GE JBS29GM Use And Care Manual page 20

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.
1. If meat has fat or gristle near edge, cut vertical
slashes throw.zh both about 2" atmrt. If desired, fat
may be trim~ed, leaving layer ~bout 1/8" thick.
2. Place meat on broiler rack in broiler pan which
comes with range. Always use rack so fat drips into
broiler pan; otherwise juices may become hot
enough to catch fire.
3. Position shelf on
recommended shelf
position as suggested
in Broiling Guide.
4. Leave the door open to
the broil stop position.
The door stays open by
itself, yet the proper
temperature is
maintained in the oven.
Use of Aluminum Foil
can use aluminum foil to line your broiler pan and broiler rack.
You
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
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 meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn meat
with tongs; piercing meat with a fork also allows
juices to escape. When broiling poultry or fish,
brush each side often with butter.
20
BROILING
5. Press the BROIL pad and turn the SET knob until
your choice of HI BROIL or LO BROIL is
displayed. NOTE: Chicken and ham are broiled at
LO BROIL in order to cook food without
overbrowning it.
6. 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.)
7. When finished broiling, push the CLEAWOFF pad.
Serve food immediately, and leave pan outside
oven to cool during meal for easiest cleaning.
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 unit
for 10 minutes before placing broiler pan with
food in oven. Check to see if you are using the
recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
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 sticking to the surface. However,
spraying the broiler rack lightly with a
vegetable cooking spray before cooking will
make cleanup easier.
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