Hotpoint RS778GJ Installation instructions

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UseandCareofmodels
RS778GJ
Rs77yGJ
Energy-saving
tips p5
Features ptii
.—...——.—-—..-—~——
—...=...-—..
surfaceCooting pt!l ‘m
-pu?
p17
ovenCooting ‘jpLpj
self-cleaningoven p30
.—..——.
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.
Iikfim5Using YburIRange. . . . ...2
SafetyInstructions . . . . . , ., .3,4
Energy-SavingTips . .. . . . . . ...5
FemwxxofYourRange . . . ...6.7
SurfaceCaoking . . . . . . . . . . ...8
Ho3meCanningTips . ., ...,....9
SurfaceCcwkingGuide. ....10. 11
Gricidle....................l2
GriddleCookingGuide .......14
GriddleRecipes . . . . . . . ...15. 16
Grill ......................~7
Grill CookingGuide. . . . . . . ...19
GrillRecipes.............2Q.2l
AutomaticOvenTimer,
Clock arxiMinuteTimer ....22
UsingYom-Oven ............23
Baking ..............-.....24
BakingGuicie...............25
~oasting . . . . . . . . . . . . . . . . ...26
RoastingGuide . . . . . . . . . . . . ..~
Broilin g..................28
BroilingGuicie. . . . . . . . ..o ...29
Operating the
Self-CleaningOven ......30.31
CareandCleaning ........32.33
Cleaning Guide . . . . . . . ...34.35
TheProblemSolver .......36.37
HYou Need Service ..........38
Warr2dnty...........~ack~over
It isintendedtoheipyouoperate
andmain~ainyournewrange
properly.
Keepithandyforanswerstoyour
questions.
If youdon’tunderstandsomething
or needmorehelp,write (include
yourphonenumber):
You’llfindthemon aMel on
the frontoftherangebehindW
ovendoor.
These numbersarealsoorIthe
ConsumerProductCNvnership
~egistrdti~nC!ardthatcame with
yourrange.Beforesendinginthis
card, please writethesenumbers
here:
ConsumerAffairs
Hotpoint ModelNumber
AppliancePark
Louisville,KY40225 Serial Number
Use these numbersin any
correspondenceor servicecaiis
concerningyourrange.
M’yfwlreceived.
adam~ed !rmg’ee o●
Immediatelycontactthe deaier (or
builder)that soldyouthe range.
savetimeimd.money.
Beforeyou EY3qwst
Ser-vkes *
Check the Problem Soiveron
pages36 and 37.Rlistsminor
causes ofoperating problems that
youcan correct yourseif.
~m GNLL/GmDLE RANGEISAVMLMLE mm
EmrmRZW248ORE2W2W3‘VOLTOPERATION.BE
SLEWYOURRANGE POWERSI.JET?LYMIEEK’$THE
ELECTRICALm~mm~m OF Yom MODEL.
Werecommenduseof high-air-flowhood (models.W371,JV471
J
or YV671)or high-air-flowSpacemaker@microwaveoven.
modelJVI’VI’72or PJM172to removesmokeduring grilling.
Toadd versatility to your range, the followingaccessories are availableat
extra cost from your EIotpointdealer.
~g~&J]RS77&G
<!--.-l
R&l&l RS779G
~lCCtSSSOFi~S—NIQd~l~S Z& 24@!@Only For208VoltGnly
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‘Vihenusing ekxtricalappliances,
basicsafetypreeautiorisShOLlid
be fobwxl, hiding the
following:
@use this appliance only for its
i31tended use as described in this
manual.
@Be sure ytltlr appliance is
pm~rly Mstded and gomded
by aqualified technician in
accordance with the provided
installation instructions.
~Dog% attempi to repair
or repkwe anypart(i’your
range U.mkss MisSpeciflcaiiy
reeomme~~dedinthis book. AH
otherservicing should be referred
to aqualified technician.
eBefore petiormlillg my
service, DIscomm l’HE
R.A.NGE PCNVER SUPPLY
AT l’HE HousmoLD
~lsmmo~ Piiiw3L
BYREMOVING
THE I?USE
OR SWITCHINGOFF THE
cI.Rcm IREAKER.
