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2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and
tight fitting lids. Match the size
of the saucepan to the size of the
surface unit. A pan that extends
more than one inch beyond the
edge of the trim ring will trap heat
causing discoloration on chrome
Food
Cookware
Meats
Fried Chicken
Covered
Skillet
Pan-fried bacon
Uncovered
Skillet
Covered
thin steaks (chuck,
Skillet
round, etc.); liver;
thick or whole fish.
Simmered or stewed
Covered
meat; chicken;
Dutch Oven,
corned beef; smoked
Kettle or
Large
pork; stewing beef;
Saucepan
Melting chocolate,
Small
butter, marshmallows
Uncovered
Saucepan.
Skillet or
. Pancakes or
French toast
Griddle
Pasta
Noodles or spaghetti
Large
Covered
Kettle or Pot
Pressure
'Pressure C-ooking
Cooker or
Canner
Uncovered
Puddings, Sauces,
Saucepan
Candies, Frostings
Vegetables
Fresh
Covered
Saucepan
Frozen
Covered
Saucepan
Uncovered
Sauteed: Onions;
green peppers;
Skillet
Rice and Grits
Covered
Saucepan
trim rings ranging from blue to
dark grey.
3. Deep Fat Frying. Do not overfill
cookware with fat that may spill
over when adding food. Frosty
foods bubble vigorously. Watch
foods frying at high temperatures.
Keep range and hood clean from
accumulated grease.
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle.
to brown slowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.
MEDIUM HI. Heat skillet 8 to
10 minutes. Grease lightly.
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard
HI. Bring just to boil.
HI. Measure 1/2 to I 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.
HI. Bring salted water to a boil.
Concave Bottom
Directions and Settings to
Complete Cooking
MEDIUM LO. Cover skillet
and cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over as needed.
MEDIUM LO. Cover and
cook until tender.
MEDIUM LO. Cook until
fork tender. (Water should boil
slowly.) For very large amounts,
medium heat may be needed.
Use small surface unit.
Cook 2 to 3 minutes per side.
MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes,
MEDIUM LO. To finish cooking.
MEDIUM HI. Cook I pound
10 to 30 or more minutes,
depending on tenderness
of vegetable.
MEDIUM LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
according to time.
Wrong
Rounded Bottom
. . . . . . .
Wrong
Right
NOT OVER 1"
For crisp, dry chicken, cover
after switching to MEDIUM
LO for 10 minutes. Uncover,
cook turning occasionally
for 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat 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.
Cooker should jiggle 2 to 3
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice and grits triple in volume
after cooking. Time at LO.
Rice: I cup rice and 2 cups
water for 25 minutes.
Grits: I cup grits and 4 cups
water for 40 minutes.
11
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