Broil Element - GE JBP29G Use And Care & Installation Manual

Bro ng
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled.. Follow these
steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
edge, cut 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
range. Always use rack so fat drips
into broiler' pan; otherwise juices
may become hot enough to catch fire,
Step 3: Position shelf on recommended
shetf position as suggested in Broiling
Guide on page 22, Most broiling is
done on D position.
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Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet the
proper temperature is maintained in
the oven.
Step 5: Press the BROIL button and
turn the SET knob until your choice
of HI BROIL or LO BROIL is
displayed. Note: Chicken and ham
are broiled at LO BROIL in order to
cook food without overbrowning it.
I .j ,
Step 6: 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 7: When finished broiling,
push the oven CANCEL button..
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.,
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN 70 MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack fl'om
serving its purpose, and juices may
become hot enough to catch fire,
2. DO NOT place a sheet of
aluminum foil on shell To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven,
Questions & Answers
Qo 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 may be lowo
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 food
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 cool enough to p:event
meat sticking to the surface° However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
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