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RIGHT
3. Deep Fat Frying. Do not overfill
kettle with fat tha~may spill over
when adding food. Frost y foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep range and hood clean from
accumulated grease.
Directions a nd Setting
to Start Cooking
HI. Melt fat. Switch to MED
HI (7) to brown chicken.
Setting to Complete
Cooking
Food
Cookware
Comments
Fried Chicken
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).
Pan fried bacon
Uncovered
Skillet
HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED (4)
to brown slowly.
MED HI (7). Cook, turning
over as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whoie fish
Simmered or stewed
meat; chicken: corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet
LOW (3). Cover and cook
until tender.
Meat may be breaded or
marinated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover pan or kettle.
Cook until steammg.
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 has not
been smoked or otherwise
cured.
Malting cbeolate,
bt#ter, marsAmaNows
Small
Uncovered
Saucepan.
Use small
surface unit
WM. Allow 10to 15mmute.s to
melt through. Stir to smooth.
When melting marshmallows,
add
milk or water.
Pancakes or
French toast
Skillet or
Griddle
MED HI (7). Heat skillet 8 to
10 minutes. Grease lightly.
Cook 2 to 3 minutes per side.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti
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 cookirw time.
Use large enough kettle to
prevent boilover. Pasta doubles
in size when cooked.
Pressure Cooking
Pressure
Cooker or
Canner
HI. Heat until first jiggle is
heard.
MED HI (7) for foods cooking
10minutes or Iess. MED (4) for
fbods over 10 minutes.
Cooker should jiggle 2 to 3 times
per minute.
Puddings, Sauces,
Candies, Frostings
Uncovered
Saucepan
HI. Bring just to boil.
LOW (3), To finish cooking,
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Vegetables
Fresh
Covered
Saucepan
HI. Measure 1/2 to 1 inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as 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.
Frozen
Covered
Saucepan
LOW (3). Cook according to
time on package.
Break up or stir as needed while
cooking.
Sauteed: Onions;
green peppers:
mushmom;
celery; etc.
Uncovered
Skillet
MED (4), Add vegetable.
Cook until desired
tenderness is reached.
Turn over or stir vegetable as
necessary for even browning.
kc
and Grits
Covered
Saucepan
HI. Bring salted water to a
boil.
WM. Cover and cook
according to time.
Triple in volume after cooking.
llme at WM. Rice: 1 cup rice and
2 cups water-25
minutes. Grits:
1 cup grits and 4 cups water—
40 minutes.
11
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