GE RS778GJ, RS779GJ Use and Care Manual

/’

the best from

‘owtogetYourGrfl

GridNe

Range

Conknb

Aluminum Foil Anti-Tip Bracket

Appliance Registration

Baking. Bakinz

Broiling, Broiling Guide Canning Tips

Care and Cleaning Clock/Timer

Cookware Tips

Energy-Saving Tips Features

Griddle Grill

Installation Instructions Leveling

Light Bulb Replacement

Guide

3,5

24.25 28,29

32-35

10, 11

6,7

12-16 17-21

5 5

Use and Care of

models

RS778GJ Rs7pGJ

Model and Serial Numbers Oven

Problem Solver

Reuair

Service

Roasting, Roasting Guide Safety Instructions

Self-Cleaning Instructions Surface

Thermostat Adjustment Vent Duct

Warranty

GE Answer

800.626.2000

Cooking

Back Cover

Center@

36,37

26,27

3,4

30,31

8-11

33 32

Help us help you...

Before using your range, read this book carefully.

It is intended to help you operate and

maintiin

properly. Keep it handy for answers to your

questions.

If you don’t understand something or need more help, write (include your phone number):

Consumer Affairs

Hotpoint

Appliance Park Louisville, KY 40225

your new range

Write down the model and serial numbers.

You’ll find them on a label on the front of the range behind the oven door.

These numbers are also on the Consumer Product Ownership

Registration Card that came with your range. Before sending in this card, please write these numbers here:

Model Number

Serial Number

Use these numbers in any correspondence or service calls concerning your range.

If you received a damaged range . . .

Immediately contact the dealer (or

builder) that sold you the range.

Save time and money. Before you request service...

Check the Problem Solver on pages 36 and 37. It lists causes of minor operating problems that you can correct yourself.

THE

GULL/G~DLE

EITHER

VO/240

OR DO/208 VOLT OPERATION. BE SURE YOUR RANGE POWER SUPPLY

ELE~UCAL

We recommend use of high-air-flow hood (models or

JV674)

model

JVM72 or

To add versatility to your range, the following accessories are available at extra cost from your

REQUIREMENTS OF YOUR MODEL.

or high-air-flow

JVM172

Accessories—Modules

Calrod” Surfice

Grill Griddle

Unit

RANGE IS

AVMLMLE

MEE~

Spacemaker@

to remove smoke during grilling.

Hotpoint dealer.

Model

For 240 volt only For 208 volt only

microwave oven

N7~GJ

JX32

JXGM8

JXGD48

FOR

THE

JV374, JV474

Model

JXGM9

JXGD49

~7WGJ

JX32

IMPORT~T S~TY

~STRUCTIONS

Read all

—

men

basic safety precautions should be followed, including the following:

Use this appliance only for its

intended use as described in this

manual. .

Be sure your appliance is

properly

by a qualified technician in accordance with the provided installation instructions.

●

Don’t attempt to repair or replace any part of your range unless it is specifically recommended in this book.

imtructions

using electrical appliances,

instied

and grounded

before

other servicing should be refereed to a qualified technician.

●

Before performing any service, RANGE POWER SUPPLY

– AT THE HOUSEHOLD

DIS~~ON

BY OR

DISCONNE~

REMOWNG

THE FUSE

SWTCHING

OFF THE

THE

P~L

CmCUIT BRE~R.

can

tip and injury

mtit.

prevent

accidenti

tipping of the range,

it to the

codd

attach

or floor by

insWing the

ANTI-TIP bracket supplied. To check if the bracket is

insded

and engaged properly, remove the drawer and inspect the rear

levehg

leg. Make sure it fits securely into the slot in the bracket.

If you pull the range out from the wall for any reason, make sure

—

the rear leg is returned to its position in the bracket when you push the range back.

wi~ thk

All

appliance.

Do not leave children

children should not be left alone or unattended in an area where an appliance is in use. They should never be allowed to sit or

swd

on any part of the appliance.

