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21
BROILING
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow the directions in
this guide 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″ 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.
Place the shelf in position 3 for most broiling.
How to Set Your Oven For Broiling
(model JCS57 and right oven only of double oven model JCP67)
NOTE: On double oven models make sure you set
the control for the oven you wish to use.
1. Place the meat or fish on the broiler grid in the
broiler pan.
2. Follow suggested shelf positions in the Broiling
Guide.
3. Leave the door
open to the broil
stop position. The
door stays open
by itself, yet the
proper temperature
is maintained
in the oven.
4. Press the BROIL pad.
Press the INCREASE pad or DECREASE pad to
select the desired broil setting.
5. When broiling is finished, press the
CLEAR/OFF pad.
How to Set Your Oven For Broiling
(left oven only of double oven model JCP67)
NOTE: On double oven models make sure you set
the control for the oven you wish to use.
1. Leave the door ajar
about 3 inches. The
door stays open by
itself, yet the proper
temperature is
maintained in
the oven.
2. Turn the left OVEN CONTROL knob to BROIL.
Preheat 10 minutes before broiling in the left oven.
3. Turn the food only once during broiling.
4. When finished broiling, turn the left OVEN
CONTROL knob to OFF. Serve the food
immediately, leaving the broiler pan and grid
outside the oven to cool during meal for easiest
cleaning.
Roasting Broiling
ge.com
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