GE JGBS80 User Manual download pdf (Page 17)

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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

The oven and broiler compartment doors must

be closed during broiling.

■ Always use the broiler pan and grid that

comes with your range. It is designed to

minimize smoking and spattering by

trapping juices in the shielded lower part

of the pan.

■ For steaks and chops, slash fat evenly

around the outside edges of the meat. To

slash, cut crosswise through the outer fat

surface just to the edge of the meat. Use

tongs to turn the meat over to prevent

piercing the meat and losing juices.

■ If desired, marinate meats or chicken

before broiling. Or brush with barbecue

sauce last 5 to 10 minutes only.

■ When arranging the food on the pan, do

not let fatty edges hang over the sides

because dripping fat could soil the oven.

■ The broiler compartment does not need

to be preheated. However, for very thin

foods, or to increase browning, preheat if

desired.

■ Frozen steaks can be broiled by

positioning the shelf at the next lowest

shelf position and increasing the cooking

time given in this guide 1

⁄2 times per

side.

The oven has 5 shelf positions.

Quantity and/ Shelf* First Side Second Side

Food or Thickness Position Time (min.) Time (min.) Comments

Bacon 1/2 lb. C 4 3 Arrange in single layer.

(about 8 thin slices)

Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to

Well Done 1/2 to 3/4″ thick 8 patties take about

the same time.

Beef Steaks

Rare

†

1″ thick C 9 7 Steaks less than 1″ thick cook

Medium (1 to 1

⁄2

lbs.) C 12 5–6 through before browning.

Well Done B 13 8–9 Pan frying is recommended.

Slash fat.

Rare

†

⁄2″ thick C 10 6–7

Medium (2 to 2

⁄2

lbs.) C 12–15 10–12

Well Done B 25 16–18

Chicken 1 whole B 30–35 15 Brush each side with melted

2 to 2

⁄2 lbs., butter. Broil skin-side-down

split lengthwise first.

4 bone-in breasts B 25–30 10–15

Bakery Products

Bread (Toast) or 2–4 slices C 2–3 1/2–1 Space evenly. Place English

Toaster Pastries 1 pkg. (2) muffins cut-side-up and

English Muffins 2 split C 3–5 brush with butter, if desired.

Lobster Tails 2–4 A 13–16 Do not Cut through back of shell.

6 to 8 oz. each turn Spread open. Brush with

over. melted butter before broiling

and after half of broiling

time.

Fish 1 lb. fillets C 5 5 Handle and turn very

1/4 to 1/2″ thick carefully. Brush with lemon

butter before and during

cooking, if desired. Preheat

broiler to increase browning.

Ham Slices 1″ thick B 8 8

(precooked) 1/2″ thick B 6 6

Pork Chops 2 (1/2″ thick) B 10 4–5 Slash fat.

Well Done 2 (1″ thick) about 1 lb. B 13 9–12

Lamb Chops

Medium 2 (1″ thick) about 10 B 8 4–7 Slash fat.

Well Done to 12 oz. B 10 10

Medium 2 (1

⁄2″ thick) about 1 lb. B 10 4–6

Well Done B 17 12–14

Wieners

Similar Precooked 1 lb. pkg. (10) C 6 1–2 If desired, split sausages in

Sausages, half lengthwise; cut into 5- to

Bratwurst 6-inch pieces.

*See illustration for description of shelf positions.

1 2 ... 12 13 14 15 16 17 18 19 20 21 22 ... 87 88

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GE JGBS80 User Manual Page 17

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