●

Don’t allow anyone to climb, stand or hang on the door, drawer or range top. They damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF

~TE~T

SHOULD NOT BE

~ CABINE~

RANGE OR ON THE BACKSPLASH OF A

RANG&C~LDREN CL~ING

RANGE ~ REACH ITEMS COULD BE

INmD. c

Never wear loose-fitting or hanging garments while using

theapptice. Hamma

~ CHILDREN

ABOVE A

ON THE

SEWOUSLY

could be ignited if brought in contact with hot heating elements and may cause severe burns.

Use only dry pot

moist or damp pot holders on hot surfaces may result in bums from steam. Do not let pot touch hot heating elements. Do not use a towel or other bulky

cloth in place of a pot holder.

●

Never use your appliance for

warming or heating the room.

● Storage in or on

amrnable

materials should not be

stored in the range or near it.

●

Keep hood and grease filters

clean

to maintain good venting

and to avoid grease fires.

alone—

cotid

S~~D

ble

material

holders—

holdem

appliance—

●

Do not let cooking grease or other flammable accumulate in or near the range.

●

Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on surface unit by covering pan completely with cookie sheet or flat tray. Flaming grease outside a pan can be put out by covering with baking soda or, if available, a multi-purpose dry chemical or foam type fire extinguisher.

● Do not touch heating

elements or interior surface of

oven.

These surfaces may be hot

materi~

we~-fitthg

lid,

enough to bum even though they are dark in color. During and after use, do not touch, or let clothing or other flammable materials contact surface units, areas nearby surface units or any interior area of the oven; allow sufficient time for cooling, first.

Potentially hot surfaces include the grates, griddle, areas facing the

cooktop

cooktop,

oven

and

vent opening and surfaces near the opening, and crevices around the oven door. Remember: The inside surface of the oven may be hot when the door is opened.

When cooking pork,

the directions

emcdy

cook the meat to an temperature of at least

and always

intemd

l~°F.

This assures that, in the remote possibility that trichina may be present in the meat, it will be killed and the meat will be safe to eat.

●

Keep the reflector and grease

co~ector clm

and avoid grease fires.

to reduce smoking

IMPO~ANT S~TY

Oven

●

Stand away from range when opening oven door. Hot air or

stmm

which escapes can cause

burns to hands, face and/or

Don’t heat unopened food containers in the oven. Pressure could build up and the container could burst, causing an injury.

Keep oven vent duct unobstructed.

●

Keep oven free from grease

buildup.

●

Place oven shelf in desired

position while oven is cool.

shelves must be handled when hot, do not let pot holder contact heating units in the oven.

Pulling out shelf to the shelf stop is a convenience in lifting heavy foods. It is precaution against burns from touching hot surfaces of the door or oven walls.

● When using cooking or

roasting bags in oven,

the manufacturer’s directions. .

Do not use your oven to dry

newspapers.

If overheated, they

can catch fire.

Self-CleaniW

Do not clean door gasket.

Oven

The door gasket is essential for a

good seal. Care should be taken not to rub, damage or move the

gasket.

●

Do not use oven cleaners. No

commercial oven cleaner or oven liner protective coating of any

kind should be used in or around

any part of the oven.

●

Clean only parts listed in this

Use and Care Book.

dso

ey~.

INSTRUCTIONS

Surface

●

Use

appliance is equipped with a

proper

CWMW

pan

sti-This

Unifi

(continued)

six-

inch and an eight-inch surface unit. Select utensils having flat bottoms large enough to cover

the

surface unit heating element. The use of undersizd utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner

● Never

unattended at high heat

Boilover

greasy

dso improve efficiency.

leave

surface units

se-

causes smoking and

spillovers

that may catch

on fire.

● Be sure drip pans and vent

ducts are not covered and are in place.

Their absence during cooking could damage range parts and wiring.

. Don’t

line drip pans

use aluminum

or anywhere in

foil

the oven except as described in this book. Misuse could result in

hard

a shock, fire

or damage

to the range.

