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Using the broiling feature, Broiling guide – GE JGRP20WEJWW User Manual

Page 17

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„

For best results, use a pan designed for

broiling.It is designed to minimize smoking

and spattering by trapping the juices in the

shielded lower part of the pan.

NOTE: Always broil with the oven door closed.

„

For steaks and chops, slash fat evenly

around the outside edges of the meat. To

slash, cut crosswise through the outer fat

surface just to the edge of the meat. Use

tongs to turn the meat over to prevent

piercing the meat and losing juices.

„

If desired, marinate meats or chicken before

broiling. Or brush with barbecue sauce last 5

to 10 minutes only.

„

When arranging the food on the pan, do not

let fatty edges hang over the sides because

the dripping fat will soil the oven bottom.

„

The broiler does not need to be preheated.

However, for very thin foods, or to increase

browning, preheat if desired.

„

Use LO Broil to cook foods such as poultry

or thick pork chops evenly without over-

browning them.

„

Frozen steaks can be broiled by positioning

the rack at next lowest rack position and

increasing cooking time given in this guide 1

1

ø

2

times per side.

Using the broiling feature.

GEAppliances.com

Broiling Guide

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1 lb. (4 patties)

C

11–12

8–9

Space evenly. Up to 8 patties

Well Done

1/2 to 3/4s thick

take about the same time.

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Rare

1s thick

B

8

5

Steaks less than 1s thick cook

Medium

(1 to 1

1

ø

2

lbs.)

B

12–13

5–6

through before browning.

Well Done

B

13

8–9

Pan frying is recommended.

Slash fat.

Rare

1

1

ø

2

s thick

B

10

6–7

Medium

(2 to 2

1

ø

2

lbs.)

B

15

9–12

Well Done

B

25

16–18

&KLFNHQ%UHDVWV Boneless

A

18–20

12–15

Reduce times about 5 to 10

Bone-In

A

28–30

10–13

minutes per side for cut-up

chicken. Brush each side

with melted butter. Broil

with skin-side-down first.

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2–4

A or B

13–16

Do not

Cut through back of shell,

(6 to 8 oz. each)

turn over.

spread open. Brush with

melted butter before broiling

and after half of broiling time.

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1/4 to 1/2s thick (1 lb.)

B

7–8

5

Handle and turn very

Salmon Fillets

1s thick

B

18–20

Skin side down carefully. Brush with lemon

Do Not Turn

butter before and during

cooking, if desired. Preheat

broiler to increase browning.

3RUN&KRSV 2

(1/2s thick)

B

10–12

4–5

Slash fat.

Well Done

2 (1s thick) about 1 lb.

B

12–13

6–8

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Medium

2 (1s thick)

B

8

4–7

Slash fat.

Well Done

about 10–12 oz.

B

10

10

Medium

2 (1

1

ø

2

s thick) about 1 lb. B

10

4–6

Well Done

B

17

12–14

The size, weight, thickness,

starting temperature, and

your preference of doneness

will affect broiling times. This

guide is based on meats at

refrigerator temperature.

†The U.S. Department of Agriculture
says “Rare beef is popular, but you
should know that cooking it to only
140°F means some food poisoning
organisms may survive.” (Source:
Safe Food Book, Your Kitchen Guide,
USDA Rev. June 1985.)

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