GE JB968 Owners Manual - Page 15

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

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Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support ge.com 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. How to Set the Upper 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. Use LO Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. Place the meat or fish 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. Touch the START pad. When broiling is finished, touch the CLEAR/OFF pad. NOTE: Broil and self-clean settings will not work if the temperature probe is plugged in. To change to LO Broil, touch the BROIL HI/LO pad again. 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 Food Ground Beef Well Done Beef Steaks Rare† Medium Well Done Quantity and/ or Thickness 1 lb. (4 patties) 1/2 to 3/4″ thick 1″ thick 1 to 11⁄2 lbs. Rare† Medium Well Done Chicken Lobster Tails 11⁄2″ thick 2 to 21⁄2 lbs. 1 whole cut up 2 to 21⁄2 lbs., split lengthwise 2 Breasts 2-4 10 to 12 oz. each Fish Fillets 1/4 to 1/2″ thick Ham Slices (precooked) 1/2″ thick Pork Chops Well Done Salmon Steaks 2 (1/2″ thick) 2 (1″ thick) about 1 lb. 2 (1″ thick) 4 (1″ thick) about 1 lb. Rack First Side Second Side Position Time (min.) Time (min.) Comments E 9 E 11 6 Space evenly. Up to 8 10 patties take about the same time. F 7 E 9 E 11 5 Steaks less than 1″ 6-7 thick cook through 8-9 before browning. Pan frying is recommended. Slash fat. D 14 11 D 18 14-16 D 22 20 C 25 10 Broil skin-side-down first. C 25 10-15 C 18-20 Do not Cut through back of turn shell. Spread open. over. Brush with melted butter before broiling and after half of broiling time. E 6 5 Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. D 6 6 Increase time 5 to 10 minutes per side for 11⁄2″ thick or home- cured ham. E 10 D 15 10 Slash fat. 15 D 10 D 12 7-8 Grease pan. Brush 10 steaks with melted butter. 15

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How to Set the Upper 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.
Place the meat or fish 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.
Use
LO Broil
to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the
START
pad.
When broiling is finished, touch the
CLEAR/OFF
pad.
NOTE:
Broil and self-clean settings will not work
if the temperature probe is plugged in.
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. Y
our Kitchen
Guide
. USDA Rev. June 1985.)
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.
ge.com
Safety Instructions
Operating Instructions
Care and Cleaning
Troubleshooting Tips
Consumer Support
Broiling Guide
Quantity and/
Rack
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
E
9
6
Space evenly. Up to 8
Well Done
1/2 to 3/4
″
thick
E
11
10
patties take about the
same time.
Beef Steaks
Rare†
1
″
thick
F
7
5
Steaks less than 1
″
Medium
1 to 1
1
±
2
lbs.
E
9
6–7
thick cook through
Well Done
E
11
8–9
before browning. Pan
frying is recommended.
Slash fat.
Rare†
1
1
±
2
″
thick
D
14
11
Medium
2 to 2
1
±
2
lbs.
D
18
14–16
Well Done
D
22
20
Chicken
1 whole cut up
C
25
10
Broil skin-side-down
2 to 2
1
±
2
lbs.,
first.
split lengthwise
2 Breasts
C
25
10–15
Lobster Tails
2–4
C
18–20
Do not
Cut through back of
10 to 12 oz. each
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1/4 to 1/2
″
thick
E
6
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Ham Slices
1/2
″
thick
D
6
6
Increase time 5 to 10
(precooked)
minutes per side for
1
1
±
2
″
thick or home-
cured ham.
Pork Chops
2 (1/2
″
thick)
E
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
D
15
15
Salmon Steaks
2 (1
″
thick)
D
10
7–8
Grease pan. Brush
4 (1
″
thick) about 1 lb.
D
12
10
steaks with melted
butter.
15