Hotpoint RS42J, RA513J Cocoa, Directionsand Setting Setting to Complete, To stiti cooMng Cooking

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1.usemedium-or heavy-weight cookware. Aluminum cookware conductsheat faster &an other metals. Cast iron and coatedcast iron cookwareis slow to absorb heat, but generally cooks evenlyat LOW or MEDIUM settings.Steel pans may cook unevedy if not combined with otier metals.

cooti. Flat ground~roceram” saucepansor still.etscoated on the bottom with aluminumgenerally

cook ~V~rdY.

2.Toconsene tie most tooting energy,pans shouldbe flat on the bottom, havestraightsides and tight

fitting lids. Match the size of the sauc;pan to the size of the surface unit. A pan that extendsmore than an inch be~~ondthe edge of tl~etrim ring traps heat which causes “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

Cereal	1
Cornmeal, grits,	L
	Covered
oatmeal	Saucepan
Cocoa	Uncovered
	Saucepan
Coffee	Percolator

Directionsand Setting	Setting to Complete	comments
to stiti cooMng	cooking
~GH. In wered pan bring	LGWorWM, thenaddce~.	Cereals bubble and expand as
waterto boil beforeadding	Finish timing according	they cook; use Iargeenough
ce~al.	to packagedirections.	saucepan to preventboilover.
HIGH. Stir togetherwateror	MED, to cook 1 or 2 minutes	Milk boils over rapidly. Watchas
milk, cocoa ingredients.	to completelyblendingredients.	boiling point approaches.
Bringjust to a boil.
~GH. At fit perk, switch	LOW to maintaingentle but	Percolate 8 to 10minutes for
heat to LOW.	steady perk.	8 cups, less for fewercups.

Eggs

Cooked in shell	Covered	HIGH. Covereggswithcool
	Saucepan	water. Cover pan, cook
		until steaming.
Fried sunny-side-up	Covered	MED HI. Melt butter, add
	Skillet	eggsand cover skillet.
Fried over easy	Uncovered	HIGH. Melt butter.
	Skillet
Poached	Covered	HIGH. In coveti pan bring
	Skillet	water to a boil.
Scrambled or omele~	Uncovered	HIGH. Heat butteruntillight
	Skillet	golden in color.
	Covered	HIGH. In coved pan bring
	Saucepan	fruit and water to boil.
Merits, mt%ltry	Covered	HIGH. Melt fat, then add
Braised: Pot roasts of	Skillet	Meat, Switch to MED HI to
beef, lamb or veal;		brown meat. Add water or
pork steaks and		tither liquid.
chops
	Uncovered	21GH. Preheat skillet, then
	$killei	greaselightly.

LOW. Cook only 3 to 4 minutes for soft cooked; 15minutes for hard cooked.

Continue cooking at MED HI until whi~s are just set, about 3 to 5 more minutes.

LOW, then add eggs. When bottoms of ens havejust set, carefully turn over to cook other side.

LOW. Carefully add eggs. Cook uncoveredabout 5 minutes at MED HI.

MED. Add egg mixture. Cook, stirring to desired doneness.

LOW. Stir occasionally and check for sticking,

LOW. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

If you do not cover skillet, baste eggs with fat to cook tops evenly.

Removecooked e~s with slotted spoon or pancake turner.

EWScontinue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.

Fresh fruit: Use 1/4to 1/2c~lp water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked, If not, allow more cooking time.

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

‘~irning:Steals 1 to 2-inches: 1 to

2 hours. Beef Stew: 2 to 3 hou~s.

Pot Roast: 2 Yzto 4 hours.

Pan frying is best for thin steaks and chops. If rare is desired, pre- heat skillet before adding mea:.

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