BROILING GU~E

—

 

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

●The oven door should be open to the broil

stop position.

●For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn 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 arranging 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.

●Frozen steaks can be broiled by positioning the oven s!le]f at next lowest shelf position and increasing

cooking time given in this guide 1 X times per side.

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

●If your oven is connected to 208 volts, rare steaks may be broiled bv preheating the broiler and positioning the o~~n shelf o~e position higher.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

—.

.——

 

 

 

 

 

 

 

 

 

 

 

 

Quantity andor

 

 

Shelf

 

 

I.irst Side

 

 

 

Second Side

Food

Thickness

 

Position

Time, Minutf

 

rime, Minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

—.—

 

 

 

 

 

 

 

Bacon

 

1/2 lb. (about 8

 

 

c

 

 

 

455

 

4%

 

 

 

 

 

 

 

thin slices)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ground Beef

 

 

 

 

1 lb. (4 patties)

 

 

c

 

 

 

10

 

 

7

 

 

Well Done

 

1/2 to 3/4 inch thick

 

 

 

 

 

 

 

 

Beef Steaks

1 inch thick

 

 

c

 

 

 

6

 

5

 

 

Rare

 

 

 

 

 

 

 

 

Medium

{1 to 1 k lbs.)

 

 

c

 

 

 

8

 

6

 

 

Well Done

 

 

 

 

 

 

 

 

c

 

 

 

]~

 

11

 

 

Rare

lfi inch thick

 

 

c

 

 

 

10

 

7-8

 

 

Medium

(2 to 2fi lbs.)

 

 

c

 

 

 

15

 

14-16

 

 

Well Done

 

 

 

 

 

 

 

 

 

c

 

 

 

25

 

20-25

 

 

Chicken

1 whole

 

 

A

 

 

 

35

 

 

 

 

 

10–15

 

 

 

 

 

(2 to 2X lbs.)>

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

split lengthwise

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bakery Products

2 to 4 slices

 

 

C or D

 

 

 

1 %–2

1/2

 

 

Bread (Toast) or

 

 

 

 

 

 

 

Toaster Pastries

 

1 pkg. (2)

 

 

C or D

 

 

 

3-4

 

 

 

 

 

 

 

 

English Muffins

2 (split)

 

 

 

 

 

 

 

 

 

 

 

 

 

Lobster Tails

24

 

 

 

 

 

B

 

 

 

13-16

 

 

 

 

 

Do not

 

 

 

 

 

(6 to 8 oz. each)

 

 

 

 

 

 

 

 

 

 

 

 

 

turn over.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

—

 

 

 

Fish

 

 

l-lb. fillets 1/4 to

 

 

c

 

 

 

 

5

 

5

 

 

 

 

 

 

 

 

1/2 inch thick

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham Slices

 

1 inch thick

 

 

B

 

 

 

8

 

8

 

 

(precooked)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10

 

 

Pork Chops

2 (1/2 inch thick)

 

 

c

 

 

 

 

10

 

 

 

Well Done

2(1 inch thick),

 

 

B

 

 

 

13

 

13

 

 

 

 

 

 

 

about 1 lb.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lamb Chops

2 (1 inch thick),

 

 

c

 

 

 

10

 

9

 

 

Medium

 

 

 

 

 

 

 

 

Well Done

about 10 to 12 oz.

 

 

c

 

 

 

12

 

10

 

 

Medium

2 (1 k inch thick),

 

 

c

 

 

 

14

 

12

 

 

Well Done

about 1 lb.

 

 

 

B

 

 

 

17

 

 

 

 

 

12–14

 

Wieners and

 

l-lb. pkg. (10)

 

 

c

 

 

 

 

 

6

 

1-2

 

 

similar precooked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

sausages,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

bratwurst

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

28 ‘

Comments

Arrange in single layer.

Space evenly.

Up to 8 patties take about same time.

Steaks less than 1 inch thick cook

.hrough before browning. Pan frying

.s recommended.

Slash fat.

Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush tach side with melted butter. Broil skin-side-down first.

Space evenly. Place English muffins cut-side-u~ and brush with butter. if desired.’

Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time.

Handle and turn very carefully. Brush with lemon butter before and during :ooking, if desired. Preheat broiler to increase browning.

[ncrease time 5 to 10 minutes per side for 1 X inch thick or home cured ham.

Slash fat.

Slash fat.

If desired, split sausages in half lengthwise; cut into 5-to 6-inch pieces.

—

—

Page 27 Page 29
Page 28
Image 28
GE JKP17, JKP18, JKP16 warranty Broiling GU~E
Page 27 Page 29

JKP16, JKP17, JKP18 specifications

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In summary, the GE JKP56, JKP18, JTP56, and JTP18 are exceptional kitchen appliances that exemplify versatility, efficiency, and durability. These models are equipped with advanced technologies and user-friendly features, making them suitable for various foodservice applications. Whether a large commercial kitchen or a quaint bistro, GE's offerings provide solutions that cater to diverse culinary needs.
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