GE JS998 Using traditional broil, Consumer Support Troubleshooting Tips Care and Cleaning

Instructions

Using traditional broil.

Operating Instructions Safety

How to Set the Oven for Broiling

Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

NOTE: Food can be broiled with the door open or closed; however, if the door is closed, the food may not brown as well because the oven heating element will cycle on and off.

Select BROIL.

Select HI for high broil

or LO for low broil. LO is used to broil thicker cuts of meat without over-browning them.

Select START. We recommend preheating for 5 minutes with the door closed, whether you broil food with the door open or closed.

Place the meat or fish on the broiler grid and 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.

When broiling is finished, press the CLEAR/OFF pad.

NOTE: The oven will automatically turn off after 3 hours of continuous broil.

Consumer Support Troubleshooting Tips Care and Cleaning

Broiling Guide

			Rack	First Side	Second Side
	Food	Quantity and/or Thickness	Position	Time, Min	Time, Min.	Comments
	Ground Beef	2 lb. (8 patties)	D	10	8	Space evenly on pan.
		1/2″ to 3/4″ thick				Up to 8 patties take about
						the same time
	Beef Steaks	1″ thick				Steaks less than 1″ thick
	Med. Rare		D	11	10
	Medium	(about 2–3 lbs.)	D	13	12	cook through before browning.
		1 1/2″ thick				Cook first side just to turn
	Med. Rare		D	14	13	meat color then finish second
	Medium	(about 3–4 lbs.)	D	17	16	side to desired doneness.
						Slash fat.
	Chicken	1 whole, cut up,	C	35	25
		about 3 to 3-1/2 lbs.
		6 Bone-in breasts,	C	28	26	Brush each side with melted
		12 to 14 oz. each				butter. Broil skin-side down
		6 Boneless breasts,	D	12	10	first.
		5 to 7 oz. each
	Fish	4 Fillets, 1/4″ to 1/2″ thick	E	7	Do not	Place skin side down.
					turn over.	Brush with olive oil.
		4 Fillets, 3/4″ to 1″ thick	E	14	Do not	Place skin side down.
					turn over.	Brush with olive oil.
		4 Steaks, 1″ thick (about 2 lbs.)	E	12	12	Brush with lemon butter
						before and during cooking,
						if desired.
	Lobster Tails	2–4, 8 to 12 oz. each	C	18–20	Do not	Cut through back of shell.
					turn over.	Spread open. Brush with
						melted butter after half of
						broiling time.
	Pork Chops	6 Chops, 1/2″ thick (about 2 lbs.)	E	9–11	7	Slash fat.
		6 Chops, 1″ thick (about 4 lbs.)	D	23	14
	Ham Slices	2 precooked, 1/2″ thick	D	13	6
	Lamb Chops	4 Chops, 1-1/2″thick,
28	Medium		D	12	9	Slash fat.
	Well Done	about 1-1/2 lbs.	D	14	12