Hotpoint RB754N Use & Care Manual page 20

1. Always use the broiler pan and rack that comes
with your oven. [t is designed to minimize smoking
lower part of the pan.
2. The oven door should be open to the broil
stop position.
3. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
piercing meat and losing juices.
4. If' desired, marinate meats or chicken before
broiling, or hrush with barbecue sauce last 5 to
10 minutes only.
Quantity andor
Food Thickness
Bacon
thin slices)
Ground Beef 1 lb. (4 patties)
Well D(me
Beef Steaks
( I to I x Ibs.)
Well D(me
Chicken
(2 to 2Y Ibs.),
split lengthwise
Bakery Products
2 tu 4 slices
English Muf'lins 2 (split)
Lobster Tails
2-4
Fish I -lb. fillets l/4 to
I/2 inch thick
Ham Slices 1 incb thick
(precooked)"
Pork Chops
Well Done 1 inch thick)
Lamb Chops
Medium
2 ( Ifi
Medium inch)
Well Dune
Wieners
I -lb. pkg. ( 10)
20
5. When arranging food on the pan, do not let fatty
edges, which could soil oven with fat dripping,
hang over the sides.
6. The broiler does not need to be preheated.
However, for very thin foods, or to increase
browning, preheat if desired.
7. Frozen steaks can be broiled by positioning the
oven shelf at next lowest shelf position and
increasing cooking time given in this guide 1 Y?
times per side.
8. If your range is connected to 208 volts, rare steaks
may be broiled by preheating the broiler and
positioning the oven shelf one position higher.
I
Shelf First Side
Time. Minutes
Position
c
c
10
c
c
c
c
10
c
15
c
A
I c
c
B
c
5
B
c
B
c
c
12
c
B
I
Time, Minutes Comments
7
5
7-8
14-16
20-25
minutes pcr side l(~r cut-up chicken
Brush c~ch si(ic with nlclleci hut[ct-.
with hutter. if desired.
"-Cut tb;~)u:h back of shell. Spre~id
open, turrl over, Brush with meltccl
turn over
hall' 01 time.
5
Brush with Iem(m hutter bet"ure
side For I Z, inch thick or home
cured.
10
pieces.