GE JRP28 - Page 7

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Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maflTtaflTedf17the oven.
How to Set the Oven for Broiling
[] Place the meat or fish on a broiler
,grid in a broiler I)an designed,
for broiling.
[] Follow suggested shelf positions in
the Broiling Guido.
If your oven is connected to 208 volts,rare steaks
may be broiled bypreheatingthe broiler and
pos/tioning the oven shelf one pos/t/on higher
[] Touch the BROILHI/LOpad once for
HIBroil
[]
[]
To change, to LOBroil, touch the
BROIL HI/LO pad again.
Touch the START pad.
_4_en broiling is finished, touch the
CLEAR/OFFpad.
NOTE."Thelowerovenis controlledwithaknob.
TosettheovenforbroilingturntheknobtoBROIL.
Turntheknobto OFFwhenbroilingis complete.
Broiling Guide
Quantity and/ Shelf First Side Second Side
Food or Thickness Position Time (rain.) Time (min.) Comments
GroundBeef 1 lb.(4 patties) C 10 7 Spaceevenly.Up
Well Done 1/2 to 3/4" thick to8 patties take
aboutthe same
time.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Chicken
LobsterTails
Fish Fillets
1" thick
1to 11/LIbs.
Pork Chops
Well Done
Lamb Chops
Medium
Well Done
Medium
Well Done
1I/2"thick
2to 21/LIbs.
1whole
2to 2½ ibs.,
splitlengthwise
24
6to B oz.each
1/4 to I/2" thick
C
C
C
C
C
C
A
6
8
12
10
15
25
35
1316
5
B
11
78
14 16
20_5
10 15
Donot
turn over.
Ham Slices 1" thick B 8 8
(precooked)
2(1/2" thick) C 10 10
2(1" thick)about1 lb. B 13 13
Slashfat.C
C
C
B
2{1" thick)about 10
to 12 oz.
1
2(1½"thick)about1 lb.
10
12
14
17
9
10
12
12 14
Steakslesstitan
1" thickcook
throughbefore
browning.
Panfrying is
recomroended.
Slashfat.
Reducetimeabout
5to 10minutes
persideforcut-up
chicken.Brush
eachsidewith
meltedbutter.
Broilskin-side-
downfirst.
Cutthroughbackd
shell.Spreadopen.
Brushwith melted
butter before
broiling andafter
half of broiling
time.
Handleandturn
verycarefully.
Brashwith lemon
butterbeforeand
duringcooking,if
desired.Preheat
broilerto increase
browning.
Increasetime5 to
10 minutesper
sidefor 1½"thick
orhomemuredham.
Slashfat.