GE JGBS80 Owner's Manual & Installation Instructions

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17Consumer SupportInstallation Instructions Troubleshooting TipsOperating InstructionsSafety Instructionsge.comThe size, weight, thickness,starting temperature andyour preference of donenesswill affect broiling times.This guide is based on meatsat refrigerator temperature.†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 doors mustbe closed during broiling. Always use the broiler pan and grid thatcomes with your range. It is designed tominimize smoking and spattering bytrapping juices in the shielded lower partof 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 needto be preheated. However, for very thinfoods, or to increase browning, preheat ifdesired. Frozen steaks can be broiled bypositioning the shelf at the next lowestshelf position and increasing the cookingtime given in this guide 11⁄2 times perside.The oven has 5 shelf positions.Quantity and/ Shelf* 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″ thick cookMedium (1 to 11⁄2 lbs.) C 12 5–6 through before browning.Well Done B 13 8–9 Pan frying is recommended.Slash fat.Rare† 11⁄2″ thick C 10 6–7Medium (2 to 21⁄2 lbs.) C 12–15 10–12Well Done B 25 16–18Chicken 1 whole B 30–35 15 Brush each side with melted2 to 2 1⁄2 lbs., butter. Broil skin-side-downsplit lengthwise first.4 bone-in breasts B 25–30 10–15Bakery ProductsBread (Toast) or 2–4 slices C 2–3 1/2–1 Space evenly. Place EnglishToaster Pastries 1 pkg. (2) muffins cut-side-up andEnglish Muffins 2 split C 3–5 brush with butter, if desired.Lobster Tails 2–4 A 13–16 Do not Cut through back of shell.6 to 8 oz. each turn Spread open. Brush withover. melted butter before broilingand after half of broilingtime.Fish 1 lb. fillets C 5 5 Handle and turn very1/4 to 1/2″ thick carefully. Brush with lemonbutter before and duringcooking, if desired. Preheatbroiler to 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 9–12Lamb ChopsMedium 2 (1″ thick) about 10 B 8 4–7 Slash fat.Well Done to 12 oz. B 10 10Medium 2 (1 1⁄2″ thick) about 1 lb. B 10 4–6Well Done B 17 12–14WienersSimilar Precooked 1 lb. pkg. (10) C 6 1–2 If desired, split sausages inSausages, half lengthwise; cut into 5- toBratwurst 6-inch pieces.*See illustration for description of shelf positions.