Hotpoint RF725GP warranty Broiling, Use of Aluminum Foil, Questions & Answers

Broiling

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick,

Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to

catch fire.

Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide. Most broiling is done on C position, but if your range is connected to 208 Volts, you may wish to use a higher position.

Step 4: Leave door open to the broil stop position (except when broiling chicken). The door stays open by itself, yet proper temperature is maintained in the oven.

Step 5: Press BROIL pad.

Step 6: Select LO Broil (450°F.) by tapping INCREASE pad once. Select HI Broil (550°F.) by tapping INCREASE pad twice.

To change from HI Broil to LO Broil, press the BROIL pad then tap DECREASE pad once.

Step 7: Turn food only once during cooking. Time foods for first side per Broiling Guide.

Turn food, then use times given for second side as a guide to prefemed doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)

Step 8: When Broiling is completed press CLEAWOFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions & Answers

Q. Why should 1 leave the door closed when broiling chicken:)

A. Chicken is the only I’OOCI recommended for closed-(loor broiling. This is because chicken ii relatively thicker thun other l“()(>~ls you broil. Closing the door Ilolds more heat in the oven which al I(>ws chicken to cook evenly throughout.

Q. When broiling, is it necessary to always use a rack in the pan’!

A. Yes. Using the rack suspcn(ls the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices ut’c protected by the rack and s[ay’ cooler, thus preventing exccssivc spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to evapora~e. Always salt after cooking, “]’LIII1 meat with tongs; piercing meat with a fork also allows juices 10 escape. When broil ing poul[ry or fish, brush each side often

with butter.

Q. Why are my meats not turning out as brown as they should’?

A. In some areas, the p(~wcr (voltage) to the range may bc Ic)vv. In these cases, preheat the broil unit for 10 minutes bel’ore placing broiler pan with food in oven. Check to see if yOLI are using (he recommended shelf position. [3roil for longest period of time indicated in the Broiling Guide. Turn l’~)(~d only once during broiling.

Q. Do 1 need to grease my broiler rack to prevent meat f’rorn sticking?

A. No. The broiler rack is dcsigne~l to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the sLIrl’acc.

However, spraying the broiler rack lightly with a vegetable cookin: spray before cooking wil I nlake cleanup easier.

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