GE JGSP33, JGSP32 Broiling should always be done with the oven door closed, Comments, Well Done

~lways use the broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.

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

●For steaks and chops, slash fat evenly around the uutside edges of the meat. T() slash, cut crosswise thn)ugh 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 the juices.

●If desired, marinate meats or chicken before broiling (Jr brush with barbecue sauce I&st 5 to 10 minutes oily.

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

●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 thoroughly without over-browning them.

●Frozen steaks cart be broiled by positioning the oven shelf at next lowest shelf position and increasing cookin~~time~given- ---in this guide 1 M times per side.

k’ood

Quantity andor

Shelf

First Side

Second Side

Comments

Thickness

Position

Time, Minutes

Time. Minu&

Bacon

l/~ lb. (ah(,ut ~

c

5

Arrange in single layer.

I

Ihin slices)

I

I

Ground Beef

I lb. (4 nattics)

I

SpM.e eventy.

Well Done

1/2 tt; 3j4 inch-thick C

I

8–9

Up to 8 patties take about same time.

Beef Steaks

I

Rare

1 inch thick

B

9

7

Steaks less than 1 inch thick cook

Medium

( 1 to I X Ibs.)

B

I 2-13

54

through before browning. Pan frying

Well Done

B

t3

8–9

is recommended. Slash fat.

Rare

1X inch thick

B

10

67

‘cdium

9–I 2

~cll Dune

1618

Chicken

t 8-20

Reduce time abut 5 to 10 minutes

(2 to 2X Ibs.).

I

I

per side for cut-up chicken. Brush each

split lengthwise

I

I

side with melted butter. Broilskin-sidc-

down first.

Bakery Products

~ t’, 4 s]i~cs

Bread (Toast) or

C or D

2-3

Space evenly. Place English rnuftins

Tuastcr Pastries

1 pkg. (2)

34

cut-side-up and brush with butter.

t;nglish Muffins

2 (split)

C or D

if desired.

I.obster Tails

Z-4

Icl

t 3-16

Cut through back of shell. Spread upen.

(6 to 8 oz. each)

I

I

I

turn over.

Brush with melted butter befure and

after half of broiling time.

Fish

l-lb. tillcts 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.

Ham Slices

I inch thick

c

8

8

Increase time 5 to 10 minutes per side

(preco(}kcd)

for 1 X inch thick or home cured ham.

Pork Chop

2 (In inch thick)

B

l&t2

45

Slash fat.

Wctl Done

2(1 inch thick),

B

12–1 3

8-9

about t tb.

Lamb Chop

Medium

2(1 inch thick),

B

8

67

Slash fat.

Welt Done

about 10 to 12 oz.

B

10

10

Medium

2 (I X inch thick),

B

10

M

Well Done

about 1 lb.

B

t7

12-14

‘ienem and

l-lb. pkg. (10)

c

6

1-2

If desired, split sausages in half

.Imilar precooked

lengthwise; cut into 5-to 6-inch pieces.

SaUS~&S. bratwurst

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