Broiling Chart; Roasting Chart - Hotpoint RK960 Use And Care Manual

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How to SetYourRangefor Broiling
(Also see Brolllng Chart, page 23.)
Step 1: Place the meat on the
broiler rack in the broiler pan. Al-
ways use the rack 'so fat drips into
the broiler pan.
Ste~ 2: Position Oven Shelf as indi-
cat~d on Broiling Chart, page 23.
!iMep3: Turn the Oven Set Knob
and Oven Temp Knob to BROIL.
Both Oven Indicator Lights come on.
Step 4: Leave oven door ajar
about 3 inches (except chicken,
see below). The door will stay open
itself yet the proper temperature
will be maintained in the oven. Dur-
ing cooking, turn the food only
once.
Step 5: Turn Oven Set Knob to
OFF and serve food immediately.
Leave the pan outside the oven to
cool during the meal for easy
cleaning.
CookingTips
@ Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
~ For all weights of chicken, broil
with door closed.
@ Placing food closer to the top
of the oven increases smoking,
spattering,
exterior browning
on the meat and the possibility
of food fat catching on fire. Al-
ways keep rack 3-5 inches
from the broiling unit.
How
to
Set
Your
R ange
for
Roasting
(Also see Roasting Chart, page
24=)
Step 1: Check the weight of the
meat and place, fat side up, on the
rack in the broiler pan that came
with your range. This helps the
meat to baste itself.
Step 2: Position oven shelf on
embossed shelf support "B" for
small roasts (3-5 Ibs.) and position
"A" for larger roasts. For very tall
roasts, remove second oven shelf.
Step 3: Turn the Oven Temp Knob
to 325°. (The exception is small
poultry which is roasted at 375°.)
Step 4: Close the oven door and
turn the Oven Set Knob to BAKE.
Oven "On" Light comes on and
stays on until Oven Set Knob is
turned to OFF. Oven Cycling Light
comes on and remains on until
temperature is reached.
St6p 5: Place your meat inside the
oven, making sure the pan is not
touching the oven walls or door.
Step & Turn off the heat when the
roasting cycle is complete.
18
CookingTips
Be sure meat is cooked to your
satisfaction. Most meats con-
tinue to cook slightly while
standing after being removed
from the oven. This should be
taken into consideration when
determining your cooking time.
Always use a roasting pan that
fits the size of your meat. A
roast placed in a pan too small
for its size will drip over the
edge.
You may cook frozen meat
roasts without thawing. How-
ever, you must allow more
cooking time. For large roasts,
add 10-25 minutes per pound.
For roasts under 5 pounds, add
10 minutes per pound.
To slow down surface browning
on turkeys, you can use a foil
"tent". The tent-shaped foil
should be laid loosely over the
poultry so the heat can circulate
under the foil.
Most frozen poultry should be
thawed before cooking to en-
sure it is done evenly. Some,
however, can be cooked suc-
cessfully without thawing.
Check the packer's label for
specific directions.