GE JBP74 Manual De Usuario
13
Safety Instructions
Operating Instructions
Care and Cleaning
Tr
oubleshooting T
ips
Consumer Support
How to Set the Oven for Broiling
Place the meat or fish on a broiler
grid in a broiler pan designed
for broiling.
grid in a broiler pan designed
for broiling.
Follow suggested shelf positions in
the Broiling Guide.
the Broiling Guide.
If your range is connected to 208 volts, rare
steaks may be broiled by preheating the broiler
and positioning the oven shelf one position
higher.
steaks may be broiled by preheating the broiler
and positioning the oven shelf one position
higher.
Use LO Broil to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the BROIL HI/LO pad once for
HI Broil.
HI Broil.
To change to LO Broil, touch the
BROIL HI/LO pad again.
BROIL HI/LO pad again.
Touch the START pad.
When broiling is finished, touch the
CLEAR/OFF pad.
CLEAR/OFF pad.
Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
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The size, weight, thickness,
starting temperature
and your preference
of doneness will affect
broiling times. This guide
is based on meats at
refrigerator temperature.
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
says “Rare beef is popular, but you
should know that cooking it to only
60°C (140°F) means some food
poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
should know that cooking it to only
60°C (140°F) means some food
poisoning organisms may survive.”
(Source: Safe Food Book. Your Kitchen
Guide. USDA Rev. June 1985.)
Quantity and/
Rack*
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
454 g (1 lb.) (4 patties)
C
10
7–10
Space evenly.
1.25 to 1.9 cm (
1
⁄
2
to
3
⁄
4
″) thick
1.8 kg (4 lbs.) (16 patties)
C
15
11
Beef Steaks
Rare†
Rare†
1.9 to 2.5 cm (
3
⁄
4
to 1
″) thick
E
6
4
Steaks less than
1.9 cm
Medium
454 to 680 g (1 to 1
1
⁄
2
lbs.)
D
8
6
(
3
⁄
4
″) thick are difficult
Well Done
D
10
7–10
to cook rare.
Slash fat.
Slash fat.
Rare†
3.8 cm (1
1
⁄
2
″) thick
C
10
8
Medium
900 g to 1.14 kg (2 to 2
1
⁄
2
lbs.)
C
15
10–12
Well Done
D
20
20
Chicken
1 whole cut up
B
25
25
Brush each side with
900 g to 1.14 kg (2 to 2
1
⁄
2
lbs.),
melted butter.
split lengthwise
Broil skin-side-down
Breast
B
25
15
first.
Bakery Product
Bread (toast)
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English Muffin
2 (split)
E
3-4
English muffins cut-
side-up and brush
with butter if desired.
side-up and brush
with butter if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
turn shell.
Spread
open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
butter before broiling
and after half of
broiling time.
Fish Fillets
450 g (1 lb.) (0.6 to 1.25 cm
D
5
5
Handle and turn very
[1/4 to 1/2
″] thick)
carefully. Brush with
lemon butter before
and during cooking,
if desired.
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
Steaks
2 (2.5 cm [1
″] thick)
D
10
5
Turn carefully. Do not
Fillets
2 (1.25 to 1.9 cm [
1
⁄
2
to
3
⁄
4
″] thick)
D
10
turn skin side down.
Ham Slices
1.25 cm (
1
⁄
2
″) thick
C
6
6
(precooked)
2.5 cm (1
″) thick
C
8
8
Pork Chops
2 (1.25 cm [
1
⁄
2
″] thick)
C
10
10
Slash fat.
Well Done
2 (2.5 cm [1
″] thick) about 454 g (1 lb.)
C
15
15
Lamb Chops
Medium
Medium
2 (2.5 cm [1
″] thick) about
D
7
4
Slash fat.
Well Done
312 to 375 g (10 to 12 oz.)
D
10
9
Medium
2 (3.8 cm [1
1
⁄
2
″] thick)
D
9
6
Well Done
about 454 g (1 lb.)
D
14
10
Broiling Guide
*See illustration for description of rack positions.
The oven has 6 rack positions.