Hotpoint RB757WHWW User Guide - Page 15

Safety Instructions, Care and Cleaning, Installation, Instructions, Troubleshooting Tips, Consumer

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Safety Instructions Operating Instructions Care and Cleaning 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 shelf positions. Broiling Guide Quantity and/ Shelf* First Side Second Side Food or Thickness 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 2 (1″ thick) D Fillets 2 (1⁄2 to 3⁄4″ thick) D Ham Slices 1⁄2″ thick C (precooked) 1″ thick C Pork Chops 2 (1⁄2″ thick) C Well Done 2 (1″ thick) about 1 lb. C Lamb Chops Medium 2 (1″ thick) about 10 D Well Done to 12 oz. D Medium Well Done 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-side-down 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 shelf positions. Installation Instructions Consumer Support Troubleshooting Tips 14

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Using the oven.
14
Operating
Instructions
Safety Instructions
Care and Cleaning
Installation
Instructions
Troubleshooting Tips
Consumer Support
Quantity and/
Shelf*
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-down
Breast
B
25
15
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
Turn 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. Y
our Kitchen Guide
.
USDA Rev. June 1985.)
The oven has 5 shelf positions.
*See illustration for description of shelf positions.