Hotpoint RS504GP Use And Care Manual page 10

Control Settings
HI—Highest setting.
between HI and MED.
MEDIUM LO—Setting halfway
between MED and LO.
LO—Lowest setting.
Food Cookware
Cereal
Cornmeal, grils, Covered
oatmeal Saucepan
Cocoa Uncovered
Saucepan
Coffee Percolator
Eggs
Covered
Saucepan
Fried sunny-side-up Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Scrambled or omelets Uncovered
Skillet
Fruits Covered
Saucepan
Meats, Poultry
Braised: Pot roasts of Covered
beef, lamb or veal; Skillet
pork steaks and
chops
Pan-fried: Tender Uncovered
chops; thin steaks up
to 3/4-irrch; minute
steaks; hamburgers;
thin fish fillets
10
Cookware Tips
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast-
iron cookware is slow to absorb
heat, but generally cooks evenly at
LO to MED settings. Steel pans
may cook unevenly if not
combined with other metals.
Directions and Settings Directions and Settings
to Start Cooking to Complete Cooking
MEDIUM LO or LO, then add
water to boil before adding cereal. Finish timins accordins
cereal. to package directions.
HI. Stir tosether water or MED. Cook I or 2 minutes
milk and cocoa ingredients, to completely blend ingredients.
Bring just to a boil,
HI. At first perk, switch MEDIUM LO to maintain
heat to MEDIUM LO,
HI. Cover esgs with cool MEDIUM LO. Cook only 3
water. Cover pan, cook to 4 minutes for soft cooked;
until steaming. 15 minutes for hard cooked.
MEDIUM HI. Melt butter, Continue cookins at MEDIUM
add esgs and cover skillet. HI until whites are just set,
MEDIUM LO, then add eggs.
When bottoms of eggs have just
set, carefully turn over to cook
other side.
HI. In covered pan brins MEDIUM LO. Carefully add
water to a boil.
minutes at MEDIUM HI.
HI. Heat butter until IiSht MED. Add egs mixture.
golden in color. Cook, stirring to desired
doneness.
HI. In covered pan bring MEDIUM LO. Stir occasionally
fruit and water to boil.
HI. Melt fat, then add meat, MEDIUM LO. Simmer until fork
Switch to MEDIUM HI to tender,
brown meat. Add water or
other liquid,
HI, Preheat skillet, then
MEDIUM HI or MED. Brown
grease lightly. and cook to desired doneness,
turning over as needed.
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and
tight fitting lids. Match the size
of the saucepan to the size of the
surface unit. A pan that extends
more than an inch beyond the
edge of the drip pan traps heat
which causes discoloration ranging
from blue to dark gray on chrome
drip pans.
Comments
Cereals bubble and expand as
they cook; use large enoush
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
Percolate 8 to 10 minutes for
[f you do not cover skillet, baste
Remove cooked egss witb slotted
ast few minutes. When set, fold
n half.
Dried fruit: Use water as pack~ge
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.
Timing: Steaks I to 2 inches: 1 to
2 hours, Beef Stew: 2 to 3 hours.
Pan frying is best for tbin steaks
and chops. [f rare is desired,
pre-heat skillet before adding meat.