GE JMP28, JMP29, JMP31 Broiling GU~E, Oten door should be open to the broil stop position, Bacon

BROILING GU~E

Always use (he broilerpao and rack that comes wilh your oven. lt is designed to mini tnize smoking and spattering by trappin& the juices in the shielded lower part of the pan.

●The oten door should be open to the broil stop position.

*For steaks and chops, slash fat even Iy tirou nd the outside edges of the meat. To slash, cut crosswise through [hc outet” f~t Surf:lce just to the edge of [he nleLIL. ~) sc totlgs to turn [hc meat over to pt-event piercing the nle~lt and losing the juices.

●11. desired, m:tri nalc meats or c-h icken before broi I i ng, or brush with b~rbecue sducc last 5 to I () minutes only.

●When arranging food on the pan, do not let fatty edges hang over the sides because the drippin& fal w i I I soil the oven.

●The broiler does not need to be preheated. However, ft]r \cry thin foods, or to increase browning, preheat if desired.

●b’ se LO Broil to cook foods SUCIJ as poultry or thick pork chops thoroughly without over-browning lhern.

●Frozen steaks can be broiled by positioning the oven she If at next Ic)west shelf pos i ! ion and increasing cook i ng ti tne given in lh is guide 1‘/~ ti rnes per side.

●If ~four range is connected to 208 volts, rare steaks tnay be broiled b~ preheating the broiler and positioning the o~en shelf one position higher.

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-..

Quantity and/or

Shelf”

F’irst Side

~

Second

Side

Comments

I?,)(,d

‘1’hickness

Position

Time, Wlinutes

Time, Minutes

Bacon

1/? lb. (:lboul x

c

J,,:

4’h

Arri]nge in single layer-.

[hit] SI ices)

(;round

Beet.

I lb. (4 p~lt~ics)

Space

evenly. brp to

8 patties

Well Done

[1? to 3/4 inch thick

c

I ()

7

(Like about same time.

Reef

Steaks

Rare

I incb thick

c

b

5

S(eaks less than 1 inch tbick cook

Mcdiunl

( I 101 Y: Ibs.)

c

8

6

through bcl-ore browning. P:tn

‘Vcll Donr

c

1~

tl

frying

is recommended.

.<are

I X inch

thick

c

10

7 - x

Slash

filt.

Mcdiurn

(2 to 2X

Ibs.)

c

15

I 4–I 6

Well

Done

c

?5

~~_~5

Chicken

I W’hole

A

35

I ()– I 5

RedLlce titne

about S to I ~ nlinL]tes pcr

(2 (() 2X lbs. ).

side for cut-up chicken. BrLlsb e:lch

s ‘ ~ L lengthwise

side with n]c]ted buttet-.

Broil skin-side-down tirsl.

llakery’

Products

2 to 4 SI ices

I ,,’. -~

~/~

Brc:id (T(~:l\t) or

(’

01”

D

SpLrcc ekenly. Pl:lce

English

T():litcr P:lstt-ics

I pkg. (2)

nlLI [’ii !1s cLlt-side-Llp Jnd brush

I;ngt ish NILlf ”i’in\

2 (split)

c

ot”

D

3–4

wi rb buILe I-, if desired.

lobster

Tails

2–4

13

I 3-. I 6

r)() nol

CLII Lbrough

back of shell. Sprc:Ld

((> 108 ()/.. cilL’h )

t LI rn ()\’cr

open.

Br-[Jsb with nlcltcd bul[cr bet’c)rc

broiling :~nd :~t’tcr h:llf ot’ broiling tin~c.

l~ish

I -lb.l’illcts I/4 10

H:indlc iind

t u r n

\cry c:u”c~’LIi!}.

“

Brush \\ ith tcl]l~)n butter bel’(~rc

:Incl dLlri n: c’t)OA i ng, ii” dcs i red.

Prchc;lt brc)ilcl [u incrcilsc bi(~wnlng.

a’::::

;

:

:

[llCrCLl\~ ~illl~ ~ to 1 ()

ITllIILli~\ pCr SiLl~

(

plcco{)hc[l }

lot 1 Y! inch

thick ~~r l~oi])~ cured I1;IIII.

. . . . . .

.———————.—.

.. ——-—

—-

~.

t ()

SILl\ll

t’ilt.

~}ork

Chops

2 ( I /? inch I 11 ick )

10

Well

Doll,”

2 ( I i nc’h th ic’k ).

t3

13

i 3

:] boLrt i

ib.

I,arnb Chops

Nlcdiutll

2 ( t inch th ich ).

( ’

I ()

9

Slash

l’~lt.

Wcl I Dollr

;Ibolll i () to 12 ()/.

~.

12

10

~.

klcd iunl

2 ( t ,: i[lctl III icL ),

t4

1?

V’cl I I )OIIC

i~bour t

lb.

B

17

t 2– i

4

\$;icners

2]11cI

t -Ill. pkg. ( t ())

(:

6

t-~

1 t’ desired, ,spl it saus~Igcs in

\i Ill i lilt l)IccooLccl”

11:11 1’ Icnglbmisc: cut int(l 5- [()

\;l LI \; I:c\. bl”Llt\4 U I \l

6-i[lch

pi~~cc\.

21

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