GE JCS968 Owner's Manual

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How 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.NOTE: Food can be broiled with the doorclosed, but it may not brown as well becausethe oven heating element will cycle on and off.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 theRESET/OFF pad.NOTE: Broil will not work if the temperatureprobe is plugged in.The size, weight, thickness,starting temperatureand your preferenceof doneness will affectbroiling times. This guideis based on meats atrefrigerator temperature.† The U.S. Department ofAgriculture says “Rare beef ispopular, but you should know thatcooking it to only 140°F (60°C)means some food poisoningorganisms may survive.” (Source:Safe Food Book. Your KitchenGuide. USDA Rev. June 1985.)If your range is connected to208 volts, rare steaks may bebroiled by preheating the broilerand positioning the oven rack oneposition higher.Broiling GuideQuantity and/ Rack First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb (0.45 kg) (4 patties) E 9 6 Space evenly. Up to 8Well Done 1/2″ to 3/4″ E 11 10 patties take about the(1.3 cm to 1.9 cm) thick same time.Beef SteaksRare† 1″ (2.5 cm) thick F 7 5 Steaks less than 1″Medium 1 to 11⁄2 lbs E 9 6–7 (2.5 cm) thick cookWell Done (0.45 kg to 0.68 kg) E 11 8–9 through beforebrowning. Pan fryingis recommended.Slash fat.Rare† 11⁄2″ (3.8 cm) thick D 14 11Medium 2 to 21⁄2 lbs D 18 14–16Well Done (0.91 kg to 1.13 kg) D 22 20Chicken 1 whole cut up C 25 10 Broil skin-side-down2 to 21⁄2 lbs (0.91 kg to 1.13 kg) first.split lengthwise2 Breasts C 25 10–15Lobster Tails 2–4 C 18–20 Do not Cut through back of10 to 12 oz. turn shell. Spread open.(283 g to 340 g) each over. Brush with meltedbutter before broilingand after half ofbroiling time.Fish Fillets 1/4″ to 1/2″ E 6 5 Handle and turn very(0.6 cm to 1.3 cm) thick carefully. Brush withlemon butter beforeand during cooking,if desired.Ham Slices 1/2″ (1.3 cm) thick D 6 6 Increase time 5 to 10(precooked) minutes per side for11⁄2″ (3.8 cm) thick orhome-cured ham.Pork Chops 2 (1/2″ [1.3 cm] thick) E 10 10 Slash fat.Well Done 2 (1″ [2.5 cm] thick) about 1 lb (0.45 kg) D 15 15Lamb ChopsMedium 2 (1″ [2.5 cm] thick) about E 8 7–8 Slash fat.Well Done 10 to 12 oz. (283 g to 340 g) E 10 9–10Medium 2 (11⁄2″ [3.8 cm] thick) about 1 lb (0.45 kg) E 14 12Well Done E 17 12–14Salmon Steaks 2 (1″ [2.5 cm] thick) D 10 7–8 Grease pan. Brush4 (1″ [2.5 cm] thick) D 12 10 steaks with meltedabout 1 lb (0.45 kg) butter.The oven has 7 rack positions.13Using the oven. www.GEAppliances.caSafety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support