Broiling - GE JKC06GJ How To Get The Best

~roilin~
is cookingfood by intense
radiantheat from the upper unit in
t!leoven. Most fish and tendercuts
of meat can be broiled. Follow
thesesteps to keep spatteringand
smokingto a minimum.
Step 1:
If
meat has fat or gristle near
edge,
cut
vertical slashes through
bothabout 2" apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8"thick.
Step 2: Place meat on broiler rack
in broiler pan. Alwaysuse rack so
fatdrips into broiler pan; otherwise
juices may becomehot enoughto
catchfire.
Step3: %sitionshelfon recommended
shelfpositionas su~ested in Broiling
Guide on opposite page. Most
broiling is done on C position, but
if your oven is connected to 208
volts,
you may wish to use higher
position.
Step 4: Leave door ajar a few inches
(except when broiling chicken).
'~llcdoor stays open by itself, yet
the proper
tempc~dtu~c
is
maintained
illrhc oven.
Step 6: Turn foodonly once during
cooking. Time foodsfor first side
per BroilingGuide.
Turn food, then use timesgiven for
second side as a guideto preferred
doneness. (Where two thicknesses
and times are giventogether,use
first times givenfor thinnestfood.)
Step % Turn OVEN SET knob
to OFF. Serve food immediately,
and leavepan outsideovento cool
during meal for easiest cleaning.
use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foiland broiler rack may
be coveredwith foilfor broiling.
ALWAYS BE CERTAINTO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimizesmokingand
spattering, and to keep
drippings
cool during broiling. Stopping fat
and meatjuices from draining
to
the broiler pan preventsrack from
serving its purpose, andjuices may
becomehotenoughtocatchfire.
2. DO NOT place a sheet of
aluminum foil on shelf. Todo so
may result in improperly cooked
foods, damage to oven finishand
increase in heat on outside surfaces
of the ~>ven.
Q.
why
should
I leave the door
closed
when
broiling
chicken?
A. Chicken is the only food
recommendedfor closed-door
broiling. This is because chicken is
relativelythicker than other foods
you broil. Closed door holds more
heat in oven, so chicken maybe
broiled but well-doneinside.
Q. When broiling,
isit
necessary
to alwaysuse 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 keepingmeat drier. Juices
are protectedby the rack and stay
cooler, thus preventingexcessive
.-
spatter and smoking.
Q.
Should
I salt the meat before
broilinlg?
A. No. Salt drawsout the juices
and allowsthem to evapo;ate.
Alwayssalt after cooking. Turn ."~
meat with tongs; piercing meat
-—
—
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q.
Why
are my
meats not turning
out
as brown as they sIRould?
A. In
some areas, the power
(voltage) to the oven maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
A. No. The broiler rack is designed
to reflect broiler heat, thMS keeping.
the surface cool enough to preve~~t~
meat stickingtothe surface.However;
spraying the-broiler rack lightly with t
f "-"Y,
a \/egetab]e ~oo](ing
spray b~fo~c
(' 8
cooking will make c}ea.~lup
easier.
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