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suE'face cookingGuide
2. To conservethe most cooking
3. Deep l~atFrying. Do not overfill
--
energy, pans shouldbe ilat on the
kettlewith fat that may spill over
-.
1. Use
medium-or
heavy-weight
cookware.Aluminum cookware
conductsheat faster than other
metals. Cast iron and coated cast
iron cookwareis slow to absorb
heat, but generally cooks evenlyat
LOW or ~ED settings. Steelpans
may cook unevenlyif not combined
with other metals.
-.. -
bottom, havestraightsidesand tight
when adding food. Frosty foods
fitting lids. Match the size of the
bubble vigorot.isly. WatchfoGJs
saucepanto the size of ~hes~]rface
frying at high temperaturesand
unit. A pan that extendsmore than
keep range and hood clean from
an inch beyondthe edge of tl]etrim
accum~~lated g rease.
ring traps heat which causes
discolorationrangingfrom blue to
dark gray on chrome trim rings.
Setting
to Complete
Cooking
Directionsand Setting
to Start Cooking
Yood
Cookware
Cereal
Cornmeal, grits,
oatmeal
LOW
or
WARM,
then add cereal.
Finish timing according
to packagedirections.
MED, to cook 1 or 2 minutes
to completely blendingredients.
Cereals bubble and expandas
they cook; use large enough
saucepanto Preventboilover.
Covered
Saucepan
HIGH. In coveredpan bring
waterto boil beforeadding
cereal.
Milk boils over rapidly.Watchas
boilingpoint approaches.
Percolate8 to 10minutes for
8 cups, less for fewercups.
Uncovered
Saucepan
HIGH. Stir togetherwater or
milk, cocoa ingredients.
Bring just to a boil.
LOWto maintaingentle but
steady perk.
Coffee
Eggs
Cooked in shell
Percolator
HIGH. At first perk, switch
heat to LOW.
Covered
Saucepan
HIGH. Covere~s with cool
water. Coverpan, cook
until steaming.
MED HI. Melt butter, add
e~s and cover skillet.
LOW.Cook only 3 to 4
minutesfor soft cooked;
15minutes for hard cooked.
Continue cookingat MED HI
until whites arejust set, about
3 to 5 more minutes.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Fried sunny-side-up
Covered
Skillet
LOW,then add eggs. When
bottoms of eggshavejust set,
carefully turn over to cook other
side.
LOW.Carefully add eggs.
Cook uncoveredabout 5
min~tes at MED HI.
MED. Add e~g mixture.
Cook, stirring to desired
doneness.
Fried over easy
Uncovered
Skillet
HIGH. Melt butter.
Removecooked eggs with slotted
.—
spoon or pancake turner.
Poached
Covered
Skillet
HIGH. In covered pan bring
water to a boil.
Eggscontinue to set slightly after
cooking. For omelet do not stir
last fewminutes. When set, fold
::
in half.
Fresh fruit: Use 1/4to 1/2cup
:.
i
water per pound of fruit.
;.
/:
Scrambled or omelets
Uncovered
Skillet
HIGH. Heat butter until light
golden in color.
LOW.Stir occasionally and
check for sticking.
Covered
Saucepan
HIGH. In covered pan bring
fruit and water to boil.
Dried fruit: Use water as package
\
directs, Time depends on whether
fruit has been presoaked. If not,
j:
allow more cooking time,
I
——
k
Meat can be seasoned and floured
before it is browned, if desired.
1
Liquid variations for flavor could
~
be wine, fruit or tomatojuice or
i
meat broth.
!
\
Timing: Steaks 1 to 2-inches: 1 to
(
2 hours. Beef Stew: 2 to 3 hours.
~
Pot Roast: 2'h to 4 hours.
( (
LOW. Simmer until fork
tender.
iMeaL%, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Covered
Skillet
HIGH. Melt fat, then add meat.
Switch to MED HI to brown
meat. Add water or other liquid.
Pan frying is best for thin steaks
(
{
and chops. If rare is desired, pre-
heat skillet before ~~ddi!lg m eat.
,<--,- .,,
(
.
-—=
[+IGH.Preheat skiilei, then
~reaselightly.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
~in-fried: Tender
chops; thin steaks up
:0 3/4-inch; minute
steaks; hamburgers;
franks and saus:)ge;
thin fish fillets
uncovered
]killet
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.. ...- ——... / --.,
(1 -. - ~
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