Hotpoint RS778GJ, How To Get The Best

Broiling

Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.

Step 1: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat

Questions & 

Q. Why should I leave the door
ajar when broiling chicken?

A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods

 6: Turn food only once during

you 

 Closing the door holds

may be trimmed, leaving layer

more heat in the oven which allows

cooking. Time foods for first side

about 1/8” thick.

chicken to cook evenly throughout.

per Broiling Guide.

 2: Place meat on broiler rack

in 

 pan which comes with

range. Always use rack so fat drips

into broiler pan; otherwise juices

may become hot enough to catch fire.

Step 3: 

 shelf on recommended

shelf position as suggested in Broiling
Guide on opposite page. Most
broiling is done on C position, but

if your range is connected to 

volts, you may wish to use higher
position.

Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.

Turn food, then use times 

 for

Q. When broiling, is it necessary

second  side as a guide to 
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)

Step 7: Turn OVEN SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool

during meal for easiest cleaning.

Use of Aluminum Foil

1. If desired, broiler pan may be

 with foil and broiler rack may

be covered with 

 for broiling.

ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY 
BROILER RACK, AND SLIT
FOIL 

 CONFORM WITH

SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch 

2. DO NOT place a sheet of
aluminum foil on shelf. To do so

Step 5: Turn both OVEN SET and

may result in improperly cooked

OVEN 

 knobs to BROIL.

foods, damage to oven finish and

Preheating units is not necessary.

increase in heat on outside surfaces

(See notes in Broiling Guide. )

of the oven.

to 

 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. 

Should I salt the meat before

broiling?
A. 

 Salt draws out the juices

and allows 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. 

 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. 
for longest period of time indicated
in the 

 Guide. Turn food

only once 

 broiling.

Q. Do I need to grease my broiler
rack to prevent meat from sticking?

A. 

The broiler rack is designed to

reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface.
However, spraying the broiler rack
lightly before cooking with a
vegetable cooking spray 

 make

cleanup easier.

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