GE JGBC16GEJ, JGJ3C16GPJ, JGBC17GEJ warranty Tips, Broiling Guide, How to Broil

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Broiling

Broiling is cooking food by direct heat from above the food. Your range has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and rack that al]cwt i ~:pping fat to drain away from the foods and be kept away from the high heat of the gas flame.

Broiling	Tips	● Use tongs		to turn meat	over—	‘))
		pierced	meat	loses juices.		c-
. Broiling	is usually done with oven
and broiler doors closed. However,		● Steaks	and chops should be at
if you like your steaks very rare		least 1 inch		thick for best	broiling
inside and charred on the outside,		results. Pan broil thinner ones.

leave the oven door slightly ajar.

Broiling Guide

Distance from the heat source may be changed by positioning the broiler pan and rack on one of three shelf positions in the broiler compafiment— A (bottom of broiler compartment), B (middle) and C (top).

How to Broil

1.If meat has fat or gristle near the edge, cut vertical slashes through both about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about l/8-inch thick.

2.Remove broiler pan and rack from broiler compartment and place food on rack.

3.Pull out drawer and position broiler pan in compartment. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

4.Close broiler door and, 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-browning it.

5.Turn most foods once during cooking; (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

6.Turn OVEN TEMP knob to

OFF. Remove broiler pan from compartm c:,: tind ~cr~.t food immediately. Leave pan outside com~artment to cool

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

Medium

Well Done

Chicken (450°)

Bakery Products

Bread (Toast) or Toaster Pastries

English Muffins

Lobster tails

(6to 8-02. each)

Fish

Ham siices (4500)

Precooked

pork chops

Well Done

Lamb chops

Medium

Well Done

Medium

Well Done

Wieners,

similar precooked sausages,

brat wurst d

Quantity

andlor

Thickness

%-lb. (about 8 thin slices)

l-lb. (4 patties) % to %-in. thick

l-in. thick (1-l% lbs.)

1%-in. thick (2-2 % Ibs.)

1whole (2t02&]b~.), split lengthwise

2-4 slices

1 pkg. (2)

2-split

‘2-4

l-lb. fi]]et~ 1Ato ~z-jn thjck

l-in. thick

2(%in. )

2 (l-in. thick), about 1 lb.

2(1 inch)

~bout 10-12 OZ. ?(1Y2inch),

d-)out 1 lb.

T

l-lbpkg. .(10)

1stSit

Broil Timt l%sition Minuf

B3%

c 9-1o

A9

A12

A13

A10

A15

A 25

A 30-35

c 2-3

c 3-4

B 13-16

c5

B8

A10

A13

B8

B10

B10

+B17

c6

2nd Sid( Time,

Minute~ Comments

3 Arrange in single layer.

Space evenly. Up to 8 patties

7-8 take about same time.

7Steaks less than l-in. cook

5-6through before browning.

8-9 Pan frying is recommended.

6-7	Slash fat.
12-14
16-18
25-30	Reduce times about 5 to 10min.
	per side for cut-up chicken.
	Brush each side with melted
	butter. Broil with skin side down
	first and broil with door closed.
‘/2-1	Space evenly. Place English
	muffins cut-side-up and brush
	with butter if desired.
Do not	Cut through back of shell, spread
turn	open. Brush with melted butter
over.	before and after half time.

5Handle and turn very carefully. Brush with lemon butter before md during cooking if desired.

Preheat broiler to increase wowning.

8!ncrease times 5-10min. per side ‘or 1%-in. thick or home cured.

4-5 IIash fat.

10-12

4-7 ;Iash fat.

10

4-6

12-14

1-2 f desired, split sausages m half engthwise; cut into 5 to 6-in. lieces.

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9’,,.

1

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