@Do not k?ave‘chi.idrendone—
chi~drenshouldnotbe leftalone
or unattendedin an areawherean
applianceis in use. Theyshould
n~verbe allowedto sit or stand
on anypart of theappliance.
.-‘.,
,- J
‘,~,-
----- -
@D’dt idkwvm%’ytm tocfimb*
stand or hang OKIthe din-9
drawer m’ range top.They Coillf]
dan%agethe range and even tip
it (9VW3W,Eing severe persumaii
!hR..ury.
@CAUTION: ITEMS GM?
WTEWSTmCHILDmN
SHOULD Nom BE smRED
mcMmEm AkEkcwEA
MNGE OR oriTm
BACmPLMH OF A
w~=c~~l,~m~
cLmmG ON ~m
WGE TO REACH.ITEMS
4XNJLDBE SEMOUSLY
mmD.
@Never wear loose-fittingor
hm-qgnggarmentswhile wing
theappiianfx.Fkunmablematerial
could be ignitedif broughtin
contactwithhotheatingelements
and maycause severeburns.
euse only dry p@Kkkrs-
moist or damp potholderson
hot surfacesmay resultin burns
from steam.Do notletpotholders
touchhotheatingelements.Do
not use atowelor otherbulky
cloth in place ofapothokier.
@.Newxuse your appliancefor
warmingor BReatingthe IPwm,
estorage in or (mlappManee-
FIammablematerialsshouldnotbe
stored in the rangeor near it.
QKeep IMMdand grease IWers
clean to maintaingoodventing
and to avoidgreasefires.
3
,,.——.——...... . ... ——-.......r
@Domt MCt)oiiinggrease
or other nanlmiablemaw+$k
accllnlk~iate
inor mxwr the
Hinge,
@Do motU.Rsewater on gymx?
fires.Never pick up atlaming
pan. smother fia~mingpan ‘on
SWfa$x?unitby Cwering pan
completelywith Well”’fittinglidy
mowsheet or mattray.
miminggrease outside apal-l
Um be putOutby coveringwith
Mmng soda m, if’available, a
multi-purpose dry d-wmkd
or ftxml.
@
Do nothu.ldl heating
demmts or hterior surfaceof
oven. These surfacesmaybe hot
enoughto burn eventhoughthey
aredark in color.During and
afteruse, do nottouch, or let
clothingor otherflammable
materialscontactsurfaceunits,
areasnearby surfaceunitsor any
interiorarea oftheoven;allow
sufficienttime forcooling,first.
Potentiallyhot surfacesinciude
thegrates, griddle, cooktopand
areas facingthecooktop,oven
ventopeningand surfacesnear
the opening,andcrevicesaround
the oven.door. Remember: The
insidesurface ofthe ovenmaybe
hotwhen the door is opened.
ewhen (cookingpQrk9follow
our directionsexactlyand.always
cook the meat toat least 170”F.
This assures that, in the remote
possibilitythattrichina maybe
present in the meat, it will be
killedand the meatwill be safe
to eat.
oK&p the reflector and !gy”ease
UMMdtorCkl%m@MMhM2esm&.iBBg
and avoid glrewmfires.
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‘chfm
@
Sta-ld away from.Umge ‘when
openingWei!lidoor. Hot airor
stem which Ww4q3es teamaNase
burns tohands, faceandh eyes.
@mm%heat unopened food
Contiben in‘theoven. Pressure
add butidup ad. the mltaher
amid bw?Jt9
causingan iilljlwy.
@Keep oven ‘ventdwfs
unobstructed.
eKeep (Ywmfreefrom.grease
butidup.
@
mceoven shelf indesh’%xll
positionwhile oven is4xd. If
shelvesmustbe handledwhen
hot, do notlet potholdercontact
heatingunitsin the oven.
@PR.BU&lgout shelf to the
Sheifstop is a$xMNWlienw!in
lifting heavy foods, It is 31s0a
precaution against burns from
touching hot surfaces of the
door or OWelnVWMs.
@when using cooking or
roasting bags in oven?follow
themanufacturer’sdirections.
@Do I@ U@eyour well?+to dry
newspapers. If overheated,they
can catch fire.
seIf”cleaningoven
*Do notdean door gasket.
