GE JAS02V Care and Cleaning Operating Instructions Safety, Questions and Answers, Broiling Guide

Instructions

Using the oven for broiling.

Care and Cleaning Operating Instructions Safety

Questions and Answers

When broiling, is it necessary to always use a grid in the pan?

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.

Should I salt the meat before broiling?

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 allows juices to escape. When broiling poultry or fish, brush each side often with butter.

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

In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil element for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Do I need to grease my broiler grid to prevent meat from sticking?

Yes. The broiler grid is designed to absorb broiler heat. Spraying the broiler grid lightly with a vegetable cooking spray before cooking will make cleanup easier.

Installation Instructions

Broiling Guide

■If desired, marinate meats or chicken before broiling, or brush with barbecue sauce last 5 to 10 minutes only.

■Frozen steaks can be broiled by positioning the oven shelf at next lowest shelf position and increasing cooking time given in this guide 11⁄2 times per side.

■When arranging food on pan, do not let fatty edges hang over sides because the dripping fat will soil the oven.

■If your range is connected to 208 volts, rare steaks may be broiled by preheating the broiler and positioning the oven shelf one position higher.

Customer Service Troubleshooting Tips

		Amount or	Shelf	Time In Minutes
	Food	Thickness	Position	First Side	Second Side	Comments
	Bacon	1/2 lb.	C	31⁄2 min.	31⁄2 min.	Arrange in single layer
		(about 8 thin slices)
	Ground Beef	1 lb. (4 patties)	C	7 min.	5 min.	Space evenly.
		1/2 to 3/4″ thick
	Beef Steaks	1″ thick				Steaks less than 1″
	Medium		C	9 min.	9 min.
		1 to 11⁄2 lbs.				thick cook through
						before browning. Pan
						frying is recommended.
						Slash fat.
	Chicken	1 whole	A	35 min.	15 min.	Reduce time about 5
		2 to 21⁄2 lbs.,				to 10 minutes per side
		split lengthwise				for cut-up chicken.
						Brush each side with
						melted butter. Broil
						skin-side-down first.
	Fish	1 lb. fillets	C	5 min.	5 min.	Handle and turn very
		1/4 to 1/2″ thick				carefully. Brush with
						lemon butter before
						and during cooking,
						if desired. Preheat
						broiler to increase
10						browning.