GE JTP44 Use And Care Manual page 21

juices from draining to the broiler pan. The juices
could be~O1lle hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
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 ~mokin&. '
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 kee~in~ the surface cool enough to
prevent the nl~at ~rom sticking to the sur~ace.
However, the broiler rack lightly with a
vegetable
clean-up easier.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element
for 10 minutes before placing broiler pan with
food in 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 food only once during broiling. You may
need to move the food to 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
make
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.
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