GE JgB290 manual Safety, Operating Instructions, Care and Cleaning, Installation Instructions

Instructions

Using the oven.

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

Safety

Operating Instructions

Close the door. Always broil with the door closed.

How to Set the Oven for Broiling

NOTE: On models with an OVEN TEMP knob, turn it to BROIL.

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

Follow suggested rack positions in the Broiling guide.

The oven door must be closed during broiling.

Touch the Broil Hi/Lo pad once for

Hi Broil.

To change to Lo Broil, touch the

Broil Hi/Lo pad again.

Touch the Start/On pad.

When broiling is finished, touch the Clear/Off pad.

Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.

Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them.

Care and Cleaning

Installation Instructions

Troubleshooting Tips

Consumer Support

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
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		C	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		C	25	16–18
Chicken	1 whole	B	30–35	15–20	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
Lobster Tails	2–4	C	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 Fillets	1/4 to 1/2″ thick	D	6	6	Handle and turn very
					carefully. Brush with lemon
					butter before and during
					cooking, if desired. Preheat
					broiler to increase browning.
Ham Slices	1″ thick	C	8	8
(precooked)	1/2″ thick	D	6	6
Pork Chops	2 (1/2″ thick)	D	10	8	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	D	15	8
Lamb Chops	2 (1″ thick) about 10
Medium		D	8	4–7	Slash fat.
Well Done	to 12 oz.	D	10	10
Medium	2 (11⁄2″ thick) about 1 lb.	D	10	4–6
Well Done		D	17	12–14

*See illustration for description of rack positions.

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