GE 49-8726 - Manual (Page 26)

BROILING
Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender cuts
of meat can be broiled. Follow these directions to keep
spattering and smoking to a minimum.
Turn the food only once during broiling. Time the foods
for the first side according to the Broiling Guide. Turn the
food, then use the times given for the second side as a
guide to the preferred doneness.
1. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2 inches
apart. If desired, the fat may be trimmed, leaving
layer about 1/8
″
thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch fire.
3. Position shelf on recommended shelf position as
suggested in Broiling Guide.
4. Leave the door open to
the broil stop position.
The door stays open
by itself, yet the proper
temperature is
maintained in the oven.
5. Turn the OVEN SET and the OVEN TEMP knobs
to BROIL. Make sure you turn the knobs all the
way to the BROIL position. Preheating the
elements is not necessary. (See the notes in the
Broiling Guide.)
6. When finished broiling, turn the OVEN SET knob
or the OVEN TEMP knob to OFF. Serve food
immediately, leaving the broiler pan and grid
outside the oven to cool during the meal for
easiest cleaning.
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 to 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.
Questions and Answers
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 meat drier. Juices are protected by the grid
and stay cooler, thus preventing excessive spatter
and smoking.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler heat,
thus keeping the surface cool enough to prevent the
meat from sticking to the surface. However, spraying
the broiler grid lightly with a vegetable cooking
spray before cooking will make clean-up easier.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil
element for 10 minutes before placing the broiler
pan with food in the oven. 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. Turn the
meat with tongs; piercing the meat with a fork
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
26