GE JHP56 Use And Care Manual page 20

Do not lock the lower oven door with the
latch during broiling. The latch is used for
self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Broiling is the same in
both upper and lower ovens.
1. 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.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on shelf position C, but if your
cooking center is connected to 208 volts, you
may wish to use a higher position.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler rack. However, you must mold the foil
tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat
juices from draining to 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.
Questions & Answers
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping the meat drier. Juices are protected by
the rack and stay cooler, thus preventing excessive
spatter and smoking.
20
BROILING
When broiling, leave the door open to broil stop
position and use the Broiling Guide in this section.
Follow the directions below to keep spattering and
smoking to a minimum.
Turn the food only once during broiling. Time 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.
4. Leave the door open
to broil stop position.
The lower oven door
stays open by itself, yet
the proper temperature is
maintained in the oven.
5. Turn both the OVEN SET
and the OVEN TEMP knobs to BROIL.
Preheating the elements is not necessary.
(See the notes in the Broiling Guide.)
6. Turn the OVEN SET knob to OFF. Serve the food
immediately, and leave the pan outside the oven to
cool during the meal for easiest cleaning.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the meat
with tongs; piercing the meat with a fork allows the
juices to escape. When broiling poultry, or fish,
brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with food
in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. YoLl may need to
move the food to a higher shelf position.
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