GE JGBC17 Use And Care & Installation Manual

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GE JGBC17 Use And Care & Installation Manual Manual pdf 19 page image

BROILINGBroiling is cooking food by direct heat from above thefood. Most fish and tender cuts of meat can be broiled.Follow these directions to keep spattering and smokingto a minimum.Your range has a compartment below the oven forbroiling. A specially designed broiler pan and gridallow dripping fat to drain away from the food andkeep it away from the high heat of the gas flame.Both the oven and broiler compartment doorsmust be closed during broiling.Turn most foods once during cooking (the exceptionis thin fillets of fish; oil one side, place that side downon broiler grid and cook without turning until done).Time foods for about one-half the total cooking time,turn food, then continue to cook to preferred doneness.Roasting Broiling1. You can change the distance of the food from theheat source by positioning the broiler pan and gridon one of three shelf positions in the broilercompartment—A (bottom of broiler compartment),B (middle) and C (top).2. Preheating the broiler or oven is not necessary andcan produce poor results.3. If meat has fat or gristle around the edge, cutvertical slashes through both about 2≤ apart. Ifdesired, the fat may be trimmed, leaving a layerabout 1/8≤ thick.4. Arrange the food on the grid and position thebroiler pan on the appropriate shelf in the oven orbroiling compartment. Placing food closer to theflame increases exterior browning of the food, butalso increases spattering and the possibility of fatsand meat juices igniting.5. Close the oven and broiler compartment door.6. Turn the OVEN CONTROL knob to BROIL.7. Turn the OVEN CONTROL knob to OFF. Removethe broiler pan from the broiler compartment andserve the food immediately. Leave the pan outsidethe range 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 the pan,thus keeping meat drier. Juices are protected by thegrid and stay cooler, thus preventing excessivespatter 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 fork alsoallows juices to escape. When broiling poultry orfish, 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 food onlyonce during broiling.19