GE JT952SKSS User Manual - Page 11

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support ge.com If your oven is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher. 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 a broiler grid in a broiler pan designed for broiling. Follow suggested shelf positions in the Broiling Guide. The size, weight, thickness, starting temperature and your preference for 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: Broil will not work if the temperature probe is plugged in. †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 Quantity and/ or Thickness 1 lb. (4 patties) 1/2 to 3/4″ thick Beef Steaks Rare† Medium Well Done 1″ thick 1 to 11⁄2 lbs. Rare† Medium Well Done Chicken 11⁄2″ thick 2 to 21⁄2 lbs. 1 whole 2 to 21⁄2 lbs., split lengthwise Lobster Tails 2-4 6 to 8 oz. each Fish Fillets 1/4 to 1/2″ thick Ham Slices 1″ thick (precooked) Pork Chops Well Done Lamb Chops Medium Well Done Medium Well Done 2 (1/2″ thick) 2 (1″ thick) about 1 lb. 2 (1″ thick) about 10 to 12 oz. 2 (11⁄2″ thick) about 1 lb. Shelf Position E E E E E E E E C C E D E D E E E E First Side Second Side Time (min.) Time (min.) 10 7 10 9 Comments Space evenly. Up to 8 patties take about the same time. 8 10 12 10 15 25 25 13-16 5 8 10 15 6 8 10 8 14-16 20-25 10 Do not turn over. 5 8 10 15 Steaks less than 1″ thick cook through before browning. Pan frying is recommended. Slash fat. Reduce time about 5 to 10 minutes per side for cut-up chicken. Brush each side with melted butter. Broil skin-sidedown 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 time 5 to 10 minutes per side for 11⁄2″ thick or home-cured ham. Slash fat. 10 9 Slash fat. 12 10 14 12 17 12-14 11