GE JHC56G - Manual (Page 13)

How to Broil
See Broiling Chart on Page 22 .
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
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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
laver about ^^-in thinV
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
‘ rire. 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
on Broiling Chart on page 22. 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 about 3
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 on Broiling Chart page 22.)
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 22. Turn
food, then use times given for sec­
ond side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
OVEN SET
Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately,
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during meal for easiest cleaning.
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.
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oven, so chicken may be broiled
well-done inside.
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 fail into the pan
thus keeping meat dryer. 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. Sait 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. 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
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broiling.
Q. Oo 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 prevent
meat sticking to the surface.
Questions and Answers
13