GE JCBP62 Owner's Manual And Installation Instructions

Also see for ECBP82: Owner's manual

Contents

13If your range is connected to 208 volts,rare steaks may be broiled by preheatingthe broiler and positioning the oven rackone position higher.Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Supportwww.GEAppliances.caHow to Set the Oven for BroilingLeave the door open to the broil stop position.The door stays open by itself, yet the propertemperature is maintained in the oven.Place the meat or fish on a broilergrid in a broiler pan designedfor broiling.Follow suggested rack positions inthe Broiling Guide.Touch the BROIL pad once for HIBroil.To change to LO Broil, touch theBROIL pad again.Use LO Broil to cook foods such aspoultry or thick cuts of meat thoroughlywithout over-browning them.Touch the START pad.When broiling is finished, touch theOFF pad.Do not latch the oven door during broiling. The latch is used for self-cleaning only.Aluminum FoilDo not use aluminum foil on the bottomof the oven.Never entirely cover a rack withaluminum foil. This will disturb the heatcirculation and result in poor baking.A smaller sheet of foil may be used tocatch a spillover by placing it on a lowerrack several inches below the food.The 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 KitchenGuide. USDA Rev. June 1985.)Broiling Guide – 6 Pass Broil ElementQuantity and/ Shelf First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb. (4 patties) E 9 6 Space evenly. Up to 8Well Done 1/2 to 3/4″ thick E 11 10 patties take about thesame time.Beef SteaksRare† 1″ thick F 7 5 Steaks less than 1″Medium 1 to 1 1⁄2 lbs. E 9 6–7 thick cook throughWell Done E 11 8–9 before browning. Panfrying is recommended.Slash fat.Rare† 1 1⁄2″ thick D 14 11Medium 2 to 2 1⁄2 lbs. D 18 14–16Well Done D 22 20Chicken 1 whole cut up C 25 10 Broil skin-side-down2 to 2 1⁄2 lbs., first.split lengthwise2 Breasts C 25 10–15Fish Fillets 1/4 to 1/2″ thick E 6 5 Handle and turn verycarefully. Brush withlemon butter beforeand during cooking,if desired.Pork Chops 2 (1/2″ thick) E 10 10 Slash fat.Well Done 2 (1″ thick) about 1 lb. D 15 15Salmon Steaks 2 (1″ thick) D 10 7–8 Grease pan. Brush4 (1″ thick) about 1 lb. D 12 10 steaks with meltedbutter.Preheat the broiler for 2 minutes for improved performance.Center baking pans in the oven.The oven has 6 shelf positions.Pass6 5 4 3 2 1