GE JGKC16GEH - 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 dS; dgned 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
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positions in the broiler compartment-
A (bottom of broiler compartment),
B (middle) and C (top).
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 fet to prevent excessive smoking,
leaving a laver about 1/8-inch thick.
2. Remove broiler pan and rack
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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 spattering
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. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
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
cook to preferred doneness.
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
Broiling Tips
® Broiling is usually done with oven
and broiler doors closed. However,
if you like your steaks very rare
inside and charred on the outside,
leave the oven door slightly ajar.
® Use tongs to turn meat over—
piercing meat loses juices.
® Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
Food
Quantity
and/or
Thickness
Broil
Po.sition
1st Side
Time,
Minutes
2nd Side
Time,
Minutes Comments
Bacon
1 / 11- ___* O
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thin slices)
1 \L
^ '/i
3IA Arrange in single layer.
Ground Beef
Well Done 1-lb. (4 patties)
'h to %-in. thick
C 9-10 7-8
Space evenly. Up to 8 patties
take about same time. —
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
1-in. thick
(1-1'/: lbs.)
i‘/:-in. thick
(2-2'/2 lbs.)
A
A
A
A
A
A
9
12
13
10
15
25
n/
5- 6
8-9
6- 7
12-14
16-18
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through before browning.
Pan frying is recommended.
Slash fat.
Chicken (450°) 1 whole
(2 to 2'/2-lbs.),
split lengthwise
A 30-35 25-30 Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side with
melted butter. Broil with skin
side down first and broil with
door closed.
Bakery Products
Bread (Toast) or
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English Muffins
2-4 slices
1 «Irr.
1 prv^.
2-split
C
C
2- 3
3- 4
'/2-1 Space evenly. Place English
muffins cut-.side-ur> and brush
with butter if desired.
Lobster tails
(6 to 8-oz. each) 2-4 B 13-16 Do not
turn
over.
Cut through back of shell, spread
open. Brush with melted butter
before and after half time.
Fish 1-ib. fillets *4 to
'/2-in. thick C 5 5 Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Ham slices (450°)
Precooked
1-in. thick B 8 8 Increase times 5 to 10 minutes
per side for I'/2-in. thick or
home cured.
Pork chops
Well Done 2 C/2in.)
2 (1-in. thick),
about I lb. A
A 10
13 4-5
10-12
Slash fat.
Lamb chops
Medium
Well Done
Medium
Well Done
2 (1 inch)
about 10-12 oz.
2 (l'/2 inch),
about 1 lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
Wieners,
sausages,
bratwurst
1-lb. pkg. (10) c 6 1-2 If desired, split sausages in half
lengthwise into 5 to 6“inch pieces.