GE JBP48 Owner's Manual

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Contents

GE JBP48 Owner's Manual Manual pdf 13 page image

13Safety Instructions Operating InstructionsSafety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Customer ServiceHow to Set the Oven for BroilingPlace the meat or fish on the broilergrid in the broiler pan.Follow suggested shelf positions intheBroiling Guide.If your range is connected to 208 volts, raresteaks may be broiled by preheating the broilerand positioning the oven shelf one positionhigher.UseLO Broil to cook foods such as poultryor thick cuts of meat thoroughly withoutover-browning them.Press theBROIL HI/LO pad once forHI Broil.To change toLO Broil, press theBROIL HI/LO pad again.Press theSTART pad.When broiling is finished, press theCLEAR/OFF pad.Leave the door open to the broilstop position. The door stays openby itself, yet the proper temperatureis maintained in the oven.Quantity and/ Shelf First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb. (4 patties) D 13 8 Space evenly.1/2 to 3/4″ thick4 lbs. (12 patties) D 15 11Beef SteaksRare† 3/4 to 1″ thick F 6 4 Steaks less than 3/4″Medium 1 to 1 1/2 lbs. E 8 6 thick are difficultWell Done E 10 8 to cook rare.Slash fat.Rare† 1 1/2″ thick D 10 8Medium 2 to 2 1/2 lbs. D 15 10–12Well Done E 20 20Chicken 1 whole cut up C 25 25 Brush each side with2 to 2 1⁄2 lbs., melted butter.split lengthwise Broil skin-side-downBreast C 25 15 first.Bakery ProductBread (toast) 2 to 4 slices E 3 1 Space evenly. PlaceEnglish Muffin 2 (split) F 3-4 English muffins cut-side-up and brushwith butter if desired.Lobster Tails 2–4 C 18–20 Do not Cut through back ofturn shell. Spread open.over. Brush with meltedbutter before broilingand after half ofbroiling time.Fish Fillets 1 lb. (1/4 to 1/2″ thick) E 5 5 Handle and turn verycarefully. Brush withlemon butter beforeand during cooking,if desired.SalmonSteaks 2 (1″ thick) E 10 5 Turn carefully. Do notFillets 2 (1/2 to 3/4″ thick) E 10 turn skin side down.Ham Slices 1/2″ thick D 6 6(precooked) 1″ thick D 8 8Pork Chops 2 (1/2″ thick) D 10 10 Slash fat.Well Done 2 (1″ thick) about 1 lb. D 15 15Lamb ChopsMedium 2 (1″ thick) about 10 E 7 4 Slash fat.Well Done to 12 oz. E 10 9Medium 2 (11/2″ thick) about 1 lb. E 9 6Well Done E 14 10Broiling GuideThe size, weight, thickness,starting temperature,and your preferenceof doneness will affectbroiling times. This guideis based on meats atrefrigerator temperature.† The U.S. Department ofAgriculture says “Rare beef ispopular, but you should know thatcooking it to only 140°F. meanssome food poisoning organisms maysurvive.” (Source: Safe Food Book.Your Kitchen Guide. USDA Rev.June 1985.)