●

Only certain types of glass,

glass/ceramic, earthenware or

gl-d

other suitable for range-top service;

containem are

others may break because of the sudden change in temperature.

(See section on “Surface

Cooking” for suggestions.)

●

To avoid the possibility of

burns,

materials, and of a container should be

ignition of flammable

sptiage,

the

hande

turnd

toward the center of the range without extending over nearby units.

●

Mways

turn surface unit to

before removing utensil.

●

Keep an eye on foods being fried at HIGH or MEDIUM

~GH s

of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and coils are cool before attempting to remove the unit.

●

removable surface put them in a dishwasher. Do not self-clean the surface units in the oven.

● When flaming foods under

the hood, turn the fan off. The fan, if operating, may spread the flame.

●

dry as possible.

heats.

To avoid the possibility

all

Don’t immerse or soak

unifi.

Don’t

Foods for frying should be as

Frost on frozen foods or moisture on fresh foods can cause hot fat to bubble up and over sides of pan.

●

Use little fat for effective

shallow or deep-fat frying.

Filling the pan too full of fat can cause

spillovers

when food is

added.

● If a combination of oils or

fafi

will be used in frying,

stir together before heating, or as fats melt slowly.

●

Mways

heat fat slowly,

and

watch as it heats.

● Use deep fat thermometer

whenever possible

to prevent overheating fat beyond the smoking point.

SAVE

TH~E

INSTRUCTIONS

●

Before self-cleaning the oven,

remove broiler pan and other

utensils.

Instilling Your Range

Your range,

household items, is heavy and can settle into soft floor coverings such as cushioned vinyl or carpeting. When

on this type of flooring. use care. We recommend that you follow these

simple and inexpensive

instructions.

The range should be installed on a sheet of plywood (or similar material) as follows:

floor

covering ends at the front of

the range,

will rest on should be built up with plywood to the same than the floor covering. This

allow

the range to be moved for

cleaning or servicing.

Wveling

like many other

moving

the area that the range

the range

When the

level

or higher

will

the

Range

Leveling screws are located on each corner of the base of the range. Remove the bottom drawer and you can level the range on an uneven floor with the use of a

nutdriver or by using pliers on

the hex flats of the leg.

remove drawer, pull drawer out all the way, tilt up the front and take it out. To replace drawer,

drawer beyond stop on range glides.

Lift drawer if necessary to insert easily. Let front of drawer down, then push into close.

One of the rear leveling screws

will engage the ANTI-TIP bracket

(allow for some side to side adjustment). Allow a minimum

clearance of 1/8” between the range

and the leveling screw that is to be

installed into the ANTI-TIP bracket.

insert glides at back of

We~-Saving ~ps

Surface Cooking

Use cookware of medium weight aluminum, with tight-fitting covers, and flat bottoms which completely cover the heated portion of the surface unit.

●

Cook fresh vegetables with a minimum amount of water in a covered pan.

. Watch foods when bringing them

quictiy

HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

. Use residual heat with surface cooking whenever possible. For example, when cooking eggs in the shell, bring water and eggs to boil, then turn to OFF position and cover with lid to complete the cooking.

Use correct heat for cooking task:

HIGH—to start cooking (if time allows, do not use HIGH heat to start).

MEDIUM HI—quick browning.

MEDIUM—slow frying. LOW—finish cooking most

quantities, simmer—double boiler heat, finish cooking, and special for small quantities.

WARM—to maintain serving temperature of most foods.

●

coffee, heat only the amount needed. It is not economical to boil a container full of water for only one or two cups.

to cooking temperatures at

When boiling water for tea or

Grid~e

Cooking

. Preheat griddle only when

necessary. Foods high in natural fat, such as bacon or sausage, can be started on a

cold

griddle.

Grill Cooking

● Heat only half the grill when

cooking small amounts of food. Use rear position for best results.

Oven Cooking

● Preheat oven only when

necessary. Most foods will cook satisfactorily without preheating. If you find preheating is necessary, watch the indicator light, and put food in oven promptly after the light goes out.

