Mabe Canada JGB918 - Manual (Page 15)

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15
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Broiling Guide
Quantity and/ Shelf* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Bacon 1/2 lb. C 4 3 Arrange in single layer.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties) C 10 7–10 Space evenly. Up to
Well Done 1/2 to 3/4 ″ thick 8 patties take about
the same time.
Beef Steaks
Rare
† 1 ″ thick C 9 7 Steaks less than 1 ″ thick cook
Medium 1 to 1 1 ⁄ 2 lbs. C 12 5–6 through before browning.
Well Done C 13 8–9 Pan frying is recommended.
Slash fat.
Rare † 1 1 ⁄ 2
″ thick C 10 6–7
Medium 2 to 2 1 ⁄ 2 lbs. C 12–15 10–12
Well Done C 25 16–18
Chicken 1 whole B 30–35 15–20 Brush each side with melted
2 to 2 1 ⁄
2
lbs., butter. Broil skin-side-down
split lengthwise first.
4 bone-in breasts B 25–30 10–15
Lobster Tails 2–4 C 13–16 Do not Cut through back of shell.
6 to 8 oz. each turn Spread open. Brush with
over. melted butter before broiling
and after half of broiling
time.
Fish Fillets 1/4 to 1/2 ″ thick D 6 6 Handle and turn very
carefully. Brush with lemon
butter before and during
cooking, if desired. Preheat
broiler to increase browning.
Ham Slices 1 ″ thick C 8 8
(precooked)
1/2 ″ thick D 6 6
Pork Chops 2 (1/2 ″ thick) D 10 8 Slash fat.
Well Done 2 (1 ″ thick) about 1 lb. D 15 8
Lamb Chops
Medium
2 (1 ″ thick) about 10 D 8 4–7 Slash fat.
Well Done to 12 oz. D 10 10
Medium 2 (1 1 ⁄
2
″ thick) about 1 lb. D 10 4–6
Well Done D 17 12–14
How to Set the Upper Oven for Broiling
Place the meat or fish on the broiler
grid in the broiler pan.
Follow suggested shelf positions in the
Broiling Guide.
The oven door must be closed during
broiling.
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.
Serve the food immediately, and leave the
pan outside the oven to cool during the
meal for easiest cleaning.
Use LO Broil to cook foods such as poultry
or thick cuts of meat thoroughly without
over-browning them.
Always use the broiler pan and grid
that came with your oven. It is
designed to minimize smoking and
spattering by trapping juices in the
shielded lower part of the pan.
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.)
The oven has 5 shelf positions.
*See illustration for description of shelf positions.
If your model has a door latch, do not lock the oven door with the latch during broiling.
The latch is used for self-cleaning only.