GE JBP15 Use And Care Manual page 17

BROILING
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not lock
the oven door with the
door latch during
Turn [he food using tongs only once during broiiing.
.,aking. The latch is used for self-cleaningonly.
Time the foods for the first side accordin: to the
13roi 1 ing is cooking food by intense radiant heut from
Broiling Guide. Turn the food. then use the times
the upper
element in the oven. Most fish and tender
gi~;enfor the second side as a guide to the preferred
cuts of meat can be broiled. Follow these directions
doneness.
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 5 cm (2 inches)
upart. If desired, fat may be trimmed, Ieuvinga
layer tibout4 mm ( 1/8 inch) thick.
2. P1ticethe metiton the broiler rack in the broiler pan
which conies with the range. Always use the rack
so fat drips into the broiler pan; otherwise juices
may become hot enough to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in 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.
4. Leave the door open to the ~1: '=
broil stop position. The door
+
m
*
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<-
stays open by itself, yet the
~/// . .
proper temperature is
'\
maintained in the oven.
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*
\, '
\:
5. Turn the OVEN SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating is not
necessary. (See the Comments column in the
Broiling Guide.)
6. Turn the OVEN SET and the OVEN TEMP knob
to OFF. Serve the food immediately, and Iea\'ethe
pan outside the oven to cool during the meal for
easiest cleaning.
Use of AluminumFoil
)Ucan use aluminum foil to line Without the slits, the foil will
, ~~ur b roiler pan and broiler rack. prevent fat and meat juices from
)
However, you must mold the foil draining into the broiler pan. The
"~'~;? ~\,ik&{~~3~ q i
tightly to the rack and cut slits in juices could become hot enough to
it just like the rack. catch on fire. If you do not cut the
d
>-
,
slits, you are frying, not broiling.
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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. .luices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
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 need
to move the food to a higher shelf positon.
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 the meat from sticking to the surface.
However, spraying the broiler rack lightly with o
vegetable cooking spray before cooking wil1make
clean-up easier.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing
meat with a fork also allows the juices to escape.
Turn the meat with tongs instead of a fork.
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