GE JKP55G, 49-4545 manual

~.Always \Jsebr~i{er pan and rack that comes with your oven, It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2.@en door should be ajar for most foods; there is a special position on door which holds door open correctly

3.For steaks and chops, slash fat evenly around outside edges of meat, Toslash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and loosing juices.

4.[f desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce last 5 to 10 minutes only.

&When arranging food on pan, do not let fatty edges hang over sides, which could soil oven with fat dripping.

G. ~r~iler does not need to be preheated. However, for very thin foods or to increase browning, preheat if desired.

7.Frozen Steaks can be conventionally broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this chart 1% times per side.

	Quantity		Ctnmn ‘		First side	psecond W.3e:
	a!nd/cw	shelf	Kbor	~
Food	Thickness	- POsitim	Ajar		WETWE!,M~Rldr ‘BVW#C$JMR.		Ckmfnments
Eki’cxm	M-1b.(about 8 thin	‘c	Yes	‘	5	, 2-3	Arrange in single layer.
	slices)
Ground .Ek?f,	l-lb, (4 patties)	C	Yes	,	7	‘ 4-5	“Space evenly.
Well done	Vzto %-in. thick					).	r Up to 8 patties

take about same time.

—.

Beef Steaks		l-in. thick		C	:	Yes	~ Rare: 14	:	10-12
Tender	C%ts						Medium: 16,		10-12
such as T-bone, rib-eye,							‘: Well	‘-
filet mignon,		loin or strip,					Done: 18		11-13
etc.
				B		Yes		,:
Beef Steaks		1%-in. thick					Rare: 20	: . 18-20
							. Medium: 25.20-25
							~ Well	:
							~ƾ••Â¾•m•=Done: 30	“-23-27
Chickem		1 whole (2 to 2%lbs.),		A		No.	40	‘	10-15
		split lengthwise	f,			Close	~:	J.,
						door	I
Breads	and	pastries		D	,	Yes	~2	:	1-2

t :,

‘Steaks less than l-in. cook

,; through before browning. Pan fry “or broil on Shelf D. Cook first side J’just to turn meat color then finish !~other side to doneness desired.

‘, Slash fat,

:

—

Reduce times about

5-10 min. per side for cut-up chicken,

,,Space evenly. Place English ~•”muffins- cut-side-up and brush with Rbutter, if desired.

$mait

Lobster tails (6 to 8-oz. each)

Fish

2-8 pieces	c	Yes	5-10 total	~” —	,“Brush with butter and sprinkle with
					brown sugar if desired, Turnover,if
					; desired,
					only whole or sliced fruit,
		——.			not halves,
2-4	B	yes	13-16	:‘ (Do not turn	Cut through back of shell. Spread
				over)	open. Brush with melted butter
					before and after half time.
1-lb. fillets M to Vz-in.	C	Yes	8	3-5	Handle and turn very carefully.
thick					Brush with lemon butter before and
					during cooking if desired. Preheat
					‘ broiler to increase browning,

!%hm slices		1-in. thick	B	Yes	12	9	Increase times 5-10
(precooked)							min. per side for 1M-in. thick
							or home cured,
$%2%4%d-aaps		1-in. thick	0	Yes	Well	! 5-17	Slash fat.
—					Done: 20
			c
Lamb Mw3ps		1-in. thick		Yes	Medium: 12	10-12	Slash fat.
		2 /04 chops			well
					Done: 15	11-13
		1Vz-in,thick	B	Yes	Medium: 20	13-15
					Well
——.—.	_. ——-_——..—		—.__.__.. --..--.-.-. J”,		Done: 25	17-20	-—
					—“.
13a-		“1-lb,	~	Yes	6	2-4	If desired, split sausages in half
J4~~ZZ!?75 and ~1mii~r
p.;~~~~},e(’j Sausages,							lengthwise into 5 to 6-in. pieces,
~]r~t’,?llj;S.i		———..	-.-——.-. —.—.. .—...———————			—	—.——.——
——...———	—.-