GE JGSP20 R Manuel d'utilisateur télécharger pdf (Page 22)

BROILING

Broiling is cooking food by intense radiant heat from

Step 6: Select LO Broil

(450”F.)

by tapping

the upper unit in the oven. Most fish and tender cuts

INCREASE pad once. Select HI Broil

(550°F.)

of meat can be broiled. Follow these steps to keep

tapping INCREASE pad twice.

spattering and smoking to a minimum.

To change from HI Broil to LO Broil, press the

The oven door should be closed during broiling.

BROIL pad then tap DECREASE pad once.

Step 1: If meat has fat or gristle near edge, cut

vertical slashes through both about 2 inches apart.

If desired, fat maybe trimmed, leaving layer about

1/8 inch thick.

Step 2: Place meat on broiler rack in broiler pan.

Always use rack so fat drips into broiler pan;

otherwise juices may become hot enough to catch fire.

Step 3: Position shelf on recommended shelf position

as suggested in Broiling Guide.

Step 4: Close the oven door.

Step 5: Press BROIL pad.

Step 7: Turn food only

once during cooking.

Time foods for first side

per Broiling Guide.

Turn food, then use

times given for second

side as a guide to

preferred doneness.

<Where

two thicknesses

‘y

and times are given together,

use first times given for thinnest food.)

Step 8: When broiling is completed press the

CLEAWOFF pad. Serve food immediately, and

leave pan outside oven to cool during 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 & 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

meat with tongs; piercing meat

with a fork also allows 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 longest

period of time indicated in the

Broiling Guide. Turn food only

once during broiling.

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GE JGSP20 R Manuel d'utilisateur Page 22

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