GE JGRS06BEJBB Use and Care Manual - Page 24

Safety Instructions Operating Instructions Using the broiling feature. NOTE: Both the oven door and the broiler compartment drawer must be closed during broiling. s Always use the broiler pan and grid that comes with your oven. It is designed to minimize smoking and spattering by trapping the 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 the dripping fat will 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 Use LO Broil to cook foods such as poultry or thick pork chops evenly without over-browning them. s Frozen steaks can be broiled by positioning the shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side. 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 Fish Fillets Ham Slices Precooked Pork Chops Well Done Lamb Chops Medium Well Done Medium Well Done Quantity and/ or Thickness Broil First Side Second Side Position Time (min.) Time (min.) Comments 1/2 lb. (about 8 thin slices) B 31⁄2 1 lb. (4 patties) 1/2 to 3/4″ thick B 8-9 3 Arrange in single layer. 6-7 Space evenly. Up to 8 patties take about the same time. 1″ thick B (1 to 11⁄2 lbs.) B B 11⁄2″ thick B, C (2 to 21⁄2 lbs.) B B 1 whole A (2 to 21⁄2 lbs.), split lengthwise 2-4 B (6 to 8 oz. each) 1/4 to 1/2″ thick (1 lb.) B, C 1″ thick B 2 (1/2″ thick) B 2 (1″ thick) about 1 lb. B 9 12 13 10 15 25 30-35 13-16 5 8 10 13 7 5-6 8-9 6-7 12-14 16-18 25-30 Do not turn over. 5 8 4-5 9-12 Steaks less than 1″ thick cook through before browning. Pan frying is recommended. Slash fat. Reduce times about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil with 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. Increase times 5 to 10 minutes per side for 11⁄2″ thick or home cured ham. Slash fat. 2 (1″ thick) about 10-12 oz. B 8 B 10 4-7 Slash fat. 10 2 (11⁄2″ thick) about 1 lb. B 10 4-6 B 17 12-14 Troubleshooting Tips Consumer Support 24