Howtobroil - GE JB390G Use And Care Manual

How to Broil
See Broiling Chart on Page 19.
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.
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 which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire. Aluminum foil may be used to
line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slits in the rack,
so fat drips into pan below.
Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 19. Most broiling is done on
C position, but if your range is
connected to 208 volts, you may
wish to use higher position.
../
Step 4: Leave door ajar a few inches.
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Pre-heating units is not necessary.
(See notes on Broiling Chart.)
I
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart.
Turn food, then use times given for
second side as a guide to p~eferred
doneness. (Where two thicknesses
and times are given together, use
first times giv=n for thinnest food.)
Step %
Turn OVEN SET knob to
OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Questions & Answers
Q. Should I leave the door ajar
when broiling chicken?
A. No.
The door should be closed
when cooking chicken, and shelf
position "A" is recommended.
Q.
May I use aluminum foil to
line the broiler pan and rack?
A. Yes,
if you mold foil thoroughly
to broiler rack, slitting it to conform
.
to slits in rack. Slits permit proper
drainage of meat juices into broiler
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Do not place a sheet of foil on the
oven shelf. To do so may result in
improperly cooked food and
possible damage to oven finish.
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 meat dryer. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No.
Salt drdws 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.
Q. Why are my meats not turning
out as brown as they should?
A.
In some areas, the power
(voltage) to the range maybe 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 Broil Chart in this book. 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
before cooking, with a vegetable
cooking spray, will make clean-up
easier.
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