GE JGRP17 Series Use And Care Manual page 20

BROILING
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and
smoking to a minimum.
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer about
1/8 inch thick.
Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
Position the broiler pan on a shelf on the recormnended
shelf position as suggested in the Broiling Guide.
Place the sump area of the broiler pan to the front
of the door.
Broiling should always be done with the oven
door closed.
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.
To test if your broiler is working properly: Cover the
entire broiler pan grid with bread. Place the broiler pan
on the third shelf from the bottom. Broil until the bread
is golden brown. If you have browning on both sides
of the pan, your broiler is worldng properly. If toast
browns only on one side of the pan, call for service.
How to Set Your Oven for Broiling
1. Press BROIL HI/LO.
2. Press BROIL HI/LO again (alternates
between LO Broil and HI Broil).
3. Press START.
4. Press CLEAWOFF when broiling
is finished.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid.
However, you must mold the foil tightly to the grid and cut slits in
it just like the grid.
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 frying, not broiling.
Always
place sump
to the front
of the door,
Questions and Answers
Q. Are there blue flames on both sides of the
broil burner?
A. Yes, but the bright orange glow of the burner
igniter may make the flame difficult to see. If you
cannot see the flame on both sides and feel your
broil burner is not functioning properly, try the
"toast test."
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid 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 grid
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 them to
evaporate. Always salt after cooking. Piercing the
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
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