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The
corMai17er materials listed below are best suited for top-of-the-range
cooking.
Gives
even
~eatingwhile
responding quickly to temperature changes. Good for
.
quick frying, saut6ing, or braising.
Cast Iron
Responds slowly to temperature changes. Good for lengthy, low-heat frying and
pan broiling.
Enamelware
Because porcelain enamei is used over other metal, the cooking procedures de-
pend on the type of metal covered. Enamelware is good for cooking large
amounts of liquid.
Glass-ceramic
Responds slowly to temperature changes. Good for long, low-heat cooking of
liquids. New glass-ceramic range-top pans are coated on the underside bottom
surface with metal and are designed for even heating.
Stainless Stee!
For better heating, stainless steei is combined with another metal. Good for
cooking eggs, sauces, soups, and vegetables.
Step 1: Place unshelled eggs in a
saucepan. Cover with cool water.
Step 2: Cover pan and place on
the Ca!rod@ unit. Make sure the
pan and unit are compatible in
size.
Step 3: Turn your Calrod@unit on
HI and bring eggs to the steaming
point. When wisps of steam come
from under the cover, turn to low
or WM and time for about fifteen
minutes.
Step 4: Turn off Calrod(Q' u nit and
remove saucepan from the top of
the range.
Step 5: Plunge eggs into cold wa-
ter immediately to keep from fur-
ther cooking and prevent yolks
from discoloring.
Step 6: To shell, crack the she!!
and roll the egg between the palms
of your hand. This will loosen the
skin from the egg and make shell-
ing easier.
—.
~OW
to
Hard=Cook
Eggs ~
__._..
-— -. —
Questions
and
Answers
Q. May 1 can foods and preserves
on my surface units?
A. Yes.,but only use containers de-
signed
for canning
purposes.
Check the manufacturer's instruc.
tions and recipes for preserving
foods. Be sure canner is flat-bot-
tomed and fits over the center of
your Cair~dR unit, Since canning
generates large amounts of steam,
he carefui to prevent burns from
steam or heat, Canning should
only be done on surface units.
Q. 'JVhyam I not getting the heat /
r-; f + 9d
ff'om
my
units even though I
:.,_
,l~j:j~~ the knobs
on the right
*~liing?
.3.. . ..
~
rninfx
r,~j"ef~<.~
~~=::~;j ~!i,f~i:r
.U, , ,.l 13
-..<,W
.2> -4, ,W" L. unit
Off$
c;heck to make sure that your plug-
!:! u;~its are wxL4r81y fastened into
~i-:fi
zurfac5 connection.
Q. Can I use special
cooking
equipment, like an oriental wok, on
my surface units?
A. Containers without flat surfaces
are not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended in
the Cleaning Chart.
Q. Why is the porcelaiil finish on
my containers coming off?
A. If you set your Calrodn un!ts
higher than required for the con-
tainer material, and leave it, the fin-
ish may smoke, crack, pop, or burn
depending on the pot or pan. Also,
too high of heat for long periods
and small amounts of dry food may
damage the finish.
Q. How can my Minute Timer make
- .= .
my surface cooking easier?
A. Your Minute Timer will help time
-_
TOTAL cooking
which
includes
---
time
tO boil
food and change tern- "--:"~..
.
peratures. Do not judge cooking
, -..
time by visible steam only. Food
,
__
will cook in covered containers
:j-~:-
--
—
even though you can't see
any
<~.=l=___
steam.
.—
Q. Why do my containers tilt when
~ ----- ' .-
1place them on the surface unit?
:_:-~
A. Make sure that the "feet" on
-.=--.-=-
your Calrod@ unit are sitting tightly
,-:-.. -_
in the range top indentation
and
, --- --
the trim ring is flat on the range
"' 7------- :
surface. Possibly
your plug-in
unit
;-::: .-' =
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