How To Broil - GE JBP23 Use And Care Manual

How to Broil
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-in. apart. If
desired fat may be trimmed , leaving
layer about Va-in . 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 slots in the rack so
fat drips into pan below.
Step 3: Position shelf on recom-
mended shelf position as suggested
in Broiling Chart on opposite page.
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 OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units is not necessary. (See
notes in Broiling Chart .)
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 preferred doneness. (Where
two thicknesses and times are given
together, use first times given for
thinnest food.)
Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately,
leave pan outside oven to cool
during meal for easiest cleaning.
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Questions and Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food recom-
mended for closed-door broiling.
This is because chicken is relatively
thicker than other foods you broil.
Closed door holds more heat in
oven , so chicken may be broiled
well-done inside.
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
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. 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. 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 preve nt
meat sticking to the surface.
Q. Why are my meats not turning
out as brown as they should?
A. In some areas, the power (volt-
age) 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 the longest period of time indi-
cated in the Broil Chart in this
book . Turn food only once during
broiling.