Broiling Guide - Hotpoint RGB508 Use And Care & Installation

The oven and broiler compartment doors must be
closed during broiling.
Always the hi Ier pm
use
your t%lge. 11 is design&i to minimize smoking and
spattering by trapping .ju ices in the shielded lower
part of' the pan.
meat. Use tongs to [urn the tncfit over to prevent
piercing Ihe meat und losing juices.
Quantity
Food Thickness
I /2-lh.
Bacon
Ground Beef
I -lb. (4 patties)
Well Done
Beef Steaks
I -inch [hick
Rare
( 1- I x lhs. )
Medium
1 Y-inch thick
Chicken I whole
Bakery Products
Fish 1 -lb. I'illcts l/4 to
Ham Slims 1 -inch thick
Pork Chops
( I
Well Done
I
-inch)
(
Done
Wieners, I -lb. pkg. ( 10)
similar prcc<x)kcd
sausages,
bratwurst
20

BROILING GUIDE

and
rack tha[ comes with
To slash. cut crosswise
and/or Shelf
Position
thin st ices)
A
3/4-inch thick
A
c
A
A
A
c
broiling. Or brush with barbecue sauce the last
5 to lo-minutes only.
When arranging the food on the pan, do not let tatty
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
Frozen steaks can be broiled by positioning the shelf
cooking time given in this guide 1 X times per side.
Side
2nd
1st Side
Minutes
Minutes
4-5
1 ()-l 1
7
9
5–6
6-7
10
1 2– I 5
30-35
I 3– lx)
turn over.
5 5
x
4-5
10
4-7
10 1 ()
1
()
I
if" desired.
Comments
Arrange in single layer.
Space evenly. Up to 8 patties take
Steaks less than I -inch cook through
Pan frying is recommended.
Slash t~t.
Reduce times about 5 to 10 minutes
per side for chicken. Brush each
cut-up
side with melted butter. Broil with skin-
side-down first.
cut-side-up and brush with butter,
it' desired.
Cut through back ot' shell, spread
open. Brush with melted butter
Handle and turn very carefully. Brush
with lemon butter before and during
cooking, it' desired. Preheat broiler to
increase browning.
Increase times 5 to 10 minutes
Slash tat.
If' desired, split sausages in half
lengthwise; cut into 5 to 6-inch pieces.