Broiling Guide - Hotpoint RGB506 Use & Installation Manual

Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
must be closed during broiling.
1. Turn the OVEN CONTROL knob to BROIL.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side, place
that side down on broiler grid and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.
2. When broiling is finished, turn OVEN CONTROL
knob to OFF. Remove the broiler pan from the
broiler compartment and serve food immediately.
Leave the pan outside the range to cool.
Food
Beef Steaks
Rare
Medium
Well done
Beef Steaks (frozen)
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well done
Ground Beef Patties
Medium
Well done
Lamp Chops
CalfÕs Liver
Chicken (halved)
Ham Slice
Fish Fillets
Fish Steaks
Frankfurters
BROILING
NOTE:
¥ Always use the broiler pan and grid that comes with
¥ For steaks and chops, slash the fat evenly around the
¥ If desired, marinate meats or chicken before broiling.
¥ When arranging the food on the pan, do not let fatty
¥ The broiler compartment does not need to be
¥ Frozen steaks can be broiled by positioning the shelf

BROILING GUIDE

Thickness
1 inch
1 inch
1 inch
1 inch
1 inch
1 inch
1 1 Ú inch
2
1 1 Ú inch
2
1 Ú inch
1
2
1/2 inch
1/2 inch
1 inch
1/4 inch
1 1 Ú lbs.
2
1 inch
your range. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
outside edges of the meat. To slash, 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 losing juices.
Or brush with barbecue sauce last 5 to 10 minutes only.
edges hang over the sides because dripping fat could
soil the oven.
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
at the next lowest shelf position and increasing the
cooking time given in this guide 1
Broiling Time (approximate minutes)
1st Side
5Ð7
9Ð11
11Ð13
7Ð11
13Ð16
16Ð19
9Ð11
13Ð15
17Ð19
6Ð7
8Ð9
10Ð12
5Ð6
25Ð30
11Ð12
11Ð16
6Ð7
7Ð8
1 Ú times per side.
2
2nd Side
3Ð4
4Ð6
9Ð11
4Ð5
6Ð9
13Ð16
6Ð8
8Ð10
16Ð18
4Ð5
6Ð7
9Ð11
3Ð4
10Ð12
10Ð11
9Ð14
4Ð5
5Ð7
19