GE JGRP20SENSS Manuel Du Propriétaire

„

  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 rack at next lowest rack position and 

increasing cooking time given in this guide 1

1

ø

2

 

times per side.

  *URXQG%HHI 

1 lb. (4 patties) 

C 

11–12 

8–9 

Space evenly. Up to 8 patties 

  Well Done 

1/2 to 3/4s thick 

 

 

 

take about the same time.

  %HHI6WHDNV 

 Rare

†

 

1s thick 

B 

8 

5 

Steaks less than 1s thick cook 

  Medium 

(1 to 1

1

ø

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

ø

2

s thick 

B 

10 

6–7 

 

  Medium 

(2 to 2

1

ø

2

 lbs.) 

B 

15 

9–12 

  Well Done 

 

B  

25 

16–18

  &KLFNHQ%UHDVWV  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.

  /REVWHU7DLOV 

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. 

  )LVK)LOOHWV 

1/4 to 1/2s thick (1 lb.) 

B 

7–8 

5 

Handle and turn very  

 Salmon Fillets 

1s 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.

  3RUN&KRSV 2 

(1/2s thick) 

B 

10–12 

4–5 

Slash fat. 

  Well Done 

2 (1s thick) about 1 lb. 

B 

12–13 

6–8

  /DPE&KRSV 

 Medium 

2 (1s thick)  

B 

8 

4–7 

Slash fat. 

  Well Done 

about 10–12 oz. 

B 

10 

10

 Medium 

2 (1

1

ø

2

s 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.

17