GE JGBC20 Owner's Manual & Installation Instructions

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GE JGBC20 Owner's Manual & Installation Instructions Manual pdf 13 page image

13Aluminum FoilYou can use aluminum foil to line yourbroiler pan and broiler grid. However,you must mold the foil tightly to the gridand cut slits in it just like the grid.www.GEAppliances.comHow to Set the Oven for BroilingBroiling is cooking food by direct heat fromabove the food. Most fish and tender cuts ofmeat can be broiled. Follow these directionsto keep spattering and smoking to aminimum.Your range has a compartment below theoven for broiling.Both the oven and broiler compartment doorsmust be closed during broiling.Turn most foods once during cooking (theexception is thin fillets of fish; oil one side,place that side down on broiler grid andcook without turning until done). Timefoods for about one-half the total cookingtime, turn food, then continue to cook topreferred doneness.You can change the distance of thefood from the heat source bypositioning the broiler pan and gridon one of three shelf positions in thebroiler compartment—A (bottom ofbroiler compartment), B (middle)and C (top).Preheating the broiler or oven is notnecessary and can produce poorresults.If meat has fat or gristle around theedge, cut vertical slashes through bothabout 2″ apart. If desired, the fat maybe trimmed, leaving a layer about1/8″ thick.Arrange the food on the grid andposition the broiler pan on theappropriate shelf in the oven orbroiling compartment. Placing foodcloser to the flame increases exteriorbrowning of the food, but alsoincreases spattering and the possibilityof fats and meat juices igniting.Close the oven and broilercompartment door.Turn the OVEN CONTROL knob toBROIL.When broiling is finished, turn theOVEN CONTROL knob to OFF. Removethe broiler pan from the broilercompartment and serve the foodimmediately. Leave the pan outsidethe range to cool.Consumer SupportOperating InstructionsSafety Instructions Installation Instructions Troubleshooting TipsCut slits in the foil just like the grid.Broiling Guide SuggestionsBoth the oven and broiler compartment doorsmust be closed during broiling. Always use the broiler pan and grid thatcomes with your range. It is designedto minimize smoking and spattering bytrapping juices in the shielded lowerpart of the pan. For steaks and chops, slash fat evenlyaround the outside edges of the meat.To slash, cut crosswise through theouter fat surface just to the edge ofthe meat. Use tongs to turn the meatover to prevent piercing the meat andlosing juices. If desired, marinate meats or chickenbefore broiling. Or brush with barbecuesauce last 5–10 minutes only. When arranging the food on the pan,do not let fatty edges hang over the sidesbecause dripping fat could soil the oven. The broiler compartment does not needto be preheated. However, for very thinfoods, or to increase browning, preheatif desired. Frozen steaks can be broiled bypositioning the shelf at the next lowestshelf position and increasing the cookingtime given in this guide 11⁄2 times per side.