GE JCBP67, JCBP65, JCBP70, JCBP83 Instructions Care, Cleaning Troubleshooting Tips Consumer Support

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Aluminum Foil
Do not use aluminum foil on the bottom	A smaller sheet of foil may be used to
of the oven.	catch a spillover by placing it on a lower
Never entirely cover a rack with	rack several inches below the food.
aluminum foil. This will disturb the heat
circulation and result in poor baking.

How to Set the Oven for Broiling

Do not latch the oven door during broiling. The latch is used for self-cleaning only.

Safety Instructions Operating

If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher.

Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

Place the meat or fish on a broiler grid in a broiler pan designed for broiling.

Follow suggested rack positions in

the Broiling Guide.

Touch the BROIL pad once for HI

Broil.

To change to LO Broil, touch the BROIL pad again.

Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them.

Touch the START pad.

When broiling is finished, touch the OFF pad.

Instructions Care and

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 6 rack positions. Pass

6 5 4 3 2 1

Broiling Guide – 6 Pass Broil Element

Preheat the broiler for 2 minutes for improved performance.

	Quantity and/		Rack	First Side	Second Side
Food	or Thickness		Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties)		E	9	6	Space evenly. Up to 8
Well Done	1/2 to 3/4″ thick		E	11	10	patties take about the
						same time.
Beef Steaks
Rare†	1″ thick		F	7	5	Steaks less than 1″
Medium	1 to 11⁄2 lbs.		E	9	6–7	thick cook through
Well Done			E	11	8–9	before browning. Pan
						frying is recommended.
						Slash fat.
Rare†	11⁄2″ thick		D	14	11
Medium	2 to 21⁄2 lbs.		D	18	14–16
Well Done			D	22	20
Chicken	1 whole cut up		C	25	10	Broil skin-side-down
	2	to 21⁄2 lbs.,				first.
	split lengthwise
	2	Breasts	C	25	10–15
Fish Fillets	1/4 to 1/2″ thick		E	6	5	Handle and turn very
						carefully. Brush with
						lemon butter before
						and during cooking,
						if desired.
Pork Chops	2	(1/2″ thick)	E	10	10	Slash fat.
Well Done	2	(1″ thick) about 1 lb.	D	15	15
Salmon Steaks	2	(1″ thick)	D	10	7–8	Grease pan. Brush
	4	(1″ thick) about 1 lb.	D	12	10	steaks with melted
						butter.

Cleaning Troubleshooting Tips Consumer Support

Center baking pans in the oven.

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