Hotpoint RK524GP How To Get The Best page 12

Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1: [f meat has fat or gristle
near edge, cut vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,
leaving layer about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
oven. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on D position.
Step 4: Leave door ajar at stop
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is
maintained in the oven.
Step 5: Turn OVEN SET knob to
BROIL and OVEN TEMP knob to
BROIL. Preheating units is not
necessary. (See notes in Broiling
Guide.)
12
Step 6: Turn food only once
during broiling. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: When finished broiling,
turn OVEN SET knob to OFF.
Serve food immediately, leaving
the broiler pan and rack outside
oven to cool during meal for
easiest cleaning.
Use of Aluminum Foil
1.
If desired, broiler pan may be
lined with foil and broiler rack
may be covered with foil for
broiling. ALWAYS BE CERTAIN
TO MOLD FOIL THOROUGHLY
TO BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken'?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door hotds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As [hc meat
cooks, the juices fail into the pan,
thus keeping meat drier. Juices are
protected by the rock find stay
cooler, thus preventing cxcessi vc
spatter and smoking,
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always stilt after cooking. Turn
meat with tongs: piercing 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 tow.
unit for I () minutes before ptacing
broiler pan with food in oven,
Check to see if you
recommended shelf position. Broit
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broi t ing.
Q. Do I need to grease my
broiler rack to prevent meat
from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enoLlgh to pt"evetl[
meat from sticking to the surlacc.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking wit I make
cleanup easier.