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3. Deep Fat Frying° Do not overfill kettle with fat that
may spill over when adding food. Frosty foods bubble
vigorously°
Watch foods frying at HIGH temperatures
and keep range and hood clean from accumulated
grease°
RIGHT
L_ NOT
OVER 1-
•
_
OVER 1"
Food
Fried Chicken
Pan Fried Bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Melting chocolate,
butter, marshmallows
Directions and Setting
to Start Cooking
HI Melt fat Switch to MED (4)
HI to brown chicken
Cookware
Covered
Skiliet
Uncovered
Skillet
Covered
Skillel
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan
Use small
surface unit
Pancakes or
Skillet or
French toast
Griddle
..................
i .......
Pasta
Noodles or spaghetti
Covered
Large kettle
or Pot
Pressure Cooking
Pressure
Cooker or
Canner
Puddings, Sauces,
Uncovered
Candies,
Frostings
Saucepan
Vegetables
Covered
Fresh
Saucepan
Frozen
Covered
Saucepan
Sauteed: Onions;
Uncovered
green peppers;
Skillet
. mushrooms; celery; elc.
..................................
Rice and Grits
Covered
Saucepan
HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat.. Switch to MED (4)
to brown slowly
HI. Cover meat with water
and cover pan or kettle
Cook until steaming
WM Allow 10 to t5 minutes to
melt through
Stir to smooth
MED HI (7). Heat skillet 8 to
10 minutes
Grease lightly.
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so
boiling does not stop
Setting to Complete
Cooking
LOW (3)_Cover skillet and
cook until tender,
Uncover last few minutes
MED Ht (7) Cook, turning
over as needed
LOW (3) Cover and cook
until tender.
LOW (3) Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Cook 2 to 3 minutes per side
MED HI (7) Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
roiling boil throughout
entire cooking time,
Comments
For crisp dry chicken, cover only
a_ter switching to LOW (3) for 10
minutes Uncover and cook, turning
occasionally
t0 to 20 minutes..
A more attention-free
method
is to start and cook at MED (4)
Meat may be breaded or
marinated in sauce before frying
Add salt or other seasoning
before cooking if meal has not
been smoked or otherwise
cured.
When melting marshmallows,
add
milk or water
Thick batter takes slightly longer
time Turn over pancakes when
bubbles rise to surface.
Use large enough kettle to
prevent boilover, Pasta doubles
in size when cooked
HI Heat until first jiggle is
MED HI (7) for foods cooking
Cooker should jiggle 2 to 3 times
heard.
I0 minutes or less. MED (4)
per minute
for foods over t0 minutes.
Hi. Bring just to boil.
LOW (3). To finish cooking,
Stir frequently to prevent
sticking
................
.
...........
i
..................
Uncovered pan requires more
water and longer time
HI Measure 1/2 to I inch
water in saucepan
Add
salt and prepared vegetable
In covered saucepan bring
to boil
Ht Measure water and salt
as above Add frozen block
of vegetable
In covered
saucepan bring to boil
Hi In skillet melt fat
HI. Bring salted water to a
boil
MED (4) Cook I pound I0
to 30 or more minutes,
depending on tenderness
of vegetable
LOW (3) Cook according to
time on package
MED (4). Add vegetable
Cook until desired
tenderness
is reached.
Break up or stir as needed while
cooking
Turn over or stir vegetable as
necessary for even browning.
Triple in volume after cooking. Time
at WM. Rice: t cup rice and 2 cups
waler--25
minutes
Grits: t cup
gri!s.and 4 cups w.a!er--40 minutes: .....
WM. Cover and cook
according
to time
13
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