GE JBP28G User Manual download pdf (Page 20)

Broiling

Broilingis cookingfoodbyintense

radiantheatfromtheupperunitin

theoven.Mostfishandtendercuts

ofmeatcanbebroiled.FO11OW

thesestepstokeepspatteringand

smokingto aminimum.

Step 1:If meathasfatorgristlenear

..

edge,cutverticalslashesthrough

bothabout2“apart.Ifdesired,fat

maybetrimmed,leavinglayer

about1/8”thick.

Step2: Placemeatonbroilerrack

inbroilerpan.Alwaysuserackso

fatdripsintobroilerpan;otherwise

juicesmaybecomehotenoughto

catchti.

Skp 3:Wsitionshelfon-remended

shelfpositionassuggestedinBroiling

Guideonpage19.Mostbroilingis

doneon Cposition,butifyour

ovenis connectedto208volts,you

maywishtousehigherposition.

L/J

Step4: Leavethe ovendoorajara

fewinches(exceptwhenbroiling

chicken).Thedoorstaysopenby

itself,yetthepropertemperature

ismaintainedintheoven.

Step5: TurnbothOVENSETand

OVENTEMPknobsto BROIL.

Preheatingunitsisnotnecessary.

(SeenotesinBroilingGuide.)

Step6: Turnfoodonlyonceduring

cooking.Timefoodsfor firstside

perBroilingGuide.

~rn food,thenusetimesgivenfor

secondsideasa guidetopreferred

doneness.(Wheretwothicknesses

andtimesare giventogether,use

firsttimesgivenforthinnestfood.)

Step%~m OVENSETknob

to OFF.Servefoodimmediately,

andleavepanoutsideoventocool

duringmealforeasiestcleaning.

us~

ofAlmhm Fofl

I / I

1

1. Ifdesired,broilerpanmaybe

linedwithfoilandbroilerrackmay

becoveredwithfoilforbroiling.

ALWAYSBECERTAIN~ MOLD

FOILTHORC?UGHLY~

BROILERRACK,ANDSLIT

FOILTOCONFORMWITH

SLITSINRACK.Broilerracksare

designedtominimizesmokingand

spattering,andtokeepdrippings

coolduringbroiling.Stoppingfat

andmeatjuicesfromdrainingto

thebroilerpanpreventsrackfrom

servingitspurpose,andjuicesmay

becomehotenoughtocatchfire.

2. DONOTplaceasheetof

aluminumfoilonshelf.Todoso

mayresultinimproperlycooked

foods,damagetoovenfinishand

increaseinheatonoutsidesurfaces

oftheoven.

3. Asheetofaluminumfoilmaybe

usedonflooroftheovenunderthe

bakeunit,ifdesired.BECERTAIN

FOILDOESN~ ~UCH BAKE

UNIT.Aluminumfoilusedinthis

waymayslightlyaffectthebrowning

ofsomefoods.Changefoilwhenit

becomessoiled. ~

Q.WhyshouldI leavethedoor

closedwhenbr(;}ilingchicken?

A. Chickenistheonlyfood

recommendedforclosed-door

broiling.Thisisbecausechickenis

relativelythickerthanotherfoods

youbroil.Closingthedoorholds

moreheatin theovenallowing

chickentocookevenlythroughout.

Q.Whenbroiling,is it necessary

toalwaysusea rackinthepan?

A. Yes.Usingtheracksuspends

themeatoverthepan. Asthemeat

cooks,thejuicesfallintothepan,

thuskeepingmeatdrier.Juices

areprotectedbytherackandstay

cooler,thuspreventingexcessive

spatterandsmoking.

Q.ShouldI saltthemeatbefore

broiling?

A. No. Saltdrawsoutthejuices

e

andallowsthemtoevaporate.

Alwayssaltaftercooking.Turn

meatwithtongs;piercingmeat

—

witha forkalsoallowsjuicesto

escape.Whenbroilingpoultry

or fish,brusheachsideofien

withbutter.

Q.Whyaremymeatsnotturning

outasbrownastheyshould?

A. In someareas,thepower

(voltage)to theovenmaybelow.

In thesecases,preheatthebroil

unitfor 10minutesbeforeplacing

broilerpan withfoodin oven.

Checkto seeifyouare usingthe

recommendedshelfposition.Broil

forlongestperiodoftimeindicated

in theBroilingGuide.~m food

onlyonceduringbroiling.

Q.DoI needtogreasemybroiler

racktopreventmat fromstic~?

AeNo.Thebroilerrackisdesigned

to reflectbroilerheat,thuskeeping

9’

thesurfacecoolenoughtopreven

meatstickingtothesufice. Howeve,

sprayingthebroilerracklightlywith _

a vegetablecookingspraybefore

cookingwillmakecleanupeasier. _

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