GE EGR3000 Owner's Manual & Installation Instructions

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GE EGR3000 Owner's Manual & Installation Instructions Manual pdf 24 page image

24BROILING1. If the meat has fat or gristle around the edge,cut vertical slashes through both about 2″ apart.If desired, the fat may be trimmed, leaving a layerabout 1/8″ thick.2. Place the meat on the broiler grid in the broiler panwhich comes with the range. Always use the gridso fat drips into the broiler pan; otherwise thejuices may become hot enough to catch fire.3. Position the shelf on the recommended shelfposition as suggested in Broiling Guide.4. Close the oven door but do not latch it. If thedoor latch is moved to the right during a broiloperation the door may lock and you may notbe able to open it until the oven cools.5. Turn the Oven Set knob to BROIL.6. When broiling is finished, turn Oven Set knob toOFF. Remove the broiler pan from the range andserve food immediately. Leave the pan outside therange to cool.Use of Aluminum FoilYou can use aluminum foil to line your broiler pan andbroiler grid. However, you must mold the foil tightlyto the grid and cut slits in it just like the grid.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.Questions and AnswersQ. When broiling, is it necessary to always use agrid in the pan?A. Yes. Using the grid suspends the meat over thepan. As the meat cooks, the juices fall into thepan, thus keeping meat drier. Juices are protectedby the grid and stay cooler, thus preventingexcessive spatter and smoking.Q. Should I salt the meat before broiling?A. No. Salt draws out the juices and allows them toevaporate. Always salt after cooking. Turn themeat with tongs; piercing the meat with a forkalso allows juices to escape. When broilingpoultry or fish, brush each side often with butter.Q. Why are my 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 foodonly once during broiling.Do not lock the oven door with the latch duringbroiling. The latch is used for self-cleaning only.Broiling is cooking food by direct heat from abovethe food. Most fish and tender cuts of meat can bebroiled. Follow these directions to keep spatteringand smoking to a minimum.The oven door must be closed during broiling.Turn the food only onceduring cooking. Time thefoods for the first sideaccording to the BroilingGuide.Turn the food, then usethe times given for thesecond side as a guide tothe preferred doneness.