●

Always turn oven OFF before

removing food. . During baking, avoid frequent

door openings. Keep door open as short a time as possible if it is opened.

●

Be sure to wipe up excess spillage before starting the self-cleaning operation.

Use residual heat in the oven whenever possible to finish cooking casseroles, oven meals, etc.

Also

add rolls or precooked desserts to warm oven, using residual heat to warm them.

●

Cook complete oven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same temperature and in approximately the same time.

Features of Your Grill/Griddle Range

lxplaine(

all

on page

2 8

23 23

12, 17

Feature Index

used when cooking with grill.)

Grill (2-Piece Grate)

(Remove when griddle is being used.

Grates support foods being grilled.)

17 Plug-In Griddle (Remove when not

in use. Use for meats, pancakes or other foods usually prepared in

frying pan or electric skillet.) 18 Automatic Oven Timer 19 Clock and Minute Timer

20 Oven Cycling Light (Light glows

when oven is energized.)

21 Oven 22 Oven Vent (Oven is vented through

23 Door Latch 24 Interior Oven Light (Automatically

25 Embossed Shelf Supports (Letters A,

26 Oven Shelves 27 Broiler Pan and Rack 28 Broil Unit 29 Bake Unit (Maybe lifted gently

Temp

Knob

this grill directly above oven door.)

turns on when the oven door is opened or may be turned on with

switch on right front of door when

door is closed.)

B, C and D indicate cooking positions

for shelves as recommended on

baking, roasting and broiling guides.)

for cleaning oven floor.)

Feature Index

1 Model and Serial Number Plate 15 Grill Heater (Plug-in heating unit 2 Master Indicator Lights for Surface

Units (When any surface unit is on, this light will come on and stay on until the unit is turned off.)

3 Surface Unit Controls

4 Lock Light (Glows when oven has

reached cleaning temperature and oven will be locked. Oven door cannot be opened when this light is on.)

5 Oven Cleaning Light (Glows when

steps for cleaning have been set. Cycles off and on with the oven heating units after oven reaches

heating temperature. ) 6 Oven Set Knob 7 Oven “On” Light (Glows when oven

is turned on for any type of oven

cooking or self-cleaning, and remains

on as long as oven is in use. ) 8 Calrod” Module (Entire unit can be

easily removed for cleaning. Plugs into

either side for optimum convenience. ) 9 One-Piece Chrome-Plated

Drip Pan/Rings

10 Calrod” Plug-In Surface Units 11 Backsplash (Helps keep wall clean

from spattering; shows grill and

griddle settings of frequently prepared foods.)

12 Grill Module (Remove and store if

second is being used. )

Calrod@

Module or Griddle

lxplaine(

on page

22 22 23

—

23 28 28 24

13 Grease Collector Pan and Shield

(Positioned under Grill Module or Plug-In Griddle and removable for

easy cleaning. )

14 Reflector (Supports Grill Heating

Elements and Griddle. Fits directly above Grease Collector. )

30 Woven Door Gasket 31 Anti-Tip Bracket

(See Installation Instructions) 32 Storage Drawer 33 Oven Liner

3,5

35 35

Surface

See Surface Cooking Guide on pages 10 and

Cooting

Surface

Infitite

Your surface units and controls are designed to give you an infinite choice of heat settings for surface unit cooking.

At both OFF and HI positions, there is a slight niche so control “clicks” at those positions; “click” on HI marks the highest setting; the lowest setting is between a quiet kitchen, you may hear slight

“clicking” sounds during cooking, indicating heat settings selected are being maintained.

Switching heats to higher settings always shows a quicker change than switching to lower settings.

Cooting

Heat

with

Controk

WM and OFF. In

How to Set the Controls

Step 1:

push in.

Grasp control knob and

Coohg

for Using

~—Quick start for cooking; bring water to boil.

~D~

maintain of

fd.

maintain slow Of food.

~W (3)–Cookafter

cook with little water in covered pan.

W—Steam sewing

N-:

1. At ~,

smoking; greasy

catch fire.

