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Surface Cooking Guide
Suggested Heat Settings
Food
Beverages
Coffee
Percolator-type
Breads
French Toast,
Pancakes,
Grilled Sandwich
Butter
Cereals
Cornmeal, Grits,
Oatmeal
Meat, Fish, Poultry
Bacon
Sausage Patties
Swiss Steak,
Pot Roast, braised
Chicken. fried
Chicken, Shrimp
Deep-fried
Lamb Chops,
Hamburgers,
Link Sausage, pan-fried
Thin Steaks
Stewed Chicken,
Corned Beef,
Tongue, ctc.—
Simmering
Pastas
Macaroni,
Noodles,
Spaghetti
Popcorn
(See illustrations of control knobs on page 9.)
WARM—heat milk. Cover.
HI–bring water to perk.
MEDIUM HI—preheat skillet 4-8 minutes.
LO—allow about 5 to 10 minutes to melt.
HI—cover, bring water to a boil.
HI—cook" until just starting to sizzle.
HI—melt fat, then 4-5 to brown. Add liquid
HI—melt fat, then 4-5 to brown chicken,
HI—heat oil.
H1–preheat skillet, then grease lightly.
HI—bring liquid to steaming.
Hi—bring salted water to a boil in a covered
utensil, add pasta slowly so boiling does
not stop.
HI—heat, until popcorn starts to pop.
Complete at Setting
LO—finish heating.
LO–maintain gentle but steady perk.
MEDIUM HI—finish cooking.
LO to WARM—add cereal and finish timing
according to package directions.
MEDIUM HI–finish cooking.
LO to WARM—simmer until tender,
covered.
LO to WARM —cc)ok until tender.
MED to HI—maintain temperature.
MED to MEDIUM HI–brown meat and
cook to desired doneness.
LO to WARM–covered, cook until fork
tender. (Water should slowly boil. ) For very
large amounts, MED heat maybe needed.
MEDIUM HI to HI—maintain a rolling boil,
cook until tender. For large amounts, HI may
be needed to keep water at rolling boil
throughout entire cooking time.
WARM to MED—finish popping.
13
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