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1.
Use
medium or heavy-weight
cooking
con-
tainers. Aluminum coi~tainers conduct heat faster
than other metals. Cast iron and coated cast iron
containers are siow to absorb heat, but generally
cook evenly at LOW or MEi31UM settings. Steel
pans may cook unevenly if not combined with other
metals. Use non-stick coated or coated rnetai con-
tainers. Flat ground pyroceram saucepans or skii-
eveniy. Giass saucepans shouid be used with the
heat-spreading trivets avaiiabie for that purpose.
2. To conserve the most cooking energy, pans
shouid be flat on the bottom, have straight sides
and tight fitting iids. Match the size of the saucepan
to the size of the surface unit. A pan that extends
more than one inch beyond the edge of the trim ring
traps heat which causes "crazing"
(fine hairiine
lets coated on the bottom with aiurninurn cook
Set&irng%0Complete
f%c$kimg
-.
IDirecticms and Setting
SO
Start
Cumkhtg
High.
In
covered pan bring
water to boil before adding
cereal,
High. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
'amhher
Covered
Saucepan
Uncovered
Saucepan
s8md
cereal
cornmeal, oatmeal
Comments
Low, then add cereal. Finish
timing according to package
directions.
Medium, to cook 1or2 min. to
completely blend ingredients,
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch as
boiling point approaches.
cocoa
coffee
Percolator
High, At first perk, switch
heat to Low.
Low to maintain gentle but
steady perk.
Percolate 8 to 10 min. for 8 cups,
less for fewer cups.
Eggs
Cooked in shell
Covered
Saucepan
Covered Skillet
Uncovered
Skillet
Covered Skillet
Uncovered
Skillet
High. Cover eggs with cool
water.Cover pan, cook until
steaming.
Medium. Melt butter, add
eggs and cover skillet.
High. Melt butter,
Low. Cook only 3 to 4 min. for
soft cooked; 15 min. for hard
cooked,
Continue cooking at Medium
until whites are just set, about
3 to 5 more min.
Low, then add eggs. When
bottoms of eggs have just set,
carefully turn over to cook
other side.
Low, Carefully add eggs.
Cook uncovered about 5 min.
at Medium.
Medium. Add egg mixture,
Cook, stirring to desired
doneness,
Fried sunny-side-up
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Fried over easy
Poached
High. In covered pan bring
water to a boil.
High. Heat butter until light
golden in color.
Remove cooked eggs with slotted
spoon or pancake turner,
Scrambled or omelets
Eggs continue to set slightly after
cooking, For omelet do not stir last
few minutes, When set fold in half,
Fruits
Covered
Saucepan
OoveredSkillet
Jncovered
;killet
-ligh. In covered pan bring
'ruit and water to boil.
Low, Stir occasionally and
check for sticking.
Fresh fruit: Use V" to
1/2
cup water
per pound of fruit.
Dried fruit: Use water as package
directs, Time depends on whether
fruit has been presoaked. If not,
allow more cooking time.
Meat can be seasoned and f!oured
before it is browned, if desired,
Liquid variations for flavor could be
wine, fruit or tomato juice or meat
broth.
Timing: Steaks 1to 2-in,: 1to 2 hrs.
Beef stew: 2 to 3 hrs. Pot roast: 2M
to 4 hrs.
Pan frying is best for thin steaks
and chops. if rare is desired,
preheat skillet before adding meat,
%%?23%3,
Pcmm'y
9raised: Pot roasts of
Eeef, lamb or veal; pork
steaks and chops
-figh. Melt fat then add
neat, Switch to Med-i-4igh
o brown meat. Add water or
]ther liquid.
Low.Simmer until fork tender.
Pan fried: Tender chops;
thin steaks up to 3'4-in,;
minuie steaks;
hamburgers; franks; and
sausage; thin fish fillets
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-iigh. Preheat skillet, then
]rease lightly.
l'vied-High,Brown and cook to
desired doneness, turning
over as needed,
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