GE JGRP20 Manual Do Utilizador

22

■

For best results, use a pan designed for
broiling. It is designed to minimize
smoking and spattering by trapping 
the juices in the shielded lower part 
of the pan. 

■

For steaks and chops, slash fat evenly
around the outside edges of the meat. To
slash, cut crosswise through the outer fat
surface just to the edge of the meat. Use
tongs to turn the meat over to prevent
piercing the meat and losing juices.

■

If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5 to 10 minutes only.

■

When arranging the food on the pan, 
do not let fatty edges hang over the sides
because the dripping fat will soil the oven
bottom. 

■

The broiler does not need to be
preheated. However, for very thin foods, or
to increase browning, preheat if desired.

■

Use LO Broil to cook foods such as 
poultry or thick pork chops evenly
without over-browning them.

■

Frozen steaks can be broiled by
positioning the shelf at next lowest shelf
position and increasing cooking time
given in this guide 1

1

⁄

2

times per side.

1 lb. (4 patties)

C

11–12

8–9

Space evenly. Up to 8 patties

Well Done

1/2 to 3/4

″ thick

take about the same time.

Beef Steaks
Rare

†

1

″ thick

B

8

5

Steaks less than 1

″ thick cook

Medium

(1 to 1

1

⁄

2

lbs.)

B

12–13

5–6

through before browning. 

Well Done

B

13

8–9

Pan frying is recommended. 
Slash fat.

Rare

†

1

1

⁄

2

″ thick

B

10

6–7

Medium

(2 to 2

1

⁄

2

lbs.)

B

15

9–12

Well Done

B 

25

16–18

Boneless

A

18–20

12–15

Reduce times about 5 to 10

Bone-In

A

28–30

10–13

minutes per side for cut-up
chicken. Brush each side 
with melted butter. Broil 
with skin-side-down first.

2–4

A or B

13–16

Do not

Cut through back of shell, 

(6 to 8 oz. each)

turn over.

spread open. Brush with
melted butter before broiling 
and after half of broiling time.

1/4 to 1/2

″ thick (1 lb.)

B

7–8

5

Handle and turn very 

Salmon Fillets

1

″ thick

B

18–20

Skin side down

carefully. Brush with lemon 

Do Not Turn

butter before and during 
cooking, if desired. Preheat 
broiler to increase browning.

2 (1/2

″ thick)

B

10–12

4–5

Slash fat.

Well Done

2 (1

″ thick) about 1 lb.

B

12–13

6–8

Lamb Chops
Medium

2 (1

″ thick) B

8

4–7

Slash 

fat.

Well Done

about 10–12 oz.

B

10

10

Medium

2 (1

1

⁄

2

″ thick) about 1 lb.

B

10

4–6

Well Done

B

17

12–14

The size, weight, thickness,
starting temperature, and
your preference of doneness
will affect broiling times. 
This guide is based on meats
at refrigerator temperature.