15
Operating
Instructions
Car
e and Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Safety Instructions
Consumer S
uppor
t
GEAppliances.com
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 a broiler pan and grid. 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 rack at the next lowest rack position
and increasing the cooking time given in
this guide 1
1
⁄
2
times per side.
The oven has 5 rack positions.
*See illustration for description of rack positions.
Quantity and/
Rack*
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
Medium
1 to 1
1
⁄
2
lbs.
C
12
5–6
cook through before
Well Done
B
13
8–9
browning. Pan frying is
recommended.
Rare
†
1
1
⁄
2
" thick
C
10
6–7
Slash fat.
Medium
2 to 2
1
⁄
2
lbs.
C
12–15
10–12
Well Done
B
25
16–18
Chicken
1 whole
B
30–35
15
Brush each side with
2 to 2
1
⁄
2
lbs.,
melted butter. Broil
split lengthwise
skin-side-down first.
4 bone-in breasts
B
25–30
10–15
Lobster Tails
2–4
A
13–16
Do not
Cut through back of
6 to 8 oz. each
turn
shell. Spread open. Brush
over.
with melted butter before
broiling and after half
of broiling time.
Fish Fillets
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
Wieners
Similar Precooked
1 lb. pkg. (10)
C
6
1–2
If desired, split sausages
Sausages,
in half lengthwise; cut
Bratwurst
into 5- to 6-inch pieces.
Summary of Contents for JGBS14PCDWW
Page 48: ...48...
