Hotpoint RGB744GEJ Use And Care Manual page 14

Broilingis cookingfood by direct
heat from abovethe food. Your
range is designedfor waist-high
broiling.A speciallydesigned
broiler partand rack allows
dripping fatto drail~awayfrom the
foodsand be kept awayfrom the
high heat of the gas flame.
The oven
~OOF ShOU~~
be c]osed
during broiling.
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don'tcut
into meat. Werecommend that you
trim fat to prevent excessive
smoking, leavinga layer about
I/$-inch thick.
2. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
3. Close the oven door but do
not latch it. If the door latcl~is
mO~edtOthe
Fi~~t ~U~i~~ ~ ~~Oi!
o~~F~tio~,
the door may lock and
you may not be able to open it until
the oven cools.
4. Turn OVENSET knob to BROIL.
For most foods, turn OVEN TEMP
knob to BROIL. Note: Chicken
and ham are broiled at a lower
setting in order to cook food
through without over-browning it.
5. Turn most foods once during
cooking (the exception is thin fillets
of fish; oil one side, place that side
downon broilerrack and cookwithout
turning until done). Time foods for
about one-half the total cooking
time, turn food, then co~~tinue to
cook to preferred doneness.
6. Turn OVEIYSET'and 0~/EIKT
TEltiIPkrlobsto OFF. Remove
broiicr pan from oven and serve
food immedi~tely. ~.eavcpan
@ steak and Chopsshould he
at
least 1 incl~thick for best broiling
results. Pan broil thinner ones.
pierced m~atlosesjuices.
Broiling Guide
Quantity
andlor
Thickness
IA-IL). (about8
thin slices)
l-lb. (4patties)
'/zto %-in.thick
l-in. thick
(1to 1X-lbs.)
l~_in. thick
(2to2'h-lbs.)
1whole
(2t02Yz-lbs.),
split lengthwise
2-4 slices
1pkg. (2)
2-split
2-4
l-lb. fillets X to
1~-in,thick
l-in. thick
2( fiin. )
2 (1-in.thick),
about 1lb.
2(1 in.)
about IOto 12-oz
2(l%in.).
about 1lb.
l-lb. pkg.
(10)
shelf
Position
1stSide 2nd Side
Time, Time,
Minutes Minutes Comments
Arrangein singlelayer,
Food
Bacon
D
c
c
c
c
B,c
B, C
B
B
I I
+
Spaceevenly.Up[09 patties
takeaboutsame time.
GroundBeef
WellDone
Beef Steaks
Rare
Medium
WellDone
9
12
13
10
15
25
7
5-6
8-9
6-7
9-12
16-18
Steakslessthan l-inchcook
throughbeforebrowning.
Panfryingis recommended.
Slashfat.
Rare
Medium
WellDone
25-30 25-30 Reducetimes about 5 to 10
mim~tes p er side for cut-up
chicken.Brusheach sidewith
meltedbutter. Broilwith skin
sidedownfirst.
Chicken (450°)
Bakery Products
Bread (Toast)or
ToasterPastries
English Muffins
2-3
1/2-2
Spaceevenly.Place English
muffinscut-side-upand brush
3-6
with butter if desired.
14-17 Do not Cutthroughbackofshell,spread
turn open. Brushwith meltedbutter
over.
beforeand after half time.
5
5 Handle and turn very carefully.
Brushwith lemon butterbefore
and during cooking if desired.
Preheat broiler to increase
browning.
8 8 Increase times 5-10minutesper
side for 1'/~-inch thick or home
cured.
10
4-5 Slash fat.
D
D
c
c
hbster Tails
(6 to 8-oz. each)
Fish
Ham Slices (450°;
Precooked
B. C
Pork Chops
Well Done
c
c
13 11-13
—
8 4-7
Slash fat.
10 10
10 4-6
17 12-14
timb Chops
Medium
WC]! Done
B
B
B
B
Medium
WellDone
)Vieners,
similar precooked
sausages.
bratwurst
If desired, split sausages in half
lengthwise; cut into 5 to 6-inch
pieces.
C, D
outsi~c the oven tO COO].