GE 164D2966P053 Use And Care Manual

. oiling is cooking food by direct heat from above Both the oven and broiler compartment doorsthe food. Your range has a convenient compartment should be closed during broiling.below the oven for broiling. It also has a speciallydesigned broiler pan and rack that allows dripping fat Turn most foods once during cooking; (the exceptionto drain away from the foods and be kept away from is thin fillets of fish; oil one side, place that sidedown on the broiler rack and cook without turningthe high heat of the gas flame. until done). Time the foods for about one-half theDistance from the heat source may be changed by total cooking time, turn the food, then continue topositioning the broiler pan and rack on one of three cook to the preferred doneness.shelf positions in the broiler compartment—A (bottomof broiler compartment), B (middle) and C (top).1. If the meat has fat or gristle around the edge, cutvertical slashes through it about 2 inches apart. Ifdesired, the fat may be trimmed, leaving a layerabout l/8-inch thick.2. Remove the broiler pan and rack from the broilercompartment and place the food on the rack.3. Pull out the drawer and position the broiler pan inthe compartment.Placing the food closer to the flame increases theexterior browning of the food, but also increasesthe spattering and the possibility of the fats andmeat juices igniting.4. Close the broiler door and turn the OVEN TEMPknob to BROIL.5. Turn the OVEN TEMP knob to OFF. Removethe broiler pan from the compartment and servethe food immediately. Leave the pan outside thecompartment to cool.“Tse of Aluminum Foil. w can use aluminum foil to line your broiler panand broiler rack. However, you must mold the foiltightly to the rack and cut slits in it just like the rack.Without the slits, the foil will prevent fat and meatjuices from draining to the broiler pan. The juicescould become hot enough to catch on fire. If you donot cut the slits, you are frying, not broiling.Broiling Tipsl Use tongs to turn the meat over—pierced meat l Steaks and chops should be at least l-inch thickloses juices. for best broiling results. Pan broil thinner ones.Questions and AnswersQ. Why are meats not turning out as brown asthey should?A. Check to see if you are using the recommendedshelf position. Broil for the longest period of timeindicated in the Broiling Guide. Turn the food onlyonce during broiling.Q. Should I salt the meat before broiling?J No. Salt draws out the juices and allows them toevaporate. Always salt after cooking. Turn themeat with tongs; piercing the meat with a fork alsoallows the juices to escape. When broiling poultryor fish, brush each side often with butter.Q. When broiling, is it necessary to always use arack in the pan?A. Yes. Using the rack suspends the meat over thepan. As the meat cooks, the juices fall into the pan,thus keeping meat drier. Juices are protected by therack and stay cooler, thus preventing excessivespatter and smoking.(continued next page)17