The door gasketis essential for a
good seal. Care should be taken
notto rub, damage or movethe
gasket.
~Do not use Oven&?anel%.No
commercial ovencleaner or oven
liner protectivecoating of any
kind should be used in or around
anypart of the oven.
=C%?21KBonly p22r&listed in this
use mlRdcare IBML
‘2M?fomseM”&%miK?gtile o?RKld9
mnl{weL?Toiler
,:~ pm and 9&2i-
{th~f~i~$gj$
::..:..>~S.
surfaceCookixlgunits
@
the proper pm sixe—1’his
applianceis equippedwithasix-
inchandan eight-inchsurface
unit. Selectutensilshavingflat
bottomslargeenoughto coverthe
surfaceunitheatingelement.The
use ofundersizedutensilswill
exposeaportionoftheheating
elementto directcontactandmay
resultin ignitionofclothing.
Proper relationshipofutensilto
burnerwillalsoimproveefficiency.
@$Never MN%!surface units
ma*ndM at high heat settings.
Boilovercausessmokingand
greasyspilloversthatmaycatch
on fire.
@Be SRNredrip pans and.vent
dl.letsare not 8xYveredand are
in place. Their absenceduring
cookingcoulddarnagerange
parts and wiring.
@llm-it Umealuminum foilto
line drip pans or anywherein
the ovenexceptas describedin
thisbook. Misuse could resultin
ashock, fire hazard or damage
to the range.
~‘CMycertain types of gkMs9
.gk%3/6x!ramie9earthenware or
other gkzed containers are
SUlibbk for range-top service;
others may break becauseof the
suddenchange in temperature.
(See section on “Surface
Cooking” for suggestions.)
e~~ ~~~~dthe possibility of
burns, ignition offlammable
materials,and spillage,thehandle
of acontainer shouldbe turned
towardthe center of the range
without extendingovernearby
units.
~lDoK19tinlmlelrse$lTsoak
Ix3mN%Mesurface RRnitsollmft
!@ ~~~fi~~~~~ ~~~~$q~~~~~~o
*Ah’ays turnsurfacemit’ to
OFF before removingWmill
@
Keep ameye mfoodsbeing
fl%x.1.atHIGH or MEDIm
HIGH I’MwS.
@
‘lbavoid.the’possibility
ofaburn or d’edrk shod’49
alwaysbe (xn”taimlthat the
Cmtrds forM!SIdkx? Emits
are atOl?l?positio~land d!
(mmme cd Mb-e attempting
toremove the mite
~‘when.fkmningfoods l.mder
the hood9mm the fanoff.me
fan,ifoperating9may spread
the fkne.
@I?oodsforfrying should.be as
dry as possible. Frost onfrozen
foodsor moistureon fresh foods
can causehotfatto bubbleup
and oversidesofpan.
@use little fat for effective
shallow oxdeep-fat frying.
Fillingthe pan too full offatcan
cause spilloverswhen foodis
added.
~If aConlbinationof oilsor
fats will be used in frying9stir
togetherbeforeheating,or as fats ~
melt slowly.
@AlwaysIheatfat slowly9and
watchas it heats.
@Use deep fatthermometer
whemwx possible to prevent
overheatingtit beyondthe
smokingpoint.

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~-
I
such 23scwd-&m?dvinylor -
carpeting. Whenmovingtherange
onthistypeofflooring,usecare.
Werecommendthatyoufollow
thesesimpleand inexpensive
instructions.
‘I’herangeshouldbe installedon
asheetofplywood(or similar
material)as follows:Whenthe
floor coverirg ends at thefront of
therange,the area that therange
willrest on shouldbe builtup with
plywoodtothe samelevelor higher
thanthe floor covering.Thiswill
allowthe rangeto be movedfor
cleaningor servicing.
Levelingscrewsare locatedon
eachcorner ofthe base ofthe
range.Removethe bottomdrawer
md you can levelthe rangeon
munevenfloor with the useof
Inutdriveror by using plierson
he hex flatsof the leg.
l-bremove drawer, pull dl’avwr
butauthe way,tilt l.ql the fmmt
‘andtake it out.m.repke
drawer, insert glidesat back of
drawerbeyondstopon rangeglides.
