GE JGKS16GEH - Manual (Page 10)

Broiling
Broiling is cooking food by direct
heat from above the food. Your
range has a convenient compartment
below the oven for broiling. It also
has a specially designed broiler pan
and rack that allow dripping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compartment-
Á (bottom of broiler compartment),
B (middle) and C (top).
Both the oven and broiler
compartment dooi^ should be
closed during broiling.
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don’t cut
into meat. We recommend that you
trim fat to prevent excessive
smoking, leaving a layer about
i/8-inch thick.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
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shelf and position broiler pan in
compartment. Placing food closer to
flame increases exterior browning
of food, but also increases
spatiering and the possibility of fats
and meat juices igniting.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Exceptions are chicken
and ham which are broiled at a
lower setting in order to cook food
through before overbrowning it.
5. Thrn most foods once during
cooking; (the exception is thin fillets
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down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
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6. Turn OVEN TEMP knob to
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compartment and serve food
immediately. Leave pan outside
compartment to cooí.
Broiling Tips
e Use tongs to turn meat over-
oierced meat loses iuices.
« Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
Broiling Guide
Quantity 1st Side 2nd Side
and/or Shelf Time, Time,
Food Thickness Position Minutes Minutes Comments
Bacon V4-Ib. (about 8
thin slices)
C З'Л З'А Arrange in single layer.
Ground Beef 1-lb. (4 patties) Space evenly. Up to 8 patties
Well Done Vi to %-in. thick C 9-10 7-8 take about same time.
Beef Steaks
Rare
I-in. thick A 9 7 Steaks less than 1-in. cook
Medium (1-1'/i lbs.) A 12 5-6 through before browning.
Well Done A 13 8-9 Pan frying is recommended.
Rare IVi-in. thick A 10 6-7 Slash fat.
Medium (2-2'/: lbs.) A 15 12-14
Well Done A 25 16-18
Chicken (450®) 1 whole A 30-35 25-30 Reduce times about 5-10 min.
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split lengthwise Brush each side with melted
butter. Broil with skin side down
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Bakery Products
Bread (Toast) or
2-4 slices C 2-3 '/i-1 Space evenly. Place English
Toaster Pastries 1 pkg. (2) muffins cut-side-up and brush
English Muffins 2-split C 3-4 with butter if desired.
Lobster tails 2-4 В i3-i6 Do not Cut through back of shell, spread
(6 to 8-oz. each) turn open. Brush with melted butter
over. before and after half time.
Fish 1-lb. fillets 'A to c 5 5 Handle and turn very carefully.
Vi-m. thick Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Ham slices (450~) i-in. thick в 8 8 Increase times 5-10 min. per side
Precooked for I'/i-in. thick or home cured.
Pork chops 2 ('/i inch) A 10 4-5 Slash fat.
Well Done 2 ('/i-in. thick),
about i lb. A 13 10-12
Lamb chops
Medium
2 (\ innhl
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4-7 ■Rlach fat
Well Done about 10-12 oz. В 10 10
Medium 2 (I'/i inch). В 10 4-6
Ocnc aKrtMt 1 IK В 17 12=14
Wieners, 1-lb. pkg. (10) с 6 1-2 If desired, split sausages in half
similar precooked lengthwise; cut into 5 to 6-in.
sausages,
bratwurst pieces.
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