2. At WM, LOW (3), melt chocolate, butter on

Gtide

Ha@

(n–Fast

tist

(4)—Saute

temperature of most

MED

unattended.

fry, pan bred;

bod on large amount

and

brown;

bod

on large amount

starting

rice,

ced;

HI (7), never leave

Bodovers

spdlovers

sm~

HI;

maintain

fds.

cause

may

unit.

Step

2: Turn either clockwise or

counterclockwise to desired heat

setting.

Control must be pushed in to set

only from OFF position. When control is in any position other than OFF, it maybe rotated

without pushing in.

Be sure you turn control to OFF

when you finish cooking. An

indicator light will glow when

ANY heat on

any

surface unit is on.

Questions &Answers

Q. May I can foods and preserves on my surface

A. Yes, but

designed for canning purposes. Check the manufacturer’s instructions and

recipes for preserving foods. Be sure canner is flat-bottomed and fits over the center of your unit. Since canning generates large amounts of steam, be careful to avoid burns from steam or heat. Canning should only be done on surface units.

Can I cover my drip pans with

foil? A. No. Clean as recommended

Cleaning Guide.

Home Canning

units?

only use cookware

Calrod”

~ps

Q. Can I use special cooking equipment, like an oriental wok, on any surface units?

A. Cookware without flat surfaces

is not recommended. The life of your surface unit can be shortened and the range top can be damaged from the high heat needed for this type of cooking.

Q. Why am I not getting the heat

I need from my units even though I have the knobs on the right setting?

A. After turning surface unit off

and making sure it is cool, check to make sure that your plug-in units are securely fastened into the surface connection.

Q. Why does my cookware tilt when I place it on the surface unit?

A. Because the surface unit is

not flat. Make sure that the “feet” on your tightly in the range top indentation and the reflector ring is flat on the range surface.

Q. Why is the porcelain finish on

my cookware coming A. If you set your Calrod” unit

higher than required for the cookware material, and leave it, the finish may smoke, crack, pop, or burn depending on the pot or pan.

Also,

periods, and small amounts of dry food, may damage the finish.

Calrod”

a too high heat for long

units are sitting

offl

Canning should be done on

cooktop only.

In surface cooking of foods other than canning, the use of diameter pots (extending more than

l-inch beyond edge of trim ring) is not recommended. However, when canning with water-bath or pressure canner, large-diameter pots may be used. This is because boiling water temperatures (even

under pressure)

cooktop surfaces surrounding

heating unit. HOWEVER, DO

LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER

P~S

FOR FRYING OR BOILING FOODS THAN WATER. Most syrup or

sauce mixtures—and all types of frying—cook at temperatures much higher than boiling water. Such temperatures could eventually harm

cooktop

heating units.

are not harmful to

surfaces surrounding

~HER

large-

USE

Observe Following Points in Canning

1. Bring water to

heat, then after boiling has begun, adjust heat to lowest setting to maintain boil (saves energy and best uses surface unit.)

2. Be sure canner fits over center of surface unit. If your range does not

allow

canner to be centered on surface unit, use smaller-diameter pots for good canning results.

3. Flat-bottomed canners give best

cantling

canner is flat or slight indentation fits snugly over surface unit. Canners with flanged or rippled bottoms (often found in enamelware) are not recommended.

results. Be sure bottom of

UGHT

boil

on HIGH

WRONG

4. When canning, use recipes from reputable sources. Reliable recipes are available from the manufacturer of your canner; manufacturers of glass jars for canning, such as Ball and Kerr; and the United States Department of Agriculture Extension Service.

5. Remember, in following the recipes, that canning is a process that generates large amounts of steam. Be careful while canning to prevent burns from steam or heat.

N~E:

operated on low power (voltage), canning may take longer than expected, even though directions have been carefully followed. The process may be improved by:

(1)

(2) for fastest heating of large water quantities, begin with

If your range is being

using a pressure canner, and

tap water.

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 MEDIUM settings. Steel pans may cook unevenly if not combined with other metals.

