~.Always use the broiler pan and the 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.The oven door should be open to the broil stop position.

3.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.

4.If desired, marinate meats or chicken before broiling, w- brush with barbecue sauce last 5 to 10 minutes of broiling only.

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

6.The Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7.Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide

1X times per side.

8.If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf 1 position higher.

 

 

 

Quantity andlor

 

Shelf

 

Food

 

Thickness

 

Position

 

Bacon

 

1/2 lb. (about 8

 

c

 

 

 

thin slices)

 

 

 

Ground Beef

 

I lb. (4 patties)

 

c

 

Well Done

 

1/2 to 3/4 inch thick

 

 

Beef Steaks

 

 

 

c

Rfirc

 

I inch thick

 

 

‘edium

 

( 1 to I X Ibs.)

 

c

 

Well Done

 

 

 

c

 

Rare

 

1 X inch thick

 

c

 

Medium

 

(2 to 2X Ibs. )

 

c

 

Well Done

 

 

 

c

 

Chicken

 

I whole

 

A

 

 

 

(2 to 27? Ibs.),

 

 

 

 

 

split lengthwise

 

 

 

 

 

 

 

 

 

Bakery Products

 

2 to 4 slices

 

c

 

Bre~d (Toast) or

 

 

 

Toaster Pastries

 

I pkg. (2)

 

c

 

English Muffins

 

2 (split)

 

 

Lobster Tails

24

 

B

 

 

 

(6 to 8 OZ. each)

 

 

 

Fish

 

I -lb.fillets 1/4 to

 

c

 

 

 

I/~ inch thick

 

 

 

Ham Slices

 

1 inch thick

 

B

 

(urecooked)

 

 

 

 

First Side

Second Side

 

 

Time. Minutes

Time. Minutes

I

Comments

4!/’?

4!4

Arrange in single layer.

I o

 

I

Space evenly.

7

 

U-p to 8 patties take about same time.

6

 

5

 

Steaks less than 1 inch thick cook

 

 

8

 

6

 

through before browning. Pan frying

I’2

11

 

is recommended.

10

 

7-8

 

Slash fat.

Is

14-16

 

 

25

 

X-25

 

 

35

 

10-15

 

Reduce time about 5 to 10 minutes ~er

 

 

 

 

side for cut-up chicken. Brush each side

 

 

 

 

with melted butter. Broil skin-side-down

 

 

 

 

first.

1 F–2

112

 

Space evenly. Place English muffins

 

 

 

 

 

cut-side-up and brush with butter,

3–4

 

 

if desired.

 

 

 

 

Cot through back of shell. Spread open

13-16

 

Do not

 

 

 

turn over.

 

Brush with melted butter before and

 

 

 

 

after half of broiling time.

5

 

5

 

Handle and turn very carefully. Brush

 

 

 

 

 

 

with lemon butter before and during

 

 

 

 

cooking if desired. Preheat broiler to

 

 

 

 

increase browninz

8

 

8

I Increase time 5 to 10 minutes per side

 

 

 

 

for 1 X inch thick or home cur;d ham,

Pork Chops

2 ( l/2 inch)

c

Well Done

2 ( 1 inch thick)

B

 

 

about I lb.

 

Lamb Chops

2(1 inch)

c

Medium

Well Done

about 10 to 12 oz.

c

ledium

2 ( 1 X inch)

c

/en Done

 

about I lb.

B

Wieners and simila

l-lb. pkg. (10)

c

precooked sausages

 

 

bratwurst

 

 

10

13

109

1210

14

12

17

12-14

6I-2

Slash fat.

I

Slash fat

If desired, split sausages in half lengthwise; cut into 5- to 6-irrch pieces.

I

29

Page 29
Image 29
GE JSP60GN manual Oven door should be open to the broil stop position, Brush with melted butter before

JSP60GN specifications

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