.. Liftdrawer if necessary to insert
;
ieasily. Let frontof drawer down,
,then push in to close.
?
:
-:
i
{
A
1
*Usecookwareofmediumweight
aluminum,withtight-fittingcovers,
andflatbottomswhichcompletely
covertheheatedportionofthe
surfaceunit.
@Cookfreshvegetableswitha
minimumamountofwaterin a
coveredpan.
@Watchfoodswhenbringingthem
quicklyto cookingtemperaturesat
HIGH heat. When foodreaches
cookingtemperature,reduceheat
immediatelyto lowestsettingthat
willkeep it cooking.
@Use residualheatwithsurface
cookingwheneverpossible.For
example,when cookingeggsin the
shell, bring waterto boil, then turn
to OFF positionto completethe
cooking.
Use correct heat forcookingtask:
131GH-to startcooking(iftime
allows,do not useHIGH heat to
start).
MEDIUM FH—quickbrowning.
MEDRJM—slowfrying.
LOW—finishcookingmost
quantities, simmer-double boiler
heat, finish cooking,and special
for smallquantities.
WARM—tomaintainserving
temperature of most foods.
@When boiling waterfor tea or
coffee, heat only the amount
needed. Ris not economicalto boil
acontainer fi.dlof waterforonly
oneor twocups.
5
-—...--—..-.. .,—.. . . . .— .-. .. ..-.--— .........-........—. . ... ,.,...
Griddlecooking
@Preheatgriddleonlywhen
necessary.Foodshigh in~atural
fat, suchas baconor sausage,can
be startedon acoldgriddle.
Grtil cooking
@Heatonly halfthe grill when
cookingsmall amountsof food.
Use rear positionforbest results.
O%’en Cooting
*Preheatovenonlywhen
necessary.Mostfoodswill cook
satisfactorilywithoutpreheating.
If youfind preheatingis necessary,
watchtheindicatorlight, andput
foodin ovenpromptly after the
lightgoesout.
@Alwaysturn ovenOFF before
removingfood.
@Duringbaking, avoidfrequent
door openings.Keepdoor openas
short atime as possiblewhen it is
opened.
@Be sureto wipe up excessspillage
beforestarting the self-cleaning
operation.
@Use residual heat in the oven
wheneverpossibleto finish
cookingcasseroles, oven meals,
etc. Also add rollsor precooked
dessertsto warm oven, using
residualheat to warm them.
@Cook complete ovenmeals
insteadofjust onefood item.
Potatoes,other vegetables, and
some desserts willcook together
with amain-dish casserole, meat
loaf, chicken or roast. Choose
foodsthat cook at the same
temperature and in approximately
the same time.
...... .
——-
.,--,————-—
——--
—..——-.————
—

HI
—

mm-m?mk!?i
1SurfaceUnitControls
2MasterIndicatorLightsfor Surface
Units(Whenany surfaceunitison,
thislightwillcomeon and stayon
untiltheunit is turnedoff.)
3Latch Release(Pushandholdbutton
in whileslidingLatchtothe rightfor
self-cleaning.)
4Lock Light(Glowswhenovenhas
reached cleaningtemperatureand
ovenwillbe locked.Ovendoorcannot
be opened when thislightis cm.)
5Oven CleaningLight(Glowswhenall
stepsfor cleaninghavebeen set.
Cyclesoffand on withthe oven
heatingunitsafter ovenreaches
heatingtemperature.)
6Oven SetKnob
7Oven “On” Light (Glowswhen oven
isturned on for anytypeof oven
cookingor self-cleaning,and remains
on as longas ovenisin use.)
8Calrod@Module (Entireunit can be
easilyremovedfor cleaning.Plugsinto
Ixphmw
on piige
8
8
30
30
FeatureIndex i
OHIpage : --- .-
~~ (jriil(z-Piece Grate) 17
(Removewhengriddleisbeingused.
~:_:-: :
p&&Tj&i:
Gratessupportfoodsbeinggrille d.)
g&~$*&#&
b*3x~@+m
.—....w-
—
..
.. ..
