GE JGBP31 P Manuel d'utilisateur télécharger pdf (Page 20)

BRO~~G

Do not lock the oven door with the latch during 6. Select LO Broil

(450°F.)

by pressing the

broiling. The latch is used for self-cleaning only. INCREASE pad once. Select HI Broil

(550°F.)

Broiling is cooking food by intense radiant heat from

pressing the INCREASE pad twice.

the upper unit in

the

oven. Most fish and tender cuts

To change from HI Broil to LO Broil, press the

of meat can be broiled. Follow these steps to keep

BROIL pad then press the DECREASE pad once.

spattering and smoking to a minimum.

7. Turn food only once

The oven door should be closed during broiling.

during cooking. Time

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

foods for first side

vertical slashes through both about 2“ apart. If

according to the

desired, the fat may be trimmed, leaving layer

Broiling Guide.

about 1/8” thick.

Turn food, then use

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

times given for second

Always use the rack so the fat drips into the broiler

side as a guide to

preferred doneness.

pan; otherwise the juices may become hot enough

(Where two thicknesses and times are given together,

to catch fire.

use first times given for thinnest food.)

3. Position the shelf on recommended shelf position

8. When broiling is completed press the

CLEAWOFF

as suggested in Broiling Guide.

pad. Serve food immediately, and leave pan outside

4. Close the oven door but do not latch it. If the door

oven to cool during meal for easiest cleaning.

latch is moved to the right during a broil

operation, the door may lock and you may not be

able to open it until the oven cools.

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.

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 & Answers

Q. When broiling, is it necessary to always use a rack

Q. Do I need to grease my broiler rack to prevent

in the pan?

meat from sticking?

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?

No. The broiler rack is designed to reflect broiler

heat, thus keeping the

surfa~e

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.

A. No. Salt draws out the juices and allows them to

Why are my meats not turning out as brown as

evaporate. Always salt after cooking. Turn meat

they should?

with tongs; piercing meat with a fork also allows

A. Check to see if you are using the recommended

juices to escape. When broiling poultry or fish,

shelf position. Broil for longest period of time

brush each side often with butter.

indicated in the broiling Guide. Turn food only

once during broiling.

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GE JGBP31 P Manuel d'utilisateur Page 20

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