GE Monogam JET343G Use And Care Manual page 28

This is a Quick Reference to guide you in selecting
the best method of cooking. Specific recipes can be
adapted to any method of ~ooking.
Foods
Appetizers
Dips and Spreads
Pastry Snacks
Beverages
Sauces and Toppings
Soups and Stews
Meats
Defrosting
Roasting
Poultry
Defrosting
Roasting
Fish and Seafood
Defrosting
Cooking
Casseroles
Eggs and Cheese
Scrambled, Omelets
Quiche, Souffle
Vegetables,
Fresh
Breads
Quick
Yeast
Cakes, Layer and Bundt
Angel Food and Chiffon
Custard and Pudding
Bar Cookies
Fruit
Pies and Pastry
Blanching Vegetables
Frozen Convenience Foods
Broiling is cooking food by intense 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 inches apart.
If desired, fat maybe trimmed, leaving layer about
1/8 inch thick.
28
-
Microwave
A
A
A
A
A
A
N
A
A
N
*
A
*
N
*
*
*
For broiling time and procedures, refer to guide in Cookbook.
* — Best Method
A — Alternate
N — Not Kecornmended
Combination
N
*
N
N
A
N
*
N
*
N
A
N
*
N
A
N
N
*
N
A
N
N
A
Step 2: Insert spatter shield onto drip pan. Always
use spatter shield so fat drips into drip pan; otherwise
juices may become hot enough to catch fire. You can
use rduminum foil to line your drip pan and spatter
shield. However, you must mold the foil tightly to
the spatter shield and cut slits in it just like the spatter
shield. Without the slits, the foil will prevent fat and
meat juices from draining to the drip pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Convection
N
A
N
N
N
N
A
N
A
N
N
A
N
A
N
A
*
A
A
*
N
A
N
*
N
N
A