GE 49-4540, JBP87GD manual Qt’iestkmsandAnswers, SeeEh’oiihcllchart OlnlDaae

seeEh’oiihcllchart OlnlDaae 22

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 1/8-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 CERTAIN to cut opening in foil, to correspond with rack so fat drips into pan below.

Step 3: Position shelf on recom- mended shelf position as sug- gested on Broiling Chart on page

22.Most broiling is done on C position, but if your range is con- nected to 208 volts, you may wish to use D position.

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

OVEN TEMP Knob to BROIL. Pre- heating unit is not necessary except in areas of low power vol- tage. (See notes on Broiling Chart page 22,)

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1:

I

, II

Step & Turn food only once during cooking. Time foods- for first side as on Broiling Chart page 22. Turn food, then use times given for second side as a guide to pre- ferred doneness. (Where two thick- nessesand 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.

Qt’iestkmsandAnswers

Q. Should I leave the door ajar when broiling chicken?

A. No. The door should be closed when cooking chicken and shelf position “A”is recommended.

G?.May I use aluminum foil to line the broiler pa~ and rack?

A. Yes, if you mold foil thoroughly to broiler rack, slitting it to con- form to slits in rack. Slits permit proper drainage of meat juices into broiler pan, minimizing smok- ing and spattering and preventing possibility of fire from overheated drippings. Do not place sheet of (oil on oven shelf, To do so may result in improperly cooked food and possible damage to oven finish.

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

Q. When broiling, is it necessary to 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,

Ct. Do I need to grease my broiler rack to prevent meat from sticking?

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

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

A. In some areas, the power (volt- age) to the range may be iow. In these cases, preheat the broii unit for 10 minutes before piacing broiier pan with food in oven. Check to see if you are using the

recommended sheif position. Broii — for the longest period of time indi- cated in the Broii Chart in this book. Turn food oniy once during broiling.