Hotpoint RS778GJ, RS779GJ How To Get The Best

/’

GridNe

‘owtogetYourGrfl

the best from

Range

Conknb

Aluminum Foil

Use and Care of

Anti-Tip Bracket

3,5

Appliance Registration

Baking. Bakinz

Guide

24.25

Broiling, Broiling Guide

28,29

Canning Tips

Care and Cleaning

32-35

Clock/Timer

Cookware Tips

10, 11

Energy-Saving Tips

Features

6,7

Griddle

12-16

Grill

17-21

Installation Instructions

Leveling

Light Bulb Replacement

Model and Serial Numbers

Oven

Problem Solver

36,37

Reuair

Service

Roasting, Roasting Guide

26,27

Safety Instructions

3,4

Self-Cleaning Instructions

30,31

Surface

Cooking

8-11

Thermostat Adjustment

Vent Duct

Warranty

Back Cover

models

RS778GJ Rs7pGJ

GE Answer

Center@

800.626.2000

Help us help you...

Before using your range, read this book carefully.

It is intended to help you operate and

maintiin

your new range

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

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

RANGE IS

AVMLMLE

FOR

EITHER

VO/240

OR DO/208 VOLT OPERATION. BE

SURE YOUR RANGE POWER SUPPLY

MEE~

THE

ELE~UCAL

REQUIREMENTS OF YOUR MODEL.

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

JV374, JV474

JV674)

or high-air-flow

Spacemaker@

microwave oven

model

JVM72 or

JVM172

to remove smoke during grilling.

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

Hotpoint dealer.

Accessories—Modules

Model

N7~GJ

Model

~7WGJ

For 240 volt only For 208 volt only

Calrod” Surfice

Unit

JX32

Grill

JXGM8

JXGM9

Griddle

JXGD48

JXGD49

IMPORT~T S~TY

~STRUCTIONS

Read all

imtructions

before

wi~ thk

appliance.

—

men

using electrical appliances, 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

instied

and grounded

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.

All other servicing should be refereed to a qualified technician.

●

Before performing any

service,

DISCONNE~

THE

RANGE POWER SUPPLY

– AT THE HOUSEHOLD

DIS~~ON

P~L

REMOWNG

THE FUSE

SWTCHING

OFF THE

CmCUIT BRE~R.

can

tip and

injury

codd

mtit.

prevent

accidenti

tipping of the range,

attach

it to the

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.

Do not leave children

alone—

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

cotid

damage the range and even tip it over, causing severe personal injury.

●

CAUTION: ITEMS OF

~TE~T

~ CHILDREN

SHOULD NOT BE

S~~D

~ CABINE~

ABOVE A RANGE OR ON THE BACKSPLASH OF A

RANG&C~LDREN CL~ING

ON THE RANGE ~ REACH ITEMS COULD BE

SEWOUSLY

INmD. c

Never wear loose-fitting or hanging garments while using

theapptice. Hamma

ble

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

Use only dry pot

holders—

moist or damp pot holders on hot surfaces may result in bums from steam. Do not let pot

holdem

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

appliance—

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.

●

Do not let cooking grease

or other flammable

materi~

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

we~-fitthg

lid, 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 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,

cooktop

and

areas facing the

cooktop,

oven 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

and always

cook the meat to an

intemd

temperature of at least

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

to reduce smoking

and avoid grease fires.

IMPO~ANT S~TY

INSTRUCTIONS

(continued)

Oven

●

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

stmm

which escapes can cause

burns to hands, face and/or

ey~.

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.

If 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

dso

a 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

Oven

Do not clean door gasket.

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.

●

Before self-cleaning the oven,

remove broiler pan and other

utensils.

Surface

CWMW

Unifi

●

Use

proper

pan

sti-This

appliance is equipped with a

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

dso improve efficiency.

● Never

leave

surface units

unattended at high heat

se-

Boilover

causes smoking and

greasy

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

use aluminum

foil

line drip pans

or anywhere in the oven except as described in this book. Misuse could result in a shock, fire

hard

or damage

to the range.

●

Only certain types of glass, glass/ceramic, earthenware or other

gl-d

containem are

suitable for range-top service;

others may break because of the sudden change in temperature.

(See section on “Surface

Cooking” for suggestions.)

●

To avoid the possibility of burns,

ignition of flammable

materials, and

sptiage,

the

hande

of a container should be

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

heats.

To avoid the possibility of a burn or electric shock, always be certain that the controls for all surface units are at OFF position and

all

coils are cool before attempting to remove the unit.

●

Don’t immerse or soak

removable surface

unifi.

Don’t 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.

●

Foods for frying should be as

dry as possible.

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

Instilling Your Range

Your range,

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

moving

the range 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:

When the

floor

covering ends at the front of

the range,

the area that the range will rest on should be built up with plywood to the same

level

or higher

than the floor covering. This

will

allow

the range to be moved for

cleaning or servicing.

