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Sugge&ed HeatSettings
RegularElement
e
Food.
Startat Setting
Compiete at Setting
WM
to
LOW–cover, f inish
timingaccording to
packagedirections,
Md rimtowater, c over, c ookonLO
according t opackage d i~tions.
Rice
HIGH–cover,bringwater
toa boil.
WM to
SIM—allow a bout10to U minutes
tomeltthrough+
Chocolate
WMto LOW–allawabout
10to 15minutesto melt
through,stirto smooth.
Desserts
Candy
Followrecipe.
LOW–cook.
Place
ingtiientsinpanandcookfollowing
package d irections onLO.
Puddingand
PieFilling
LOW–cookaccording to
package directions.
Eggs
Cooked-in-Shell
Heatwaterandeggson LO,cook3 to4
minutestir sofi-cooked eggs,or 20
to
25
minutes f ir hardwooked eggs.
HIGH–bringwaterand
e~s to a boil.
OFF—time accordingly,
forsofi+ooked3 to4
minutesor hard-cooked
20to25 minutes.
HIGH—nlelt butter,
addeggs.
WM–stirring todesired
doneness.
Meltbutter on~5, thenaddeggs.
Fried,Scrambled
HIGH–bringwatertoboil,
addeggs.
WM–finishcooking.
Boilwateron HI, addeggs,reduceheat,
cook3 to 5 minutes.
Poached
@
Sauces
LOW–finish cooking.
Meltfat
and
cookon SIM.
HIGH–meltfit.
——
—
— —
—–
—
~
--
- _-
---
T
m=
=
Heatandsimmeron SIM.
Soup,Stews
Vegetables
Fresh
HIGH—heat up liquid.
WM—simmer.
HIGH–cover,bringsalted
waterto a boil.
LOW—cook 1 0-30 minutes,
depending ontendernessof
vegetable.
Placefresh
vegetables inpanwithwater,
cover a ndcookonLO.
-—
—
-- —–
LOW—cook accordingto
timeonpackage.
Placefrozenvegetablesinpanwithwater,
coverandcookat MED.
Frozen
HIGH–cover,bringsalted
waterandvegetables toa
boil,
HIGH–preheatskilletand
oil or fat,
—-
Preheat s killet a ndoilatW5, a ddfoodand
cookuntiltender.
Fried
LOW–cookuntildesired
tendernessis reached.
HIGH–heat oil.
MEDtoHIGH—maintain
temperature.
Heatoil and fry foodat 425450. Tomonitor
temperature,usea deep-frythermometer.
Deep-FatFrying
In-Pouch
LOWto MED—finish
timingas directedon
package.
Bringwaterto boilandcookat MEDto HI.
HIGH—cover, bringwater
toa boil.
HIGH—heat oil or melt
butter;addvegetables.
LOWtoMED–cook until
desireddonenessis
reached.
Heatoilormeltbut~ron200to250,then
cookvegetables todesired doneness.
Saute
N~E:
Temperatureandtimeare suggested guidelinesonly.Youmayvarythemto suityourcookinghabitsand needs.
17
.._.<
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