GE 49-8338 - Manual (Page 20)

BROILING
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How to Broil
Broiling is cooking food by direct heat from above the
food. Your range has either a broiler in the oven or a
compartment below the oven for broiling. A specially
designed broiler pan and rack allows dripping fat to
drain away from the foods and be kept away from the
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Both the oven and broiler compartment doors (on
some models) should be closed during broiling.
Depending on whether your range is equipped with a
senarate broiler drawer or is enninned fnr in_nvf»n
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broiling, you can change the distance of the food from
the heat source by positioning the broiler pan and rack
on one of the oven shelves or one of the three shelf
positions in the broiler compartment—(bottom of
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1. Preheating the broiler or oven is not necessary and
can produce poor results.
2. If meat has fat or gristle near the edge, cut vertical
slashes through it about 2 inches apart, but don’t
cut into meat. We recommend that you trim fat to
prevent excessive smoking, leaving a layer about
1/8 inch thick.
Use of Aluminum Foil
You can use aluminum foil to
Une 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.
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witnout the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
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not cut the slits, you are frying, not broiling.
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on the appropriate shelf in the oven or broiling
compartment. Placing food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.
4. Close the oven or broiler door.
5. Turn OVEN CONTROL knob and BAKE/BROIL
switch (on models so equipped) to BROIL.
6. Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side, place
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turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.
7. Turn OVEN CONTROL knob to OFF. Remove
broiler pan from oven and serve food immediately.
Leave pan outside the oven to cool.
Broiling Tips
1. Always use broiler pan and rack that comes with
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spattering by trapping juices in the shielded lower
part of the pan.
2. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
meat. Use tongs to turn meat over to prevent
piercing meat and losing juices.
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Questions & Answers
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 keeninff
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rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Why are my meats not turning out as brown as
they should?
A. Check to see if you are using the recommended
shelf position. Broil for longest period of time
indicated in the Broiling Guide. Turn food only
once during broiling.
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 meat
with tongs; piercing meat with a fork also allows
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brush each side often with butter.
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