GE JGRS06BEJBB - Manual (Page 20)

20
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$ Check to see if you are using the
recommended rack position. Broil for the
longest period of time indicated in the
Broiling Guide. Turn the food only once
during broiling.
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$ 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.
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$ 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
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 rack positions in the
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compartment), B (middle) and C (top).
If the meat has fat or gristle around the edge,
cut vertical slashes through it about 2s apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8s thick.
Steaks and chops should be at least 1s 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.
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.