Hotpoint RGB506 Manuale Utente

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.

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.

¥ 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

1

Ú

2

times per 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

1

Ú

2

inch

9Ð11

6Ð8

Medium

1

1

Ú

2

inch

13Ð15

8Ð10

Well done

1

1

Ú

2

inch

17Ð19

16Ð18

Ground Beef Patties
Medium

1/2 inch

6Ð7

4Ð5

Well done

1/2 inch

8Ð9

6Ð7

1 inch

10Ð12

9Ð11

1/4 inch

5Ð6

3Ð4

1

1

Ú

2

lbs.

25Ð30

10Ð12

1 inch

11Ð12

10Ð11

11Ð16

9Ð14

6Ð7

4Ð5

7Ð8

5Ð7

19