GE JSP28 Use & Care Manual page 21

Broiling is cooking food by intense radiant heat from the upper broil unit
in 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 rack in the broiler pan.
Always use the rack 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 recommended shelf position
as suggested in the Broiling Guide. Most broiling is
done on C position, but if your range is connected
4. Leave the door open
to the broil stop
position. The door stays
open by itself, yet the
proper temperature is
maintained in the oven. . r#
5. Press the BROIL pad.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
Questions and Answers
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.
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.
-
'..
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.
6. Press the INCREASE pad once for LO Broil or
twice for HI Broil.
To change from HI Broil to LO Broil, press the
BROIL pad then 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 two
thicknesses and times are given together, use the first
times given for the thinnest food.)
8. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
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 drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
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