GE 164D2966P118 Use And Care Manual

Contents

GE 164D2966P118 Use And Care Manual Manual pdf 17 page image

BROIL~G)iling is cooking food by direct heat from above.,,e food. Your range has a convenient compartmentbelow the oven for broiling. It also has a speciallydesi&ned broiler pan and rack that allows dripping fatto drain away from the foods and be kept away fromthe high heat of the gas flame.Distance from the heat source may be changed bypositioning the broiler pan and rack on one of threeshelf positions in the broiler compartment—A (bottomof broiler compartment), B (middle) and C (top).Both the oven and broiler compartment doorsshould be closed during broiling.Turn most foods using tongs once during cooking;(the exception is thin fillets of fish; oil one side, placethat side down on the broiler rack and cook withoutturning until done). Time the foods for about one-halfthe total cooking time, turn the food, then continue tocook to the preferred doneness.1. If the meat has fat or gristle around the edge, cut Placing the food closer to the flame increases thevertical slashes through it about 2 inches apart. If exterior browning of the food, but also increasesdesired, the fat may be trimmed, leaving a layer the spattering and the possibility of the fats andabout l/8-inch thick. meat juices igniting.2. Remove the broiler pan and rack from the broiler 4. Close the broiler door and turn the OVEN TEMPcompartment and place the food on the rack. knob to BROIL.3. Pull out the broiler drawer and position the 5. Turn the OVEN TEMP knob to OFF. Removebroiler pan on the preferred rack position in the broiler pan from the compartment and servethe compartment placing the sump area of the the food immediately. Leave the pan outside thebroiler pan to the front of the drawer. compartment to cool.TJse of Aluminum Foil~ can use aluminum foil to line your broiler panand broiler rack. However, you must mold the foilaY,,c>,<~:t:’tightly to the rack and cut slits in it just like the rack. ~s$>~q~f.~:.,Without the slits, the foil will prevent fat and meat \ ~/A;>\~jk-$$..7\~<~+~>,ti:.~L:juices from draining into the broiler pan. The juices \&,, +,&:< Always place sump tocould become hot enough to catch on fire. If you do 1., ,,. -’)” the front of the drawer.not 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?A. No. Salt draws out the juices and allows themto evaporate. Always salt after cooking. Piercingthe meat with a fork also allows juices to escape.Turn the meat with tongs instead of a fork.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.(c[~ntinued next page)17