GE JRS06BJBB Uso Y Cuidado

Place the meat or fish on a broiler
grid in a broiler pan designed 
for broiling.

Follow suggested shelf positions in
the Broiling Guide.

Touch the BROIL HI/LO pad once for 
HI Broil.

To change to LO Broil, touch the
BROIL HI/LO pad again.

Touch the START pad.

When broiling is finished, touch the
CLEAR/OFF pad.

7

1 lb. (4 patties)

C

10

7

Space evenly. Up to 8 

Well Done

1/2 to 3/4

″ thick

patties take about the 
same time.

Beef Steaks
Rare †

1

″ thick

C

6

5

Steaks less than 1

″

Medium

1 to 1

1

⁄

2

lbs.

C

8

6

thick cook through 

Well Done

C

12

11

before browning. Pan 
frying is recommended. 
Slash fat.

Rare †

1

1

⁄

2

″ thick

C

10

7–8

Medium

2 to 2

1

⁄

2

lbs.

C

15

14–16

Well Done

C

25

20–25

1 whole

A

35

10–15

Reduce time about  

2 to 2

1

⁄

2

lbs.,

5–10 minutes per side 

split lengthwise

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

2–4

B

13–16

Do not

Cut through back of 

6 to 8 oz. each

turn 

shell. Spread open. 

over.

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

1/4 to 1/2

″ thick

C

5

5

Handle and turn very 
carefully. Brush with 
lemon butter before 
and during cooking, 
if desired. Preheat 
broiler to increase 
browning.

1

″ thick

B

8

8

Increase time 5–10 

(precooked)

minutes per side for 
1

1

⁄

2

″ thick or home-

cured ham.

2 (1/2

″ thick)

C

10

10

Slash fat.

Well Done

2 (1

″ thick) about 1 lb.

B

13

13

Lamb Chops
Medium

2 (1

″ thick) about 10 

C

10

9

Slash fat.

Well Done

to 12 oz.

C

12

10

Medium

2 (1

1

⁄

2

″ thick) about 1 lb.

C

14

12

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.

† The U.S. Department of Agriculture