16 GrillModule(Removeand storeif
secondCalrod@Moduleor Griddle .—
isbeingused.)
17 Plug-h Griddle(Removewhen not
inuse. Use for meats, pancakesor ----
----...... ...~_
otherfoodsusuallyprepared in —.
fryingpan or electric skillet.)
%%&%z’w
,.i...-r,.F-
KT2:;>T..:
18 AutomaticOvenTimer $5,I,?a L7
*a#+*—.. -.
~w..
m2Gr-
19 Clock andMinuteTimer &.&y:—
y?*i
-------
Ftsi+i .::. -
,,,>,I,-,*.J
20 OvenTempKnob R$f;:
~g~~;
—,.... -
21 OvenCyclingLight (Lightglows
g;:a:<->==
:‘.“.-”9
P.?-M:?&.
when ovenis energized.) ??.%+..._
,,
.f!’f&..%,-... ‘-
&Jyf$%+.
.
-..L,,..- _.
!:..-”+(l
22 Door Latch f.?‘:L?r-
.....
!’,:?+’-;,,.
:+.?,p~
17
12
22
22
30
23
23
23
30
23 OvenVent(Ovenis ventedthrough
thisgrill directly aboveovendoor.)
24 Model and Serial Number Plate
25 Interior OvenLight (Automatically
turns on when the ovendoor is
opened or maybe turned on with
switchon rightfront ofdoor when
door is closed.)
26 Embossed ShelfSupports(LettersA,
B,Cand Dindicatecookingpositions
for shelvesas recommended on
baking, roastingand broilingguides.)
27 Oven Shelves
—
2
32
eith& sidefor optimumconvenience.)
9Calrod@Plug-In SurfaceUnits 32
35 23
23
10 One-Piece Chrome-Plated
Drip Pan/Rings
11 Backsplash(Helps keepwall clean
from spattering; showsgrill and
griddle settingsof frequently
prepared foods.)
12,17
17
17
.’”.
2$ Broiler Pan and Rack
29 Bake Unit (Maybe liftedgently
for cleaning ovenfloor.)
30 Broil Unit
12 GriliHeater (Plug-in heating unit
used when cooking with grill.)
13 Grease CoHectorPanand Shield
(Positionedunder Grill Module or
Hug-h Griddle and ~emovablefor
easy cleaning.)
—-
~~- j~~fiectoF(Supports Grill iHeating
EjCnEHR and Griddle. Fits directly
aboveGrease Col!ech)r.)
31 WovenDoor Gasket
32 Storage Drawer
35
33 Oven Liner
.-
/
-——.
,,
-.——...-..-—..-—.-. ........-.. . -...—.—.--..... .
_—-—
.-—
.

Yoursurfaceunitsandcontrols
aredesignedtogiveyoua~infinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFF andHIGHpositions,
thereisaslightnichesocontrol
“clicks”atthosepositions;“click”
onHIGH marksthehighestsetting;
thelowestsettingisbetweenthe
MmD
m
mD
wordsLOWand-OFF.Inaquiet Im1L’Ow
kitchen,youmayhear slight Step 1:Graspccmtrolknoband
“clicking”soundsduringcooking, pushin.
indicatingheatsettingsselected
arebeingmaintained.
Switchingheatstohighersettings
alwaysshowsaquickerchangethan
switchingtolowersettings.
Step 2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
control must be pushed in to set
onlyfrom OFF position. ‘When
control is in any position other
than IOFF, it may be rotated
withoutpushingin.
Besureyouturn controltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
ANYheatonanysurfaceunitison.
watertoboil.
Fastfry,ph.nbroil;maintain
fastboilonlargeamountof
food.
Sauteandbrown;maintain
slowboilonlargeamount
offood.
CookafterstartingatHIGH;
cookwithlittlewaterin
coveredpan.
Steamrice,cereal;maintain
servingtemperatureofmost
foods.
Nm. .-
.—
.-.
1.AtHIGH, NED HI, neverleave
foodunattended.Boiloverscause
smoking;greasyspilloversmaYcatch
fire.
2. AtWARM,LOW,meltchocolate,
butteronsmallunit.
