GE JMS02PN manual Bro~~G G~E, The oven and brofler compartment doors must be closed duting brotikg

BRO~~G G~E

The oven and brofler compartment doors must be closed duting brotikg.

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

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

3.If desired, marinate meats or chicken before broiling. Or, brush with barbecue sauce the last 5 to 10 minutes.

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

5.Broiler compartment does not need to be preheated. However, for very thin foods, or to kcrease browning, preheat if desired.

6.Frozen steaks can be broiled by positioning the shelf at next lowest she~ position and increasing cooking time given in this guide 1Y2 times per side.

Food

Ground Beef

Beef St*

Rare

Medium

Well Done

Rare

Medium

Well Done

Chi&en

Btieq Produ&

Bread (Toast) or Toaster Pastries

English MuffIns

Lobster Tds

Fish

Hm Sliw

Prxooked

Pork Chops

Well Done

Lamb Chops

Medium

Well Done

Medium

Well Done

Wieners

similar precooked sausages, bratwurst

Quanti@ mdor ThichMs

1/2 lb. (about 8 thin shces)

1 lb. (4 patties)

1/2 to 314 inch thick

1 inch thick (1 to 1% lbs.)

1 inch thick (2 to 2% lbs.)

1 whole

(2 to 2% lbs.), split lengthwise

2 to 4 shces

1 pkg. (2)

2, split

2 to 4

(6 to 8 oz. each)

l-lb. fillets

1/4 to 1/2 inch thick

1 inch thick

2 (1/2 inch thick) 2(1 inch tick), about 1 lb.

2(1 inch thick), about 10 to 12 oz. 2 (1X inch thick), about 1 lb.

l-lb. pkg. (10)

SheM	I	1st Side	I		2nd Side
Position		Minutes			Mnutes	Comments
B		3%		3		Arrange in single layer.
A		lG1l		45		Spa@ evenly. Up to 8 patties take
						about same time.
B		9		7		Steaks less than 1 inch tick cook
B		12		54		through before browning. Pan frying
A		13		%9		is recommended.
c		10		67		Slash fat.
B		12–15			IG12
A		25		1618
					25–30	Reduce times about 5 to 10 minutes
						per side for cut-up chicken. Brush
						each side with melted butter. Broil
						skin-sidedown first.
c		2-3		1/2-1		Space evenly. Place Enghsh mufins
						cut-side-up and brush with butter
c						if desired.
	I	3-5
A		13-16			Do not	Cut through back of she~ and spread
					turn over.	open. Brush with melted butter
						before broihng and after hdf of time.
B, C		5		5		Handle and turn very carefsdly. Brush
						with lemon butter before broiling and
						during broihng if desired. Preheat
+broiler to increase browning.
B		8			8	Inmease time 5 to 10 minutes per side
						for 1% inch thick or home cured.
B		10			9:;2	Slash fat.
B		13
B		8			47	Slash fat.
B		10			10
B		10			12–14
B		17
B, C		6			1-2	If desti, spht sausages in hatf
						lengthwise; cut into 5-to 6-inch
						pi~es.

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