GE JGBP24GE warranty Broiling mps

Broilingis cookingfoodbydirect heat from abovethe food. Your rangeis designedfor waist-high br~iling.A speeiailydesigned broilerpan and rack allowsdripping fatto drain awayfromthe foodsand be keptawayfrom the highheat of thegas flame.

Broiling mps

@usetongs toturn meat over—	a ~~~~h and chopsshould be at
piercedmeat ]osesjuices.	least 1 inch thick forbest broiling
	results. Pan broilthinnerones.
Broiling Guuide

The oven door should be Ciosed during broiiing.

How to Broil

1.If r-neathas fator gristle near the

—edge, cut vertical slashesthroughit about2 inches apart, but don’tcut intomeat. Werecommendthat you trim fat to preventexcessive smoking,leavinga layerabout l/8-inch thick.

2.Arrange food on rack and positionthe broiler pan on the appropriate shelf in the oven. Placing food closer to flame increases exterior browningof food, but also increases spatteringand the possibilityof fatsand meatjuices igniting,

3.Close the ovendoor but do

not latch it. If the door latch is moved to the right during a broil operation, the door may Iock and you may not be able to open it until the ovencools.

4.TurnOVENSET knobto BROIL. For most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without over-browningit.

5.Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side downon broilerrackand cookwithout turning until done). Time foods for aboutone-half the total cooking :ime,turn food, then continue [o ;ook to preferred doneness.

;.Turn OVEN SET and OVEN ~EMP knobs to OFF. Remove ]roiler pan from oven and serve bod immediately, Leave pan )utsidethe oven to cooi.

Bacon

GroundBeef

WellDone

BeefSteaks

Rare

Medium

WellDone

Rare

Medium

WellDone

Chicken (450°)

BakeryProducti

Bread (Toast)or

ToasterPastries

EnglishMuffins

hbster Taiis (6 to 8-02.each)

Rsh

Ham Slices (450°,

Precooked

PorkChops

WellDone

hmb Chops

Medium

WellDone

Medium

WellDone

Wieners, similarprecooked sausages, bratwurst

Quantity	shelf		1stSide	2nd Side
andlor			Time,		Time,
Thickness	Position		Minutes		Minutes	Comments
‘i~-lb.(about8	D		5		2%	Arrangein singlelayer.
thinslices)
l-lb.(4 patties)						Spaceevenly.Up to 9 patties
‘Ato %-in. thick	c					Itakeaboutshinetime.
l-in. thick	c		9		7	Steakslessthan l-inchcook
(1 to I %-lbs.)	c		12		5-6	throughbeforebrowning,
	c		13		8-9	Panfrying is recommended.
1%-in.thick	B,C		10		6-7	Slashfat.
(2 to2 %-lbs.)	B, C		15		9-12
	B		25		16-18
1whole	B		25-30		25-30	Reducetimesabout5 to 10
(2 to 2 %-lbs.),						minutesper side forcut-up
splitlengthwise						chicken. Brusheach side with
						meltedbutter.Broil skin-side-
						down first.
Z-4slices	D		2-3		‘/2-2	Space evenly.Place English
1pkg. (2)						muffinscut-side-upand brush
2-split	D		3-6			with butter if desired.
T2-4	c	I	14-17	I	Do not	I Cut throughbackof shell, spread
		I			turn	open. B~sh with meltedb-utter
	I			I	over.	Ibeforebroiiin~andafterhalftime.
		I
l-lb. fillets %to	c		5		5	Handle and turn very carefully.
Yz-in.thick						Brush with lemon butter before
						and during cooking if desired.
						Preheat broiler to increase
						browning.
l-in. thick	B, C		8		8	Increase times 5-10minutesper
						side for 1IA-inchthick or home
						cured.
2( ’Ain.)	c		10		4-5	Slash fat.
2 (l-in. thick),	c		13		11-13
about 1lb.
2(lin.)	B		8	I	4-7	~ Slash fat.
about 10to 12-02.	B		10		10
2(1fi in.),	B		10		4-6
ibout 1 lb.	B		17		12-14
l-lb. pkg. (10)	C,D		6		1-2	If desired, split sausages in half
						lengthwise; cut into 5 to 6-inch
						pieces.