Hotpoint RGB528PENBB Owners Manual - Page 13

ge.cmn How to Set the Oven for Broiling Broiling is (ooldng tbod by direct heat fi'om abo\e the toed. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoldng to a I//illil//Ill/l, Your range has a compartment oven for broiling. below the Both the oven and broiler compartment doors must he closed during broiling. Turn most toods once during cooking (tile exception is thin fillets of fish; oil one side, place that side down on broiler grid and cook without tm'ning smfil done). Time fi)ods flw about one-half the total cooking tin/e, tSli'n f()()(l, then contills/e to cook to pre_brred doneness. [] You can change tile distance of tile food from tile heat sosn'ce bx positioning the broiler pan and grid on one of three shelf positions ill the broiler c(mq)al-tment_ (bottom of broiler compamnent), B (middle) and C (top). [] If meat has fi_t or gristle at(rand the edge, cut vertical slashes through both about 2" apml. If desired, the lift me) be trimmed, leaxing a laxer about 1/8" thick. [] Arrlmge tile fi_od on tile grid and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Hacing toed closer to tile flame increases exterior browning of tile toed, but also increases spattering and the possibility _ff lies and m eatjslices igniting. (;lose the o\ en and broiler [] Cos//paY[l//ellt dooF. [] Tm'n tile OVEN CONTROLknob to BROIL. [] When broiling is finished, mrn tile OVEN CONTROL knob to OFF.Remoxe the broiler pan fl'om the broiler compartment and serve tile food immediately. Leave tile pan outside tile nmge to cool. [] Preheating the broiler or oxen is not llecessiw} results. alld Cilll prodHce poos" I _!!ii:i,,_i4ii_ ii_iiiii_iiii}i}i ,_"_>,,,,Hiiiiii_ iii!ii¸iiii_i_ii Aluminum Foil You call use alumimm/flfil to lille your broiler pall and broiler grid. Howe\vs; you must mold the fi)il tightly to tile grid and cut slits in it just like tile grid. Cutslitsh?the foiljust like the grid. Broiling Guide Suggestions Both the oven and broiler compartment doors must be closed during broiling. _: _Mwa_:suse tile broiler pan and grid that comes with your range. It is designed to nfilfinfize sn/oking and spattefiI_g by trapping juices in the shielded lower part of tile pail ::JiF::or steaks and chops, slash list e\'enlv around tile outside edges sff tile ineat. To slash, cut crosswise through the outer list sui-liscejust to tile edge of tile ineat. Use tongs to turn tile ineat over to prevent piercing tile ineat and losing juices, !;_:If desired, inarilmte ineats (:,r chicken befi)re broiling. Or brush with barbecue sas/ce last 5-1 (I ininsltes only. ::JiW:: hen arranging tile ff)od on tile pail do not let fistty edges hang over tile sides because drippii_g tist could soil tile oven. ::JiT::ile broiler COlnpartn_ei_t does not need to be preheamd, Howevei; fi)r very thin fi)ods, or to increase browlfing, preheat if desired. _: Frozen steals can be broiled by positiolfing tile shelf at tile next lowest shelf position and increasing the cooking tilne given in this guide 1½ tilnes per side. 73 g g }