GE JGRP20 Owner's Manual page 23

Usingthe broiling feature.
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.
Before You Begin Broiling...
If the meat
has flit or gristle
around file
edge, cut vertical slashes flnough it about
2" apart. If desired, the fat m W be uimmed,
leaving a ]wet about 1/8" thick.
Place the meat on any broiler grid in a
broiler pan. Ah,vays use the grid so the fat
drips into a broiler pan; othexwise the
juices m W become hot enough to catch
OIX
fire.
Position any broiler pan on a shelf on file
recommended shelf position as suggested
in the Broiling (;tilde. Place the sump area
of a broiler pan to the front of the door.
NOTE:alwaysbroil with the oven floor closefl.
Tmn die ff_od using tongs only once during
broiling. Time file foods for file fi_t side
according to the Broiling Guide.
Tmn the food, then use file times given for
the second side as a guide to the preferred
doneness.
To test if your broiler is working properly"
Cover an entire broiler pan grid wifll bread.
Place any broiler pan on the third shelf
flom the bottom. Broil until the bread is
golden brown. If you have browning on
both sides of the pan, your broiler is
worMng properly: If toast browns only on
one side of the pan, ca/1 for service.
How to Set Your Oven for Broiling
[77 Touch the BROILHI/LOpad.
_]
Touch the BROILHI/LOpad again
(alternates between L0 Broil and
HI Broih.
[-_
Touch the STARTvad.
[-_
Touch the CLEAR/OFFpad when
broiling is finished.
Ouestions 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 yore
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, rims 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. Ah,vays salt
after cooking. Piercing the meat with
a fork allows juices to escape. Ttun
the meat with tongs instead of a fork.
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