Hotpoint RS47GJ Melting chocolate, butter,mambmallows, fincakes or, Yrenchtoast, Pressure Cooking

3.Deep Fat F~ing. Do not overfill ketilewith fat tia~may spill over wher}addi~~gfood. Frosty foods bubble vigorously.Watchfoods frying at HIGH temperaturesarid keeprange and hood clean from accum,~llatedgrease.

Fmd	Cookware
Fnea Chicken	Covered
	Skillet
Pan fried bacon	Uncovered
	Skillet
Sauteed: Less tender	Covered
thin steaks (chuck,	Skillet
round, etc.); liver;
thick or whole fish

Dii%ctiollsand Setting to Smt cooking

HIGH. Melt fat. Switchto MED HI to brownchicken.

HIGH. In cold skillet, amnge bacon slices. Cookjust until starting to sizzle.

HIGH. Melt fat. Switchto MED to brown slowly.

Setting to Complete Cookiri~

LOW,Cover skiliet and cook until tender. Uncoverlast fewminutes.

MED HI. Cook, turning over as needed.

LOW.Cover and cook until tender.

For crisp dry chicken, cover only afier switchingto LOW for 10 rninut.esUncoverand. cook, turning occasionally 10to 20 minutes.

Amore attention-freemethod is to start and cook at MED.

Meat may be breaded or marinated in sauce before frying.

Simmeredor stewed	Covered	HIGH. Cover meat with water
meat; chicken; corned	Dutch Oven,	and coverpan or kettle.
beef; smoked pork;	Kettle or	Cook until steaming.
stewingbeefi tongue;	Large
etc.	Saucepan
Melting chocolate,	Small	WM. Allow10tofi minutesto
butter,mambmallows	Uncovered	mek through. Stir to smooth.
	Saucepan.
	Use small
	surface unit
fincakes or	Skillet or	MED HI. Heat skillet 8 to
Yrenchtoast	Griddle	10minutes. Grease lighdy.
WSm
Noodles or spaghetti	Covered	HIGH. In covered kettle, bring
	Large KettJe	saltedwater to a boil, uncover
	or Pot	and add pasta slowly so
		boilingdoes not stop.
Pressure Cooking	Pressure	HIGH. Heat until firstjiggle is
	Cookeror	leard.
	Canner

LOW.Cook until fork tender. (Watershouid slowlyboil). For very large loads, medium heat may be n=ded.

Cook2 to 3 minutes~r side.

MED HI. Cook uncovered until tender. For large amounts, HIGH may be needed to keep water at rolling boil throughout entire cooking time.

MED HI for foods cooking 10minutesor less. MED for foods over 10minutes.

Add sait or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. ~m over pancakes when bubbles rise to surface.

Use large enough kettle to prevent boiiover. Pasta doubles in size when cooked.

—

Cooker should jiggle 2 to 3 times per minute.

--%,

Uncovered

Saucepan

Covered

Saucepan

FrozenCovered Saucepan

Sauteed: Onions;	Uncovered
green peppers;	Skillet
muslmms; celery; etc.

31GH. Bringjust to boil.

31GH. Measure 1/2to i inch vater in saucepan. Add ,altand prepared vegetable.

ncovered saucepan bring

oboil.

IIGH. Measure water and salt

sabove, Add frozen block )fvegc~~ble,In covered aucepan bring to boil.

iIGH. In skillet melt fat.

LOW.To finish cooking.

MED. Cook 1 pound 10 to 30 or more minutes, depending on tenderness of vegetable.

LOW. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Turn over or stir vegewble as necessary for even brow~~ing.

—

.J

. ----

i?;ce ilnd Griti;	Covered
	S:]ucdpan

———- ....-

WARM. Cover and cook according to time.

. . —

Triple in volume after coolcing. Time at WARYti.Rice: 1 cup rice and 2 cups water-25 minutes. Grits: 1 cup griis and 4 cups water—~10minutes.