Broiling - GE JBP80 Use And Care & Installation Manual

BROILING
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat
from the upper broil element in the oven. Most
fish and tender cuts of meat can be broiled. Follow
these directions to keep spattering and smoking o
a mininmm.
Turn tile food only
once during broiling,
Time tile foods for tile
first side according to tile
Broiling Guide.
Turn the food, then use
the times given for the
second side as a guide to
tile preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a fiat shelf on the recommended shelf
position as suggested in tile Broiling Guide.
4. Leave the door
open to the broil
stop position.
The door stays
open by itself,
yet the proper
temperature is
maintained in
tile
oven.
_n_
] 5. Press the BROIL pad.
BROIL
LG_
6. Press the INCREASE
pad for HI Broil or press
the DECREASE pad for
LOBroil.
To change from HI Broil
to LO Broil, press the
DECREASE pad once.
7. When broiling is finished press the
CLEAR/OFF-pad. Smve the food
immediately, and leave tile pall
outside the oven to cool during tile
meal for easiest cleaning.
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