Hotpoint RGB506 installation instructions Roasting Guide, Broiling Broiling Guide

BROILING

Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling. A specially designed broiler pan and grid allow dripping fat to drain away from the food and keep it away from the high heat of the gas flame.

Both the oven and broiler compartment doors must be closed during broiling.

1.Turn the OVEN CONTROL knob to BROIL.

Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler grid and cook without turning until done). Time foods for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

2.When broiling is finished, turn OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve food immediately. Leave the pan outside the range to cool.

NOTE:

¥Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping the juices in the shielded lower part of the pan.

¥For steaks and chops, slash the fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.

¥If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last 5 to 10 minutes only.

¥When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.

¥The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.

¥Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11Ú2 times per side.

Roasting Guide

BROILING GUIDE

		Broiling Time (approximate minutes)
Food	Thickness	1st Side	2nd Side
Beef Steaks
Rare	1 inch	5Ð7	3Ð4
Medium	1 inch	9Ð11	4Ð6
Well done	1 inch	11Ð13	9Ð11
Beef Steaks (frozen)
Rare	1 inch	7Ð11	4Ð5
Medium	1 inch	13Ð16	6Ð9
Well done	1 inch	16Ð19	13Ð16
Beef Steaks
Rare	11Ú2 inch	9Ð11	6Ð8
Medium	11Ú2 inch	13Ð15	8Ð10
Well done	11Ú2 inch	17Ð19	16Ð18
Ground Beef Patties
Medium	1/2 inch	6Ð7	4Ð5
Well done	1/2 inch	8Ð9	6Ð7
Lamp Chops	1 inch	10Ð12	9Ð11
CalfÕs Liver	1/4 inch	5Ð6	3Ð4
Chicken (halved)	11Ú2 lbs.	25Ð30	10Ð12
Ham Slice	1 inch	11Ð12	10Ð11
Fish Fillets		11Ð16	9Ð14
Fish Steaks		6Ð7	4Ð5
Frankfurters		7Ð8	5Ð7

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Broiling

Broiling Guide