Broiling Tips - GE 164D2966P118 Use And Care Manual

below the oven for broiling. It also has a specially
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
of broiler compartment), B (middle) and C (top).
1. If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
3. Pull out the broiler drawer and position the
broiler pan on the preferred rack position in
the compartment placing the sump area of the
broiler pan to the front of the drawer.
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 into 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.

Broiling Tips

Use tongs to turn the meat over—pierced meat
loses juices.
Questions and Answers
Q. Why are meats not turning out as brown as
they should?
Check to see if you are using the recommended
A.
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
Q. Should I salt the meat before broiling?
to evaporate. Always salt after cooking. Piercing
the meat with a fork also allows juices to escape.
Turn the meat with tongs instead of a fork.
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods using tongs once during cooking;
(the exception is thin fillets of fish; oil one side, place
that side down on the broiler rack and cook without
turning until done). Time the foods for about one-half
the total cooking time, turn the food, then continue to
cook to the preferred doneness.
Placing the food closer to the flame increases the
exterior browning of the food, but also increases
the spattering and the possibility of the fats and
meat juices igniting.
4. Close the broiler door and turn the OVEN TEMP
knob to BROIL.
5. Turn the OVEN TEMP knob to OFF. Remove
the broiler pan from the compartment and serve
the food immediately. Leave the pan outside the
compartment to cool.
Steaks and chops should be at least l-inch thick
for best broiling results. Pan broil thinner ones.
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 drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Always place sump to
the front of the drawer.
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