GE JSP34 Manuel d'utilisateur télécharger pdf (Page 22)

Q. Should I salt the meat before broiling?

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

evaporate. Always salt after cooking. Piercing the

meat with a fork also allows the juices to escape.

Turn the meat with tongs instead of a fork.

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 the meat drier. Juices are protected by

the grid and stay cooler, thus preventing excessive

spatter and smoking.

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 element for

10 minutes before placing the broiler pan with food

in the oven. 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. You may need

to move the food to a higher shelf position.

BROILING

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 into 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

Broiling is cooking food by intense radiant heat from

the upper broil element in the oven. Most fish and tender

cuts of meat can be broiled. Follow these directions to

keep spattering and smoking to a minimum.

Turn the food using tongs 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.

How to Set Your Range for Broiling

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 recommended shelf position

as suggested in the Broiling Guide. Most broiling is

done on C position,

but if your range is connected

to 208 volts, you may wish to use a higher position.

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.

5. Press the BROIL pad. Preheating the

elements is not necessary. (See the

Comments column in the Broiling Guide.)

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.

7. 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.

NOTE: A fan may automatically turn on and off

to cool internal parts. This is normal and the fan may

continue to run after the oven is turned off.

BROIL

HI/LO

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GE JSP34 Manuel d'utilisateur Page 22

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