Hotpoint RS42, RA513, RS46, RS47, RB532 manual o itmdl

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heating units is not necessary. (See

notes on Broiling Chart page 24.)

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CERTAIN to cut opening in foil, to correspond with slots in the rack so fat drips into pan below.

$$$ep3: Position shelf on recom- mended shelf position as suggested on Broiling Chart on page 24. Most

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rStep 6: Turn food only onceuhduringo

cookinge . Time foodsn for first side as on Broiling Chart pageu 24. Turn

rfood, then use times given fori seca o- ond side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

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A Y U t rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan thus keeping meat dryer. .Juicesare protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. should Hsalt the meat ‘before

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AN The broiler rack is designed to reflect broiler heat thus keeping the surface cool enough to prevent

meat sticking to the surface.

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