Hotpoint RGB746GEJ, RGB744GEJ warranty During broiling How to Broil

Broilingis cookingfood by direct heat from abovethe food. Your range is designedfor waist-high broiling. A speciallydesigned broiler partand rack allows dripping fatto drail~awayfrom the foodsand be kept awayfrom the high heat of the gas flame.

The oven ~OOF ShOU~~ be c]osed

during broiling.

How to Broil

1.If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’tcut into meat. Werecommend that you trim fat to prevent excessive smoking, leavinga layer about I/$-inch thick.

2.Arrange food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

3.Close the oven door but do

not latch it. If the door latcl~is

mO~edtOthe Fi~~t ~U~i~~ ~ ~~Oi!

o~~F~tio~, the door may lock and you may not be able to open it until the oven cools.

4.Turn OVENSET knob to BROIL. For most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without over-browning it.

5.Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side downon broilerrack and cookwithout turning until done). Time foods for about one-half the total cooking time, turn food, then co~~tinueto cook to preferred doneness.

6.Turn OVEIYSET’and 0~/EIKT TEltiIPkrlobs to OFF. Remove broiicr pan from oven and serve food immedi~tely. ~.eavcpan

@steak and Chopsshould he at

pierced m~atlosesjuices.least 1 incl~thick for best broiling results. Pan broil thinner ones.

Broiling Guide

	Quantity		1stSide	2nd Side
	andlor	shelf	Time,	Time,	Comments
Food	Thickness	Position Minutes		Minutes
Bacon	IA-IL)(about8.	D			Arrangein singlelayer,
	thin slices)		I		I
GroundBeef	l-lb. (4patties)				Spaceevenly.Up[09 patties
WellDone	‘/zto %-in. thick	c			takeaboutsame time.
Beef Steaks		c	+	7	Steakslessthan l-inchcook
Rare	l-in. thick		9
Medium	(1 to 1X-lbs.)	c	12	5-6	throughbeforebrowning.
WellDone	l~_in. thick	c	13	8-9	Panfrying is recommended.
Rare		B,c	10	6-7	Slashfat.
Medium	(2to2‘h-lbs.)	B, C	15	9-12
WellDone		B	25	16-18
Chicken (450°)	1whole	B	25-30	25-30	Reducetimes about 5 to 10
	(2t02Yz-lbs.),				mim~tesper side for cut-up
	split lengthwise				chicken. Brush each sidewith
					meltedbutter. Broilwith skin
					sidedownfirst.
Bakery Products	2-4 slices	D	2-3		Spaceevenly.Place English
Bread (Toast)or				1/2-2
ToasterPastries	1pkg. (2)				muffinscut-side-upand brush
English Muffins	2-split	D	3-6		with butter if desired.
hbster Tails	2-4	c	14-17	Do not	Cutthroughbackof shell,spread
(6 to 8-oz. each)				turn	open. Brush with meltedbutter
				over.	beforeand after half time.
Fish	l-lb. fillets X to	c	5	5	Handle and turn very carefully.
	1~-in,thick				Brush with lemon butterbefore
					and during cooking if desired.
					Preheat broiler to increase
					browning.
Ham Slices (450°;	l-in. thick	B. C	8	8	Increase times 5-10minutesper
Precooked					side for 1‘/~-inchthick or home
					cured.
Pork Chops	2( fiin. )	c	10	4-5	Slash fat.
Well Done	2 (1-in.thick),	c	13	11-13
	about 1lb.				—
timb Chops		B	8	4-7	Slash fat.
Medium	2(1 in.)
WC]!Done	about IOto 12-oz	B	10	10
Medium	2(l%in.).	B	10	4-6
WellDone	about 1lb.	B	17	12-14
)Vieners,	l-lb. pkg. (10)	C, D			If desired, split sausages in half
similar precooked					lengthwise; cut into 5 to 6-inch
sausages.					pieces.
bratwurst

outsi~c the oven tO COO].