Hotpoint RGB506 Manuel d'utilisateur télécharger pdf (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

times per side.

Broiling Time (approximate minutes)

Food Thickness 1st Side 2nd Side

Beef Steaks

Rare 1 inch 5Ð7 3Ð4

Medium 1 inch 9Ð11 4Ð6

Well done 1 inch 11Ð13 9Ð11

Beef Steaks (frozen)

Rare 1 inch 7Ð11 4Ð5

Medium 1 inch 13Ð16 6Ð9

Well done 1 inch 16Ð19 13Ð16

Beef Steaks

Rare 1

inch 9Ð11 6Ð8

Medium 1

inch 13Ð15 8Ð10

Well done 1

inch 17Ð19 16Ð18

Ground Beef Patties

Medium 1/2 inch 6Ð7 4Ð5

Well done 1/2 inch 8Ð9 6Ð7

Lamp Chops 1 inch 10Ð12 9Ð11

CalfÕs Liver 1/4 inch 5Ð6 3Ð4

Chicken (halved) 1

lbs. 25Ð30 10Ð12

Ham Slice 1 inch 11Ð12 10Ð11

Fish Fillets 11Ð16 9Ð14

Fish Steaks 6Ð7 4Ð5

Frankfurters 7Ð8 5Ð7

BROILING GUIDE

Roasting Guide Broiling Broiling Guide

1 2 ... 14 15 16 17 18 19 20 21 22 23 24 ... 39 40

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Hotpoint RGB506 Manuel d'utilisateur Page 19

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