Temperature Probe - GE JKP76GP Use & Care Manual

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LOWER OVEN
Broiling
Broiling is cooking food by intense
radiant 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.
Note: The lower oven and
microwave fan may operate during
long-term broil.
Broiling Without the

Temperature Probe

Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,
leaving layer about 1/8" thick.
Step 2: Place meat on broiler
rack in broiler pan that comes
with range. Always use rack so
fat drips into broiler pan; otherwise
juices may become hot enough to
catch fire.
Step 3: Position shelf on the
recommended shelf position as
suggested in the Broiling Guide.
If your range is connected to 208
volts, you may wish to use a higher
shelf position, preheat the broiler,
or broil a little longer.
Step 4: Leave door ajar a few
inches (except when broiling
chicken). The door stays open by
itself, yet proper temperature is
maintained in the oven.
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Step 7: Touch the START pad.
Step 8: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 9: When Broiling is
completed, touch CLEAWOFF.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.
Broiling with the
Temperature Probe
Caution: Probe is not
recommended when preheating
the oven is required because you
might be burned touching the
hot broil heating unit.
Use hotpads when removing
probe after cooking is done. Do
not use tongs to pull on it—they
might damage it. Always slide
rack out prior to probe removal.
Do not unplug probe from oven
receptacle during cooking. "USE
When using the probe for broiling,
you select the internal temperature
to which you want food broiled.
When the selected temperature has
been reached, the oven signals and
shuts off. The following example
shows how to broil a steak using
the temperature probe.
Step 1: Place 1" to lfi" thick steak
on top of rack in broiler pan. Lay
probe on top of steak to determine
position of probe and distance
from edge to center of largest
muscle. Mark with thumb where
edge of meat or fat meets probe.
Make sure that no more than 2
inches of probe, not including
handle, will stick out of the meat.
Lift probe from meat, keeping
thumb in place on probe. Insert
probe as near as possible to the
center of thickness of steak.
Push ~robe into steak to where
thumb meets fat or meat.
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