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1. Remove the DRIP/BAKING PAN, and BROILING/ROASINT RACK from the oven.
2. Place the OVEN RACK facing down in the middle position.
3. Set TEMPERATURE CONTROL to 450˚F.
4. Set FUNCTION CONTROL to BROIL.
5. Set ELECTRONIC TIMER for 5 minutes to preheat the oven.
6. While the oven is preheating, place the BROILING/ROASTING RACK in the
DRIP/BAKING PAN. Place the food to be broiled directly on the
BROILING/ROASTING RACK, unless otherwise directed.
7. When the oven is preheated it will automatically shut off and the bell will ring.
8. Place the DRIP/BAKING PAN with the BROILING/ROASTING RACK and the
food on the OVEN RACK and close the door.
9. Set the TIMER for the shortest time recommended. It is not necessary to turn food
during broiling.
CAUTION: DO NOT leave the oven unattended during Broiling.
BROILING CHART:
Type Weight/Thickness Desired Doneness Cooking Time
Beef:
Steak: 1 inch Rare 18-20 min.
Porterhouse, Medium 21-23 min.
Sirloin, Well Done 24-28 min.
London Broil,
Top Round 6 ounces Rare 15-17 min.
Hamburger (1 inch) Medium 18-21 min.
Well Done 22-25 min.
Pork:
Chops 1 inch Well Done 19-23 min.
Ribs Cut in pieces Well Done 30-35 min.
Sausage Links Well Done 25-30 min.
Chicken: Pieces with skin Well Done 20-25 min.
Boneless Breasts Well Done 12-15 min.
Halves with skin Well Done 30-40 min.
Fish:
Fillets
1
/
2
inch Well Done 10-12 min.
Steaks 1 inch Well Done 15-20 min.
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 17