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Surface Cooking Guide
Cookware
1.
Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
(3) o;
Low
Medium (4) settings.
Steel pans may cook unevenly if
not combined with other metals.
Food
Cookware
Cereal
Cornmeal,
grits,
Covered
oatmeal
Saucepan
Cocoa
Uncovered
Saucepan
coffee
Percolator
Eggs
Covered
Cooked in shell
Saucepan
Fried sunny-side-up
Covered
Skillet
Fried over easy
Uncovered
Skillet
Poached
Covered
Skillet
Scrambled or omelets
Uncovered
Skillet
Fruits
Covered
poultry
Meats,
Braised: Pot roasts of
Covered
beef, lamb or veal;
Skillet
pork steaks and
chops
Uncovered
Pan-fried: Tender
chops; thin steaks up
Skillet
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fisb fillets
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
an inch beyond the edge of the
trim ring traps heat which causes
porcelain, and discoloration ranging
from blue to dark gray on chrome
trim rings.
Directions and Setting
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
HI. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
HI. At first perk, switch
heat to LOW (3).
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED HI (7). Melt butter, add
HI. Melt butter.
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color.
HI. In covered pan bring
fruit and water to boil.
HI. Melt fat, then add meat.
Switch to MED HI (7) to
brown meat. Add water or
other liquid.
HI. Preheat skillet, then
grease ligbtly.
22
3.
Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at High (HI) temperatures
and keep range and hood clean
from accumulated grease.
Setting
to Complete
Cooking
LOW (3) or WM, then add cereal.
Finish timing according
to package directions.
MED (4), to cook 1 or 2 minutes
to completely blend ingredients.
LOW (3) to maintain gentle but
steadv oerk.
LOW (3). Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MED HI (7)
until whites are just set, about
3 to 5 more minutes.
LOW (3), then add eggs. When
bottoms of eggs have just set,
carefully tam over to cook other
side.
LOW (3). Carefully add e~s.
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add e= mixture.
Cook, stirring to desired
doneness.
LOW (3). Stir occasionally and
check for sticking.
LOW (3). Simmer until fork
tender.
MED HI (7) or MED (4). Brown
and cook to desired doneness,
turning over as needed.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly, Watch as
boiling point approaches.
Percolate 8 to 10 minutes for
8
. less for fewer CUOS.
CUDS
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit bas been presoaked. If not,
allow more cooking time.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 21% to 4 hours.
Pan frying is best for thin steaks –
and cbops. If rare is desired, pre-
heat skillet before adding meat.
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