Wveling

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,

insert glides at back of

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.

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

to cooking temperatures at 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.

●

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

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(

on page

2 8

lxplaine(

on page

Feature Index

1 Model and Serial Number Plate 15 Grill Heater (Plug-in heating unit

used when cooking with grill.)

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.)

Grill (2-Piece Grate)

(Remove when griddle is being used. Grates support foods being grilled.)

22 22 23

3 Surface Unit Controls

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.)

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

all

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

21 Oven

Temp

Knob

22 Oven Vent (Oven is vented through

this grill directly above oven door.)

—

23 Door Latch

24 Interior Oven Light (Automatically

turns on when the oven door is opened or may be turned on with switch on right front of door when door is closed.)

25 Embossed Shelf Supports (Letters A,

B, C and D indicate cooking positions for shelves as recommended on baking, roasting and broiling guides.)

10 Calrod” Plug-In Surface Units

12, 17

11 Backsplash (Helps keep wall clean

from spattering; shows grill and

griddle settings of frequently prepared foods.)

26 Oven Shelves

23 28 28 24

3,5

35 35

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

for cleaning oven floor.) 30 Woven Door Gasket 31 Anti-Tip Bracket

(See Installation Instructions) 32 Storage Drawer

12 Grill Module (Remove and store if

second

Calrod@

Module or Griddle

is being used. )

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. )

33 Oven Liner

Surface

Cooting

See Surface Cooking Guide on pages 10 and

Surface

Cooting

with

Infitite

Heat

Controk

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

WM and OFF. In

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.

How to Set the Controls

Step 1:

Grasp control knob and

push in.

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.

Coohg

Gtide

for Using

Ha@

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

~D~

(n–Fast

fry, pan bred;

maintain

tist

bod on large amount

fd.

(4)—Saute

and

brown;

maintain slow

bod

on large amount

Of food.

~W (3)–Cookafter

starting

HI;

cook with little water in covered pan.

W—Steam

rice,

ced;

maintain

sewing

temperature of most

fds.

N-:

1. At ~,

MED

HI (7), never leave

unattended.

Bodovers

cause

smoking; greasy

spdlovers

may

catch fire.

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

sm~

unit.

Questions &Answers

Q. May I can foods and preserves on my surface

units?

A. Yes, but

only use cookware 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

Calrod”

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.

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.

Home Canning

~ps

Canning should be done on

cooktop only.

In surface cooking of foods other than canning, the use of

large-

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)

are not harmful to cooktop surfaces surrounding

heating unit. HOWEVER, DO

USE

LARGE DIAMETER CANNERS OR OTHER LARGE DIAMETER

P~S

FOR FRYING OR

BOILING FOODS

~HER

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

surfaces surrounding

heating units.

Observe Following Points in Canning

1. Bring water to

boil

on HIGH 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

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

UGHT

WRONG

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

Calrod”

units are sitting 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

offl

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,

a too high heat for long periods, and small amounts of dry food, may damage the finish.

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:

If your range is being 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)

using a pressure canner, and (2) for fastest heating of large water quantities, begin with

tap water.

Surface Cooking Guide

Cookware

~ps

Flat

ground

Pvroceram”

sauce~ans saucepan to the size of the surface

or s~llets

coa~ed

on the bottom with aluminum generally cook evenly. Use glass saucepans with heat-spreading trivets available for that purpose.

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.

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.

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

bottorn,have straight sides and

tight-

fitting lids. Match the size of the

Fond

Directions and Setting to Start Cooking

Setting to Complete Cooking

Cookware

Comments

Cereal

Cornmeal, grits, oatmeal

Covered Saucepan

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

HI.

Stir together water or milk, cocoa ingredients.

Bring lust

to a boil.

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

MED (4),

cook 1 or 2 minutes

to completely blend ingredients.

Cereals bubble and

expand

as they cook; use large enough saucepan to prevent

boilover.

Uncovered Saucepan

Cocoa

Milk boils over rapidly. Watch as boiling point approaches,

LOW (3)

maintain gentle but

steady perk.

Coffee

Percolator

HI. At first perk, switch heat to LOW (3).

Percolate 8 to 10 minutes for

cups, less for fewer cups.

Eggs

Cooked in shell

Covered

HI. Cover eggs with COOI water, Cover pan, cook until steaming.

MED HI (7). Melt butter, add

:ggs

and cover skillet.

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

15 minutes for

hard

cooked

Fried sunny-side-up

Covered Skillet

Continue cooking at MED HI (7)

until

whites are just set, about

5 more minutes,

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

carefutly turn over to cook other side.

[fyou do not cover skillet, baste :ggs

with fat to cook tops evenly.

Fried over easy

Uncovered Skillet

HI. Melt butter

Poached Covered

Skillet

HI. In covered pan bring

water to a boil.

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

Remove cooked eggs with slotted spoon or pancake turner.

Scrambled

or omelets

HI. Heat butter until light

golden in

color.

