GE JSP38 Use And Care Manual page 27

from the upper broil element in the oven. Most
fish a]ld tender cuts of meat can be broiled. Follow
these directions to keep spattering and smoking to
a minimum.
1.
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
position as suggested in the Broiling Guide.
Most broiling is done on C position, but if your
range is connected to 20S volts, you may wish
to use a higher position.
4. Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
Use of Aluminum Foil
can use aluminum foil to line
You
your broiler pan and broiler rack.
However, you must mold the foil
just like the rack.
Questions and Answers
Q. Why are my meats not turning out as brown as
they should?
In some areas, the power (vo]tage) to the range
A.
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
Guide. l'urn the food only once during broiling.
may also use a higher shelf position.
You
Q. Should I salt the meat before broiling?
Salt draws out the juices and allows them to
A. No.
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows the juices to escape.
Turn the meat with tongs instead of a fork.
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.
5. Press the BROIL pad. Preheating the elements is
not necessary. (See the Comments column in the
Broiling Guide.)
6. Press the INCREASE pad once for LO Broil or
twice for HI Broil. To change from HI Broil to LO
Broil, press the BROIL pad then press the
DECREASE pad once.
7. When broiling is finished press the CLEAWOFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
cool internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
Without the slits, the foil will
prevent fat and meat juices from
draining into the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are fryin&, not broiling.
Q. When broiling, is it necessary to always use a
A. Yes.
Q. Do
A.
rack in the pan?
Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping the meat drier. Juices are
protected by the rack and stay cooler, thus
preventing excessive spatter and smoking.
I need to grease my broiler rack to prevent
meat from sticking?
The broiler rack is designed to reflect broiler
No.
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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