Hotpoint RGB745DEPCT Installation Instructions - Page 16

Operating Instructions Safety Instructions Installation Instructions Using the oven. If your model has a door latch, do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only. Close the door. Always broil with the door closed. How to Set the Oven for Broiling NOTE: On models with an Oven Temp knob, turn it to Broil. Place the meat or fish on a broiler grid in a broiler pan. Follow suggested rack positions in the Broiling Guide. The oven door must be closed during broiling. Touch the Broil Hi/Lo pad once for Hi Broil. To change to Lo Broil, touch the Broil Hi/Lo pad again. Touch the Start/On pad. When broiling is finished, touch the Clear/Off pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning. Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without over-browning them. 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 Bacon Ground Beef Well Done Beef Steaks Rare† Medium Well Done Rare† Medium Well Done Chicken Lobster Tails Fish Fillets Ham Slices (precooked) Pork Chops Well Done Quantity and/ or Thickness 1/2 lb. (about 8 thin slices) 1 lb. (4 patties) 1/2" to 3/4" thick Rack* First Side Second Side Position Time (min.) Time (min.) Comments C 4 3 Arrange in single layer. C 10 7-10 Space evenly. Up to 8 patties take about the same time. 1" thick C 1 to 11⁄ 2 lbs. C C 11⁄ 2" thick C 2 to 21⁄ 2 lbs. C C 1 whole B 2 to 21⁄ 2 lbs., split lengthwise 4 bone-in breasts B 2-4 C 6 to 8 oz. each 1/4" to 1/2" thick D 1" thick C 1/2" thick D 2 (1/2" thick) D 2 (1" thick) about 1 lb. D 9 12 13 10 12-15 25 30-35 25-30 13-16 6 8 6 10 15 7 5-6 8-9 6-7 10-12 16-18 15-20 10-15 Do not turn over. 6 8 6 8 8 Steaks less than 1" thick cook through before browning. Pan frying is recommended. Slash fat. Brush each side with melted butter. Broil skin-side-down first. Cut through back of shell. Spread open. Brush withmelted butter before broiling and after half of broiling time. Handle and turn very carefully. Brush with lemon butter before and during cooking, if desired. Preheat broiler to increase browning. Slash fat. *See illustration for description of rack positions. Consumer Support Troubleshooting Tips 16