GE JDS28CKCC Owner's Manual

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GE JDS28CKCC Owner's Manual Manual pdf 9 page image

9Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Supportge.comHow to Set the Oven for Broiling—Close the oven doorPlace the meat or fish on a broilergrid in a broiler pan designedfor broiling.Follow suggested shelf positions inthe Broiling Guide.The oven door must be closedduring broiling.If your range is connected to 208 volts, rare steaksmay be broiled by preheating the broiler andpositioning the oven shelf one position higher.Use LO Broil to cook foods such aspoultry or thick cuts of meat thoroughlywithout over-browning them.Touch the BROIL HI/LO pad oncefor HI Broil.To change to LO Broil, touch theBROIL HI/LO pad again.Touch the START/ON pad.When broiling is finished, touch theCLEAR/OFF pad.The oven door must be closedduring broiling.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 meanssome food poisoning organismsmay survive.” (Source: Safe FoodBook. Your Kitchen Guide. USDARev. June 1985.)The oven has 7 shelf positions.Quantity and/ Shelf* First Side Second SideFood or Thickness Position Time (min.) Time (min.) CommentsGround Beef 1 lb. (4 patties E 9–11 5–7 Space evenly. Up toWell Done 1⁄2 to 3⁄4″ thick) 8 patties take aboutthe same time.Beef SteaksRare† 1″ thick E 7–9 7–9 Steaks less than 1″Medium 1 to 1 1⁄2 lbs. E 10–12 8–10 thick cook throughWell Done E 12–14 9–11 before browning.Pan frying isRare† 11⁄2″ thick D 12–14 8–10 recommended.Medium 2 to 2 1⁄2 lbs. D 17–19 13–15 Slash fat at edges.Well Done D 19–21 15–17Chicken Breasts Bone In C 25–30 8–10 Broil skin-side-downBoneless C 18–20 10–15 first.Lobster Tails 2–4 B 25–30 Do not Cut through back of10 to 12 oz. each turn shell. Spread open.over.Fish Fillets 1⁄4 to 1⁄2″ thick E 6–8 4–6 Handle and turn verycarefully.Pork Chops 2 ( 1⁄2″ thick) E 6–8 3–5 Slash fat at edges.Well Done 2 (1″ thick) about 1 lb. D 13–15 6–8Salmon Steaks 2 (1″ thick) D 10–12 8–10 Grease pan.Salmon Fillets 2 ( 1⁄2 to 1″ thick) D 25–27 Do not turn over. Place skin-side-down.Broiling Guide*See illustration for description of shelf positions.