GE RGB628, LGB156, LGB116 Broiling, Use of Aluminum Foil, Should I salt the meat before broiling?

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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. A specially designed broiler pan and grid allow dripping fat to drain away from the food and keep it away from the high heat of the gas flame.

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.

Roasting

1.You can change the distance of the food from the heat source 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).

2.Preheating the broiler or oven is not necessary and can produce poor results.

3.If meat has fat or gristle around the edge, cut vertical slashes through both about 2apart. If

desired, the fat may be trimmed, leaving a layer about 1/8thick.

4.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.

5.Close the oven and broiler compartment door.

6.Turn the OVEN CONTROL knob to BROIL.

7.Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool.

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 to 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. 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 meat drier. Juices are protected by the grid 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 the meat with tongs; piercing the meat with a fork also allows juices 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 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.

Broiling

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Contents Operating Instructions, Tips Safety InstructionsHelp US Help YOU… If YOU Need ServiceWhen You Get Your Range Important Safety InstructionsUsing Your Range Do not allow anyone to climb, stand or Surface CookingSave These INSTRUCTIONS5 Cleaning Your RangeBaking, Broiling and Roasting Features and appearance vary Features of Your RangeBroiler Pan and Grid SeeSurface Burners, Grates and Drip Pans on some models Oven ControlTo Light a Surface Burner Surface CookingSurface Burner Controls Before Lighting a BurnerTop-of-Range Cookware How to Select Flame SizeDo not use a wok on any other support ring Display Clock While Timer Is Operating Clock and TimerTo Set the Timer To Change or Cancel the Timer SettingUsing Your Oven Shelf Positions Oven ShelvesOven Vents Type of Food Shelf Position How to Set Your Range for BakingBaking To avoid possible burns, place the shelvesCookies Pan PlacementPreheating Baking GuidesDon’t Peek PiesCakes Baking PansTo Adjust the Thermostat Adjust the Oven ThermostatRoasting Frozen Roasts Questions and AnswersWhy is my roast crumbling when I try to carve it? Roasting GuideShould I salt the meat before broiling? Why are my meats not turning out as brown as they should?Broiling Use of Aluminum FoilGround Beef Broiling GuideStandard Twin Burners on some models Care and CleaningFor proper ignition Sealed Burner Assemblies on some modelsCooktop Surface Burner GratesOven Bottom Broiler Pan and Grid Oven Light Bulb on some modelsControl Panel and Knobs Removable Broiler Drawer on some modelsRemovable Storage Drawer on some models Oven Air VentsRemovable Kick Panel on some models Outside of door Lift-Off Oven DoorOven bottom has a porcelain enamel finish For Your Safety Installation InstructionsImportant Safety Instructions General Provide Adequate GAS Supply Rigid Pipe Hookup for Models Equipped with Sealed Burners Connect the Range to GASExtension Cord Cautions Electrical Connections on some modelsGrounding Electrical RequirementsElectric Disconnect Electrical ConnectionsLight the Surface Burner Pilots Adjust the Surface Burner Pilots if NecessaryLight the Oven Pilot Yellow flames Light the PilotsQuality of Flames Electric Ignition ModelsTo remove the oven bottom To remove the broiler drawer Leveling the Range⁄ 8 ″ Page Page Page Problem Possible Cause QUESTIONS? Before YOU Call for SERVICE…Do It Yourself section We’ll Cover Any Appliance. Anywhere. Anytime Consumer Product Ownership Registration We’ll Be There Warranty