- HOTPOINT Range Use & Care

3. Deep Fat F~ing. Do notoverfill
ketilewith fat tia~may spillover
wher}addi~~gfood. Frosty foods
bubblevigorously.Watchfoods
fryingat HIGH temperaturesarid
keeprangeand hoodclean from
accum,~llatedgrease.
SettingtoComplete
Cookiri~
Dii%ctiollsand Setting
to Smtcooking
Cookware
Covered
Skillet
Fmd
Fnea Chicken
LOW,Coverskilietand
cook untiltender.
Uncoverlast fewminutes.
For crisp dry chicken, coveronly
afier switchingto LOWfor 10
rninut.es.Uncoverandcook,turning
occasionally 10to 20 minutes.
A more attention-freemethod
is to start andcook at MED.
HIGH. Melt fat. Switchto
MED HI to brownchicken.
Uncovered
Skillet
HIGH. In coldskillet, amnge
baconslices. Cookjust
until startingtosizzle.
HIGH. Melt fat. Switchto
MED to brownslowly.
MED HI. Cook, turning
overas needed.
Panfried bacon
Meat maybebreadedor
marinatedin saucebeforefrying.
Covered
Skillet
LOW.Coverandcook
until tender.
Sauteed:Less tender
thin steaks(chuck,
round, etc.); liver;
thick or whole fish
Simmeredor stewed
meat; chicken;corned
beef; smokedpork;
stewingbeefi tongue;
etc.
Melting chocolate,
butter,mambmallows
LOW.Cookuntil fork
tender. (Watershouid
slowlyboil). For verylarge
loads, mediumheat may
be n=ded.
Add sait or other seasoning
beforecookingif meat has not
been smokedor otherwise
cured.
HIGH. Covermeatwith water
and coverpan or kettle.
Cook until steaming.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surfaceunit
Skillet or
Griddle
When melting marshmallows,add
milk or water.
WM. Allow10tofi minutesto
mek through. Stir tosmooth.
Cook2 to 3 minutes~r side.
Thick batter takes slightlylonger
time. ~m overpancakeswhen
MED HI. Heat skillet 8to
10minutes. Grease lighdy.
fincakes or
Yrenchtoast
WSm
Noodlesor spaghetti
bubbles rise to surface.
Use large enoughkettle to
preventboiiover.Pasta doubles
in size when cooked.
HIGH. In coveredkettle, bring
saltedwaterto a boil, uncover
andaddpasta slowlyso
boilingdoes not stop.
MED HI. Cook uncovered
until tender. For large
amounts, HIGH maybe
neededto keepwater at
rolling boil throughout
entire cookingtime.
MED HI for foodscooking
10minutesor less. MED for
foodsover 10minutes.
LOW.To finish cooking.
Covered
Large KettJe
or Pot
—
Cooker shouldjiggle 2 to 3 times
per minute.
HIGH. Heat until firstjiggle is
leard.
PressureCooking
Pressure
Cooker
or
Canner
Stir frequently to prevent
sticking.
31GH. Bringjust to boil.
Uncovered
Saucepan
Covered
Saucepan
MED. Cook 1pound 10
to 30or more minutes,
depending on tenderness
of vegetable.
Uncovered pan requires more
water and longer time.
31GH.Measure 1/2to i inch
vater in saucepan. Add
,altand prepared vegetable.
n coveredsaucepan bring
o boil.
IIGH. Measure water and salt
s above,Add frozen block
)fvegc~~ble,In covered
aucepan bring to boil.
iIGH. In skillet melt fat.
Break up or stir as needed while
cooking.
LOW.Cook according to
time on package.
Frozen
Covered
Saucepan
Turn overor stir vegewble as
necessary for even brow~~ing.
—
Triple in volume after coolcing.
Time at WARYti.Rice: 1cup rice
and 2 cups water-25 minutes.
Grits: 1cup griis and 4 cups
water—~10minutes.
MED. Add vegetable.
Cook until desired
tenderness is reached.
WARM. Coverand cook
according to time.
Sauteed: Onions;
green peppers;
--%,
muslmms; celery; etc.
J
..
i?;ce ilnd Griti;
. ----
Uncovered
Skillet
Covered
S:]ucdpan
. .—
———- ....-