10

8

 

Slash fat.

 

 

 

Medium

2 to 2 1ø2 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 1ø2 lbs.,

 

 

 

 

 

melted butter.

 

split lengthwise

 

 

 

 

 

Broil skin-side-

 

Breast

B

 

25

15

 

down 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. (1ø4 to 1ø2” thick)

D

 

5

5

 

Handle and turn very

 

 

 

 

 

 

 

carefully. Brush with

 

 

 

 

 

 

 

lemon butter before

 

 

 

 

 

 

 

and during cooking,

 

 

 

 

 

 

 

if desired.

Salmon

 

 

 

 

 

 

 

Steaks

2 (1” thick)

D

 

10

5

 

Turn carefully. Do not

Fillets

2 (1ø2 to 3ø4” thick)

D

 

10

 

 

turn skin side down.

Ham Slices

1ø2” thick

C

 

6

6

 

 

(precooked)

1”thick

C

 

8

8

 

 

Pork Chops

2 (1ø2” thick)

C

 

10

10

 

Slash fat.

Well Done

2 (1” thick) about 1 lb.

C

 

15

15

 

 

Lamb Chops

 

 

 

 

 

 

 

Medium

2 (1” thick) about 10

D

 

7

4

 

Slash fat.

Well Done

to 12 oz.

D

 

10

9

 

 

Medium

2 (11ø2σ thick) about 1 lb.

D

 

9

6

 

 

Well Done

 

D

 

14

10

 

 

 

 

 

 

*See illustration for description of rack positions.

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GE RB757, JBS56, JBS27SI, JBS27DI, JBS03, JBS07, JBS15, JBP61, JBP15, JBP27, JB600, JBP22, RD787, RB536, RB758 Broiling Guide, Comments
Page 12 Page 14

RB525, RB792, RB790, RB526, RB800 specifications

General Electric (GE) offers a range of high-performing wall ovens, including the JBP35, JBP27, JBP24, and JBP25 models. These ovens are designed to meet the needs of modern cooking while delivering outstanding convenience, reliability, and aesthetics. Each model has its unique features, technologies, and characteristics tailored to different cooking preferences and kitchen designs.

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In conclusion, each of these GE wall oven models—JBP35, JBP27, JBP24, and JBP25—brings unique advantages and features, catering to various cooking styles and kitchen aesthetics. With advanced technologies and user-friendly designs, GE continues to uphold its commitment to quality and innovation in home cooking solutions.
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