GE JGBS19 Broiling Guide, Safety, Instructions, Operating, Tips, Installation, Care and Cleaning

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Broiling Guide

Safety

The oven and broiler compartment doors must be closed during broiling.

■Always use a broiler pan and grid. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

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

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

■When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

■The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

■Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side.

Instructions

Instructions Operating

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 shelf positions.

	Quantity and/	Shelf*	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
Rare†	1″ thick	C	9	7	Steaks less than 1″ thick
Medium	1 to 11⁄ 2 lbs.	C	12	5–6	cook through before
Well Done		B	13	8–9	browning. Pan frying is
					recommended.
Rare†	11⁄ 2″ thick	C	10	6–7	Slash fat.
Medium	2 to 21⁄ 2 lbs.	C	12–15	10–12
Well Done		B	25	16–18
Chicken	1 whole	B	30–35	15	Brush each side with
	2 to 21⁄ 2 lbs.,				melted butter. Broil
	split lengthwise				skin-side-down first.
	4 bone-in breasts	B	25–30	10–15
Lobster Tails	2–4	A	13–16	Do not	Cut through back of
	6 to 8 oz. each			turn	shell. Spread open. Brush
				over.	with melted butter before
					broiling and after half
					of broiling time.
Fish Fillets	1 lb. fillets	C	5	5	Handle and turn very
	1/4 to 1/2″ thick				carefully. Brush with
					lemon butter before
					and during cooking, if
					desired. Preheat broiler
					to increase browning.
Ham Slices	1″ thick	B	8	8
(precooked)	1/2″ thick	B	6	6
Pork Chops	2 (1/2″ thick)	B	10	4–5	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	B	13	9–12
Lamb Chops
Medium	2 (1″ thick) about	B	8	4–7	Slash fat.
Well Done	10 to 12 oz.	B	10	10
Medium	2 (11⁄ 2″ thick)	B	10	4–6
Well Done	about 1 lb.	B	17	12–14
Wieners
Similar Precooked	1 lb. pkg. (10)	C	6	1–2	If desired, split sausages
Sausages,					in half lengthwise; cut
Bratwurst					into 5- to 6-inch pieces.

*See illustration for description of shelf positions.

Care and Cleaning
Instructions	Installation
Tips	Troubleshooting
ConsumerSupport

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