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—
& DeepFat Frying,Do notovetilllkettlewith fat
m
thatmayspilloverwhenaddi~ f~. F-
M
bubblevigorously. W atchfotis @ing at ~GH
temperaturesand keepcooktopand ventsystem
cleanfromaccumulatedgmas~.
____
OVER 1"
Mrectionsmd Setting
to
start C mking
HIGH.Melt fat. Switchto
MEDHIGHto brown
chicken.
Food
cookware
FriedChicken
Coved
Skillet
LOW. C over skilletand
cookuntiltender.
Uncover l wt fw minutes.
Wr
crispdrychicken,.cover o nly
stir switching to LOWfir 10
minutes. U ncover d cook,turning
occasiorudly 10to20
minutes.
A moreattention-~ method
isto staflandcookat MED.
Panbroiledbacon
Uncovered
Skillet
HIGH.Incoldskillet,
arrangebaconslices.Cook
just untilsming to sizzle.
HIGH.Meltfat. Switchto
MEDto brownslowly.
MEDHIGH.Cook,turning
overas needed.
Sautud: Lesstender
thinsteaks(chuck,
round,etc.);Iivcr;
thickor wholefish
Covered
Skillet
LOW. C over andcook
untiltender.
Meat
may be
bmded
or
marinated
insaucebeforefrying.
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Simme~dor stewed
meat;chicken;corned
beefismokedpork;
stewing beef,tongue;
etc.
Melting chocolate,
Covered
DutchOven,
Kettleor
Large
Saucepan
HIGH.Covermtit with
waterandcoverpanor
kettle.Cookuntilsteaming.
LOW. C ookuntilfork
tender.~ater should
slowlyboil).Forverylarge
loads,mediumheatmay
be needed.
Addsaltor other_ning
beforecookingifmeath= not
beensmokedor otherwise
cured.
Small
Covered
Saucepan.
Usesmall
surfaceunit
WM.wwmtofiminutesto
meltthrough.Stirtosmooth.
Whenmeltingmarshmallows, add
milkor water.
butter, -marshmallow
e
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~—
m
Wcakes or
French toast
Skilletor
Griddle
MEDHIGH.Heatskillet
8 to 10minutes.
Greaselightly.
Cook2 to3 rnin- perside.
Thickbattertakes
slightly longer
time. ~m
over
pancakeswhen
bubblesrise to
SU&u.
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—
mta
Noodles or spaghetti
— —
Covered
LargeKettle
or Pot
HIGH.In coveredkettle,
bringsaltedwatertoa boil,
uncoverandaddpasta
slowlyso boilingdoes
notstop.
MEDHIGH.Cookuncovered
untiltender.Forlarge
amounts, W GHmaybe
neededto keepwaterat
rollingboilthroughout
entirecookingtime.
Usela~e enoughketie to
preventboilover. P astadoubles
in sizewhencooked,
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6-
=
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PressureCooking
Pressure
Cookeror
Canner
HIGH.Heat untilfirst
jiggleis heard.
MEDHIGHforfoods
cooking10minutesor less.
MEDforfoodsover
10minuw.
Cookershouldjiggle2 to 3 times
per minute,or according tocooker
directions.
Puddings, S aucw,
Candies, F rostings
Uncovered
Saucepan
HIGH.Bringjust toboil.
LOW. T ofinishcooking.
Stir f~uently to prevent
sticking.
Vegetables
Fresh
Covered
Saucepan
HIGH.Measure1/2to
1inchwaterin saucepan.
Addsaltand prepared
vegetable. I n covered
saucepanbringtoboil.
HIGH.Measurewaterand
saltas above.Addfrozen
blockof vegetable. I n
coveredsaucepanbring
toboil.
HIGH.In skilletmeltfat.
MED.Cook1pound10
to 30or moreminutes,
depending ontenderness
ofvegetable.
Uncovered pan~uims more
~
waterandlongertime.
Frozen
Covered
Saucepan
LOW. C ookaccording to
timeonpackage.
Breakupor stiras neededwhile
cooking.
MED.Addvegetable.
Sauteed:Onions;
Uncovered
Skillet
~m overor stirvegetableas
necessa~ forevenbrowning.
Cookuntilde~ti
tendernessis reached.
mushwms;celery;etc.
~
RiceandGrits
Covered
Saucepan
HIGH.Bringsaltedwater
to a boil.
WM.Coverandcook
according to time.
Triplein volumeaftercooking.
Timeat WM. Rice: 1cupriceand
2 cupswater-25 minutes.Grits: 1
cupgrits and4 cupswater—
40 minutes.
11
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