GE JMP31 Use of Aluminum I1oil, Questions and Answers, Should I salt the meat before broiling’?

r-----BROILING

Broiling is cooking food by intense radiant heat from the upper broil element in the oven. ,Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimuln.

I’ui-n [he Iood using tongs only once during cooking. Time the foods f’or the t’irst side a~’cord i ng to the Broiling Guide. Turn the food. then use the times given for the second side as a guide to [he preferred doneness.

[f’ the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apar[. If desired. the [’al may be trimmed. leaving a layer about 1/8 inch thick.

Place the meat on the broiler rack in the broiler DJII. Always use the rack so the fat drips into the bro~lel pan: otherwise the juices may” become hot enough to catch on fire.

3.Position the shelf on the recommended shtlf po\ition as suggested in the Broiling Guide. h/lo\[ broiling is done on C position. but if your range i:- connected to 208 volts, you may wish to use a higher position.

4.leave the door open position. The door sla)s open by itself. yet the proper ternpcru[ure is rnai ntained i n the oven.

5.Press the BROIL pad. Prehca[i ng the elements is nol necessary. (See the Cornrncnls cOILI rnn in the Broiling Guide. )

6.Press the INCREASE p~d once for LO Brt~il o: t\k ice for HI Broil.

To change I“rorn HI Broil to LO Br~~il, pr-ess the BROIL Pild then press tbc DECREASE ~)ad once.

7.When hi-oiling is finished, press the CLEAR/OFl: p~d. Ser\c the food irnrncdialcly. and lca~’e tllc ~)tin out:~idc the oven to cool during the meal for easiest c Ietini ng.

NOTE: A t~Il IIIa~ aut(>l~lati~illl~ tLlrn 011 to ~0[)1 internal parts, This is norma 1. and the I’i[n Inaj’ continue to run e\en after the oven is tur-ncd oft.

Use of Aluminum I1oil

You can use atuminurn fbil

to line your broiter pan and ~~~g?$’~ ~,r~>ilerr:lck However, you fj&~~>~~-’”:~\ <j!

m u s t rnotd the foit tightly to ;Q.s.:$~\)>>)~” M

the rack and cul slits in it (2 lust like the rack.

WiLhout the stils, the i’oit witl pre\ent fat and mei]t juices from dri]ining into the broiler pan. The juices cou Id become hot enough to catch (Jn I’ire. I f yOLI do not cut the slits, you are fry i n g. not ~Jr”oi I i n g.

Questions and Answers

Q. Should I salt the meat before broiling’?

A. No. Salt draws out the ,juiccs and atlows them 10

e~aporate. Always salt after cook i n!. Piercing the

meat wi[b a fork also allows juices tt~ escape .-TLlrn the meat with tc~ngs instead of a fork.

Q. When broiling, is it necessary to always use a racl< in the uan?

A.Yes. Usins the rack suspends the meat o\er the pan. As tie meat cooks: the juices f’alt into the p~n. Illu\ keeping the meat drier. Juices tire protected by [he rack and stay cooler, thus prcventi ng excessive spatter- and smoking.

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Q. I]o I need to grease mj broiler rack to prevent meat from sticking’?

A. No. The broiler rack is designed to r-el-lcct broiter heat. thus keeping the surl’ace coo] enough to pre\cnt mcot f’rom sticking to the surlticc. Howe\er. spraying [he br[)i !cr rack lightl) with a \cgct:lhlc cookin: sprtiy befort ct)oki ng wi 11 l~lilh~’ c lelltl-~li: ~:l~,i~r’.

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

A. In s(>rnc areas. the power (\cllIage) to the range ma> be low. In these cases. pr-chcd[ the broil clement t“t)r” I () minutes bcli)rc ptdcing broiler pan \vith food in o\en. [’heck [() \ee il’ you are using the rec(~nlnlendcd shel 1’ p{}sition. Broi I i’or Iongcs( period t)l’ time

i ndicatcd i n lhc Broi I i n: Gu idc. TUIJI food” on 1)

once duri n: I>roi I i n:. Y(>11 IIlil!’ rlecd [t) Ino\ c Illc food tt~ a hiyhcr’ shelf l~o~i[it)l~.

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