Hotpoint RGB628G, RGB528ER, RGB524PR, RGB52yGEP Use ofAlutinum Foil, Use tongstoturn mleatover

...—..—.—... —.——. —.-—..——.——

Broiling is cooking food by direct heat from above the food. Your range has a compartinentbelow the oven for broiling. A specially designedbroilerpan and rack allows drippingfat to drain awayfrom the foods and be kept away from the high heat of the gas flame.

Both the oven and broiler Compartinent doors should be Closedduring broiling.

You can change the distance of food from the heat sourceby positioning the broiler pan and rack on one of three shelf positions in the broiler compartment-A (bottom of broiler compartment), B (middle) and C (top).

Ho$v to Broil

1.Preheating the broiler is not necessary and can produce poor results.

2.If meat has fat or gristle near the edge, cut vertical slashes through it

about 2 inches apart, but don’t cut into meat. We recom~mendthat you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

3.Arrange food on rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. P1acingfood closer tc flame increases exterior browning of food, but also increases spattering and the possibi]ity of Fats and meat -juicesigniting.

40Close the broiler door.

5.Turn OVEN CONTROL knob t[?BROIL, FlOTE: Chicken and ham are broiled at a lower setting in order to cook through wid~ou{ overbrowning.

6.Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler rack 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.

~.Turn OVEN CONTROL knob to OFF. Remove broiler pan from oven and serve food immediately.

Leave pan outside the oven to cool.

use ofAlutinum Foil

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

Without the sli~s.the foil will prevent rat and nleatjuices from draining lo the broiler pan. The juices coLildbcco]ne hot enough to catch Onfire. ]f J’OL1C]Onot CLltthe slits, you are frying, not broiling.

a use tongstoturn mleatover—

pierced meat losesjuices.

s Steaks and chops should be at least 1 inch thick for best broiling results. Pan broil thinner ones.

Questions & Answers

Q. when broiling, is it necessak”y to always use a rack in the pan?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Should. 1 salt the meat before broi~ing?

A. No. Salt draws out the juices and allows them to evaporate. Always

salt after cooking.Turn meat with
tongs; piercing meat with a fork
-.-
also allowsjuices to escape. When ~ -.
broiling poultry or fish, brush each ==-
side often with butter.
SIlould?
A. Check to see if yoL~are using the	:
recommended shelf position. Broil	:-
for longest period of time indicated	:-
in the Broiling Guide, TLI~II food	,.
	:.
only once during broiling.	i
	t
	~
	t
	[
	i
	I

,.---..

( ‘)

~—. ./J