Broiling Guide; Oven - Hotpoint RGB540SEP - 30 in. Gas Range Owner's Manual

Using the oven.
Broiling Guide
Comments
Thesize, weight, thickness,
starting temperature and
your preference of doneness
will affect broiling times. This
guide is based on meats at
refrigerator temperature.
?The U.S.Department of
Agriculture says "Rare beef is
popular, but you should know that
cooking it to only 140°K means
some food poisoning organisms
may survive." (Source: Safe Food
Book, Your Kitchen Guide, USDA
Rev. June 1985.)
The oven has 5 shelf positions.
Food
Beef
Chicken
Fish fillets
Pork
Chops
Doneness
Rare - Medium
Rare
(140°F-150°F)
Medium (160°F)
Type or
Thickness
Steaks-
1" thick
Broil
Setting
Hi
Rack
Position*
E
Steaks- Hi D-E
3/4" to 1" thick
Well Done Steaks- Hi D
(170°F) 3/4" to 1" thick
Medium (160°F) Ground Beef Hi D-E
Patties -
1/2" to 3/4" thick
Hi D Ground Beef
Patties -
1/2" to 3/4" thick
Breast, boneless
Breast, bone-in
1/2" to 1" thick
3/4" thick
Well Done
(170°F)
Hi
Hi
Hi
Lo
Hi Well Done
(170°F)
C
C
D
D
D
Steaks less than
1" thick are dif-
ficult to cook rare.
They may cook
through before
browning.
To avoid curling,
slash fat at 1"
intervals.
Broil skin side
down first.
Handle and turn
very carefully
To avoid curling,
slash fat at 1"
intervals.
*Due to the variety of meats and cuts available, you may select alternate rack positions based on personal preference
of doneness and external searing. See illustration for description of rack positions.
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