Hotpoint RB790DT - Broiling Guide

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13
Quantity and/ Rack* First Side Second Side
Food or Thickness Position Time (min.) Time (min.) Comments
Ground Beef 1 lb (4 patties) C 10 7–10 Space evenly
1
⁄2 to
3
⁄4” thick
4 lbs (16 patties) C 15 11
Beef Steaks
Rare†
3
⁄4 to 1” thick E 6 4 Steaks less than
3
⁄4″
Medium 1 to 1
1
⁄2 lbs D 8 6 thick are difficult
Well Done D 10 7–10 to cook rare
Slash fat
Rare† 1
1
⁄2” thick C 10 8
Medium 2 to 2
1
⁄2 lbs C 15 10–12
Well Done D 20 20
Chicken 1 whole cut up B 25 25 Brush each side with
2 to 2
1
⁄2 lbs, melted butter
split lengthwise Broil skin-side-
Breast B 25 15 down first
Bakery Product
Bread (toast) 2 to 4 slices D 3 1 Space evenly Place
English Muffin 2 (split) E 3-4 English muffins cut-
side-up and brush
with butter if desired
Lobster Tails 2–4 B 18–20 Do not Cut through back of
turn shell Spread open
over Brush with melted
butter before broiling
and after half of
broiling time
Fish Fillets 1 lb (
1
⁄4 to
1
⁄2” thick) D 5 5 Handle and turn very
carefully Brush with
lemon butter before
and during cooking,
if desired
Salmon
Steaks 2 (1” thick) D 10 5 T urn carefully Do not
Fillets 2 (
1
⁄2 to
3
⁄4” thick) D 10 turn skin side down
Ham Slices
1
⁄2” thick C 6 6
(precooked) 1” thick C 8 8
Pork Chops 2 (
1
⁄2” thick) C 10 10 Slash fat
Well Done 2 (1” thick) about 1 lb C 15 15
Lamb Chops
Medium 2 (1” thick) about 10 D 7 4 Slash fat
Well Done to 12 oz D 10 9
Medium 2 (1
1
⁄2″ thick) about 1 lb D 9 6
Well Done D 14 10
Broiling Guide
The size, weight, thickness,
starting temperature
and your preference of
doneness will affect broiling
times This guide is based
on meats at refrigerator
temperature
† The US Department of Agriculture
says “Rare beef is popular, but
you should know that cooking it
to only 140°F means some food
poisoning organisms may survive”
(Source: Safe Food Book Your
Kitchen Guide USDA Rev June
1985)
The oven has 5 rack positions
*See illustration for description of rack positions.