Broiling - Hotpoint RJ742GJ How To Get The Best

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SeeBroilingGuideon page17.
Broilingis cookingfoodbyintense
—
radiantheatfromtheupperunitin
the oven.Mostfishandtendercuts
—
of meatcan be broiled.Follow
thesestepsto keepspatteringand
smokingto a minimum.
Step1:If meathasfator gristlenear
edge,cutverticalslashesthrough
bothabout2" apart.If desired,fat
maybe trimmed,leavinglayer
about1/8"thick.
Step2: Placemeaton broilerrack
in broilerpan whichcomeswith
range.Alwaysuse rack so fatdrips
intobroilerpan;otherwisejuices
maybecome hotenough to catchfire.
Step3:I%sition s helfon recommended
shelfposition as suggested i nBroiling
Guideon page17. M ostbroiling is
doneon C position, b utif your
rangeis connectedto 208 volts,you
maywishto usehigherposition.
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-uF-
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Step 4: Leavedoorajara &winches
(exceptwhenbroilingchicken).
The door staysopenby itself,yet
theproperternpeti~- is maintained
in the oven.
tep 5: TurnbothOVENSETand
VEN TEMP knobsto BROIL.
Preheatingunitsis nut necessary.
(Seenotesin BroilingGuide.)
Step6: Turnfoodonlyonceduring
coo-king. Timefoodsfor firstside
per BroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideas a guideto preferred
doneness.(Wheretwothicknesses
andtimesare giventogether, u se
firsttimesgivenfor thinnestfood.)
StepZ lbrn OVENSETknob
to OFF.Servefoodimmediately,
andleavepan outsideovento cool
duringmealfor easiestcleaning.
1. If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling. -
ALWAYS B ECERTNNTOMOLD
FOILTHOROUGHLY TO
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughto catchfire.
2. DONOI'placea sheetof
aluminumfoilon shelf.Todoso
mayresultin improperlycooked
foods,damagetoovenfinishand
increasein heatonoutsidesurfaces
QwidhIs &
lb.SWf2%
Q. WhyshouldI leavethe door
ajarwhenbroilingchicken?
A. Chickenis the onlyfood
recommended for closed-door
broiling.Thisis becausechickenis
relativelythickerthanotherfoods
youbroil. Closingthedoor holds
moreheatin the ovenwhichallows
chickento cookevenlythroughout.
Q.
When broiling, isitnecessary
toalways u sea rackinthepan?
A. Yes.
U singthe racksuspends
the meatoverthe pan. Asthe meat
cooks,thejuices fallintothe pan,
thuskeepingmeatdrier.Juices
are protectedby therackand stay
cooler,thuspreventing excessive
spatterand smoking.
Q. ShouldI saltthemeatbefore
broiling?
A. No. Saltdrawsoutthejuices
andallowsthemto evaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
with a forkalso allowsjuicesto
escape.Whenbroilingpoultry
or fish,"brusheachsideoften
withbutter.
Q.Whyaremymeats notturning
outasbrown astheyshould?
A.
In someareas,thepower
(voltage)to the rangemaybe low.
In thesecases,preheatthebroil
unit for 10minutesbeforeplacing
broilerpan with foodin oven.
Checkto seeif youare usingthe
recommendedshelfposition.Broil
for longestperiodoftimeindicated
in the BroilingGuide.Turnfood
only onceduringbroiling.
Q. Do I
needtogrease mybroiler
rack toprevent meat f rom sticking?
A. No.
Thebroilerrack is designed
to reflectbroilerheat, thuskeeping
the surfacecool enoughtoprevent
meatsticking tothesurfhce. H owever,
sprayingthebroilerracklightlywith
a vegetablecookingspraybefore
cookingwillmakecleanupeasier.
oftheoven.
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