Table of Contents
Advertisement
Mmace
cx)oung
Guide
Cookware
Tips
1.
Use medium-or
heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans may cook unevenly if not
combined with other metals.
fitting lids. Match the size of the
saucepan to the size of the surface
unit. A pan that extends more than
an inch beyond the edge of the trim
ring traps heat which causes
"crazing" (fine hairline cracks) on
porcelain, and discoloration
ranging from blue to dark gray on
chrome trim rings.
Use non-stick or coated metal
cookware. Flat ground Pyroceram@
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use glass saucepans
with heat-spreading trivets
available for that purpose.
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
Directions and Setting
to Start Cooking
Setting to Complete
Cooking
Cookware
Food
Comments
Cereal
Cornmeal. grits.
oatrmml
Covered
Saucepan
HI. In covered p~n bring
water to boi I before adding
cereal.
LOW or WM. then add cereal.
Finish
timing according
to package directions.
MED. to cook I
or 2 minutes
to completely blend ingredien~s.
Cereals bubble and expand as
they cook; usc large enough
sauccpun to prevent boilovcr.
Milk boils over rapidly. Watch as
boiling point approaches,
cocoa
Uncovered
Saucepan
HI. Stir together water or
milk. cocoa Ingredients.
Bring just to a boil.
Pcrcolatc 8 to 10minu[es Ior
8 cups, less for fewer CUDS.
Coffw
Percolator
HI. At first perk, switch
heat to LOW.
LOW to
maintain gentle but
steady perk.
Covered
Saucepan
HI. Cover eggs with cool
water. Cover pan. cook
until steaming.
MED HI. Melt butter, add
eggs and cover skillet.
LOW. Cook only 3 to 4
minutes for soft cooked;
15 rn]nutcs for hard cooked.
Continue cooking at MED HI
until whites arc just set. tibout
3 to 5 more minutes.
LOW, then add eggs. When
bottoms of eggs have lust set,
carefully turn over to cook
other side.
LOW. Carefully add eggs.
Cook uncovered about 5
minutes at MED HI.
Cove rcd
Skillet
If you do not cover skillet. btistc
eggs with fat to c{x)k tops evenly.
:%,
'"4?
Frlcd (wcr c;isy
Uncovered
Skillet
HI. Melt butter.
Poached
Covered
Skillet
HI. In covered pan bring
w~ter to a boil.
Remove cooked eggs with sloued
spoon or pancake turner.
Scrwnblcd or ome]cts
Uncovcrcd
Skillet
HI.
Heat butter
until light
golden in color.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set, fold
in half.
Fruits
Covered
Saucepan
HI. In covered pan bring
fruit and water to boil.
LOW. Stir occasionally and
check for sticking.
Fresh fruit: Use 1/4 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.
HI. Melt fat, then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
LOW. Simmer until fork
tender.
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to 2-inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2
Y2
to 4 hours.
Pan frying is best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat.
Nleats, Poultry
Braised: Pot roasts of
beef. lamb or veal:
pork steaks and
chops
Covered
Skillet
Pm-fried: Tender
chops: thm steaks up
to 3/4-inch: minute
steaks: hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skillet
HI. Preheat skillet, then
grease lightly.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
20
Advertisement
Table of Contents
