GE 164D2966P079 - Manual (Page 16)

16
BROILING
Do not lock the oven door with the latch during
roasting. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper element of the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
The oven door should be closed during broiling.
Turn the food only once during cooking. Time the
foods for first side according to the Broiling Guide.
Turn the food, then use the times given for the second
side as a guide to preferred doneness.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan 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 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 & Answers
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.
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 also
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.
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 longest period of time
indicated in the Broiling Guide. Turn food only
once during broiling.
How to Broil
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 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Close the oven door.
5. Turn the Oven Temperature knob to BROIL.
6. When broiling is completed, turn the Oven
Temperature knob to OFF. Serve food immediately,
and leave pan outside oven to cool during meal
for easiest cleaning.