GE JTP70WMWW Owners Manual - Page 8

Safety Instructions, Care and Cleaning, Troubleshooting Tips, Consumer Support

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions Using the oven. How to Set the Oven for Broiling If your oven is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher. Broiling Guide Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. NOTE: Food can be broiled with the door closed but it may not brown as well because the oven heating element will cycle on and off. Place the meat or fish on the broiler grid in the broiler pan. Follow suggested rack positions in the 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. Press the Broil Hi/Lo pad once for HI Broil. To change to LO Broil, press the Broil Hi/Lo pad again. Press the Start pad. When broiling is finished, press the Clear/Off pad. NOTE: On some models, the lower oven is controlled with a knob. To set the oven for broiling, turn the knob to BROIL. Turn the knob to OFF when broiling is complete. 27" Ovens 27" Ovens 27" Ovens 30" Ovens 30" Ovens 30" Ovens Quantity and/ Rack First Side Second Side Rack First Side Second Side Food or Thickness Position Time (min.) Time (min.) Position Time (min.) Time (min.) Comments Ground Beef 1 lb. (4 patties) C 10 Well Done 1/2 to 3/4″ thick 7 E 10 7 Space evenly. Up E 10 9 to 8 patties take about the same time. Beef Steaks Rare † Medium Well Done 1″ thick 1 to 11⁄2 lbs. Rare † Medium Well Done 11⁄2″ thick 2 to 21⁄2 lbs. C 6 5 E 8 6 Steaks less than C 8 6 E 10 8 1″ thick cook C 12 11 E 12 10 through before browning. C 10 7-8 E 10 8 Pan frying is C 15 14-16 E 15 14-16 recommended. C 25 20-25 E 25 20-25 Slash fat. Chicken 1 whole A 2 to 21⁄2 lbs., split lengthwise 35 10-15 C 25 10 Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil skin-side- down first. Lobster Tails 2-4 B 6 to 8 oz. each Fish Fillets 1/4 to 1/2″ thick C Ham Slices 1″ thick B (precooked) Pork Chops 2 (1/2″ thick) C Well Done 2 (1″ thick) about 1 lb. B Lamb Chops Medium 2 (1″ thick) about 10 C Well Done to 12 oz. C Medium 2 (11⁄2″ thick) about 1 lb. C Well Done B 13-16 5 8 10 13 10 12 14 17 Do not turn over. 5 8 10 13 9 10 12 12-14 C 13-16 Do not Cut through back of turn over. shell. Spread open. Brush with melted butter before broiling and after half of broiling time. E 5 5 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. D 8 8 Increase time 5 to 10 minutes per side for 11⁄2″ thick or home-cured ham. E 10 D 15 10 Slash fat. 15 E 10 9 Slash fat. E 12 10 E 14 12 E 17 12-14 8 † 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.)

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Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
How to Set the Oven for Broiling
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
NOTE:
Food can be broiled with the door
closed but it may not brown as well because
the oven heating element will cycle on and off.
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested rack positions in
the
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.
Press the
Broil Hi/Lo
pad once for
HI Broil.
To change to
LO Broil,
press the
Broil Hi/Lo
pad again.
Press the
Start
pad.
When broiling is finished, press the
Clear/Off
pad.
NOTE:
On some models, the lower oven is
controlled with a knob. To set the oven for broiling,
turn the knob to BROIL. Turn the knob to OFF
when broiling is complete.
Broiling Guide
27” Ovens
27” Ovens
27” Ovens
30” Ovens
30” Ovens
30” Ovens
Quantity and/
Rack
First Side
Second Side
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7
E
10
7
Space evenly. Up
Well Done
1/2 to 3/4
″
thick
E
10
9
to 8 patties take
about the same
time.
Beef Steaks
Rare †
1
″
thick
C
6
5
E
8
6
Steaks less than
Medium
1 to 1
1
±
2
lbs.
C
8
6
E
10
8
1
″
thick cook
Well Done
C
12
11
E
12
10
through before
browning.
Rare †
1
1
±
2
″
thick
C
10
7–8
E
10
8
Pan frying is
Medium
2 to 2
1
±
2
lbs.
C
15
14–16
E
15
14–16
recommended.
Well Done
C
25
20–25
E
25
20–25
Slash fat.
Chicken
1 whole
A
35
10–15
C
25
10
Reduce time about
2 to 2
1
±
2
lbs.,
5 to 10 minutes
split lengthwise
per side for cut-up
chicken. Brush
each side with
melted butter.
Broil skin-side-
down first.
Lobster Tails
2–4
B
13–16
Do not
C
13–16
Do not
Cut through back of
6 to 8 oz. each
turn over.
turn over.
shell. Spread open.
Brush with melted
butter before
broiling and after
half of broiling
time.
Fish Fillets
1/4 to 1/2
″
thick
C
5
5
E
5
5
Handle and turn
very carefully.
Brush with lemon
butter before and
during cooking, if
desired. Preheat
broiler to increase
browning.
Ham Slices
1
″
thick
B
8
8
D
8
8
Increase time 5 to
(precooked)
10 minutes per
side for 1
1
±
2
″
thick
or home-cured ham.
Pork Chops
2 (1/2
″
thick)
C
10
10
E
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
B
13
13
D
15
15
Lamb Chops
Medium
2 (1
″
thick) about 10
C
10
9
E
10
9
Slash fat.
Well Done
to 12 oz.
C
12
10
E
12
10
Medium
2 (1
1
±
2
″
thick) about 1 lb.
C
14
12
E
14
12
Well Done
B
17
12–14
E
17
12–14
Using the oven.
If your oven is connected to 208 volts,
rare steaks may be broiled by
preheating the broiler and positioning
the oven rack one position higher.
†
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.)
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