GE JET342G warranty Questions and Answers

Convection Broiling I For broilinEtime and procedures, refertoguide incookbook.

Broiling is cooking food by intense heat from the upper unit in the oven. Most fwh and tender CU6 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“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.

Step 2: Insert spatter shield onto drip pan. Always use spatter shield so fat drips into drip pan; otherwise juices may become hot enough to catch fire. Aluminum foil may be used to line broiler pan and spatter shield. But, be CERTAIN to cut openings in foil, to correspond with slots in the spatter shield so fat drips into pan below.

Step 3: Touch Convection BROIL pad. “ENTER BROIL CODE” flashes.

Step 4: Touch number pad 1 or 2 for desired Broil Code. Code 1 broils at 475°F. Code 2 broils at

450°F. Use Code 1 for thinner cuts of meat. “ENTER BROIL TIME” flashes on display but usually it is recommended that you preheat to preprogrammed broding temperature. (See Step 5.)

Step 5: Touch START pad. “-200” shows on display until temperature reaches 200°F. Then display shows temperature rising in 5° increments.

Step 6: When preprogrammed temperature is reached, oven signals

and “ENTER BROIL TIME” flashes on display. Place food on broiler pan assembly.

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Step 7: Open the door and insert broiler pan with stop-locks resting on guides on side walls of oven and push toward rear of oven until it falls into correct position under guides. “Hot” appears on display when door is opened.

To remove, lift up rear of pan and pull forward with stop-locks along top edge of oven guides. Keep the pan level during removal.

Note: If oven door remains closed, oven will hold preprogrammed temperature for 30 minutes and then shut off.

Step 8: Enter broiling time by touching number pads in sequence. For 25 minutes, touch 2,5,0 and O.

Oven, light and fan shut off.

Questions and Answers

Q. May I use aluminum foil to line the drip pan and spatter shield?

A. Yes, if you mold the foil thoroughly to the spatter shield and slit it to conform to the slots in the shield. Slots permit proper drainage of meat juices into drip pan, minimizing smoking and spattering and preventing possibility of fire from overheated drippings.

Q. When broiling, is it necessary to always use the spatter shield in the pan?

A. Yes. Using the spatter shield 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 shield 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 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. In some areas, the power (voltige) to the oven maybe low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan assembly with food in oven. Turn food only once during broiling.

Q. Do I need to grease my broiler spatter shield to prevent meat from sticking?

A. The spatter shield is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat sticking to the surface. However, spraying the shield lightly before cooking with a vegetable cooking spray will make cleanup easier.

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