Flat or s~llets with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

2. To conserve the most cooking energy, pans should be flat on the

bottorn,have straight sides and

fitting lids. Match the size of the

ground

Pvroceram”

coa~ed

on the bottom

sauce~ans 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 “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.

tight-

Fond Cereal

Cornmeal, grits, oatmeal

Cocoa

Coffee

Eggs

Cooked in shell

Fried sunny-side-up

Fried over easy

Poached Covered

fish

or omelets

fitlets

Scrambled

Fruits

Meats, Poultry

Braised: Pot roasts of beef, lamb or veal; pork steaks and chops

Parr-fried: Tender chops; thin steaks up to 3/4-inch; minute steaks; hamburgers; franks and sausage;

tbin

Cookware

Covered Saucepan

Uncovered Saucepan

Percolator

Covered

Covered Skillet

Uncovered Skillet

Skillet

Covered

Saucepan

Covered

Skillet

Uncovered Skillet

Directions and Setting to Start Cooking

HI. In covered pan bring water to boil before adding cereal.

HI.

Stir together water or

milk, cocoa ingredients.

Bring lust

to a boil.

HI. At first perk, switch

heat to LOW (3).

HI. Cover eggs with COOI

water, Cover pan, cook

until steaming.

MED HI (7). Melt butter, add

:ggs

and cover skillet.

HI. Melt butter

HI. In covered pan bring

water to a boil.

HI. Heat butter until light golden in

HI. In covered fruit and water

Switch to MED HI (7) to brown meat. Add water or other liquid.

HI,

grease lightly,

color.

pan

bring

boil.

Melt fat, then add meat

Preheat skillet, then

Setting to Complete Cooking

LOW (3) or WM, then add cereal. Finish timing according to package directions.

MED (4), to completely blend ingredients.

LOW (3) steady perk.

LOW (3). Cook only 3 to 4 minutes for soft cooked;

15 minutes for

Continue cooking at MED HI (7)

until 3

LOW (3), then add eggs, When bottoms of eggs have just set,

carefutly turn over to cook other side.

LOW (3). Carefully add eggs Cook uncovered about 5 minutes at MED HI (7),

MED (4). Add egg mixture Cook, stirring to desired doneness.

LOW (3). Stir occasionally check for sticking.

LOW (3). Simmer until fork tender.

MED HI (7) or MED (4). Brown

and

turning over as needed.

cook 1 or 2 minutes

maintain gentle but

hard

cooked

whites are just set, about

5 more minutes,

and

cook to desired doneness,

Comments

Cereals bubble and they cook; use large enough saucepan to prevent

Milk boils over rapidly. Watch as boiling point approaches,

Percolate 8 to 10 minutes for

cups, less for fewer cups.

[fyou do not cover skillet, baste :ggs

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 t/2 cup water per pound of fruit,

Dried fruit: Use water as package directs. Time depends on 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 be wine, fruit or tomato juice or meat broth.

Timing: Steaks I to 2-inches: 1 to

bours.

Beef Stew: 2 to 3 hours,

2 Pot Roast: 2

Parr

frying is best for thin steaks and chops. If rare is desired, preheat skillet before adding meat.

expand

boilover.

to 4 hours,

wbether

could

RIGHT

Deep Fat

kettle with fat

F~ing.

tha~may

Do not overfill

spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

Food

Fried Chicken

Parr fried bacon Uncovered

Less

Sauteed: thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

Melting chocolate, butter, marshmallows

Pancakes or French toast

Pasta

Noodles or spaghetti Use large enough kettle to

Pressure Cooking

Puddings, Sauces, Candies. Frostings

Vegetables

Fresh

Frozen

Sauteed: Onions; green peppers; mushrooms; celery;

Rice and Grits

tender

etc.

Cookware

Covered Skillet

Skillet

Covered Skillet

Covered Dutch Oven, Kettle or Large

Saucepan Small

Uncovered

Saucepan.

Use small

surface unit Skillet

Griddle

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered Saucepan

Uncovered Skillet

Covered Saucepan

Directions and Setting to Start Cooking

HI. Melt

HI (7) to brown chicken.

