Hotpoint RF725GP warranty Bro~llng Guide

bro~llng Guide

1.Alwi(ys usc broiler pan and rack tha[ comes with your oven. It is designed (o minimize smoking and spattering by trapping juices in the shielded lower part of the pan.

2.Oven door shoutd be open to the broil stop position for alt f’oods except chicken.

3.For steaks and chops, stash fat eventy uround outside edges of meat. To stash, cut crosswise through outer fat surface JLISt to the edge of the meat. Use tongs to turn meat over to prevent pi~rcing meat and tosing juices.

4.If desired, marinate meats or

chicken before broiling. Or brush with barbecue sauce tast 5 to tO minutes onty.

5.When arranging food on pan, do not tet fatty edges hang over sides, which could soit oven with fat dripping.

6.Broiler does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

7.Frozen steaks can be conventionally broited by positioning the oven shelf at next towest shelf position and increasing cooking time given in this guide

1 k times per side.

8.If your range is connected to

208Volts, rare steaks may be

broiled by preheating broil heater and positioning the oven shetf one position higher.

Quantity andlol

Shelf

HI or

First Side I

Second Side I

Food

‘rhickness

Position

[.0 Broil

Time, Minutes

Time, Minutes

Comments

Bacon

l/~ lb. (:lboLlt 8

c

HI

4%

I

4%

I

Arrange in single layer.

thin slices)

(;ruund Beef”

1 lb. (4 patlies)

c

Space evenly.

well Done

l/2 (0 3/4 in.

HI

10

7

Up tu 8 patties take about same time.

thick

Beef Steaks

c

Rare

I in. thick

HI

6

5

Steaks less than I inch thick cook

Medium

( I to 1 X Ihs, )

c

8

6

through before browning. Pan trying is

Well Done

c

12

11

recommended, Slash fat.

[<arc

1 X in. thick

c

10

7-8

Medium

(2 to 27? Ibs. )

c

15

14-16

Well Done

c

25

20-25

Chicken

I whole

A

LO

35

10-15

Reduce time about 5 to 10 minutes per side

(2 [() 2X Ibs. ),

for cut-up chicken. Brush each side with

split lengthwise

melted butter. Broil with skin-side-down

first and broil with door closed.

Bakery Products

c

Bl”ead (Toast) [)1

2 to 4 SI ices

HI

1 Y-2

112

Space evenly, Pltice English muffins cu(-

Toaster Pastries

I pkg. (2)

c

+3-4

side-up and brush with butter, if desired.

English Muff’ins

2 (split)

I,obster tails

~-4

B

HI

I 3-16

Do not

Cut through back of shell. spread open.

(6 to X oz. each)

turn over.

Brush with melted butter before broiling

and after half of broiling time.

Fish

I -lb. I’ille[s I/4 t(

c

HI

5

5

Handle and turn very carefully. Brush with

1/2 in. Ihick

lemon butter before and during cooking if

desired. Preheat broiler to increase browning,

Ham slices

I in. thick

B

LO

8

x

Increase time 5 to 10 minutes per side for

(precooked)”

1 M in, thick or home-cured ham,

Pork chops

2 ( I/2 in, )

c

HI

10

10

Slash fat.

Well D(me

2 ( I in. thick),

B

13

I

13

I

about I lb.

I,amb chops

c

Medium

2 ( I in. thick)

HI

10

9

Slash fat

Well Done

fibout I () to i 2 OZ

c

12

I ()

Medium

2 ( I‘/ in. thick),

c

14

12

Wel I Done

aboul I lb.

B

17

12-14

\Vieners and

I -lb. pkg. ( I ())

c

HI

6

If desired, split sausages in h~lf

similar precooked”

lengthwise; cut into 5- to 6-inch pieces

S:lLISa:CS. bl-:ltWLll.St

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