GE JGSP20GER Use And Care Manual

Also see for JGSP20GER: Technician manual

BROILINGBroiling is cooking food by intense radiant heat from Step 6: Select LO Broil (450”F.) by tappingthe upper unit in the oven. Most fish and tender cuts INCREASE pad once. Select HI Broil (550°F.) byof meat can be broiled. Follow these steps to keep tapping INCREASE pad twice.spattering and smoking to a minimum. To change from HI Broil to LO Broil, press theThe oven door should be closed during broiling. BROIL pad then tap DECREASE pad once.Step 1: If meat has fat or gristle near edge, cutvertical slashes through both about 2 inches apart.If desired, fat maybe trimmed, leaving layer about1/8 inch thick.Step 2: Place meat on broiler rack in broiler pan.Always use rack so fat drips into broiler pan;otherwise juices may become hot enough to catch fire.Step 3: Position shelf on recommended shelf positionas suggested in Broiling Guide.Step 4: Close the oven door.Step 5: Press BROIL pad.Step 7: Turn food onlyonce during cooking.Time foods for first sideper Broiling Guide.Turn food, then usetimes given for secondside as a guide topreferred doneness. two thicknesses ‘yand times are given together,use first times given for thinnest food.)Step 8: When broiling is completed press theCLEAWOFF pad. Serve food immediately, andleave pan outside oven to cool during meal foreasiest cleaning.Use of Aluminum Foil /1You 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 to thebroiler pan. The juices could become hot enough to catch on fire. If you donot cut the slits, you are frying, not broiling.Questions & AnswersQ. When broiling, is it necessaryto always use a rack in thepan?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 as theyshould?A. Check to see if you are usingthe recommended shelfposition. Broil for longestperiod of time indicated in theBroiling Guide. Turn food onlyonce during broiling.(continued next page)22