GE JTP15 Use And Care Manual page 20

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 to a
minimum.
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8" thick.
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.
How to Set Your Oven for Broiling
1. Press BROIL HI/LO.
BROIL
2. Press BROIL HI/LO again (alternates between
HI LO
LO Broil and HI Broil).
3. Press START.
START
4. Press CLEAR/OFF when broiling is finished.
CLEAR
OFF
20
BROILING
Position the shelf on the recommended shelf position
as suggested in the Broiling Guide. Most broiling is
done on E position, but if your oven is connected to
208 volts, you may wish to use a higher position.
Leave the door
open to the broil stop
position. The door stays
open by itself, yet the
proper temperature is
maintained in the oven.
Turn the food using tongs 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.