Hotpoint RGA820 Owner's Manual & Installation Instructions page 13

Using the ovenfor broiling.
Aluminum Foil
You can use aluminum foil to line your broiler
pon and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.
Broiling Compartment Guide Suggestions
Both the oven and broiler compartment doors
must be closed during broiling.
Always use the broiler pun and grid that
comes with your range. It isdesigned to
minimize smoking and sputtering by trapping
juices in the shielded lower part of the pun.
If desired, marinate meats or chicken before
broiling. Or brush with barbecue sauce lust
5-10 minutes only.
When arranging the food on the pun, do not
let fatty edges hung over the sides because
dripping fat could soil the oven.
For steaks and chops, slush fat evenly around
the outside edges of the meat. To slush, cut
crosswise through the outer fat surface just
to the edge of the meat. Use tongs to turn
the meat over to prevent piercing the meat
and losingjuices.
The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
Frozen steaks can be broiled by positioning
the rack at the next lowest rack position and
increasing the cooking time given in this guide
1½ times per side.
USDA recommends the following minimum safe internal temperatures:
• Row beef, pork, lomb, and veal steaks or chops: 145°F us measured with o food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before curving or consuming.
• Row ground beef, pork lomb or veal: 160°F us measured with o foood thermometer.
• Poultry: 165° F us measured with o food thermometer
For more information see: www.isitdoneyetgov or call the USDA meat and poultry
hotline at 7-888-674-6854.
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