(.)
i-l

Q. May IIean foods and preserves
‘on my slmhx ‘units?
As %x,but WdyLIS~utensils
designedforcmnm“g~UIpOS~S. Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecanner is flat-bottomedand
fitsoverthecenterofyourCalrod@
unit.Sincecanninggenerdteslarge
amountsofsteam, be carefulto
avoidburnsfrom steamor heat.
Canningshouldonly be doneon
surfaceunits.
Q. Can Icover my drip pans with
M?
A. No. Clean as recommendedin
CleaningGuide.
00 Can 1!use specialcooking
equipment, likean oriental wok,
on any surface units?
A. Utensilswithoutflat surfaces
are notrecommended.The lifeof
yoursurfaceunitcanbe shortened
andthe rangetop canbe darnaged
fromthehighheatneededforthis
typeofcooking.
Q. Whyan Inotgettingthe heat
Ineed from my units even tholqgh
Ihave the knobs on the right
setting?
Q. why da my‘utemiki
tiltwhenI
pklcethem on the SW’i’acewlit?
A. Becausetiwsurfaceunitis
notflat. Make surethat the “feet”
onyourCalrod@unitsare sitting
tightlyin the rangetop indentation
andthe reflectorring is flaton the
rangesurface.
Q. Whyisthe porcelain finish on
my (xMntahw!rscoming off?’
A. If yousetyourCalrod” unit
higherthan requiredforthe
containermaterial, and leaveit, the
Canning should be done ONI
Cooktop only.
In surface cookingof foodsother
than canning, the use oflarge-
diameter utensils(extendingmore
than l-inchbeyondedgeoftrim ring)
isnot recommended. However,
when canning with water-bathor
pressure canner, large-diameter
utensik maybe used. This is
because boilingwater temperatures
(evenunder pressure) are not
harmful to cooktop surttices
surrounding heating unit.
HOWEVER, DO NOT USE
LARGE DIAMETER CANNERS
OR OTHER LARGE DIAMETER
IJ~~pJ~ILs FOR FRYING OR
BOILING FOODSOTHER
THAN WATER.Most syrup or
sauce nlixtums-and all types of
frying-—cookat temperatures much
higher than boiling water. SW%
temperatures could eve~2twdly
harm cooktop surfaces surrounding
heating units.
. ... ...........-”
—-“
.,.....-.—.
——
_.—.——_
observeFollowingPoints
in‘canning
1. Bringwater to boilon HIGH
heat, then after boilinghas begun,
adjustheat to lowestsettingto
maintainboil (savesenergy and
best uses surface unit.)
2. Be sure canner fitsovercenter
of surface unit. If yourrange does
not allowcanner to be centered on
surface unit, use smaller-diameter
containers for goodcanning results.
3. Flat-bottomed canners givebest
canning results. Be sure bottomof
canner is flat or slightindentation
fits snuglyover surface unit.
Canners with flangedor rippled
bottoms(often foundin enamelware)
are not recommended,
~~~~~-~~ WONG
q~~ ]=~~y[
4. When canning,use recipesfrom
reputablesources.Reliablerecipes
are availablefromthe manufacturer
ofyourcanner; manufacturers of
glassjars for canning, suchas Ball
and Kerr; and theUnited States
Department ofAgriculture
Extension Service.
5. Remember, in followingthe
recipes, that canningis aprocess
thatgenerates large amounts of
steam. Be carefulwhile canningto
preventburns from steam or 12eat.
NOTE: If yourrange is being
operated on lowpower (voltage),
canning may takelonger than
expected, eventhough directions
havebeen carefully followed. The
process may be improvedby:
0) usingapressurecanner,and
(2)forfastestheatingoflarge
waterquantities,beginwith
HOTtapwater.
,,
..“”

..
_.,
.
,.
...........
+_._. ... .
.
fittinglids. Matchthe sizeofthe
cookware.FlatgroundPyrocermu@
saucepansor skilletscoatedon the
bottomwithaluminumgenerally
cookevenly.Useglasssaucepans
withheat-spreadingtrivets
availableforthatpurpose.
sauc&xmtothe sizeofthe surface
unit.Apan thatextendsmorethan
an inchbeyondtheedgeofthett-im
ringtrapsheat whichcauses
“crazing”(finehairlinecracks)on
porcelain,and discoloration
rangingfrom bluetodark grayon
chrometrim rings.
