GE JGSP20 P Manuel d'utilisateur télécharger pdf (Page 15)

Broiling

Broiling Tips

- Broiling is cooking food by direct

heat from above the food. Your

range is designed for waist-high

broiling. A specially designed

broiler pan and rack allows dripping

fat to drain away from the foods and

be kept away from the high heat of

the gas flame.

The oven door should be closed

during broiling.

How to Broil

1.

Ifmeathasfat

orgristlenear the

edge, cut vertical slashes through it

about 2 inches apart, but don’t cut

into meat. We recommend that you

trim fat to prevent excessive

smoking, leaving a layer about

1/8 inch thick.

2. Arrange food onrackand

position the broiler pan on the

appropriate shelf in the oven.

Placing food closer to flame

increases exterior browning of food,

but also increases spattering and the

possibility of fats and meat juices

igniting.

3. Close theovendoor.

4. Press the BROIL button and turn

the SET knob until your choice

of HI BROIL or LO BROIL is

displayed. Note: Chicken and ham

are broiled at LO BROIL in order to

cook food through without

over-browning it.

5. Turn most foods once during

cooking (the exception is thin fillets

of fish; oil one side, place that side

down onbroilerrackand cookwithout

turning until done). Time foods for

about one-half the total cooking

time, turn food, then continue to

cook to preferred doneness.

6. Push CANCEL button.

Remove broiler pan from oven and

serve food immediately. Leave pan

outside the oven to cool.

●

Use tongs to turn meat

over—

●

Steaks

and chops should be at

pierced meat loses juices.

least 1 inch thick

for best broiling

results. Pan broil thinner ones.

Broiling Guide

IIor

3A Shelf

3roil 14mition

HI c

HI

c

HI

B

B

B

B

B

B

LO

A

HI

c

c

HI

c

HI

B

LO

c

HI

B

B

HI

B

B

B

B

HI c

lst Side

Time,

Minutes

3-5

Quantity

andlor

Thickness

V2

lb. (about 8

thin slices)

!nd

Side

Time,

Minutes

z%

5-6

Comments

Food

Bacon

Arrange in single layer.

Space evenly.

Upto9

patties take about same

time.

Ground Beef

Well Done

1

lb. (4patties)

%

to

?4

in. thick

8-10

Beef Steaks

Rare

Medium

Well Done

Rare

Medium

Well Done

l-in. thick

(1 to 1

%

lbs.)

7-9

1o-12

13

10

12-15

20

25-30

5

5-7

8-9

5-7

7-9

12-14

15-20

Steaks less than 1 inch

thick cook through before

browning. Pan frying is

recommended.

Slash fat.

1%

in. thick

(2t02

%

lbs.)

1 whole

(2t02Yi1bs.),

split lengthwise

Chicken (450°)

Reduce times about 5 to 10

rninutcsper side for

cut-up chicken. Brush

each side with melted

butter. Broil skin-side-

down

tirstandbroil

with

door closed.

Bakery Products

Bread (Toast) or

Toaster Pastries

English Muffins

Space evenly. Place

English

muftirrscut-side-up

and brush with butter if

desired.

2-4slices

1 pkg. (2)

2, split

2-3

3-4

y.1

Cutthroughbackof

shell,

spread open. Brush with

melted butter

bcforebsding

andatlcrbalfofbmhgtirne.

Handle andtomvery

carefully. Brush with

lemon

buttcrbeforeand

during cooking if desired.

Preheat broiler to increase

browning.

Lobster

lhils

(6to

8-oz.

each)

2-4

13-16

5

Do not

tom

over.

5

l-lb. fillets

%

to

Y2

in. thick

Fish

HasnsliCeS(4509

Precooked

1 in. thick

8 8

Increase times5-10

minutes per side for

llA

inch tbickor home cured.

4-5

8-9

Slash fat.

Pork Chops

Well Done

2(% in. thick)

2(1 in. thick),

about 1 lb.

8-10

1O-I2

!

Slash fat.

hmb

Chops

Medium

Well Done

Medium

2(1 in. thick)

about 10to 12

oz

2(1%

in. thick),

about 1 lb.

l-lb.

pkg. (10)

8

10

10

17

6

4-7

10

4-6

12-14

1-2

Well Done

Wieners,

Similar plwcdced

sausages,

bratwurst

If desired, split sausages

in half lengthwise; cut into

5t06-inchpieces.

15

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 31 32

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