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U secookwareof medium-weight
aluminum ~withtight-flltting c overs,
~
:=<flatbottomswhichcompletely
w coverthe
heated
portionofthe
surfaceunit.
@ Cookfresh vegetables with a
minimumamountof waterin a
coveredpan.
@ Watchfoodswhenbringingthem
quic~y to cookingtemperaturesat
highheat. Whenfoodreaches
coohng temperature,reduceheat
immediately to lowestsettingthat
willkeepit cooking.
@ Useresidud heatwith surface
cookingwheneverpossible.For
example,whencookingeggsin
theirshell, bringwaterandeggs
to boil, then turn hob to OFF
positionand covercookwarewith
lid to completethe cooking.
@ Usecorrectheatfor cookingtask:
141—for rapidboil (if time allows,
*.2
notuse highheatto start).
'NfEDIUM
HI—quickbrowning.
MED—slow frying.
WA~—to finishcookingmost
quantities,simmer-double boiler
heat, and specialfor small
quantities.
LO—tomaintainserving
temperatureof mostfoods.
@ men boilingwaterfor tea or
coffee,heat ody amountneeded.
It is not economicalto boila
containerfull of waterfor one
or twocups.
oven
Cooting
@ Preheatovenonlywhell
necessary. M ostfoodswillcook
satisfactorily withoutpreheating.
If youfindpreheatingis necessary,
listenforthe beep,andput.foodin
ovenpromptlyafterthe ovenis
preheated.
@ Always turn ovenoff before
removingfood.
@ Duringbaking,avoidfrequent
dooropenings.Keepdoor openas
shorta time as possibleif it is
opened.
~Be sureto wipeup excessspillage
beforestatiingthe self-cleaning
operation.
~ Cookcompleteovenmeals
insteadofjust onefooditem.
Potatoes, o ther vegetables and
somedessertswillcooktogether
witi a main-dishcasserole,meat
loaf,chickenor roast. Choose
foodsthatcookat the same
temperatureandin approximately
the sameamountof time.
@ Use residud heatin the oven
wheneverpossibleto finish
cookingcasseroles,ovenmeals,
etc.Alsoadd rollsor precooked
dessertsto warmoven,using
residualheat to warmthem.
e+"
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