Use this chart as a guideline to determine the desired consistency and the approximate chilling time.
CHILL UNTIL SLIGHTLY THICKENED ; Gelatin should be consistency of unbeaten egg whites. Set time for regular method for 1 1/4 hours and setting for 30 minutes set method for 3 to 5 minutes. Use it for creamy ingredients such as whipped topping , or when mixture will be beaten.
CHILL UNTIL SET BUT NOT FIRM ; Stick to the finger when touched and should mound or move to the side when bowl or mould is tilted. Set time for regular method for 2 hours and setting for 30 minutes set method for 30 minutes. Use it for layering gelatin mixture i.e. moulds.
CHILL UNTIL FIRM ; Do not stick to finger when touched and not mound or move when mould is tilted. Set time for individual moulds at least 3 hours, 2 to 6 cup moulds at least 4 hours, 8 to 12 cups mould at least 5 hours or overnight. Use it for unmoulding and serving.