GE JGBS23 Installation Instructions - Page 15

Safety Instructions Operating Instructions Care and Cleaning ge.com Broiling Guide The oven and broiler compartment doors must be closed during broiling. s Always use a broiler pan and grid. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan. s For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices. s If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only. s When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven. s The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired. s Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side. 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.) The oven has 5 shelf positions. Food Quantity and/ or Thickness Shelf* First Side Second Side Position Time (min.) Time (min.) Comments Bacon 1/2 lb. C (about 8 thin slices) Ground Beef 1 lb. (4 patties) C Well Done 1/2 to 3/4″ thick Beef Steaks Rare† 1″ thick C Medium 1 to 11⁄ 2 lbs. C Well Done B Rare† 11⁄ 2″ thick C Medium 2 to 21⁄ 2 lbs. C Well Done B Chicken 1 whole B 2 to 21⁄ 2 lbs., split lengthwise 4 bone-in breasts B Lobster Tails 2-4 A 6 to 8 oz. each Fish Fillets 1 lb. fillets C 1/4 to 1/2″ thick Ham Slices 1″ thick B (precooked) 1/2″ thick B Pork Chops Well Done 2 (1/2″ thick) B 2 (1″ thick) about 1 lb. B Lamb Chops Medium 2 (1″ thick) about B Well Done 10 to 12 oz. B Medium 2 (11⁄ 2″ thick) B Well Done about 1 lb. B Wieners Similar Precooked 1 lb. pkg. (10) C Sausages, Bratwurst 4 10 9 12 13 10 12-15 25 30-35 25-30 13-16 5 8 6 10 13 8 10 10 17 6 3 7-10 7 5-6 8-9 6-7 10-12 16-18 15 10-15 Do not turn over. 5 8 6 4-5 9-12 4-7 10 4-6 12-14 1-2 Arrange in single layer. Space evenly. Up to 8 patties take about the same time. 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. Slash fat. If desired, split sausages in half lengthwise; cut into 5- to 6-inch pieces. *See illustration for description of shelf positions. Installation Instructions Troubleshooting Tips Consumer Support 15