GE HOTPOINT RS504GN Instructions Manual page 18

Broiling
Broiling is c(]oking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2" apart. If desired, fat
may be trimmed, leaving layer
about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step
3: Position shelf on recommended
shelf position as su~ested in Broiling
Guide on opposite page. Most
broiling is done on D position.
Step 4: Leave door ajar a few incht
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Turn OVEN SET knob to
BROIL. Turn OVEN TEMP knob
to BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)
Step 6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
18
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET and
immediately, and leave pan outside
oven to cool during meal for easiest
cleaning.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO N~ placea sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
3. If desired, a sheet of aluminum
foil may be used on floor of the oven
FOIL DOES NW TOUCH BAKE
UNIT. Aluminum foil used in this
way may slightly affect the browning
of some foods. Change foil when it
becomes soiled.
Q. Why should I leave the door
closed when broiling chicken'?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in oven which allows
chicken to cook evenly throughout.
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 smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows thetn to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices 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 should?
A. In some areas, the power
(voltage) to the range may be low.
In these cases, preheat the broil
unit for 10 minutes 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.
Q. Do I need to grease my broiler
rack to prevent mat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.