GE JGKS16GEH BroilingTips, BroilingGhJkk, Howt-oBroil, e ~teak id, piercedm~atlosesjuices

Broiling

Broilingis cookingfoodbydirect heatfromabovethe food. Your rangehasa convenientcompartment belowthe ovenfor broiling.It also hasa speciallydesignedbroilerpan andrack thatallowdrippingfatto drainawayfromthe foodsandbe

keptawayfromthehighheatof tie gasfl~.eo

Distancefromtheheat sourcemay bechangedbypositioningthebroiler panand rack on oneof threeshelf positionsin thebroilercompartment—

BroilingTips

@the tongs to turn meatover—			e ~teak id		chops SllOUl~ kl~ i3t
piercedm~atlosesjuices.			least1 inchthick forbest broiling
			results.Panbroilthinnerones.
BroilingGhJkk
	Quantity		1stSide	2ndSide
	andlor	Shelf	‘13me,	Time,
Food	Thickness	Position Minutes Minutes			Comments
Bacon	%-lb.(about8	c	31/j	31/j	Arrangeinsinglelayer.
	thinslices)

—–

A(bottomof broilercompartment),

B(middle)andC (top).

Both the ovenand broiler

compartmentdoorsshouldbe ciosedduringbroiling.

Howt-oBroil

L If meathas fator gristlenearthe edge,cut verticalslashesthroughit about2 inchesapart, but don’tcut intomeat. Werecommendthatyou trimfatto preventexcessive smoking,leavinga layerabout l/8-inchthick.

2. Removebroilerpan and rack

frombroilercompartmentand

placefoodon rack.

3. Pullout broilerdraweror broiler

shelfand positionbroilerpan in

compartmentPlacingfoodcloserto.

flameincreasesexteriorbrowning

of food,but also increases

spatteringand thepossibilityof fats

andmeatjuices igniting.

4. Closebroilerdoorand, for most

foods,turn OVENTEMP knobto

BROIL.Exceptionsare chicken

andhamwhichare broiledat a

lowersettingin order to cookfood

throughbeforeoverbrowningit.

5. Tbrnmost foodsonce during

cooking;(theexceptionis thinffllets

offish;oil one side,placethat side

downonbroilerrackandcookwithout

turninguntildone). Timefoodsfor

aboutone-halfthetotalcooking

time,turn food, thencontinueto

cookto preferreddoneness.

6. TurnOVENTEMP knobto

OFF.Removebroilerpan from

compartmentand servefood

immediatelyLeavepan. outside

compartmentto cool.

GroundBeef	l-lb.(4patties)	c	9-1o
WellDone	%to %-in.thick			7-8
BeefSteaks
Rare	1-in.thick	A	9	7
Medium	(1-l filbs.)	A	12	5-6
WellDone		A	13	8-9
Rare	lth-in.thick	A	10	6-7
Medium	(2-2%Ibs.)	A	15	12-14
WellDone		A	25	16-18
Chicken(450°)	1whole	A	30-35	25-30
	(2 to 2Vi-lbs.),
	splitlengthwise
BakeryProducts		c
Bread(Toast)or	2-4slices		2-3	%-1
ToasterPastries	1pkg.(2)	c
EnglishMuffins	2-split		3-4
Lobstertails	24	B	13-16	Donot
(6 to 8-oz.each)				turn
				over.
Fish	l-lb.fillets %to	c	5	5
	%-in.thick
Hamslices(4507	l-in. thick	B	8	8
Precooked
I%rkchops	2(% inch)	A	10	4-5
WellDone	2 (%-in.thick),	A	13	10-12
	about1lb.
Lambchops
Medium	2(1 inch)	B	8	4-7
WellDone	about10-12oz.	B	10	10
Medium	2 (1%inch),	B	10	4-6
WellDone	about1lb.	B	17	12-14
Wieners,	l-lb. pkg.(10)	c	6	1-2
similarprecooked

sausages, bratwurst

Spaceevenly.Upto 8 patties takeaboutsametime.

Steakslessthan l-in. cook throughbeforebrowning. Panfryingis recommended.

Slashfat.

%

Reducetimesabout5-10rein, per sideforcut-upchicken. Brusheachsidewithmelted butter.Broilwithskinsidedown firstandbroilwithdoorclosed.

Spaceevenly.PlaceEnglish muffinscut-side-upandbrush withbutterif desired.

Cutthroughbackofshell,spread open.Brushwithmeltedbutter beforeandafter halftime.

Handleandturnverycarefully. Brushwithlemonbutterbefore andduringcookingif desired.

Preheatbroilerto increase browning.

Increasetimes5-10min.perside for 1%-in.thickor homecured,

Slashfat.

Slashfat.

If desired,splitsausagesinhalf lengthwise;cut into5 to 6-in.

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