GE JSS28 owner manual Instructions Operating, Instructions Care and Cleaning Troubleshooting Tips

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How to Set the Oven for Broiling—Close the oven door

Safety

The oven door must be closed during broiling.

Place the meat or fish on the broiler grid in the broiler pan.

Follow suggested shelf positions in the Broiling Guide.

The oven door must be closed during broiling.

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

Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them.

Touch the BROIL HI/LO pad once for HI Broil.

To change to LO Broil, touch the BROIL HI/LO pad again.

Touch the START/ON pad.

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

Instructions Operating

The size, weight, thickness, starting temperature

and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature.

†The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)

Broiling Guide

	Quantity and/		Shelf*	First Side	Second Side
Food	or Thickness		Position	Time (min.)	Time (min.)	Comments
Ground Beef	1 lb. (4 patties		E	9–11	5–7	Space evenly. Up to
Well Done	1⁄2 to 3⁄4″ thick)					8 patties take about
						the same time.
Beef Steaks	1″ thick					Steaks less than 1″
Rare†			E	7–9	7–9
Medium	1 to 11⁄2 lbs.		E	10–12	8–10	thick cook through
Well Done			E	12–14	9–11	before browning.
	11⁄2″ thick					Pan frying is
Rare†			D	12–14	8–10	recommended.
Medium	2 to 21⁄2 lbs.		D	17–19	13–15	Slash fat at edges.
Well Done			D	19–21	15–17
Chicken Breasts	Bone In		C	25–30	8–10	Broil skin-side-down
	Boneless		C	18–20	10–15	first.
Lobster Tails	2–4		B	25–30	Do not	Cut through back of
	10 to 12 oz. each				turn	shell. Spread open.
					over.
Fish Fillets	1⁄4 to 1⁄2″ thick		E	6–8	4–6	Handle and turn very
						carefully.
Pork Chops	2 (1⁄2″ thick)		E	6–8	3–5	Slash fat at edges.
Well Done	2 (1″	thick) about 1 lb.	D	13–15	6–8
Salmon Steaks	2 (1″	thick)	D	10–12	8–10	Grease pan.
Salmon Fillets	2 (1⁄2 to 1″ thick)		D	25–27	Do not turn over.	Place skin-side-down.

*See illustration for description of shelf positions.

Instructions Care and Cleaning Troubleshooting Tips

The oven has 7 shelf positions.

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