GE MNU099, JKP17 warranty Use of Aluminum Foil, Leave the door open to Broil stop position

oiling is cooking food by intense radiant heat from the upper broil unit m the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

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

2.Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.

3.Position a flat shelf on the recommended shelf position as suggested in the Broiling Guide. Most

door stays open by itself,	>	%,,,,,,,,
broiling is done on C position, but if your oven is
connected to 208 volts, you may wish to use a			..
higher position,
4. Leave the door open to		“’%,,,,,,, , .
broil stop position. The
yet the proper temperature
is maintained in the oven.	m> /

5. Press the BROIL pad.

6.Press the INCREASE pad for HI Broil or press the DECREASE pad for LO Broil.

To change from HI Broil to LO Broil, press the DECREASE pad once.

NOTE: Use LO Broil to cook foods such as poultry or thick pork chops thoroughly without over browning them.

7.Turn the food 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. (Where 2 thicknesses and times are given together, use the first times given for the thinnest food.)

8.When broiling is finished press the CLEAWOFF pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it

just like the grid.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions and Answers

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. Turn meat with tonm: Diercinsz meat with a fork also allows juices toeesc’ape. W~en 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 (voltage) to the range may be low. In these cases, preheat the broil unit 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.

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

A. No. The broiler grid is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking spray before cooking wiIl make clean-up easier.

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