GE JGBP35GEP, JGBP38GES, JGBP34GEP Broiling Tips, The oven door must be closed during broiling

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Food	Quantity antior	Shelf		1st Side		2nd Side
	Thickness	Position		Minutes		Minutes	Comments
Bacon	1/2 lb. (about 8	c	3%		3		Arrange in single layer.
	thin slices)
Ground Beef	1 lb. (4 patties)	c		l@ll	65		Space evenly. Up to 8 patties take
	112 to 314 inch thick						about same time.
Beef Steaks
Rare	1 inch thick	B	9		7		Steaks less than 1 inch thick cook
Medium	(1 to 1X lbs.)	B	12		5-6		through before browning. Pan frying
Well Done		B	13			8–9	is recommended.
Rare	1 inch thick	B	10		67		Slash fat.
Medium	(2 to 2X lbs.)	B	12-15			10–12
Well Done		B	25			16–18
Chicken	1 whole	B	30-35		25-30		Reduce times about 5 to 10 minutes
	(2 to 2X lbs.),						per side for cut-up chicken. Brush
	split lengthwise						each side with melted butter. Broil
							skin-side-down first.
Bakery Products		c
Bread (Toast) or	2 to 4 slices			2–3		1/2–1	Space evenly. Place English muffins
Toaster Pastries	1 pkg. (2)						cut-side-up and brush with butter
English Muffins	2, split	c	3-5				if desired.
Lobster Tails	2 to 4	c		13–16		Do not	Cut through back of shell and spread
	(6 to 8 oz. each)					turn over.	open. Brush with melted butter
							before broiling and after half of time.
Fish	I -lb. fillets	B	5		5		Handle and turn very carefully. Brush
	1/4 to 1/2 inch thick						with lemon butter before broiling and
							iuring broiling if desired. Preheat
							broiler to increase browning.
Ham Slices	1 inch thick	c	8		8		[ncrease time 5 to 10 minutes per side
Precooked							~or 1 k inch thick or home cured.
Pork Chops	2 (1/2 inch thick)	B	10		&5		Slash fat.
Well Done	2(1 inch thick),	B	13		9-12
	about 1 lb.
Lamb Chops	2(1 inch thick),	B			&7
Medium			8				Slash fat.
Well Done	about 10 to 12 oz.	B	10		10
Medium	2 (1Z inch thick),	B	10		66
Well Done	about 1 lb.	B	17			12–14
Wieners	l-lb. pkg. (10)	c	6		1-2		[f desired, split sausages in half
similar precooked							engthwise; cut into 5- to 6-inch
sausages, bratwurst							)ieces.

Broiling Tips

The oven door must be closed during broiling.

1.Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2.For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.

3.If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

4.When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

5.Oven does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

6.Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 1 X times per side.

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