Hotpoint RB525DPCT Installation Instructions - Page 14

Consumer Support, Troubleshooting Tips, Care and Cleaning, Safety Instructions, Operating Instructions - refrigerator

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Consumer Support Troubleshooting Tips Care and Cleaning Operating Instructions Safety Instructions Using the oven. The size, weight, thickness, starting temperature and your preference of doneness will affect broiling times. This guide is based on meats at refrigerator temperature. † The U.S. Department of Agriculture says "Rare beef is popular, but you should know that cooking it to only 140°F. means some food poisoning organisms may survive." (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.) The oven has 5 rack positions. Broiling Guide Food Quantity and/ or Thickness Rack* First Side Second Side Position Time (min.) Time (min.) Comments Ground Beef 1 lb. (4 patties) C 1⁄ 2 to 3⁄ 4″ thick 4 lbs. (16 patties) C Beef Steaks Rare† 3⁄ 4 to 1″ thick E Medium 1 to 1 1⁄ 2 lbs. D Well Done D Rare† 1 1⁄ 2″ thick C Medium 2 to 2 1⁄ 2 lbs. C Well Done D Chicken 1 whole cut up B 2 to 2 1⁄ 2 lbs., split lengthwise Breast B Bakery Product Bread (toast) 2 to 4 slices D English Muffin 2 (split) E Lobster Tails 2-4 B Fish Fillets 1 lb. (1⁄ 4 to 1⁄ 2″ thick) D Salmon Steaks Fillets Ham Slices (precooked) Pork Chops Well Done Lamb Chops Medium Well Done Medium Well Done 2 (1″ thick) D 2 (1⁄ 2 to 3⁄ 4″ thick) D 1⁄ 2″ thick C 1″ thick C 2 (1⁄ 2″ thick) C 2 (1″ thick) about 1 lb. C 2 (1″ thick) about 10 D to 12 oz. D 2 (11⁄2″ thick) about 1 lb. D D 10 15 6 8 10 10 15 20 25 25 3 3-4 18-20 5 10 10 6 8 10 15 7 10 9 14 7-10 11 4 6 7-10 8 10-12 20 25 15 1 Do not turn over. 5 5 6 8 10 15 4 9 6 10 Space evenly. Steaks less than 3⁄4″ thick are difficult to cook rare. Slash fat. Brush each side with melted butter. Broil skin-sidedown first. Space evenly. Place English muffins cutside-up and brush with butter if desired. Cut through back of shell. Spread open. Brush with melted butter before broiling and after half of broiling time. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Turn carefully. Do not turn skin side down. Slash fat. Slash fat. *See illustration for description of rack positions. 14

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Using the oven.
14
Quantity and/
Rack*
First Side
Second Side
Food
or Thickness
Position
Time (min.)
Time (min.)
Comments
Ground Beef
1 lb. (4 patties)
C
10
7–10
Space evenly.
1
⁄
2
to
3
⁄
4
″
thick
4 lbs. (16 patties)
C
15
11
Beef Steaks
Rare†
3
⁄
4
to 1
″
thick
E
6
4
Steaks less than
3
⁄
4
″
Medium
1 to 1
1
⁄
2
lbs.
D
8
6
thick are difficult
Well Done
D
10
7–10
to cook rare.
Slash fat.
Rare†
1
1
⁄
2
″
thick
C
10
8
Medium
2 to 2
1
⁄
2
lbs.
C
15
10–12
Well Done
D
20
20
Chicken
1 whole cut up
B
25
25
Brush each side with
2 to 2
1
⁄
2
lbs.,
melted butter.
split lengthwise
Broil skin-side-
Breast
B
25
15
down first.
Bakery Product
Bread (toast)
2 to 4 slices
D
3
1
Space evenly. Place
English Muffin
2 (split)
E
3-4
English muffins cut-
side-up and brush
with butter if desired.
Lobster Tails
2–4
B
18–20
Do not
Cut through back of
turn
shell. Spread open.
over.
Brush with melted
butter before broiling
and after half of
broiling time.
Fish Fillets
1 lb. (
1
⁄
4
to
1
⁄
2
″
thick)
D
5
5
Handle and turn very
carefully. Brush with
lemon butter before
and during cooking,
if desired.
Salmon
Steaks
2 (1
″
thick)
D
10
5
T
urn carefully. Do not
Fillets
2 (
1
⁄
2
to
3
⁄
4
″
thick)
D
10
turn skin side down.
Ham Slices
1
⁄
2
″
thick
C
6
6
(precooked)
1
″
thick
C
8
8
Pork Chops
2 (
1
⁄
2
″
thick)
C
10
10
Slash fat.
Well Done
2 (1
″
thick) about 1 lb.
C
15
15
Lamb Chops
Medium
2 (1
″
thick) about 10
D
7
4
Slash fat.
Well Done
to 12 oz.
D
10
9
Medium
2 (1
1
⁄
2
″
thick) about 1 lb.
D
9
6
Well Done
D
14
10
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference of
doneness will affect broiling
times. This guide is based on
meats at refrigerator
temperature.
† The U.S. Department of Agriculture says
“Rare beef is popular, but you should
know that cooking it to only 140°F.
means some food poisoning organisms
may survive.” (Source: Safe Food Book.
Your Kitchen Guide
. USDA Rev. June
1985.)
The oven has 5 rack positions.
*See illustration for description of rack positions.
Consumer Support
Troubleshooting Tips
Care and Cleaning
Operating Instructions
Safety Instructions