GE JGBS14PCDWW Owner's Manual & Installation Instructions

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GE JGBS14PCDWW Owner's Manual & Installation Instructions Manual pdf 15 page image

15OperatingInstructions Care and Cleaning InstallationInstructionsTroubleshootingTipsSafety Instructions Consumer SupportGEAppliances.comThe size, weight, thickness, startingtemperature and your preference ofdoneness will affect broiling times. Thisguide is based on meats at refrigeratortemperature.†The U.S. Department of Agriculturesays “Rare beef is popular, but youshould know that cooking it to only140°F means some food poisoningorganisms may survive.” (Source:Safe Food Book, Your Kitchen Guide,USDA Rev. June 1985.)Broiling GuideThe oven and broiler compartment doorsmust be closed during broiling.■ Always use a broiler pan and grid. It isdesigned to minimize smoking andspattering by trapping juices in theshielded lower part of the pan.■ For steaks and chops, slash fat evenlyaround the outside edges of the meat. Toslash, cut crosswise through the outer fatsurface just to the edge of the meat. Usetongs to turn the meat over to preventpiercing the meat and losing juices.■ If desired, marinate meats or chickenbefore broiling. Or brush with barbecuesauce last 5 to 10 minutes only.■ When arranging the food on the pan, donot let fatty edges hang over the sidesbecause dripping fat could soil the oven.■ The broiler compartment does not need tobe preheated. However, for very thin foods,or to increase browning, preheat if desired.■ Frozen steaks can be broiled by positioningthe rack at the next lowest rack positionand increasing the cooking time given inthis guide 11⁄ 2 times per side.The oven has 5 rack positions.*See illustration for description of rack positions.Quantity and/ Rack* First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsBacon 1/2 lb. C 4 3 Arrange in single layer.(about 8 thin slices)Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up toWell Done 1/2" to 3/4" thick 8 patties take aboutthe same time.Beef SteaksRare† 1" thick C 9 7 Steaks less than 1" thickMedium 1 to 11⁄ 2 lbs. C 12 5–6 cook through beforeWell Done B 13 8–9 browning. Pan frying isrecommended.Rare† 11⁄ 2" thick C 10 6–7 Slash fat.Medium 2 to 21⁄ 2 lbs. C 12–15 10–12Well Done B 25 16–18Chicken 1 whole B 30–35 15 Brush each side with2 to 21⁄ 2 lbs., melted butter. Broilsplit lengthwise skin-side-down first.4 bone-in breasts B 25–30 10–15Lobster Tails 2–4 A 13–16 Do not Cut through back of6 to 8 oz. each turn shell. Spread open. Brushover. with melted butter beforebroiling and after halfof broiling time.Fish Fillets 1 lb. fillets C 5 5 Handle and turn very1/4" to 1/2" thick carefully. Brush withlemon butter beforeand during cooking, ifdesired. Preheat broilerto increase browning.Ham Slices 1" thick B 8 8(precooked) 1/2" thick B 6 6Pork Chops 2 (1/2" thick) B 10 4–5 Slash fat.Well Done 2 (1" thick) about 1 lb. B 13 9–12WienersSimilar Precooked 1 lb. pkg. (10) C 6 1–2 If desired, split sausagesSausages, in half lengthwise; cutBratwurst into 5- to 6-inch pieces.