GE JAS03M Manuel d'utilisateur télécharger pdf (Page 16)

Broiling

Broiling may be slightly different

from any previous broiling you may

be acquainted with, so be sure to

read this section completely.

Broiling is cooking food by intense

radiant heat from the upper unit in

the oven. Most fish and tender cuts

of meat can be broiled. Follow

these steps to keep spattering and

smoking to a minimum.

Step 1:

If meat has fat or gristle near

edge, cut vertical slashes through

both about 2“ apart. If desired, fat

may be trimmed, leaving layer

about 1/8” thick.

Step

Place meat on broiler rack

in broiler pan which comes with

range. Always use rack so fat drips

into broiler pan; otherwise juices

may become hot enough to catch fire.

Step3:

Position shelf on recommended

shelf position as suggested in Broiling

Guide on page 17. Most broiling

is done on D position.

Step 4:

Close the door. Always broil

with the door closed.

Step 5: Turn OVEN TEMP knob

counterclockwise to BROIL. You

will feel a slight niche at the broil

position. You may then turn the

OVEN TEMP knob clockwise and

broil at a lower temperature.

Step 6:

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

and times are given together, use

first times given for thinnest food.)

Step

7: Turn OVEN TEMP knob to

OFF. Serve food immediately, and

leave pan outside oven to cool

during meal for easiest cleaning.

TO RESET THE OVEN FOR

BAKING, IT IS NECESSARY 17)

TURN THE OVEN TEMP KNOB

“OFF” and then back on to the

temperature setting of your choice.

This gets it out of the broil mode.

Use of Aluminum Foil

If desired, broiler pan maybe

lined with foil and broiler rack may

be covered with foil for broiling.

ALWAYS BE CERTAIN TO MOLD

FOIL THOROUGHLY

lKl

BROILER RACK, AND SLIT

FOIL TO CONFORM WITH

SLITS IN RACK. Broiler racks are

designed to minimize smoking and

spattering, and to keep drippings

cool during broiling. Stopping fat

and meat juices from draining to the

broiler pan prevents rack from

serving its purpose, and juices may

become hot enough to catch fire.

2. DO NOI’placea sheet of

aluminum foil on shelf. To do so may

result in improperly cooked foods,

darnage to oven

ftish

and increase in

heat on outside surfaces of the oven.

If desired, asheetof aluminum foil

may be used on floor of the oven

under the bake unit. BE CERTAIN

FOIL DOES

TOUCH BAKE

UNIT. Aluminum foil used in this

way may slightly affect the browning

of some foods. Change foil when it

becomes soiled.

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

ofien

with butter.

Q. Why are my meats not turning

out as brown as they should?

A. In some areas, the power

(voltage) to the range maybe low.

In these cases, preheat the broil

unit for 10 minutes before placing

broiler pan with food in oven.

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.

Q. Do I need to grease my broiler

rack to prevent meat from sticking?

A. No. The broiler rack is designed

to reflect broiler heat, thus keeping

the surface cool enough to prevent

meat sticking to the surface.

However, spraying the broiler rack

lightly with a vegetable cooking

spray before cooking will make

cleanup easier.

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GE JAS03M Manuel d'utilisateur Page 16

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