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Surface Cooking Guide
Cookware Tips
Use non-stick or coated metal
fitting lids. Match the size of the
*)'
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.
Food
Cereal
Cornmeal, grits,
oatmctil
cocoa
coffee
Eggs
Cooked in shell
Frwt sunny-side-up
Fried over easy
P(mchcd
Scrambled or omelets
Fruits
Nleats, Poultry
Braised: Pot roasts of
beef. lamb or veal;
pork steaks and
chops
P~n-fried: Tender
chops: thin steaks up
to 3J4-inch; minute
steaks: hamburgers;
tranks and sausage;
thin fish fillets
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
cookware. Flat ground l?yroceram@
saucepans or skillets coated on the
bottom 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 tight
Directions and Setting
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
H]. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
HI. At first perk, switch
heat to LOW (3).
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H] (7). Melt butter, add
eggs and cover skillet.
HI. Melt butter.
HI. In covered pan bring
water to u boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MED HI (7) to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease lightly.
sauc~pan 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.
Setting to Complete
Cooking
LOW (3) or WM, then add cereal.
Finish timing according
to package directions.
MED (4), to cook 1 or 2 minutes
to completely blend ingrethents.
LOW (3) to maintain gentle but
steadv t)erk.
LOW (3). Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MED HI (7)
until whites are just set, about
3 to 5 more minutes.
LOW (3), then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook other
side.
LOW (3). Carefully add eggs.
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add eg mixture.
Cook, stirring to desired
doneness.
LOW (3). Stir occasionally and
check for sticking.
LOW (3). Simmer tmtil fork
tender.
MED HI (7) or MED (4). Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble ml expand as
they cook: use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point tipprotiches.
Percokitc 8 to 10 minutes for
8 cups. less for fewer cups.
If you do not c(wcr skillet. baste
e\
eggs with fat to cook tops evenly.
:,5>,
;
*
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 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
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.
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2
Y2
to 4 hours.
I% frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
10
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