GE JGBP25GEN Use And Care & Installation Manual

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GE JGBP25GEN Use And Care & Installation Manual Manual pdf 18 page image

Do not lock the oven door tith Broiling is cooking food by direct The oven door must be closedthe door latch during roasting. heat from above the food. Most during broiling.This is used for self-cleaning only. fish and tender cuts of meat canbe broiled. Follow these steps tokeep spattering and smoking toa minimum.How to Broil1. Oven does not need to be preheated for broiling.2. If meat has fat or gristle near the edge, cut verticalslashes through it about 2 inches apart, but don’tcut into meat. We recommend that you trim fat toprevent excessive smoking, leaving a layer about1/8 inch thick.3. Arrange food on rack and position the broilerpan on the appropriate shelf in the oven. Placingfood closer to flame sears the exterior andincreases surface browning of food, but alsoincreases spattering and the possibility of fatsand meat juices igniting.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. For mostfoods, turn the OVEN TEMP knob to BROIL.6. Turn most foods onceduring cooking (theexception is thin filletsof fish; oil one side,place that side down onbroiler rack and cookwithout turning untildone). Time food forabout one-half the totalcooking time, turn food,then continue to cook topreferred doneness.7. Turn the OVEN TEMP knob to OFF. Removebroiler pan from oven and serve food immediately.Leave pan outside the oven to cool.Use of Aluminum FoilYou can use aluminum foil to line your broiler pan and broiler rack. However,you must mold the foil tightly to the rack and cut slits in it just like the rack.Without the slits, the foil will prevent fat and meat juices from draining tothe broiler pan. The juices could become hot enough to catch on fire. If youdo not cut the slits, you are frying, not broiling.Questions & AnswersQ. When broiling, is it necessaryto always use a rack inthe pan?A. Yes. Using the rack suspendsthe meat over the pan. As themeat cooks, the juices fall intothe pan, thus keeping meatdrier. Juices are protected bythe rack and stay cooler, thuspreventing excessive spatterand smoking.Q. Should I salt the meat beforebroiling?A. No. Salt draws out the juicesand allows them to evaporate.Always salt after cooking. Turnmeat with tongs; piercing meatwith a fork also allows juices toescape. When broiling poultryor fish, brush each side oftenwith butter.Q. Why are my meats notturning out as brown asthey should?A. Check to see if you are usin,qthe recommended shelfposition. Broil for longestperiod of time indicated in theBroiling Guide. Turn food onlyonce during broiling.