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mm
Concave Bottom
Rounded Bottom
2. To conserve the most cooking
xgy, pans should be flat on the
~ttom, have straight sides and
tight-fitting lids. Match the size
of the saucepan to the size of the
w-face unit. A pan that extends
.rmre than one inch beyond the
edge of the trim rin~ will trap heat
..
trim rings ranging from blue to
dark grey.
3. Deep Fat Frying. Do not overfill
cookware with f~t that may spill
over when adding food. Frosty
foods bubble vigorously. W~tch
foods frying at high temperatures.
Kee~ range and hood clean from
Right
Wrong
Riqht
causing discoloration on chrome
accumulated grease.
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4N0T OVER I"
Food
Directions and Settings
to Start Cooking
Directions and Settings to
Complete Cooking
Comments
Cookware
Meats
Fried Chicken
MEDIUM LO. Cover skillet and
cook until tender.
Uncover last few minutes.
For crisp, dry chicken. cover only
afier switching to .MEDKJMLO
for 10 minutes. Uncover and
cook, turning occasionally
for IO to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be bretided or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
~overed
;killet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Melt Fdt. Switch to MEDIUM
HI to brown chicken.
Pan-fried bacon
HI. [n cold skillet, amange
bticon slices. Cook just until
starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
MEDIUM HI. Cook. turning
over as needed.
MEDIUM LO. Cover and cook
until tender.
Sauteed: Less tender
thin steaks (chuck,
round, etc.): liver;
thick or whole fish.
Simmered or stewed
meat; chicken;
corned beet smoked
pork; stewing beet
tongue; etc.
Melting chocolate,
"-utter, marshmallows
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
MEDIUM LO. Cook until fork-
tender. (W~ter should boil slowly. )
For very large ~mounts, medium
heat may be needed.
SmalI
Uncovered
Saucepan.
Use small
surface unit
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.
When melting marshmallows,
add milk or water.
,
Cook 2 to 3 minutes per side.
I
Thick batter takes slightly
Pancakes or
French toast
Skillet or
Griddle
MEDIUM HI. Heat skillet 8 to
10 minutes. Grease lightly.
longer time. Turn over
pancakes when bubbles
rise to surface.
Pasta
Noodles or spaghetti
MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI may be needed to keep wate;
at rolling boil throughout entire
cooking time.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Large
Covered
Kettle or Pot
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
Cooker should jiggle 2 to 3
times per minute.
Pressure Cooking
Pressure
Cooker or
Canner
,
MEDIUM LO. To finish cooking.
Stir frequently to prevent
sticking.
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan
HI. Bring just to boil,
MED. Cook 1 pound
10 to 30 or more minutes,
depending on tenderness
of vegetable.
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.
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
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.
MEDIUM LO. Cook according
to time on package.
Frozen
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
Rice and .@ts triple in volume
accordirw to time.
after cooking. Time at LO.
HI. Bring salted water to a boil.
lice and Grits
Covered
Saucepan
Rice: i cup ice and 2 cups
water for 25 minutes.
Grits: 1 cup grits and 4 cups
water for 40 minutes.
11
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