Broiling; Aluminum Foil - Hotpoint RGB540SEP - 30 in. Gas Range Owner's Manual

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How to Set the Oven for Broiling
Broiling is cooking food by direct heat from
above the food. Host fish and tender cuts of
meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
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Your range has a compartment below the oven r_
for broiling.
Both the oven and broiler compartment doors
must be closed during broiling.
Turn most foods once during cooking (the
exception isthin fillets of fish; oil one side, place
that side down on broiler grid and cook without
turning until done).Time foods for about
one-half the total cooking time, turn food, then
continue to cook to preferred doneness.
You can change the distance of the food
from the heat source by positioning the
broiler pan and grid on one of three rack
positions in the broiler compartment--A
(bottom of broiler compartment), B (middle)
and C (top).
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[] Preheating the broiler or oven is not
necessary and can produce poor results.
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If meat has fat or gristle around the edge,
cut vertical slashes through both about 2"
apart. If desired, the fat may be trimmed,
leaving a layer about 1/8" thick.
Arrange the food on the grid and position
the broiler pan on the appropriate rock in
the oven or broiling compartment. Placing
food closer to the flame increases exterior
browning of the food, but also increases
spattering and the possibility of fats and
meat juices igniting.
Closethe oven and broiler compartment
door.
Turn the OVEN CONTROL knob to BROIL.
When broiling is finished, turn the OVEN
CONTROLknob to OFF.Removethe broiler
pan from the broiler compartment and
serve the food immediately. Leavethe pan
outside the range to cool.
Cut slits in the foil just like the grid.
Aluminum Foil
You can use aluminum foil to line your broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in itjust
like the grid.
Broiling Guide Suggestions
Both the oven and broiler compartment doors
must be closed during broiling.
B Always usethe broiler pan and grid that
comes with your range. It is designed to
minimize smoking and spattering by trapping
juices in the shielded lower part of the pan.
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For steaks and chops, slash fat evenly around
the outside edges of the meat. To slash, cut
crosswise through the outer fat surface just
to the edge of the meat. Usetongs to turn
the meat over to prevent piercing the meat
and losingjuices.
If desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce last
5-10 minutes only.
When arranging the food on the pan, do not
let fatty edges hang over the sides because
dripping fat could soil the oven.
The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
Frozen steaks can be broiled by positioning
the rack at the next lowest rack position and
increasing the cooking time given in this guide
J_½ times per side.
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