Hotpoint K964GP, Use And Care Manual

Page: 25 / 40

I
I
OVEN
Broiling
Broiling is cooking by intense
radiant heat the upper unit in
oven. Most fish and tender cuts
of Follow
steps spattering and
smoking a m i n i mum.
The oven
tan may operate during
broil.
Step 1: has or gristle
near edge. slashes
2“ apart. If
trimmed,
about 1/8” thick.
2: on broiler rack
in pan with
Always rack so fat drips
pan; juices
to
Step on the
recommended position as
suggested in Broiling Guide. If
is connected to 208
may
wish to use a higher
position, preheat the broiler,
a i longer.
Step 4: Leave door ajar a few
inches broiling
). stays open by
proper temperature is
in oven.
Step 5: Touch pad.
Step
Tapping
the Broil pad
alternates [.0 I ) and
Step 7: Touch the START pad.
Step 8: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 9: When Broiling is
completed, touch CLEAR/OFF.
Serve food immediately, and leave
pan outside oven to
during
meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
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 & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which
allows chicken to cook evenly
throughout.
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack 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 rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. I salt the meat before
broiling?
A. Salt draws out the juices and
them to evaporate. Always
salt after cooking. Turn meat with
tongs; piercing 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. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
25