GE JCKS06 Owner's Manual

Contents

GE JCKS06 Owner's Manual Manual pdf 9 page image

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Supportwww.geappliances.caHow to Set the Oven for BroilingPlace the meat or fish on the broilergrid in the broiler pan.Follow suggested shelf positions inthe Broiling Guide.If your oven is connected to 208 volts, rare steaksmay be broiled by preheating the broiler andpositioning the oven shelf one position higher.Press the BROIL HI/LO pad once forHI Broil.To change to LO Broil, press theBROIL HI/LO pad again.Press the START pad.When broiling is finished, press theCLEAR/OFF pad.Leave the door open to the broilstop position. The door stays openby itself, yet the proper temperatureis maintained in the oven.NOTE: Food can be broiled with thedoor closed but it may not brown aswell because the oven heatingelement will cycle on and off.Broiling GuideQuantity and/ Shelf First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsBacon 1/2 lb. C 41⁄2 41⁄2 Arrange in single layer.(about 8 thin slices)Ground Beef 1 lb. (4 patties) C 10 7 Space evenly. Up to 8Well Done 1/2″ to 3/4″ thick patties take about thesame time.Beef SteaksRare 1″ thick C 6 5 Steaks less than 1″Medium 1 to 11⁄2 lbs. C 8 6 thick cook throughWell Done C 12 11 before browning. Panfrying is recommended.Slash fat.Rare 11⁄2″ thick C 10 7–8Medium 2 to 21⁄2 lbs. C 15 14–16Well Done C 25 20–25Chicken 1 whole A 35 10–15 Reduce time about 52 to 21⁄2 lbs., to 10 minutes per sidesplit lengthwise for cut-up chicken.Brush each side withmelted butter. Broilskin-side-down first.Lobster Tails 2–4 B 13–16 Do not Cut through back of6 to 8 oz. each turn shell. Spread open.over. Brush with meltedbutter before broilingand after half ofbroiling time.Fish Fillets 1/4″ to 1/2″ thick C 5 5 Handle and turn verycarefully. Brush withlemon butter beforeand during cooking, ifdesired. Preheatbroiler to increasebrowning.Ham Slices 1″ thick B 8 8 Increase time 5 to 10(precooked) minutes per side for11⁄2″ thick or home-cured ham.Pork Chops 2 (1/2″ thick) C 10 10 Slash fat.Well Done 2 (1″ thick) about 1 lb. B 13 13Lamb ChopsMedium 2 (1″ thick) about 10 C 10 9 Slash fat.Well Done to 12 oz. C 12 10Medium 2 (11⁄2″ thick) about 1 lb. C 14 12Well Done B 17 12–14† 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.)The size, weight, thickness, starting temperature and your preference of doneness will affectbroiling times. This guide is based on meats at refrigerator temperature.9