GE JGRP16 warranty Broiling should always be done with the oven door closed, Comments

●r> ‘xvays use the broiler mm and rack that ccnmes with ‘, ~r ~Jven. It is designeb to minimize smoking and spattering by happing juices in the shielded lower part of the pan.

●Broiling should always be done with the oven door closed.

●For steaks and chops, slash the fat evenly around the outside edges of’ the meat. To slash, cut crosswise through 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 arran~in~ the food on the pan, do not let fatty edges hang &e~ sides because d~ipping fat will soil the oven bottom.

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

●Use LO Broil to cook foods such as poultry or thick pork chops evenly without over-browning them.

●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.

Food

Bacon

Ground Beef

Well Done

Beef Steaks

Rare

Medium

Well Done

Rare

V %um

\Done

Chicken

Bakery Products

Bread (Toast) or Toaster Pastries English Muffins

Lobster Tails

Fish

Ham Slices (precooked)

Pork Chops

Well Done

Lamb Chops

Medium

Well Done

Medium

Well Done

‘“ “-mers and

.[lar precooked sausages, bra(wursi

Quantity andfor	Shelf	First Side		Second Side	Comments
Thickness	Position	rime, Minute		rime, Minutes
					A~ang~ in single layer
1/2 lb. (about 8	c	5	25
thin slices)
1 lb. (4 patties)	c				Space evenly.
112 to 3/4 inch thick		8-9	6-7		Up to 8 patties take about same time.
1 inch thick	B	9	7		Steaks less than 1 inch thick cook
(i tO ] X Ibs.)	B	12- I 3	5-6		through before browning. Pan frying
	B	13	8-9		is recommended. Slash fat.
1 X inch thick	B	10	6-7
(2 to 2X lbs.)	B	15	9-12
	B	25		16-18
1 whole	A	28-30	18-20		Reduce time about 5 to 10 minutes per
(2 to 2X lbs.),					side for cut-up chicken. Brush each
split lengthwise					side with melted butter. Broil skin-
					side-down first.
2 to 4 slices	C or D	2-3	1/2-1		Space evenly. Place English muffins
1 pkg. (2)					cut-side-up and brush with butter,
2 (split)	C or D		3-4		if desired.
	c	13-16		Do not		Cut through back of shell. Spread open.
2-4
(6 to 8 oz. each)				turn over.	Brush with melted butter before and
						after half of broiling time.
llb. fillets 1/4 to	B	5	5			Handle and turn very carefully. Brush
1/2 inch thick						with lemon butter before and during
					cooking if desired. Preheat broiler to
						increase browning.
1 inch thick	c	8	8			Increase time 5 to 10 minutes per side
					for 1 E inch thick or home cured ham.
			4-5		Slash fat.
2 (1/2 inch thick)	B	10-12
2(1 inch thick)	B	12-13	8-9
about 1 lb.
2 (1 inch thick),	B	8	4-7		Slash fat.
about 10 to 12 oz.	B	10	10
2 ( I X inch thick),	B	10	4-6
about I lb.	B	17		12-14
I -lb. pkg. (10)	c	6	1-2		If’ desired, split sausages in half
					lengthwise; cut into 5- to 6-inch pieces.

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