Ge JGRS06BEJBB Manuel d'utilisateur télécharger pdf (Page 20)

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$ Check to see if you are using the

recommended rack position. Broil for the

longest period of time indicated in the

Broiling Guide. Turn the food only once

during broiling.

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$ No. Salt draws out the juices and allows

them to evaporate. Always salt after

cooking. Piercing the meat with a fork

allows juices to escape. Turn the meat

with tongs instead of a fork.

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$ 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.

Questions and Answers

How to Set Your Oven for Broiling

Touch the BROIL HI/LO pad.

Touch the BROIL HI/LO pad again

(alternates between LO Broil and HI Broil).

Touch the START pad.

Touch the CLEAR/OFF pad when broiling is

finished.

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.

Before You Begin Broiling…

Distance from the heat source may be

changed by positioning the broiler pan and

grid on one of three rack positions in the

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compartment), B (middle) and C (top).

If the meat has fat or gristle around the edge,

cut vertical slashes through it about 2s apart. If

desired, the fat may be trimmed, leaving a layer

about 1/8s thick.

Steaks and chops should be at least 1s thick for

best broiling results. Pan broil thinner ones.

Remove the broiler pan and grid from the

broiler compartment and place the food on the

grid.

Pull out the drawer and position the broiler pan

in the compartment placing the sump area of

the broiler pan to the front of the drawer.

Placing food closer to the flame increases the

exterior browning of food, but also increases

spattering and the possibility of fats and meat

juices igniting.

NOTE: Both the oven door and the broiler

compartment drawer must be closed

during broiling.

Turn most foods using tongs once during

broiling (the exception is thin fillets of fish; oil

one side, place that side down on the broiler

grid and cook without turning until done).

Time the foods for about one-half of the total

cooking time, turn the food, then continue to

cook to the preferred doneness.

Using the broiling feature.

Broiling is cooking food by direct heat from above the food. Your oven has a convenient compartment below the oven for

broiling. It also has a specially designed broiler pan and grid that allow dripping fat to drain away from the foods and be

kept away from the high heat of the gas flame.

Always place sump to

the front of the drawer.

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Ge JGRS06BEJBB Manuel d'utilisateur Page 20

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