GE Monogram JET343G manual COOmG Reference GU~E, Co~Ection Broil~G, Fish and Seafood

COOmG REFERENCE GU~E

This is a Quick Reference to guide you in selecting the best method of cooking. Specific recipes can be adapted to any method of ~ooking. -

* — Best Method

A — Alternate

.- .- —

N — Not Kecornmended

Foods			Microwave	Combination	Convection
Appetizers	*			N
Dips and Spreads					N
Pastry Snacks			A	*	A
Beverages		*		N	N
Sauces and Toppings	*			N	N
Soups and Stews	*			A	N
Meats	*
Defrosting				N	N
Roasting			A	*	A
Poultry	*
Defrosting				N	N
Roasting			A	*	A
Fish and Seafood	*
Defrosting				N	N
Cooking	*			A	N
Casseroles			A	*	A
Eggs and Cheese	*
Scrambled, Omelets				N	N
Quiche, Souffle			A	*	A
Vegetables, Fresh	*			N	N
Breads				*
Quick			A		A
Yeast			N	A	*
MuffIns, Coffee Cake			A	*	A
Desserk				*
Cakes, Layer and Bundt			A		A
Angel Food and Chiffon			N	N	*
Custard and Pudding	*			N	N
Bar Cookies			A	*	A
Fruit	*			N	N
Pies and Pastry			N	A	*
Candv	*			N	N
Blanching Vegetables			*	N	N
Frozen Convenience Foods	*			A	A

CO~ECTION BROIL~G

For broiling time and procedures, refer to guide in Cookbook.

Broiling is cooking food by intense heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2 inches apart. If desired, fat maybe trimmed, leaving layer about 1/8 inch thick.

Step 2: Insert spatter shield onto drip pan. Always use spatter shield so fat drips into drip pan; otherwise juices may become hot enough to catch fire. You can use rduminum foil to line your drip pan and spatter shield. However, you must mold the foil tightly to the spatter shield and cut slits in it just like the spatter shield. Without the slits, the foil will prevent fat and meat juices from draining to the drip pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

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