GE JGBS23 Installation Instructions - Page 14

Safety Instructions Operating Instructions Using the oven. Broiling Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum. Your range has a compartment below the oven for broiling. Both the oven and broiler compartment doors must be CLOSED during broiling. Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on 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. You can change the distance of the food from the heat source by positioning a broiler pan and grid on one of three shelf positions in the broiler compartment- A (bottom of broiler compartment), B (middle) and C (top). Preheating the broiler or oven is not necessary and can produce poor results. If meat has fat or gristle around the edge, cut vertical slashes through both about 2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick. Arrange the food on the grid and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting. Close the oven and broiler compartment door. NOTE: On models with an OVEN CONTROL knob, turn it to Broil. Touch the Broil Hi/Lo pad once for Hi Broil. To change to Lo Broil, touch the Broil Hi/Lo pad again. Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. Touch the Start/On pad. When broiling is finished, touch the Clear/Off pad. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool. Care and Cleaning Installation Instructions Troubleshooting Tips Consumer Support 14