Hotpoint RGB506 - Manual (Page 19)

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 1
1 Ú
2
times per side.
Broiling Time (approximate minutes)
Food Thickness 1st Side 2nd Side
Beef Steaks
Rare
1 inch 5Р7 3Р4
Medium 1 inch 9Р11 4Р6
Well done 1 inch 11Р13 9Р11
Beef Steaks (frozen)
Rare
1 inch 7Р11 4Р5
Medium 1 inch 13Р16 6Р9
Well done 1 inch 16Р19 13Р16
Beef Steaks
Rare
1 1 Ú
2
inch 9Р11 6Р8
Medium 1 1 Ú
2
inch 13Р15 8Р10
Well done 1 1 Ú
2
inch 17Р19 16Р18
Ground Beef Patties
Medium
1/2 inch 6Р7 4Р5
Well done 1/2 inch 8Р9 6Р7
Lamp Chops 1 inch 10Р12 9Р11
CalfÕs Liver 1/4 inch 5Р6 3Р4
Chicken (halved) 1 1 Ú
2
lbs. 25Р30 10Р12
Ham Slice 1 inch 11Р12 10Р11
Fish Fillets 11Р16 9Р14
Fish Steaks 6Р7 4Р5
Frankfurters 7Р8 5Р7
19
BROILING GUIDE
Roasting Guide
Br
oiling
Br
oiling Guide