Using the broiling feature. | ge.com |
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.
Before You Begin Broiling…
Safety
If the meat has fat or gristle around the edge, cut vertical slashes through it about
2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick.
Place the meat on any broiler grid in a broiler pan. Always use the grid so the fat drips into a broiler pan; otherwise the juices may become hot enough to catch on fire.
Position any broiler pan on a shelf on the recommended shelf position as suggested in the Broiling Guide. Place the sump area of a broiler pan to the front of the door.
NOTE: Always broil with the oven door closed.
Turn the food using tongs only once during broiling. Time the foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to the preferred doneness.
To test if your broiler is working properly: Cover an entire broiler pan grid with bread. Place any broiler pan on the third shelf from the bottom. Broil until the bread is golden brown. If you have browning on both sides of the pan, your broiler is working properly. If toast browns only on one side of the pan, call for service.
Instructions
Operating
How to Set Your Oven for Broiling
Touch the BROIL HI/LO pad.
Touch the BROIL HI/LO pad again (alternates between LO Broil and HI Broil).
Touch the START pad.
Touch the CLEAR/OFF pad when broiling is finished.
Instructions
Questions and Answers
Q. Are there blue flames on both sides of the broil burner?
A.Yes, but the bright orange glow of the burner igniter may make the flame difficult to see. If you cannot see the flame on both sides and feel your broil burner is not functioning properly, try the “toast test.”
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. Piercing the meat with a fork allows juices to escape. Turn the meat with tongs instead of a fork.
Troubleshooting Tips
Consumer Support
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