GE JSP38 Use And Care Manual page 25

roiling 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 to
a minimum.
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 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a flat shelf on recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position, but if your
range is connected to 208 volts, you may wish
to use a higher position.
'se 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.
Questions and Answers
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 low. In these cases, preheat the broil
element for 10 minutes before placing the broiler
pan with food in the oven. Check to see if you are
using the recommended shelf position. Broil for
the longest period of time indicated in the Broiling
Guide. Turn the food only once during broiling.
You may also use a higher shelf position.
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 the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish. brush each side often with butter.
Turn the food only once during broiling. Time the
foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
4. Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
5. Press the BROIL pad.
6. Press the INCREASE pad once for LO Broil or
twice for HI Broil. To change from HI Broil to LO
Broil, press the BROIL pad then press the
DECREASE pad once.
7. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
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.
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 the meat drier. Juices are
protected by the rack and stay cooler, thus
preventing excessive spatter and smoking.
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
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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