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—.
—
Em
Concave Bottom RoundedBottom
'm
Toconservethemostcooking
rangingfromblueto dark grayon
Right
-= ~-~~-, pans shouldbe flaton the
chrometrim rings.
'bofi~~,'have straightsidesandtight
—fiti{ng ~ ids.Matchthe sizeof tie
3. Deep Fat Frying.Do notoverfill
u
kettlewiti fattiat may spillover
---tpzjzto tie sizeof the surfaceunit.
'A panthat extendsmorethm an inch
Wrong
whenaddingfd. Frostyfoodsbubble
vigorously. W atchfoodsfryingat high
\ '.
.
OVER1"
beyondthe edgeoffie trim ringtraps
temperaturesandkeeprangeandhood
cleanfrom accumulatedgrease.
he~twhichcafisesdiscoloration
Right
L
A
NOTOVER1"
Food
FriedChicken
Fanfriedbacon
Sauteed: L esstender
thinsteaks(chuck,
round,etc.);liver;
thickor wholefish
Simmered or stewed
meat;chicken;corned
beefismokedpork;
stewing beefitongue;
etc.
Meltingchocolate,
butter, rnamhmallows
~
—m —-—--
~–atihca
W1
mnch toast
—
— _+.-.
—-. u.YL6a
Noodles or spaghetti
fiddings, Sauces,
Canties, Frostings
Vegetables
Fresh
Frozen
sauteed:Onions;
greenpeppers;
mushms; wiery; ete.
Riceand Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Uncovered
Saucepan.
Usesmall
surfaceunit
Skilletor
Griddle
Covered
LargeKettle
or Pot
Pressure
Cookeror
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Dlrectiom and Setting
to
start
cooking
HI. Melttit. Switchto
MEDIUMHI tobrown
chicken.
HI. h coldskillet,arrange
baconslices.Cookjust
untilstartingto sizzle.
HI. Meltfat. Switchto
MEDtobrownslowly.
HI. Covermeatwihh water
andcoverpanor kettle.
Cookuntilsteaming.
LO.
~l~ow
1 0to E
lni~UteS
to
meltthrough.Stirto smooth.
MEDIUMHI. Heatskillet8to
10minutes.Greaselightly.
HI. Incoveredkettle,bring
saltedwaterto a boil,uncover
andaddpastaslowlyso
boilingdoesnot stop.
HI. Heatuntilfirstjiggleis
heard.
HI. Bringjust toboil.
HI. Measure1/2to 1inch
waterinsaucepan.Add
saltmd prepard vegetable.
In covered saucepanbring
toboil.
HI. Measurewaterandsalt
as above. A ddfrozenblock
ofvegetable. I n covered
saucepanbringtoboil.
HI. In skilletmeltfat.
HI, Bringsaltid waterto a
boil.
Setting
to
Complete
Cookimg
WWM. Coverskilletand
cookuntiltender.
Uncover lastfewminutes.
MEDIUMHI. Cook,turning
overasneeded.
WARM. C overandcook
untiltender.
W-.
Cookuntilfork
tender.(Watershould
slowly boil).Forverylarge
loads,mediumheatmay
be needed.
Cook2 to3 minutes p erside.
MEDIUMHI. Cookuncovered
untiltender.Forlarge
amounts, H I maybe
neededtokeepwaterat
rollingboilthroughout
entirecooking time.
MEDIUMHI forfoodscooking
10minutes o r less.MEDfir
foodsover10minutes.
WARM. T ofinishcooking.
MED.Cook1pound10
to 30or moreminutes,
depending ontenderness
ofvegetable.
WARM. Cookaccording to
timeonpackage.
MED.Addvegetable.
Cookuntildesired
tendernessis reached.
LO.Coverandcook
according to time.
—.— ...--—
-—..—-.
Comments
Forcrispdrychicken,coveronly
afterswitching toWA~ for 10
minutes. U ncover a ndcook,turning
occasionally 10to 20minutes.
A moreattention-free m ethod
is to startandcookat MED.
Meatmaybebreadedor
marinated in saucebeforefrying.
Addsaltor otherseasoning
beforecooking if meathasnot
beensmoked or otherwise
cured.
Whenmeltingmarshmallows, add
milkor water.
Thickbattertakesslightlylonger
time.Turnoverpancakes when
bubblesrise to surface.
Uselargeenough kettleto
prevent b oilover, P astadoubles
in sizewhencooked.
Cookershouldjiggle2 to 3 times
per minute.
Stirfrequently toprevent
sticking.
Uncovered panrequiresmore
waterandlongertime.
Breakupor stiras neededwhile
cooking.
~m overor stirvegetable as
necessaryforevenbrowning,
Triplein voiumeaftertooting.
Timeat LO.Nice:1cuprice
and2 cupswakr—25minutes.
Grits: 1cupgriwand4 cups
water—40 m inutes.
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