Aluminum Foil - GE JDC27GP Use And Care Manual

Broiling
Broiling is cooking food by intense
radiant heat frmn the upper unit in
the oven. Most fish and tender cuts
these steps to keep spattering and
smoking to a minimum.
Step 1: It' meat has fat or gristle
near edge, vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,"
leaving layer about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
into broiler pan: otherwise juices
may become hot enough to
Step 3: Position
shelf on
shelf position as
suggested in Broiling Guide. Most
broiling is done on C position, but
volts. you may wish to use a higher
position.
Step 4: Leave door open to the
broil stop position (except when
broiling chicken). The door stays
open by itself, yet proper temperature
is maintained in the oven.
Step 5: Press BROIL pad.
Step 6: Select LO Broil (450"F.)
Select HI Broil (550"F.) by tapping
INCREASE pad twice.
To change from HI Broil to LO
Broil. press the BROIL pad then
tap DECREASE pad once.
20
Step 7: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 8: When Broiling is
completed press the CLEAIUOFF
pad. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A.
Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout,
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan.
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn f:ood
only once during broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No.
The broiler rack is designed
to reflect broiler heat, thus keeping
the surface coo] enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.