GE JGRS06 - Manual (Page 21)

Q. Why are my meats not turning out as
brown as they should?
A. Check to see if you are using the
recommended 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?
A.
No. Salt draws out the juices and
allows them to evaporate. Always salt
after cooking. Piercing the meat with
a fork allows juices to escape. Turn
the meat with tongs instead of a fork.
Q. When broiling, is it necessary to
always use a grid in the pan?
A. Yes. Using the grid suspends the meat
over the pan. As the meat cooks, the
juices fall into the pan, thus keeping
the meat drier. Juices are protected
by the grid and stay cooler, thus
preventing excessive spatter and
smoking.
Questions and Answers
21
Operating Instructions
Safety Instructions
Consumer Support
Tr
oubleshooting T
ips
How to Set Your Oven for Broiling
Touch the BROIL HI/LO pad.
Touch the BROIL HI/LO pad again
(alternates between LO Broil and
HI Broil ).
Touch the START pad.
Touch the CLEAR/OFF pad when
broiling is finished.
Use of Aluminum Foil
You can use aluminum foil to line your
broiler pan and broiler grid. However, you
must mold the foil tightly to the grid and
cut slits in it just like the grid. 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.
Before You Begin Broiling…
Distance from the heat source may be
changed by positioning the broiler pan and
grid on one of three shelf positions in the
broiler compartment—A (bottom of broiler
compartment), B (middle) and C (top).
If the meat has fat or gristle around the
edge, cut vertical slashes through it about
2
″ apart. If desired, the fat may be trimmed,
leaving a layer about 1/8
″ thick.
Steaks and chops should be at least 1
″ thick
for best broiling results. Pan broil thinner
ones.
Remove the broiler pan and grid from the
broiler compartment and place the food
on the grid.
Pull out the drawer and position the
broiler pan in the compartment placing
the sump area of the broiler pan to the
front of the drawer.
Placing food closer to the flame increases
the exterior browning of food, but also
increases spattering and the possibility of
fats and meat juices igniting.
NOTE: Both the oven door and the broiler
compartment drawer must be closed
during broiling.
Turn most foods using tongs once during
broiling (the exception is thin fillets of fish;
oil one side, place that side down on the
broiler grid and cook without turning until
done). Time the foods for about one-half of
the total cooking time, turn the food, then
continue to cook to the preferred
doneness.
Using the broiling feature.
www.GEAppliances.com
Broiling is cooking food by direct heat from above the food. Your oven has a convenient compartment below the oven for
broiling. It also has a specially designed broiler pan and grid that allow dripping fat to drain away from the foods and be
kept away from the high heat of the gas flame.
Always place sump to
the front of the drawer.