Hotpoint RB754 Use And Care Manual page 23

Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from the
upper broil 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.
How to Set Your Range for Broiling
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat may be trimmed, leaving a layer about
1/8 inch thick.
2. Place meat on the broiler grid in the broiler pan
which comes with the range. Always use the grid so
fat drips into the broiler pan; otherwise juices may
become hot enough to catch on fire.
3. Position the shelf on the recommended shelf position
as suggested in Broiling Guide. Most broiling is done
on C position, but if your range is connected to 208
volts, you may wish to use a higher position.
Use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler grid.
However, you must mold the foil
tightly to the grid and cut slits in
it just like the grid.
Questions and Answers
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.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing meat
with a fork also allows juices to escape. Turn meat
with tongs instead of a fork.
BROILING
Turn the food using tongs only once during broiling.
Time the foods for the first side according to the
Broiling Guide. 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 SET knob to BROIL. Turn the
OVEN TEMP knob to BROIL. Preheating the
elements is not necessary. (See notes in the Broiling
Guide.)
6. Turn the OVEN SET and the TEMP knobs to OFF.
Serve the food immediately, and leave the pan outside
the oven to cool during the meal for easiest cleaning.
Without the slits, the foil will
prevent fat and meat juices from
draining into 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.
Q. Why are my meats not turning out as brown as
A. In some areas, the power (voltage) to the range may
they should?
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with 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. You may
need to move the food to a higher shelf position.
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