How to set the oven for broiling, Broiling guide – GE JDP39 User Manual
Page 9
9
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
Do not latch the oven door during broiling. The latch is used for self-cleaning only.
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How to Set the Oven for Broiling
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the Broiling Guide.
If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
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.
When broiling is finished, touch the
CLEAR/OFF pad.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
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 7 shelf positions.
Broiling Guide
Quantity and/
Shelf
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
Lamb Chops
Medium
2 (1
″ thick) about 10
E
8
7–8
Slash fat.
Well Done
to 12 oz.
E
10
9–10
Medium
2 (1
1
⁄
2
″ thick) about 1 lb.
E
14
12
Well Done
E
17
12–14
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.