Hotpoint RB731 Use And Care Manual page 25

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.~.Deep Fat Frying. Do not overfill kettle with fat
#f~$$ithatm~y spill ~ver-when adding
food. Frosty foods
%~~+~~bubble vigorously. Watch foods frying at HIGH
ternperat ~res
and keep range and hoo-dclean from
accumulated grease.
I'.ood
Directions and Setting
to WartCooking
Setting to Complete
Cooking
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
~ommmts
Container
For crisp dry chicken, cover only
after switching to LOW for 10
min. Uncover and cook turning
occasionally 10 to 20 min.
A more attention-free method
is to start and cook at MED.
Fried Chicken
Covered
Skillet
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
over as needed.
Pan broiled bacon Uncovered
Skillet
Meat may be breaded or mari-
nated in sauce before frying,
Sauteed: Less tender
thin steaks (chuck,
round. etc.): liver;
thick or whole fish
Simmered or stewed
meat; chicken: corned
beef: smoked pork:
stewing beef; tongue;
etc.
.~lelting chw(li:lte,
?)ulter,
m:~ ;dlmai iow$
Covered
Skillet
LOW. Cover and cook
until tender.
%
LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
When melting marshmallows,
add milk or water.
WM. Allow 10 to 15 min. to
melt through. Stir to
smooth.
Small
Covered
saucepan.
Use small
surface unit
Cook 2 to 3 min. per side. Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Skillet or
Griddle
MED HI. Heat skillet 8 to
10 min. Grease lightly.
Pl!s[a
Noodles or spaghetti
Use large enough kettle to pre-
vent boilover. Pasta doubles in
size when cooked.
Covered
Large Kettle
or Pot
HI. In covered kettle, bring
salted water to a boil,
uncover and add pasta
slowly so boiling does not
stop.
MED HI. Cook uncovered
until tender. For large
amounts HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
HI. Heat until first jiggle is
heard.
;
MED HI for foods cooking
10 min. or less. MED for
foods over 10 min.
Cooker should jiggle 2 to 3 times
per minute.
Pressure
Cooker or
Canner
H1. Bring just to boil. LOW. To finish cooking.
Stir frequently to prevent
sticking.
Uncovered
Saucepan
Co\'crcd
saucepan
'1141
(lin~s, .S:1 Ucct,
i-i]. Measure 'Ato 1-in.
~l~titer i n saucepan. Add
salt and prepared vege-
tab]c. In covered saucepan
bring to boil.
H1. IMeasure water and salt
as above. Add frozen block
of vegetable. In covcrcd
sauccpa n bring to boil.
H1.
In
skillet mc!t fat.
MED. Cook l-lb. 10 to 30
more min., depend ing on
tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Break up or stir as needed while
cooking.
[.OW. Cook according to
time on package.
Turn over or stir \'egctable as
necessary for even browning.
MED. Add vegetable.
~ook until dcsi red tcn-
.lerness is reached.
r,
1
WM. Co\cr and cook
]ccord ing to time.
Triples in volume after cooking.
Time at WM. Rice: I cup rice
and 2 cups watcl"-—25 reins. Grits:
I cup grits and 4 cLlpswater-40
min.
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