GE JGBP32SENSS Owners Manual - Page 14

Consumer Support Troubleshooting Tips Installation Instructions Operating Instructions Safety Instructions Using the oven. Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only. Always use the broiler pan and grid that came with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. How to Set the Oven for Broiling NOTE: On models with an OVEN TEMP knob, turn it to BROIL. 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. 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. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning. Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. 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. †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.) Food Bacon Ground Beef Well Done Beef Steaks Rare† Medium Well Done Rare† Medium Well Done Chicken Lobster Tails The oven has 5 shelf positions. Fish Fillets Ham Slices (precooked) Pork Chops Well Done Lamb Chops Medium Well Done Medium Well Done Quantity and/ or Thickness 1/2 lb. (about 8 thin slices) 1 lb. (4 patties) 1/2 to 3/4″ thick Shelf* First Side Second Side Position Time (min.) Time (min.) Comments C 4 3 Arrange in single layer. C 10 7-10 Space evenly. Up to 8 patties take about the same time. 1″ thick C 1 to 11⁄2 lbs. C C 11⁄2″ thick C 2 to 21⁄2 lbs. C C 1 whole B 2 to 21⁄2 lbs., split lengthwise 4 bone-in breasts B 2-4 C 6 to 8 oz. each 1/4 to 1/2″ thick D 1″ thick C 1/2″ thick D 2 (1/2″ thick) D 2 (1″ thick) about 1 lb. D 9 12 13 10 12-15 25 30-35 25-30 13-16 6 8 6 10 15 7 5-6 8-9 6-7 10-12 16-18 15-20 10-15 Do not turn over. 6 8 6 8 8 Steaks less than 1″ thick cook through before browning. Pan frying is recommended. Slash fat. Brush each side with melted butter. Broil skin-side-down first. Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. Slash fat. 2 (1″ thick) about 10 D 8 to 12 oz. D 10 4-7 Slash fat. 10 2 (11⁄2″ thick) about 1 lb. D 10 4-6 D 17 12-14 *See illustration for description of shelf positions. 14