GE JDS26 User Manual download pdf (Page 25)

BROILING

Broiling is cooking food by intense radiant heat from

the upper broil 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.

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 a layer about

1/8 inch thick.

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 on fire.

Position a shelf on recommended shelf position as

suggested in the Broiling Guide. Most broiling is done

on C position, but if your range is connected to 208

volts, you may wish to use a higher position.

Leave the door open

to the broil stop position.

The door stays open by

itself, yet the proper

temperature is maintained

in the oven.

Turn the food using tongs 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.

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GE JDS26 User Manual Page 25