GE JTP10GP Use And Care Manual page 14

Broiling
Broilingis cookingfoodby intense
radiantheatfrom the upperunit in
the oven.Mostfish and tendercuts
of meat can be broiled.Follow
thesestepsto keep spatteringand
smokingto a minimum.
Step 1:
If meat has fat or gristle
near edge,cut verticalslashes
throughbothabout2" apart.If
desired,fat may be trimmed,
leavinglayerabout 1/8"thick.
Step 2:
Placemeaton broilerrack
in broilerpan whichcomeswith
range.Alwaysuse rack so fat
dripsinto broilerpan;otherwise
juices may becomehot enoughto
catchfire.
Step 3: Positionshelfon
recommendedshelfpositionas
suggestedin the BroilingGuide.
If yourrangeis connectedto 208
volts,you may wish to use a higher
shelfposition,preheatthe broiler,
or broil a littlelonger.
Step 4:
Leavedoor ajar a few
inches(exceptwhenbroiling
chicken).The door staysopenby
itself,yet propertemperatureis
maintainedin the oven.
~!il
.8
m
Step 5:
PressBROILpad.
Step
6: SelectLO Broil(450"F.)
by tappingINCREASEpad once.
SelectHI Broil(550"F.)by tapping
INCREASEpad twice.
Tochangefrom HI Broilto LO
Broil,press the BROILpad then
tap DECREASEpad once.
Step 7:
Turnfood only once
duringcooking.Timefoodsfor
first sideper BroilingGuide.
Turnfood,then use timesgivenfor
secondside as a guideto preferred
doneness.(Wheretwo thicknesses
andtimes are giventogether,use
first timesgivenfor thinnestfood.)
Step 8:
WhenBroilingis
completedpressthe CLEAR/OFF
pad. Servefood immediately, a nd
leavepan outsideovento cool
duringmealfor easiestcleaning.
Use of Aluminum Foil
Youcan use aluminumfoil to line
yourbroilerpan andbroilerrack.
However,you mustmoldthe foil
tightlyto the rack and cut slits in
itjust like the rack.
Withoutthe slits,the foil will
preventfat and meatjuices from
drainingto the broilerpan.The
juices couldbecomehot enoughto
catchon fire. If you do not cut the
slits,you are frying,not broiling.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A.
Chickenis the onlyfood
recommendedfor closed-door
broiling.This is becausechicken
is relativelythickerthan other
foodsyou broil.Closingthe door
holdsmoreheat in the oven
whichallowschickento cook
evenlythroughout.
Q.
When broiling, is it necessary
to always use a rack in the pan?
A. Yes.
Usingthe rack suspends
the meatoverthe pan. As the meat
cooks,thejuices fall into the pan,
thuskeepingmeat drier.Juicesare
protectedby the rack and stay
cooler,thuspreventingexcessive
spatterand smoking.
Q.
Should I salt the meat before
broiling?
A. No.
Salt drawsout thejuices
and allowsthemto evaporate.
Alwayssalt aftercooking.Turn
meat with tongs;piercingmeat
with a fork also allowsjuices to
escape.Whenbroilingpoultry
or fish, brusheach sideoften
with butter.
Q.
Why are my meats not turning
out as brown as they should?
A.
In someareas,the power
(voltage)to the rangemaybe low.
In thesecases,preheatthe broil
unit for 10minutesbeforeplacing
broilerpan with food in oven.
Checkto see if you are usingthe
recommendedshelfposition.Broil
for longestperiodof time indicated
in the BroilingGuide.Turnfood
only once duringbroiling.
Q.
Do I need to grease my
broiler rack to prevent meat
from sticking?
A. No.
The broilerrack is designed
to reflectbroilerheat, thuskeeping
the surfacecoolenoughto prevent
meatfrom stickingto the surface.
However,sprayingthe broilerrack
lightlywith a vegetablecooking
spraybeforecookingwill make
cleanupeasier.
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