GE JGS905 owner manual How to Set the Oven for Broiling, Broiling Guide, HI Broil

Using the oven.

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

How to Set the Oven for Broiling

IMPORTANT: To avoid possible burns, place the shelves in the desired position before you turn the oven on.

Place the meat or fish on the broiler grid in the broiler pan.

Follow suggested shelf positions in the Broiling Guide.

The oven door must be closed during broiling.

Touch the BROIL HI/LO pad once for

HI Broil.

Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them.

Touch the START pad.

When broiling is finished, touch the CLEAR/OFF pad.

Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.

To change to LO Broil, touch the BROIL HI/LO pad again.

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

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 (60°C) means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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Broiling Guide

	Quantity and/	Rack	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Ground Beef	1/2″ to 3/4″	D	13	8	Space evenly.
	(1.3 cm to 1.9 cm) thick
Beef Steaks	3/4″ to 1″				Steaks less than 3/4″
Rare†		F	6	4
Medium	(1.9 cm to 2.5 cm) thick	E	8	6	(1.9 cm) thick are
Well Done	1 to 11⁄2 lbs. (0.45 kg to 0.68 kg)	E	10	8	difficult to cook rare.
Rare†	11/2″ (3.8 cm) thick	E	15	10	Slash fat.
Medium	2 to 21⁄2 lbs. (0.91 kg to 1.13 kg)	E	15	15
Well Done		D	20	20
Chicken	1 whole cut up	C	25	25	Brush each side with
	2 to 21⁄2 lbs. (0.91 kg to 1.13 kg),				melted butter.
	split lengthwise				Broil skin-side-down
	Breast	C	25	15	first.
Bakery Product
Bread (toast)	2 to 4 slices	F	3	1	Space evenly. Place
English Muffin	2 (split)	F	3-4		English muffins cut-
					side-up and brush
					with butter if desired.
Lobster Tails	2–4	C	18–20	Do not	Cut through back of
				turn	shell. Spread open.
				over.	Brush with melted
					butter before broiling
					and after half of
					broiling time.
Fish Fillets	1 lb. (0.45 kg) (1/4″ to 1/2″	E	6	6	Handle and turn very
	[0.6 cm to 1.3 cm] thick)				carefully. Brush with
					lemon butter before
					and during cooking,
					if desired.
Salmon	2 (1″ [2.5 cm] thick)
Steaks		E	10	5	Turn carefully.
Fillets	2 (1/2″ to 3/4″	E	15		Do not turn skin-side-
	[1.3 cm to 1.9 cm] thick)				down.
Ham Slices	1/2″ (1.3 cm) thick	D	8	5
(precooked)	1″ (2.5 cm) thick	D	8	8
Pork Chops	2 (1/2″ [1.3 cm] thick)	D	10	10	Slash fat.
Well Done	2 (1″ [2.5 cm] thick) about	D	15	5
	1 lb. (0.45 kg)
Lamb Chops	2 (1″ [2.5 cm] thick) about 10
Medium		E	7	4	Slash fat.
Well Done	to 12 oz. (283 g to 340 g)	E	10	9
Medium	2 (11/2″ [3.8 cm] thick)	E	9	6
Well Done	about 1 lb. (0.45 kg)	E	14	10