GE JRP14 - Manual (Page 17)

BROILING
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"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.
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 a 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 a flat shelf on recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on C position,
but if your oven is connected to
208 volts, you may wish to use a higher position.
4. Leave the door open to
the broil stop position.
The door stays open by itself,
yet the proper temperature is
maintained in the oven.
5. Turn the food 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.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
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Ovens Controlled with Touch Pads
1. Press the BROIL pad.
2. Press the INCREASE pad once for LO Broil or twice
for HI Broil. To change from HI Broil to LO Broil, press
the BROIL pad then press the DECREASE pad once.
3. When broiling is finished, press the CLEAR/OFE
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
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 and Answers
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
10 minutes before placing broiler pan with food in
the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may need
to move the food to a higher shelf position.
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 the 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 the juices to escape. When broiling poultry
or fish, brush each side often with butter.
Q. Do 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 from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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