GE JGB3001ERSS Owners Manual - Page 14

Using the oven. Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only. Close the door. Always broil with the door closed. How to Set the Oven for Broiling NOTE: On models with an OVEN TEMP knob, turn it to BROIL. Place the meat or fish on a broiler grid in a broiler pan. Follow suggested rack positions in the Broiling Guide. The oven door must be closed during broiling. 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/On pad. For optimal searing, preheat the oven for 5 minutes before adding food. When broiling is finished, touch the Clear/ Off pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning. Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without overbrowning them. 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 rack positions. Broiling Guide Food Doneness Type or Broil Rack Thickness Setting Position* Comments Beef Rare - Medium Steaks - Hi Rare 1" thick (140°F-150F) Medium Steaks - Hi (160°F) 3/4" to 1" thick E Steaks less than 1" thick are difficult to cook rare. They may D-E cook through before browning. Well Done Steaks - Hi (170°F) 3/4" to 1" thick Medium Ground Beef Hi (160°F) Patties - 1/2" to 3/4" thick D To avoid curling, slash fat at 1" intervals. D-E Well Done Ground Beef Hi D (170°F) Patties - 1/2" to 3/4" thick Chicken Breast, boneless Lo Breast, bone-in Lo B Broil skin side down B first . Fish fillets 1/2" to 1" thick Hi Lo D Handle and turn very D carefully Pork chops Well Done 3/4" thick (170°F) Hi D To avoid curling, slash fat at 1" intervals. **In general, higher rack positions yield darker external searing and lower positions yield more doneness. *Due to the variety of meats and cuts available, you may select alternate rack positions based on personal preference of doneness and external searing. See illustration for description of rack positions. 14