Broiling Feature - GE JGRP17 Owner's Manual

Using the 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.
Always place sump to
the front of the door.
Before You Begin Broiling...
If the meat has fat or gristle around the
edge, cut vertical slashes through it about
2" apart. If desired, the fat may be trimmed,
leaving a layer about 1/8" 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
recommended shelf position as suggested
in the Broiling Guide. Place the sump area
of the broiler pan to the front of the door.
NOTE: Always broil with the oven door closed.
How to Set Your Oven for Broiling
Touch the BROIL HI/LO pad.
Touch the BROIL HI/LO pad again
(alternates between LO Broil and
HI Broil ).
Touch the START pad.
Touch the CLEAR/OFF pad 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.
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
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
working properly. If toast browns only on
one side of the pan, call for service.
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.
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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