See kiting Chart on Page Z | GE JHC56G specs

See kiting Chart on Page Z!.

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Broiling is cooking food by intense radiant 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-in. apart. If desired fat may be trimmed, leaving layer.about %-in. thick.

Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire= Aluminum foil may be used to line broiler pan and rack. But, be CERTAINTto cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

Step 3: Position shelf on recom- mended shelf position as suggested on Broiling Chart on page 22. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use higher position.

Step 4: Leave door ajar about 3 inches. The door stays open by itself, yet the proper temperature is maintained in the oven.

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Step !5:Turn OVEN SET Knob and OVEN TEMP Knob to BROIL. Pre- heating units is not necessary. (See notes on Broiling Chart page 22.)

Step 6: Turn food only once during cooking. Time foods for first side as on Broiling Chart page 22. Turn food, then use times given for sec- ond side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 7: Turn OVEN SET Knob to OFF, Serve food immediately, leave pan outside oven to cool during meal for easiest cleaning.

Questionsand Answers

Q. ‘WhyshouldI leavethe door

closed when broilingchicken?

A.Chicken is the only food recom- mended for closed-door broiling. This is because chicken is relatively thicker than other foods you broil. Closed door holds more heat in oven, so chicken may be broiled weILdone inside.

Q.When bro~ling,is it necessaryto always use a rack in the pan?

A.Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan thus keeping meat dryer. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q.Should I salt the meat before broiling?

A.No. Salt draws out the juices and allows them to evaporate, Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allowsjuices to escape. When broiling poultry or fish, brush each side often with butter.

Q.Why are my meats not turning out as brown as they shouhi?

A.In some areas, the power (volt- age) to the range may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven, Check to see if you are using the recommended shelf position, Lroil for the longest period of time indi- cated in the Broil Chart in this book. Turn food only once during broiling.

Q.Do 1 need to greasemy broiler rack to prevent meat from sticking’?

A.No. The broiler rack is designed to reflect broiler heat thus keeping the surface cool enough to prevent meat sticking to the surface.

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