Broiling - GE JGBS04 Owner's Manual & Installation Instructions

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Using the oven.
Broiling
Broiling is cooking food bg direct heat from
above the food. Host fish and tender cuts of
meat can be broiled. Follow these directions
to keep spattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment
doors must be CLOSED during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and cook
without turning until done},lime foods for
about one-half the total cooking time, turn
food, then continue to cook to preferred
doneness.
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You can change the distance of the food
from the heat source bg positioning a
broiler pan and grid on one of three shelf
positions in the broiler compartment-
A (bottom of broiler compartment}, B
(middle}and C (top).
Preheating the broiler or oven is not
necessarg and can produce poor results.
If meat has fat or gristle around the edge,
cut vertical slashesthrough both about
2" apart. If desired,the fat mag be
trimmed, leaving a lager about 1/8" thick.
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[_ Arrange the food on the grid and position
the broiler pan on the appropriate shelf
in the oven or broiling compartment.
Placing food closer to the flame
increases exterior browning of the
food, but also increases spattering
and the possibilitg of fats and meat
juices igniting.
[] Closethe oven and broiler compartment
door.
NOTE:On models with an OVEN
CONTROL knob, turn it to Broil.
[_ Touch the Broil Hi/Lo pad once for
Hi Broil.
Tochange to Lo Broil, touch the
Broil Hi/Lo pad again.
Use Lo Broil to cook foods such as
poultrg or thick cuts of meat thoroughlg
without over-browning them.
[] Touch the Start!On pad.
When broiling is finished, touch the
Clear/Off pad.
Removethe broiler pan from the
broiler compartment and serve the food
immediatelg. Leavethe pan outside the
range to cool.