GE JG5P38 Manuel d'utilisateur télécharger pdf (Page 22)

Do not lock the oven door with the latch during

The oven door

should

be closed during broiling.

broiling. The latch is used for self-cleaning only.

Turn the food only once during broiling. Time the

Broiling is cooking food by direct heat from above the

foods for the first side according to the Broiling

food. Most fish and tender cuts of meat can be

Guide. Turn the food, then use the times given for the

broiled. Follow these directions to keep spattering and

second side as a guide to the preferred doneness.

smoking to a minimum.

1. If the meat has fat or gristle around the edge, cut

vertical slashes through both about 2“ apart. If

desired, the fat may be trimmed, leaving layer

about 1/8” thick.

2. Place the meat on the broiler rack on the broiler pan

which comes with the range. 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 the shelf on the recommended shelf

position as suggested in the Broiling Guide.

4. Close the oven door.

(—1

5.presstheBRoILPad.

BROIL

6. Press the INCREASE pad once for LO Broil

(450°F)

or press the INCREASE pad twice for

HI Broil

(550°F).

To change from HI Broil to LO Broil,

press the

BROIL pad and then the DECREASE pad once.

7. When broiling is completed, 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 rack. However, you must mold the foil

tightly to the rack and cut slits in it just like the rack.

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

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. Should I salt the meat before broiling?

A. No.

Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the

meat with tongs; piercing the meat with a fork also

allows the 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. Check to see if you are using the recommended

shelf position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the food only

once during broiling.

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GE JG5P38 Manuel d'utilisateur Page 22

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