1. Usemedium-or heavy-weight
cookware.Aluminumcookware
conductsheat fasterthanother
metals.Cast ironand coatedcast
ii-oncookwareisslowtoabsorb
heat, butgenerallycooksevenlyat
LOWor IvIEDITJMsettings.Steel
pansmaycook unevenlyifnot 2. Toconservethemostcooking
energy,pansshouldbefiat on the
combinedwith othermetals. bottom,havestraightsidesandtight
Settingto Complete
Cooking
IDirectionsandSetting
toStartCookim COrmnwlts Food Cookware
Cereal
Cornmeal,grits,
oatmeal LOWor WM,then addcereal.
Finish timingaccording
topackagedirections.
MED, tocook 1or 2minutes
tocompletelyblendingredients.
Cerealsbubbleandexpandas
theycook; uselargeenough
saucepanto preventboilover.
Milk boilsoverrapidly.Watchas
boilingpoint approaches,
Covered
Saucepan I-II,In coveredpanbring waterto boil beforeadding
cereal.
Cocoa Uncwered
Saucepan HI. Stir togetherwateror milk, cocoa ingredients.
Bringjust to aboil.
LOWto maintaingentlebut
steadv~erk. Percolate8to 10minutesfor
8cups, less for fewercups.
Coffee Percolator HI. Atfirst perk, switch
heatto LOW.
Eggs
Cookedin shell Covered
Saucepan HI. Covere~s withcool
water.Coverpan, cook
until steaming.
MED I-H.Melt butter,add
eggsandcoverskillet.
LOW.Cook only3to4
minutesfor softcooked;
i5 minutesfor hardcooked.
Continue cookingat MED HI
until whitesarejust set, about
3to5more minutes.
LOW,then addeggs. When
bottoms ofeggshavejust set,
carefully turn overtocook
other side.
LOW.Carefidlyadd eggs.
Cook uncoveredabout 5
minutes atMED HI.
MED. Addegg mixture.
Cook, stirring to desired
doneness.
Ifyoudonotcoverskillet, baste
eggswithfatto cooktopsevenly.
Friedsunny-side-up Covered
Skillet
Friedover easy Uncovered
Skillet HI. hielt butter.
Removecookedeggswith slotted
spoon orpancaketurner.
Poached
Smtimbledor omelets
Covered
Skillet Hr. In coveredpan bring
water toaboil.
Eggscontinueto set slightly after
cooking. For omelet do not stir
last fewminutes.When set, fold
inhalf.
Uncovered
Skillet HI. Heat butter until light
golden in color.
HL Incoveredpanbring
fruit and water toboil. LOW.Stir occasionallyand
check for sticking. Fresh fruit: Use 1/4to 1/2cup
waterper pound offruit.
Dried fruit: Use wateras package
directs. Time dependson whether
fruit hasbeen presoaked. If not,
allow morecookingtime.
Fruits Covered
Saucepan
3kats,Podh-y
[lr~kd: Pot masts of
twcf, lambor veal:
pork s[eaks and
L’tlops
HI. Melt fat, thenaddmeat.
Switch toMED HI to
brownmeat. Addwateror
other liquid.
LOW. Simmer until fork
tender. Meat canbe seasonedand floured
beforeit is browned, if desired.
Liquid variations for flavorcould
be wine, fruit or tomatojuice or
meat broth.
Timing: Steaks 1to2-inches: 1to
2hours. BeefStew: 2to 3hours.
Pot Roast: 2% to4hours.
pan frying isbest for thin steaks
and chops. If rare isdesired, pre-
heat skillet beforeadding meat.
Covered
Skillet
I-H.Prebcat skillet. then
grease lightly. MED HI or MED. Brown and cook to desired doneness,
turning overas needed.
P,m-fried:‘Iicndcr
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[1}.Y-l-incll;minulc
~[c’:llw:h:llllburgcrs:
i’1:Ill!.sand Saus+w :
i~lill llstl filleis
Jncovcred
Millet
l’-
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