Hotpoint RB526, RB533, RB536, RB632, RB525 owner manual Broiling guide, Comments

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Customer Service Troubleshooting Tips Installation Instructions Operating Instructions Safety Information

Broiling guide

	Quantity and/	Shelf	First Side	Second Side
Food	or Thickness	Position	Time (min.)	Time (min.)	Comments
Bacon	1/2 lb. (about	C	41⁄2	41⁄2	Arrange in single layer.
	8 thin slices)
Ground Beef	1 lb. (4 patties)	C	10	7	Space evenly.
Well Done	1/2 to 3/4″				Up to 8 patties take
	thick				about same time.
Beef Steaks	1″ thick				Steaks less than 1″ thick
Rare	1″ thick	C	6	5	Steaks less than 1″ thick
Medium	(1 to 11⁄2 lbs.)	C	8	6	cook through before
Well Done		C	12	11	browning. Pan frying is
					recommended.
Rare	11⁄2″ thick	C	10	7–8	Slash fat.
Medium	(2 to 21⁄2 lbs.)	C	15	14–16
Well Done		C	25	20–25
Chicken	1 whole	A	35	10–15	Reduce time about 5 to 10
	(2 to 21⁄2 lbs.),				minutes per side for cut-up
	split lengthwise				chicken. Brush each side
					with melted butter. Broil
					skin-side-down first.
Lobster Tails	2–4	B	13–16	Do not	Cut through back of shell.
	(6 to 8 oz.			turn	Spread open. Brush with
	each)			over.	melted butter before
					broiling and after half
					of broiling time.
Fish	1-lb. fillets	C	5	5	Handle and turn very carefully.
	1/4 to 1/2″				Brush with lemon butter
	thick				before and during cooking,
					if desired. Preheat broiler
					to increase browning.
Ham Slices	1″ thick	B	8	8	Increase time 5 to 10
(precooked)					minutes per side for 11⁄2″
					thick or home cured ham.
Pork Chops	2 (1/2″ thick)	C	10	10	Slash fat.
Well Done	2 (1″ thick),	B	13	13
	about 1 lb.
Lamb Chops	2 (1″ thick),
Medium	2 (1″ thick),	C	10	9	Slash fat.
Well Done	about 10 to 12 oz.	C	12	10
Medium	2 (11⁄2″ thick),	C	14	12
Well Done	about 1 lb.	B	17	12–14

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Contents Ranges Congratulations You Are Now Part of the Hotpoint Family Staple sales slip or cancelled check hereWrite the model and serial numbers here Hotpoint & You Service Partnership Important Safety Notice All ranges can tip and injury could resultSafety Precautions Safety Information When Cooking PORK… Oven Surface Cooking Units Customer Service Troubleshooting Tips REMEMBER…Using the surface units How to SetSurface Cookware Tips Wok CookingUsing the clock and timer Clock and Timer FeaturesTo Set the Timer To Reset the TimerTo Cancel the Timer To Set the ClockUsing the oven Oven Temperature KnobCustomer Service Troubleshooting Before you begin…How to Set the Oven for Broiling Preheating and Pan PlacementAluminum Foil Broiling guide CommentsAdjust the oven thermostat-Do it yourself To Adjust the ThermostatCare and cleaning of the range Control Panel and KnobsOven Vent Painted SurfacesTo clean the outside of the door To clean the inside of the doorLift-Off Oven Door Oven Light Replacement on some models Oven Heating ElementsOven Shelves To remove the coverHow to Remove the Storage Drawer to Clean Under the Range Broiler Pan & GridTo remove the storage drawer To replace the storage drawerPorcelain Enamel Cooktop Lift-Up Cooktop on some modelsSurface Units Drip PansTo remove a surface unit To replace a surface unitContinuous-cleaning oven cleans itself while cooking To Clean the Continuous-Cleaning Oven Let the range parts cool before handlingPorcelain Oven Interior on some models Installation of the range Before You BeginPrepare the Opening Flooring Under the Range Prepare for Electrical ConnectionPower Cord Strain Relief Installation Strain relief, they can be removed for better fitWire Power Cord Installation Before After Wire Conduit Installation Conduit Leveling the Range Anti-Tip Bracket InstallationFinal Check Before you call for service… Food does not bake Or roast properlyFood does not Broil properly At BroilOven temperature Clock and timerPower outage Too hot or too coldWe Will Replace, At No Charge To You Hotpoint Range WarrantyOne Year In-Home Repair Service 800-GE-CARES Service Telephone NumbersTDD 800-TDD-GEAC

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