Hotpoint RGB532 Manuel d'utilisateur télécharger pdf (Page 21)

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

keeps it away from the high heat of the gas flame.

Both the oven and broiler compartment doors

should be closed during broiling.

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.

Roasting Broiling

1. You can change the distance of the food from the

heat source by positioning the broiler pan and grid

on one of three shelf positions in the broiler

compartment—A (bottom of broiler compartment),

B (middle) and C (top).

2. Preheating the broiler or oven is not necessary and

can produce poor results.

3. If meat has fat or gristle around the edge, cut

vertical slashes through it about 2 inches apart;

do not cut into the meat. We recommend that you

trim fat to prevent excessive smoking, leaving a

layer about 1/8 inch thick.

4. Arrange the food on the grid and position the

broiler pan on the appropriate shelf in the oven or

broiling compartment. Placing food closer to the

flame increases exterior browning of the food, but

also increases spattering and the possibility of fats

and meat juices igniting.

5. Close the oven and broiler compartment door.

6. Turn the OVEN CONTROL knob to BROIL.

7. 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.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and

broiler grid. However, you must mold the foil tightly

to the grid and cut slits in it just like the grid.

Without the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

could become hot enough to catch on fire. If you do

not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a

grid in the pan?

A. Yes. Using the grid suspends the meat over the

pan. As the meat cooks, the juices fall into the pan,

thus keeping meat drier. Juices are protected by the

grid and stay cooler, thus preventing excessive

spatter and smoking.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to

evaporate. Always salt after cooking. Turn the

meat with tongs; piercing the meat with a fork also

allows juices to escape. When broiling poultry or

fish, brush each side often with butter.

Q. Why are my meats not turning out as brown as

they should?

A. Check to see if you are using the recommended

shelf position. Broil for the longest period of time

indicated in the Broiling Guide. Turn the food only

once during broiling.

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Hotpoint RGB532 Manuel d'utilisateur Page 21

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