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.

Page 13
Image 13
Hotpoint RS47GJ, RA513J, RA511J Fmd, Melting chocolate, Butter,mambmallows, Fincakes or, Yrenchtoast, WSm, Pressure Cooking

RB525GJ, RB524J, RB525J, RB532GJ, RB536J specifications

The Hotpoint RA513J, RA511J, RS42J, RS47GJ, and RS46J models are a selection of modern refrigerators designed to meet diverse consumer needs while delivering outstanding performance and efficiency. These appliances feature a stylish design that integrates seamlessly into any kitchen décor, combining functionality with aesthetic appeal.

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