GE GEJGRP20BEJBB Manuel d'utilisation et d'entretien télécharger pdf (Page 17)

■ 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.

NOTE: Always broil with the oven door closed.

■ 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

⁄2 times per side.

Using the broiling feature. GEAppliances.com

Broiling Guide

Quantity and/ Rack First Side Second Side

Food or Thickness Position Time (min.) Time (min.) Comments

Ground Beef 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

⁄2 lbs.) B 12–13 5–6 through before browning.

Well Done B 13 8–9 Pan frying is recommended.

Slash fat.

Rare

†

⁄2″ thick B 10 6–7

Medium (2 to 2

⁄2 lbs.) B 15 9–12

Well Done B 25 16–18

Chicken Breasts 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.

Lobster Tails 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.

Fish Fillets 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.

Pork Chops 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

⁄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.

†The U.S. Department of Agriculture

says “Rare beef is popular, but you

should know that cooking it to only

140°F means some food poisoning

organisms may survive.” (Source:

Safe Food Book, Your Kitchen Guide,

USDA Rev. June 1985.)

Operating Instructions

Safety Instructions

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GE GEJGRP20BEJBB Manuel d'utilisation et d'entretien Page 17

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