GE JGRS06BEJBB Use and Care Manual - Page 23

Safety Instructions Operating Instructions Using the broiling feature. ge.com Broiling is cooking food by direct heat from above the food. Your oven has a convenient compartment below the oven for broiling. It also has a specially designed broiler pan and grid that allow dripping fat to drain away from the foods and be kept away from the high heat of the gas flame. Before You Begin Broiling... Distance from the heat source may be changed by positioning the broiler pan and grid on one of three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top). If the meat has fat or gristle around the edge, cut vertical slashes through it about 2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick. Steaks and chops should be at least 1″ thick for best broiling results. Pan broil thinner ones. Remove the broiler pan and grid from the broiler compartment and place the food on the grid. Pull out the drawer and position the broiler pan in the compartment placing the sump area of the broiler pan to the front of the drawer. Placing food closer to the flame increases the exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting. NOTE: Both the oven door and the broiler compartment drawer must be closed during broiling. Turn most foods using tongs once during broiling (the exception is thin fillets of fish; oil one side, place that side down on the broiler grid and cook without turning until done). Time the foods for about one-half of the total cooking time, turn the food, then continue to cook to the preferred doneness. How to Set Your Oven for Broiling Touch the BROIL HI/LO pad. Touch the BROIL HI/LO pad again (alternates between LO Broil and HI Broil ). Touch the START pad. Touch the CLEAR/OFF pad when broiling is finished. Troubleshooting Tips Consumer Support Always place sump to the front of the drawer. Use of Aluminum Foil You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid. Without the slits, the foil will prevent fat and meat juices from draining into the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling. Questions and Answers Q. Why are my meats not turning out as brown as they should? A. Check to see if you are using the recommended shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling. Q. Should I salt the meat before broiling? A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Piercing the meat with a fork allows juices to escape. Turn the meat with tongs instead of a fork. Q. When broiling, is it necessary to always use a grid in the pan? A. Yes. Using the grid suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping the meat drier. Juices are protected by the grid and stay cooler, thus preventing excessive spatter and smoking. 23