HI. [n cold skillet, arrange

bacon

until starting to sizzle. HI. Melt fat. Switch to MED (4)

HI. Cover meat with water

and

Cook until steaming.

WM. ~w 10 to ~ melt through. Stir to smooth.

MED HI (7). Heat skillet 8

10 minutes. Grease lightly.

HI.

salted water to a boil, uncover and add pasta slowly so boiling does not stop.

H].

heard.

HI. Bring just

H1.

water in saucepan. Add salt and prepared vegetable [n covered saucepan bring

to HI.

as of vegetable. In covered saucepan bring to

HI. in skillet melt fat.

HI. Bring salted water to a boil..

fat.

Switch to MED

slices. Cook just

brown slowly.

cover pan or kettle.

In covered kettle, bring

Heat until first jiggle is

Measure 1/2 to 1 inch

boil.

Measure water and salt

above.

Add frozen block

boil.

MiOUtCS to

boil.

~ ~

NOT

OVER 1“

Setting to Complete

Cookin~

LOW (3). Cover skillet and

cook until tender.

Uncover last few minutes.

MED HI (7). Cook, turning over as needed.

LOW (3). Cover and cook until tender.

LOW (3). Cook until fork tender. (Water should slowly boil). For very large loads, medium heat may be needed.

Cmk

2 to 3 minutes per side.

MED HI (7). Cook uncovered until tender. For large amounts, HI may be needed to keep water at rolling boil throughout

cooking time.

entire MED HI (7) for foods cooking

10 minutes or

foods over 10 minutes. LOW (3). To finish cooking.

MED (4). Cook 1 pound 10

to 30 or more minutes, depending on tenderness of vegetable.

LOW (3). Cook according to time

MED (4). Add vegetable Cook until desired tenderness is reached.

WM. Cover and cook according

package.

less.

to time.

MED (4) for

For crisp dry chicken, cover only after switching to LOW (3) for 10 minutes. Uncover and cook, turning occasionally 10 to 20 minutes.

A more attention-free method is to start and cook at MED (4).

Meat may be breaded or marinated in sauce before frying.

Add salt or other seasoning before cooking if meat been smoked or otherwise

cured.

When melting marshmallows, add milk or water.

Tbick batter takes slightly longer

time. Tam over pancakes when bubbles rise to surface.

boilover.

prevent in size when cooked.

Cooker

sbould

per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Break up or stir as needed while cooking.

Tam over necessary for even browning.

Triple in volume after cooking. Time at WM. Rice: 1 cup rice and

2 cups water-25 minutes. Grits:

1 cup grits and 4 cups

40 minutes.

or stir vegetable as

bas

Pasta doubles

ji~le

2 to 3 times

water—

not

Gridde

Your non-stick coated griddle

provides an extra-large cooking

surface for other

frying pan or electric skillet. You can also use the griddle as

a warming tray, with a low-heat setting.

meak,

pancakes, or

food usually prepared in a

How to

Step 1:

Collector Pan in the provided. Remove grease from the Grease Collector Pan after each use.

&semble

Position the Grease

Griddle

cooktop space

How to Set Griddle Control

The control knob must be pushed

into start; this prevents surface heating units from being turned on accidentally. Push the knob in only

when it is in the OFF position. the knob is in any other position, it can be turned without pushing it in.

The griddle has a self-contained heating element which can be controlled by setting the

front control

on right side), or

(when griddle is used on left side).

(when griddle is used

left rear control

Men

right

Step 2:

the Grease Collector. Reflector often.

Step

griddle into the receptacle.

N~E:

condition

Apply a thin to the top surface and heat on HI setting for 10 minutes. Griddle is ready to use.

Before every use,

components are

Fit the Reflector Pan over

Clean

—

Plug the non-stick coated

Before ih

or “season” your griddle.

first

layer

of cooking oil

be sure griddle

clean.

use,

the

Push in control knob.

Turn knob to the heat setting you want.

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