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Usenon-stickor coatedmetal
beyondtheedgeof thetrim ring traps
COOk%WiR. Fkit
groundPyroceram@
heatwhichcauses "crazing"(fine
saucepansor skilletscoatedon the
hairlinecracks)on porcelain,and
bottomwithaluminumgenerallycook
discolorationrangingfromblueto
Concave
Bottom
RoundedBottom
-
evenly. U seglasssaucepanswithheat-
dark grayon chrometrim rings.
Right
r
'-
spreadingtrivetsavailable for that
purpose.
3. DeepFatFrying.Do notoverfill
kettlewithfatthatmayspillover
Z.Toconservethe mostcooking
whenad{
energy,pansshouldbe fiaton the
vigorous
bottom,havestraightsidesandtight
temperat
fittinglids. Matchthe sizeofthe
cleanfia
ingfbod.Fr&~ foodsbubble
y. Watchf~ds fryingat high
Jresand keeprangeandhood
maccumulated grease.
,. W twig
sauc@mto the sizeof the surfaceunit.
A panthatextendsmorethanan inch
Right
)A NOT
OVER 1"
Dirixtims and
$etting
to
Start
Cookhw
Setting
toCmrnpkte
CAIOkini??
mod
cookware
comma
W~M. Coverskilletand
cookuntiltender.
Uncover l astfewminutes.
Forcrispdrychicken,coveronly
afterswitching to W-
for 10
minutes. U ncover a ndcook,turning
occasionally 10to 20minutes.
A
moreattention-free m ethod
is to startandcookat MED.
FriedChicken
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
HI. Meltfat.Switchto
MEDIUMHItobrown
chicken.
MEDIUM H I.Cook, turning
over a sneeded.
Rmfriedbacon
HI.Incold skilld, a rrange
bacon s lices. Cook j ust
untilstartingto sizzle.
HI. Meltfat. Switchto
IvIED tobrown
Skd)t
Meatmaybebreadedor
marinatedin saucebeforefrying.
Sauteed:Lesstender
thin
St&3kS
( chuck,
round,etc.); liver;
thickor wholefish
Simmered or stewed
meat;chicken;corned
beef;smokedpork;
stewing beef;tongue;
WARM. C overandcook
untiltender.
-
Addsaltorotherseasoning
beforecookingif meathasnot
beensmoked or otherwise
cured.
HI. Covermeatwithwater
andcoverpanor kettle.
Cookuntilsteaming.
WARM. C ookuntilfork
tender.(Watershould
slowlyboil).Forverylarge
loads,mediumheatmay
be needed.
etc.
Meltingchoeokitq
butter,
EWdlIMd]OWS
— —
I-0.
Allow 10
to 15minutesto
meltthrough.Stirto smooth.
Whenmeltingmarshmallows, add
milkor water.
WciIlet or
Griddle
MEDIUMHI. Heatskillet8 to
10minutes.Greaselightly.
Cook 2 to3 minutes p erside.
Thickbattertakesslightlylonger
time.l'bmoverpancakeswhen
bubblesriseto surface.
Paln&es or
French
treat
~-
-
Uselargeenough kettleto
~
preventboilcwer. Pastadoubles
'y
in sizewhencooked.
I?asta
Noodlesor spaghetti
MEDIUMHL Cookuncovered
untiltender.Forlarge
amounts, H I maybe
neededto keepwaterat
rollingboilthroughout
entirecookhxz time.
Covered
LargeKettle
or Pot
HI.
Incoveredkettle,bring
saltedwatertoa boil,uncover
andaddpastaslowlyso
boilingdoesnotstop.
CoGker s hould jiggle2 to 3 times
per minute,
Ressure Cooking
PressuR
Cookeror
Canner
HI. Heatuntilfirstjiggleis
heard.
MEDIUMHI forfoodscooking
10minutes o r less.MEDfor
foodsover10minutes.
WARM. T ofinishcooking.
Uncovered
Saucepan
HI. Bringjust to boil.
Stirfrequently to prevent
sticking.
Puddings, S auces,
Chdiea,
Fmstinga
V%getdms
Fresh
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
HI. Measure1/2to 1inch
waterin saucepan.Add
saltandpreparedvegetable.
In coveredsaucepanbring
toboil.
I-K Measurewaterandsalt
as above.Addfrozenblock
ofvegetable. I n covered
saucepanbringto boil.
I-WIn skilletmeltfat,
MED.Cook1
POlll'd
10
to30or moreminutes,
depending ontenderness
ofvegetable.
Uncovered panrequiresmore
waterandlongertime.
W~M. Cookaccording to
timeonpackage.
Breakupor stir as neededwhile
cooking.
Frozen
MED.Addvegetable.
Cookuntildesired
tendernessis reached.
'llm overor stirvegetable as
necessaryforevenbrowning.
Sauteed:Onions;
greenpeppers;
mushrooms; celery;etc.
Riceand Grita
HI. Bringsaltedwaterto a
boil.
Covered
Saucepan
LO.Coverandcook
according to time.
Triplein volumeaftercooking.
Timeat LO.Rice: 1cuprice
and2 cupswater—25 minutes.
Grits: 1cupgritsand4 cups
water-40 minutes.
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