GE JGBS02EM Use And Care & Installation Manual

Contents

GE JGBS02EM Use And Care & Installation Manual Manual pdf 19 page image

BROmmGHow to BroilBroiling is cooking food by direct heat from above thefood. Your range has either a broiler in the oven or acompartment below the oven for broiling. A speciallydesigned broiler pan and rack allows dripping fat todrain away from the foods and be kept away from thehigh heat of the gas flame.Both the oven and broiIer compartment doors (onsome models) should be closed during broiling.Depending on whether your range is equipped with aseparate broiler drawer or is equipped for in-ovenbroiling, you can change the distance of the food fromthe heat source by positioning the broiler pan and rackon one of the oven shelves or one of the three shelfpositions in the broiler compartment-A (bottom ofbroiler compartment), B (middle) and C (top).1. Preheating the broiler or oven is not necessary andcan produce poor results.2. If the meat has fat or gristle near the edge, cutvertical slashes through it about 2 inches apart, butdon’t cut into meat. We recommend that you trimfat to prevent excessive smoking, leaving a layerabout 1/8 inch thick.Use of Aluminum FoilYou can use aluminum foil toline your broiler pan andbroiler rack. However, youmust mold the foil tightly tothe rack and cut slits in it justlike the rack.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.w/3. Arrange the food on the rack and position thebroiler pan on the appropriate shelf in the oven orbroiling compartment. Placing food closer to theflame increases exterior browning of food, but alsoincreases spattering and the possibility of fats andmeat juices igniting.4. Close the oven or broiler door.5. Turn the OVEN CONTROL knob and theBAKE/BROIL switch (on some models) to BROIL.6. Turn most foods once during cooking (theexception is thin fillets of fish; oil orie side, placethat side down on broiler rack and cook withoutturning until done). Time foods for about one-halfthe total cooking time, turn food, then continue tocook to preferred doneness.7. Turn the OVEN CONTROL knob to OFF.Remove the broiler pan from the oven and servefood immediately. Leave the pan outside the ovento cool.Broiling Tips1. Always use broiler pan and rack that comes withyour oven. It is designed to minimize smoking andspattering by trapping juices in the shielded lowerpart of the pan.2. For steaks and chops, slash fat evenly aroundoutside edges of meat. To slash, cut crosswisethrough outer fat surface just to the edge of themeat. Use tongs to turn meat over to preventpiercing meat and losing juices.Questions & AnswersQ. 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.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 longest period of timeindicated in the Broiling Guide, Turn food onlyonce during broiling.Q. Should I salt the meat before broiling?A. No. Salt draws out the juices and allows them toevaporate. Always salt after cooking. Turn meatwith tongs; piercing meat with a fork also allowsjuices to escape. When broiling poultry or fish,brush each side often with butter.(c[]ntinued next page)19