Broil Element - Hotpoint RB525 Use And Care & Installation Instructions Manual

Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling.
Time the foods for the first side according to the
Broiling Guide.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving the layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and the broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent the fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & Answers
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
allows juices to escape. When broiling poultry
or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with the
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling.
18
BROILING
Turn the food, then use
the times given for the
second side as a guide
to the preferred
doneness.
4. Leave the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
5. Turn the OVEN TEMP knob to
BROIL. Make sure you turn the
knob all the way to the BROIL position.
Preheating the elements is not necessary.
6. When finished broiling, turn the OVEN TEMP
knob to OFF. Serve the food immediately, leaving
the broiler pan and grid outside the oven to cool
during the meal for easiest cleaning.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.