Surface Cooking Guide - Hotpoint RB734J Use And Care Manual

Surface Cooking Guide

Cookware ~ps
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
LOW or MED settings. Steel pans
may cook unevenly if not combined
with other metals.
Food Cookware
Cereal
Cornmeal, grits, Covered
oatmeal Saucepan
Uncovered
Saucepan
Coffee Percolator
Eggs
Cooked in shell Covered
Saucepan
Fried sunny-side-up Covered
Skillet
Fried over easy Uncovered
Skillet
Poached Covered
Skillet
Scrambled or omelets Uncovered
Skillet
Covered
Fruits
Saucepan
Covered
Meats, Poultry
Braised: Pot roasts of Skillet
beef, lamb or veal;
pork steaks and
chops
Parr-fried: Tender Uncovered
chops; thin steaks up Skillet
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
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 trim
ring traps heat which causes
discoloration ranging from blue to
dark gray on chrome trim rings.
Directions and Setting
to Start Cooking
water to boil before adding
cereal.
HIGH. Stir together water or
milk, cocoa in~redients.
Bring just to a~oil.
HIGH, At first perk, switch
heat to LOW,
HIGH. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED HI. Melt butter. add
eggs and cover skillet.
water to a boil.
HIGH. Heat butter until light
golden in color.
fruit and water to boil.
Switch to MED HI to brown
meat, Add water or other liquid.
HIGH. Preheat skillet, then
grease lightly.
12
3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
keep range and hood clean from
accumulated grease.
Setting to Complete
LOW or WARM, then add cereai,
Finish timing according
to package directions.
MED, to cook 1 or 2 minutes
to completely blend ingredients.
LOW to maintain gentle but
LOW. Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked,
Continue cooking at MED HI
until whites are just set, about
3 to 5 more minutes.
LOW, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
LOW. Carefully add eggs.
Cook uncovered about 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.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover,
Milk boils over rapidly. Watch as
boiling point approaches,
Percolate 8 to 10 minutes for
8
. less
CUDS
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresh fruit: Use 1/4 to 1/2 cup
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 tomatu juice or
meat broth.
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2 Y2 to 4 hours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.