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}Surfiace
cooking Guide
Coeli%vare
m os
Use non-stickor coated metal
fittinglids. Matchthe size of the
1. Use medium-or heavy-weight
cookware.Flat grouncl P yrocerdm@)
saucepanto the sizeof the surface
cookware. Aluminum cookware
saucepansor skille[scoated on the
unit. A pan that extendsmore than
bottom with aluminumgenerally
conductsheat faster than other
an inch beyondthe edge of the trim
mefals. Cast iron and coated cast
cook evenly.
ring traps heat whichcauses
2. To conserve the most cooking
"crazing" (fine hairlinecracks)on
iron cookware is
S1OW to
absorb
heat, but generally cooks evenly at
energy, pans should be flat on the
porcelain, and discoloration
LOW or IvlEDsettings. Steelpans
bottom, havestraightsides and tight
rangingfrom blue to dark gray on
.
.
may cook unevenlyii not com-bined
chrome trim rings.
wi~hother metals.-
Food
Cereal
Cornmeal, grits,
oatmeal
Coffee
Eggs
Cooked in sheil
Fried sunny-side-up
Fried over easy
Poached
Scrumblcdor omelets
p,~l)-frie(l: T ender
('hops;thin stt:aks
up
!L)
3/4-inch; minute
s!caks; hamblirgcrs;
I"ranks ~ nd sausage;
thin fisil tiiic(s
—.
—..
Cookware
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skiiiet
Uncovered
Skiiiet
Covered
Skiiiet
Uncovered
Skiilet
Covered
Saucepan
——- . ...
Directions and Setting
to Start Cooking
HIGH.
In coveredpan
bring water to boii before
adding cereai.
HIGH. Stir togetherwater
or miik, cocoa ingredients.
Bringjust to a bofi.
HIGH. At first perk,
switch heat to LOW.
HIGH. Cover eggs with
cool water. Cover pan,
cook until steaming.
MED HI. Meit butter, add
eggs and cover skiiiet.
HIGH. Melt but!er.
HIGH. In covered pan
bring water to a boii.
HIGH. Heat butter untii
iight golden in coior.
HIGH. In covcrcd pan
bring fruit and water to
boil.
HIGH, Melt fat, then add
meat. Switch to MED HI to
brown mea!. Add water or
[)ther Iic]ui(i.
HIGH. Preheat si:illct,
then grease
ligh[l~.
Setting to Complete
Cooking
LOWor WARM,then add
cereai. Finishtimingaccording
to packagedirections.
MED, to cook 1or 2 minutes
to completelyblendingredients.
LOWto maintaingentie but
steady perk.
LOW.Cook only 3 to 4
minutes for soft cooked:
15minutes for hard cooked.
Continue cooking at MED HI
untii whites arejust set, about
3 to 5 more minutes.
LOW,then add eg<s.When
bottoms of eggs havejust set,
carefuiiy turn over to cook
other side.
LOW.Carefully add eggs.
Cook uncoveredabout 5
minutes at MED HI.
MED. Add e= mixture.
Cook, stirring to desire(i
doneness.
LOW.Stir occasionally and
check for sticking.
LOW.Simmer untii fork
tender.
MED HIorMED. Brown
and
cook to desired doneness,
turning over as needed.
Comments
Cereais bubbleand expandas
they cook; use largeenough
saucepanto preventboiiover.
Milk boilsover rapidly.Watchas
boiiing pointapproaches.
Percolate8 to 10minutesfor
8 cups, iess for fewercups.
If you do not cover skiliet, baste
eggs with fat to cook tops evenly.
Removecookedeggs with slotted
spoon or pancaketurner.
Eggscontinue to set siightiy after
cooking. For omelet do not stir
iast fewminutes. When set, foid
in haif.
Fresh fruit: Use 1/4to 1/2cup
water per pound of fruit.
Driecifruit: Use water as packoge
directs. Time depends on whether
fruit has been presoaked. If not.
aliow more cooking time.
Meat can be seasoned and ilourcd
before it is browned, ifdesireci.
Liquid variations for ilavor could
be wine. fruit or tomatojuice or
meat broth.
Timing: Steaks 1 to 2-inciles: 1to
2 hours. Beef Stewl:2 to 3 hours.
Pot Roast: 2 YIto 4 ilours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
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