Using The Oven For Broiling - Hotpoint RA720 Owner's Manual And Installation Instructions

Using the oven for broiling.

Broiling may be slightly different from any previous broiling you may be acquainted with, so be sure to read this
section completely.
How to Set Your Oven for Broiling
Broiling is cooking food by intense radiant heat
from the upper element in the oven. Most fish
and tender cuts of meat can be broiled. Follow
these steps to keep spattering and smoking to
a minimum.
If the meat has fat or gristle
around the edge, cut vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,
leaving a layer about 1/8" thick.
Place the meat on the broiler grid
in the broiler pan which comes with
your range. Always use the grid so
the fat drips into the broiler pan;
otherwise the juices may become
hot enough to catch fire.
Broiling Guide
s If desired, marinate meats or
chicken before broiling, or brush
with barbecue sauce the last 5 to 10
minutes only.
s Frozen steaks can be broiled by
positioning the oven shelf at the next
lowest shelf position and increasing
cooking time given in this guide 1
times per side.
Amount or
Food Thickness
Bacon 1/2 lb.
(about 8 thin slices)
Ground Beef 1 lb. (4 patties)
1/2 to 3/4" thick
Beef Steaks
Medium 1" thick
1 to 1 1 ⁄ lbs.
2
Chicken 1 whole
2 to 2 1 ⁄ lbs.,
2
split lengthwise
Fish 1 lb. fillets
1/4 to 1/2" thick
Place the shelf in position C for
most broiling.
Close the door. Always broil with the
door closed.
Turn the OVEN TEMP knob
clockwise to BROIL. You will feel
a slight niche at the broil position.
Turn food only once during
cooking.
Turn the OVEN TEMP knob to OFF.
Serve food immediately, and leave
the pan outside the oven to cool
during the meal for easiest cleaning.
s When arranging food on pan, do not
let fatty edges hang over sides because
the dripping fat will soil the oven.
s 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.
1 ⁄
2
Shelf Time In Minutes
Position First Side Second Side Comments
C 3 1 ⁄ min. 3 1
2
C 10 min. 7 min.
C 9 min. 9 min.
A 35 min. 15 min.
C 5 min. 5 min.
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⁄ min. Arrange in single layer.
2
Space evenly.
Steaks less than 1"
thick cook through
before browning. Pan
frying is recommended.
Slash fat.
Reduce time about 5
to 10 minutes per side
for cut-up chicken.
Brush each side with
melted butter. Broil
skin-side-down first.
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired. Preheat
broiler to increase
browning.
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