GE JBP26WR User Manual

Broiling is cooking food by intense radiant heat from

5. Turn OVEN

the upper unit in the oven. Most fish and tender cuts

SET (on some

of meat can be broiled. Follow these steps to keep

models) and

spattering and smoking to a minimum.

OVEN TEMP

1. If meat has fat or gristle near edge, cut vertical

knob to

slashes through both about 2“ apart. If desired, fat

BROIL.
Preheating

may be trimmed, 

 

 about 1/8” thick.

2. Place meat on broiler rack in broiler pan. Always

use rack so fat drips into broiler pan; otherwise

juices may become hot enough to catch fire.

3. Position shelf on recommended shelf position as

suggested in 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.

4. Leave door ajar a few inches. The door stays open

by itself, yet the proper temperature is maintained
in 

OVEN SET

OVEN TEMP

units is not
necessary. (See
notes in Broiling Guide. )

6. Turn food only once during broiling. Time foods

for first side per Broiling Guide.

Turn food, then use times given for 

 

 as a

guide to preferred doneness. (Where two
thicknesses and times are given together. use 
times given for thinnest food. )

7. When finished broiling, turn OVEN SET 

or

 

   

OVEN TEMP knob to OFF (depending on 
model). Serve food immediately, leaving the broiler
pan and rack outside oven to cool during 

 for

easiest cleaning.

You can use aluminum foil to line your broiler pan and broiler rack.
However, you must mold the foil tightly to the rack and cut slits in it just

like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to
the broiler pan. The juices could become hot enough to catch on fire. If you
do not cut the slits, you are frying, not broiling.

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 allows juices
to escape. When broiling poultry or fish, brush
each side often with butter.

A. In some areas. the power (voltage) to the oven

may be 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 

 longest

period of time indicated in the Broiling Guide.
Turn food only once during broiling.

A. No. The broiler rack is designed to 

 broiler

heat, thus keeping the surface COOI enough to
prevent meat from sticking   the surface.
However, spraying the broiler rack lightly   ith 
vegetable cooking spray before cooking 

 11 

cleanup easier.