GE JTP3030, JKP3527 How to Set the Oven for Broiling, Broiling Guide, At refrigerator temperature

Using the oven.

Close the door. Always broil with the door closed.

If your oven is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher.

How to Set the Oven for Broiling

Close the door. Always broil with the door closed.

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

Follow suggested rack positions in the Broiling Guide.

The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times. This guide is based on meats

at refrigerator temperature.

Press the Broil Hi/Lo pad once for

HI Broil.

To change to LO Broil, press the Broil Hi/Lo pad again.

Press the Start pad.

When broiling is finished, press the Clear/Off pad.

NOTE: On some models, the lower oven is controlled with a knob. To set the oven for broiling, turn the knob to BROIL. Turn the knob to OFF when broiling is complete.

Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions

Broiling Guide

	Quantity and/	27” Ovens	27” Ovens	27” Ovens	30” Ovens	30” Ovens	30” Ovens
Food		Rack	First Side	Second Side	Rack	First Side	Second Side	Comments
	or Thickness	Position	Time (min.)	Time (min.)	Position	Time (min.)	Time (min.)
Ground Beef	1 lb. (4 patties)	C	10	7	E or F	10	7	Space evenly. Up
Well Done	1/2 to 3/4″ thick	C	10	9	E or F	10	9	to 8 patties take
								about the same
								time.
Beef Steaks	1″ thick
Rare †		C	6	5	E	8	6	Steaks less than
Medium	1 to 11⁄2 lbs.	C	8	6	E	10	8	1″ thick cook
Well Done		C	12	11	E	12	10	through before
	11⁄2″ thick							browning.
Rare †		C	10	7–8	E	10	8	Pan frying is
Medium	2 to 21⁄2 lbs.	C	15	14–16	E	15	14–16	recommended.
Well Done		C	25	20–25	E	25	20–25	Slash fat.
Chicken	1 whole	A	35	10–15	C	25	10	Reduce time about
	2 to 21⁄2 lbs.,							5 to 10 minutes
	split lengthwise							per side for cut-up
Lo Broil	Pieces	A or B	25–35	15–20	B or C	25–35	15–20	chicken. Brush
Lo Broil	Boneless	A or B	15–20	10–15	B or C	15–20	10–15	each side with
								melted butter.
								Broil skin-side-
								down first.
Lobster Tails	2–4	B	18–20	Do not	C	18–20	Do not	Cut through back of
	6 to 8 oz. each			turn over.			turn over.	shell. Spread open.
Lo Broil		C	18–25	N/A	D	18–25	N/A	Brush with melted
								butter before
								broiling and after
								half of broiling
								time.
Fish Fillets	1/4 to 1/2″ thick							Handle and turn
Hi Broil		C	5	5	E	5	5	very carefully.
Lo Broil		D	5	5	F	5	5	Brush with lemon
								butter before and
								during cooking, if
								desired. Preheat
								broiler to increase
								browning.
Ham Slices	1″ thick	B	8	8	D	8	8	Increase time 5 to
(precooked)								10 minutes per
								side for 11⁄2″ thick
								or home-cured ham.
Pork Chops	2 (1/2″ thick)	C	10	10	E	10	10	Slash fat.
Well Done	2 (1″ thick) about 1 lb.	B	13	13	D	15	15
Lamb Chops	2 (1″ thick) about 10
Medium		C	10	9	E	10	9	Slash fat.
Well Done	to 12 oz.	C	12	10	E	12	10
Medium	2 (11⁄2″ thick) about 1 lb.	C	14	12	E	14	12
Well Done		B	17	12–14	E	17	12–14
Garlic Bread		C	3	N/A	E	3	N/A
Lo Broil

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

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