GE JDS26, Use And Care Manual

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BROILING
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.
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.
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.
Position a 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.
Leave the door open
to the broil stop position.
The door stays open by
itself, yet the proper
temperature is maintained
in the oven.
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.