Hotpoint RGB744GER, Use And Care & Installation, Page: 19 / 48

BROILING GUIDE
Thickness
Shelf
Position
Side
Minutes
2nd Side
Minutes Food
Bacon
Ground Beef
Comments
1/2
(about
thin slices)
I lb. (4 patties)
1/2
inch thick
c
Arrange in single layer
c
10-11 4-5
7
5-6
6-7
10-
16-1 X
Space evenly. Up patties
about same time.
Beef Steaks
Rare
Medium
Well Done
Medium
Well Done
Chicken
I inch thick
( 1 I Ibs. )
B
B
B 9 less than 1 inch thick cook
through browning
is recommended.
1 inch thick
to Ibs. )
B
B
B
10
I I 5
25
Slash
1 whole
(2 Ibs.),
split lengthwise
B 30-35 25-30 Reduce times about 5 I () minutes
side chicken. Brush
side with melted butter. Broil
skin-side-down
Bakery Products
Bread (Toast) or
Toaster Pastries
English
2 slices
I pkg. (2)
c
c
2-3
3-5
1/2- I evenly. Place English
and brush with
desired.
2,
Lobster Tails
4
(6 to oz. each)
c
Do not
turn over,
Cut through shell spread
open. Brush with butter
broiling hall time
and turn carefully. Brush
with lemon butter broiling
during broiling if’ desired. Preheat
broiler
increase browning
Fish
I -lb. fillets
l/4 to
inch thick
B
5 5
Ham Slices
Precooked
I inch thick
c
Increase time 5 to 1 () minutes pcr side
1 inch thick or home
Pork Chops
Well Done
2 ( 1/2
inch thick)
( I inch thick),
about 1 lb.
B
4-5
9-12
lat.
Chops
Medium
Well Done
Medium
Well Done
Slash
(
thick),
OZ.
2 ( I inch thick).
about 1 lb.
B
B
B
B
10
10
4-7
10
4-6
desired, split in half’
lengthwise; cut into S-to 6-inch
pieces.
Wieners
similar precooked
sausages, bratwurst
pkg. (
c
Broiling Tips
The oven door must be closed during broiling.
3. If
desired, marinate meats chicken
before
broiling. Or brush with barbecue
last
5
minutes only.
4. When arranging food on pan, do not let edges
hang over sides, which could soil oven with dripping.
5. Oven does not need to be preheated. However, for
very thin foods, or to increase browning, preheat
if desired.
6. Frozen steaks can be broiled by positioning the oven
shelf at next lowest shelf position and increasing
cooking time given in this guide times per side.
1. Always use broiler pan and rack that comes with
your oven. It is designed to minimize smoking and
spattering by trapping juices in the shielded lower
part
the pan.
2. For steaks and chops, slash fat evenly around
outside edges of meat. To slash, cut crosswise
through outer fat surface just to the edge of the
Use tongs to turn meat over to prevent
piercing meat and losing juices.
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