GE JGRP20 Owner's Manual page 18

Broiling Feature
Follow these directions to keep spattering and smoking to a minimum.
Before You Begin Broiling...
If the meat has fat or gristle around the edge, cut
Always use the grid so the fat drips into a broiler pan;
otherwise the juices may become hot enough to catch
on fire.
the sump area of a broiler pan to the front of the door.
NOTE: Always broil with the oven door closed.
How to Set Your Oven for Broiling
Questions and Answers
Q. Are there blue flames on both sides of the broil
burner?
A. Yes, but the bright orange glow of the burner igniter
may make the flame difficult to see. If you cannot see
the flame on both sides and feel your broil burner is
not functioning properly, try the "toast test."
Q. When broiling, is it necessary to always use a grid in
the pan?
Using the Broiling Feature
trapping the juices in the shielded lower part of the
pan.
NOTE: Always broil with the oven door closed.
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
piercing the meat and losing juices.
only.
Turn the food using tongs only once during broiling.
Guide.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
To test if your broiler is working properly: Cover an
is golden brown. If you have browning on both sides of
the pan, your broiler is working properly. If toast browns
only on one side of the pan, call for service.
3. Touch the START pad.
4. Touch the CLEAR/OFF pad when broiling is finished.
As the meat cooks, the juices fall into the pan, thus
keeping meat drier. Juices are protected by the grid
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
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
edges hang over the sides because the dripping fat
will soil the oven bottom.
for very thin foods, or to increase browning, preheat if
desired.
pork chops evenly without over-browning them.
at next lowest rack position and increasing cooking
49-80713 Rev. 2