GE JGBP27DEMWW - Manual (Page 14)

Using the upper oven.
The oven has 5 shelf positions.
Broiling generally should take
place on rack C or higher. Rack R is
for roasting
Broiling Guide
The size, weight, thickness, cut, starting
temperature and personal preference of
doneness will affect broiling times. This guide
is intended os a general recommendation and
is based on meats at refigerotor temperature.
Preheating the broiler 5-10 minutes is
recommended.
Adjust rack position or broil setting to
achieve different results.
For greater searing and less internal
doneness:
• Preheat the broiler for 10 minutes
• Use rack positions closer to the broiler
• Use
Broil Hi setting
For less searing, meat that is cooked
through and thicker cuts of meat:
• Use rack positions farther from the broiler.
• Try broil low setting.
Food
Desired
Doneness
Broil
Setting
Rack
Position
Comments
Beef (Steaks
or ground
beef patties)
Rare -
Medium Rare
Hi E Steaks less than 1" thick may
cookthrough before browning.
To avoid flare-ups trim excess
fat.
To avoid curling, slash fat at 1"
intervals.
Medium Hi D-E
Well Done Hi D
Chicken Hi C Broil skin side down first.
Fish Hi D Handle and turn very carefully
Pork Chops Hi D To ovoid curling, slash fat at 1"
intervals.
USDA recommends the following minimum safe internal temperatures:
• Row beef, pork, lamb, and veal steaks or chops: 145°F os measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before carving or consuming.
• Row ground beef, pork lamb or veal: 160°F os measured with a foood thermometer.
• Poultry: 165° F os measured with a food thermometer
For more information see: www.isitdoneyet.gov or call the USDA meat and poultry hotline at
1-888-674-6854.
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