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

Eggs continue to set slightly after

cooking. For omelet do not stir last few minutes. When set, fold in half.

Skillet

Fruits

Covered Saucepan

HI. In covered

pan

bring

fruit and water

boil.

LOW (3). Stir occasionally

and

check for sticking.

Fresh fruit: Use 1/4 to t/2 cup water per pound of fruit,

Dried fruit: Use water as package directs. Time depends on

wbether

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 tomato juice or meat broth.

Meats, Poultry

Braised: Pot roasts of

beef, lamb or veal;

pork steaks and

chops

Covered Skillet

Melt fat, then add meat Switch to MED HI (7) to brown meat. Add water or other liquid.

LOW (3). Simmer until fork tender.

Timing: Steaks I to 2-inches: 1 to 2

bours.

Beef Stew: 2 to 3 hours,

Pot Roast: 2

to 4 hours,

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

steaks; hamburgers;

franks and sausage;

tbin

fish

fitlets

Uncovered Skillet

HI,

Preheat skillet, then

grease lightly,

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

and

cook to desired doneness,

turning over as needed.

Parr

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

RIGHT

Deep Fat

F~ing.

Do not overfill

kettle with fat

tha~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.

~ ~

NOT

OVER 1“

Directions and Setting to Start Cooking

HI. Melt

fat.

Switch to MED

HI (7) to brown chicken.

Setting to Complete

Cookin~

Food

Fried Chicken

Cookware

Covered Skillet

LOW (3). Cover skillet and cook until tender. Uncover last few minutes.

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).

Parr fried bacon Uncovered

Skillet

HI. [n cold skillet, arrange

bacon

slices. Cook just

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

brown slowly.

MED HI (7). Cook, turning

over as needed.

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.

Melting chocolate, butter, marshmallows

Covered Skillet

LOW (3). Cover and cook

until tender.

Meat may be breaded or marinated in sauce before frying.

HI. Cover meat with water

and

cover pan or kettle.

Cook until steaming.

LOW (3). 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

bas

not

been smoked or otherwise

cured.

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

WM. ~w 10 to ~

MiOUtCS to

melt through. Stir to smooth.

When melting marshmallows, add milk or water.

Tbick batter takes slightly longer

time. Tam over pancakes when bubbles rise to surface.

Pancakes or French toast

Skillet

Griddle

MED HI (7). Heat skillet 8

10 minutes. Grease lightly.

Cmk

2 to 3 minutes per side.

Pasta

Noodles or spaghetti Use large enough kettle to

prevent

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

cooking time.

H].

Heat until first jiggle is heard.

MED HI (7) for foods cooking

10 minutes or

less.

MED (4) for

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

Cooker

sbould

ji~le

2 to 3 times

per minute.

Pressure Cooking

Pressure Cooker or Canner

HI. Bring just

boil.

Puddings, Sauces, Candies. Frostings

Stir frequently to prevent sticking.

Uncovered pan requires more water and longer time.

Uncovered Saucepan

Vegetables

Fresh

Covered Saucepan

H1.

Measure 1/2 to 1 inch water in saucepan. Add salt and prepared vegetable [n covered saucepan bring

boil.

HI.

Measure water and salt

above.

Add frozen block of vegetable. In covered saucepan bring to

boil.

HI. in skillet melt fat.

MED (4). Cook 1 pound 10

to 30 or more minutes,

depending on tenderness

of vegetable.

Break up or stir as needed while

cooking.

Frozen

Covered

Saucepan

LOW (3). Cook according to

time

package.

Sauteed: Onions; green peppers; mushrooms; celery;

etc.

Rice and Grits

Uncovered Skillet

MED (4). Add vegetable Cook until desired

tenderness is reached.

Tam over

or stir vegetable as

necessary for even browning.

Covered

Saucepan

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

water—

40 minutes.

HI. Bring salted water to a boil..

WM. Cover and cook

according

to time.

Gridde

Your non-stick coated griddle provides an extra-large cooking

surface for

meak,

pancakes, or

other

food usually prepared in a

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

a warming tray, with a low-heat

setting.

How to

&semble

Griddle

Step 1:

Position the Grease

Collector Pan in the

cooktop space

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

Step 2:

Fit the Reflector Pan over

the Grease Collector.

Clean

the

Reflector often.

—

Step

Plug the non-stick coated

griddle into the receptacle.

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.

Men

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

right

front control

(when griddle is used

on right side), or

left rear control

(when griddle is used on left side).

Push in control knob.

Turn knob to the heat setting you want.

N~E:

Before ih

first

use,

condition

or “season” your griddle.

Apply a thin

layer

of cooking oil to the top surface and heat on HI setting for 10 minutes. Griddle is ready to use.

Before every use,

be sure griddle

components are

clean.

+ 28 hidden pages

Hotpoint RS778GJ, RS779GJ How To Get The Best

Specifications and Main Features

Frequently Asked Questions

User Manual