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Use cookwareof mediumweight
aluminum,withtight-fitting covers,
andflatbottomswhichcompletely
coverthe heatedportionof the
surhce unit.
~
Cookfreshvegetableswitha
minimumamountof waterin a
coveredpan.
~Watchfbodswhenbringingthem
quicklyto cookingtemperaturesat
highheat. Whenfoodreaches
cookingtemperature,reduceheat
immediately to lowestsetJing that
willkeepit cooking.
@ Use residualheat with surface
cookingwheneverpossible.For
example,whencookingeggsin the
shell,bringwaterand eggsto boil,
thenturn to OFF positionandcover
withlid to completethe cooking.
IB
Use correctheatfor cookingtask:
HI-to startcooking(if time
allows,do not+ u se highheatto start).
..
MEDIUMHI—quickbrowning.
MED—sIow frying.
WMIM-finish cookingmost
quantities,simmer-double 'boiler
heat, finishcooking,and special
for smallquantities.
LO—tomaintainserving
temperatureofmost foods.
@ Preheatovenonlywhen
necessary.Mostfoodswillcook
satisfactorily withoutpreheating.
If youfindthat preheatingis
necessary,listenfor thebeepand
put foodin ovenpromptlyafterthe
ovenis preheated.
~AJways tuI-11 ovenW@before
removingfood.
@ Duringbaking,avoidfrequent
dooropenings.Keepdooropen
as shorta time as possibleif it is
opened.
@ Be sureto wipeup excessspillage
beforestartingthe self-cleaning
operation.
@
Cookcompleteovenmeals
insteadofjust one fooditem.
Potatoes,othervegetables, a nd
somedessertswillcooktogether
witha main-dishcasserole,meat
loaf, chickenor roast. Choose
foodsthat cookat the same
temperatureand in approximately
the sametime.
@
Use residualheatin the oven
wheneverpossibleto finish
cookingcasseroles,ovenmeals,
etc. Also add rollsor precooked
dessertsto warmoven,using
residualheatto warmthem.
e men
boiling
waterfor tea
or coffee,heatonlythe amount
needed.It is noteconomicalto boil
a containerfill of waterfor one
or twocups.
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