GE JSP62GN, Use And Care Manual

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Broiling
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
Questions & Answers
Q.
Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
edge, cut
vertical slashes-through
Step 6: Turn food only once during
both about 2“ apart. If desired, fat
more heat in the oven which allows
cooking. Time foods for first side
may be trimmed, leaving layer
Guide.
chicken to cook evenly throughout.
about 1/8” thick.
.
Turn food, then use times given for
Q. When broiling, is it necessary
Step 2: Place meat on broiler rack
second side as a guide to preferred
to always use a rack in the pan?
in broiler pan which comes with
doneness. (Where two thicknesses
A. Yes. Using the rack suspends
range. Always use rack so fat drips
and times are given together, use
the meat over the pan. As the meat
into broiler pan; otherwise
first times given for thinnest food.)
cooks, the juices fall into the pan,
may become-hot enough to
Step
7: When finished broiling,
Step 3:
Position shelf on
recommended shelf position as
suggested in Broiling Guide on
page 30. Most broiling is done
on D position.
push the CANCEL button.
food immediately, leaving pan
outside oven to cool during meal
for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan maybe
lined with foil and broiler rack may
Step 4:
Leave
door ajar a few inches
be covered with foil for broiling.
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step 5: Press the BROIL button
and turn the SET knob until your
choice of HI BROIL or LO BROIL
is displayed. Note: Chicken and
ham slices are broiled at LO
BROIL in order to cook food
without overbrowning it.
ALWAYS BE CERTAIN MOLD
FOIL THOROUGHLY
BROILER RACK AND SLIT FOIL
TO CONFORM WITH SLITS IN
RACK. Broiler rack is 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. Juices may
become hot enough to catch fire.
2. DO
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spattering 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 often
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
However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
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