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INSTRUCTIONS
(continued)
. Foods for frying should be as
Frost on frozen
dry as possible.
foods or moisture on fresh foods
can cause hot fat to bubble up and
over sides of pan.
Use little fat for effective
shallow or deepfat frying.
Filling the pan too full of fat can
cause spillovers when food is
added.
If a combination of oils or
together before heating, or as fats
melt slowly.
Always heat fat slowly,
watch as it heats.
Use deep fat thermometer
to prevent
whenever possible
overheating fat beyond the
SAVE TH~E
INSTRUCTIONS
Surface Cooting
aluminum, with tight-fitting covers
and flat bottoms which completely
cover the heated portion of the
surface unit.
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
Watch foods when bringing them
quickly to cooking temperatures at
high heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
Use residual heat with surface
stir
cooking whenever possible. For
example, when cooking eggs in
their shells, bring water and eggs to
boil, then turn to off position and
and
cover cookware with 1 id to
complete the cooking.
Use correct heat for cooking task:
HI—for rapid boil (if time allows,
do not use high heat to start).
MEDIUM HI—for quick
browning.
WARM—to finish cooking most
quantities, simmer—double boiler
heat and special for small
quantities.
LO—to maintain serving
temperature of most foods.
When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
Oven Cooting
Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep, and put food in
oven promptly afier the oven is.
preheated.
removing food.
During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
Be sure to wipe up excess spillage
before starting the self-cleaning
operation.
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables, and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to a warm oven, using
residual heat to warm them.
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