GE JB680SPSS Use and Care Manual - Page 14

Using the oven

Get GE JB680SPSS PDF manuals and user guides
UPC - 084691197225
View all GE JB680SPSS manuals
Add to My Manuals
Save this manual to your list of manuals

Page 14 highlights

Safety Instructions Using the oven. Door Positioning During Broiling: For models JSS28 and JDS28: For all other models: How to Set the Oven for Broiling Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them. Place the food on a broiler grid in a broiler pan designed for broiling. Follow suggested rack positions in the Broiling Guide. 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 pad. When broiling is finished, touch the Clear/Off pad. Operating Instructions Consumer Support Troubleshooting Tips Care and Cleaning Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. 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 Preheat the broiler for 2 minutes to improve performance. Food Beef Chicken Doneness Rare (140°F) Medium (160°F) Well Done (170°F) Type or Thickness Steaks - 1″ thick Rack Position* E or F (food should be 1″ to 3″ from broil element) Steaks - 3/4″ to 1″ thick E (food should be 3″ to 4″ from broil element) Steaks - D or E (food should be 3″ 3/4″ to 1″ thick to 5″ from broil element) or Ground Beef Patties Breast, boneless C (food should be 8″ to 9″ from broil element) Comments Steaks less than 1″ thick are difficult to cook rare. They cook through before browning. To prevent curling of meat, slash fat at 1″ intervals. Broil skin-side-down first. Breast, bone-in C (food should be 7″ to 8″ from broil element) Fish Fillets 1/2″ to 1″ thick D or E (food should be 3″ Handle and turn very to 6″ from broil element) carefully. Pork Chops Well Done (170°F) 3/4″ thick D (food should be 6″ To prevent curling of to 7″ from broil element) meat, slash fat at 1″ intervals. *Use rack position A for the smaller 2-rack position oven. If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven rack one position higher. 14

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
Consumer Support
Troubleshooting Tips
Care and Cleaning
Operating
Instructions
Safety Instructions
14
Using the oven.
How to Set the Oven for Broiling
Use
Lo Broil
to cook foods such as poultry
or thick cuts of meat thoroughly without
overbrowning them.
Place the food on a broiler grid
in a broiler pan designed for broiling.
Follow suggested rack positions
in the
Broiling Guide.
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
pad.
When broiling is finished, touch
the
Clear/Off
pad.
Leave the door open to the broil stop
position. The door stays open by itself,
yet the proper temperature is maintained
in the oven.
For all other models:
For models JSS28 and JDS28:
Door Positioning During Broiling:
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
Type or
Food
Doneness
Thickness
Rack Position*
Comments
Beef
Rare (140°F)
Steaks –
E or F (food should be 1
″
Steaks less than 1
″
thick
1
″
thick
to 3
″
from broil element)
are difficult to cook
rare. They cook through
Medium (160°F)
Steaks –
E (food should be 3
″
before browning.
3/4
″
to 1
″
thick
to 4
″
from broil element)
To prevent curling of
meat, slash fat at 1
″
Well Done (170°F)
Steaks –
D or E (food should be 3
″
intervals.
3/4
″
to 1
″
thick
to 5
″
from broil element)
or Ground Beef Patties
Chicken
Breast, boneless
C (food should be 8
″
Broil skin-side-down
to 9
″
from broil element)
first.
Breast, bone-in
C (food should be 7
″
to 8
″
from broil element)
Fish Fillets
1/2
″
to 1
″
thick
D or E (food should be 3
″
Handle and turn very
to 6
″
from broil element)
carefully.
Pork Chops
Well Done (170°F)
3/4
″
thick
D (food should be 6
″
To prevent curling of
to 7
″
from broil element)
meat, slash fat at 1
″
intervals.
Preheat the broiler for 2 minutes to improve performance.
*Use rack position A for the smaller 2-rack position oven.
If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler
and positioning the oven rack one position higher.