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Food
Rice
HI~H–cover, bringwater
toa boil.
WMto LOW-cover,finish
timingaccording to
packagedirections,
Md riceto wter, cwer, cookon LO
accordingto packagedimions,
WMto SM—allowabout10to U minutes
to melt
through+
Chocolate
WMto LOW–allw about
10to H minutesto melt
through,stir tosmooth.
Desse-
Candy
LOW–cook.
~llow recipe.
Pudding and
PieFilling
LOW—cook accordingto
packagedirections.
Placeingredients in panandcookfollowing
packagedirectionson LO.
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Cooked-in-Shell
HIGH–bringwaterand
eggsto a boil.
OF&time accordingly,
forsofi+ooked3 to4
minutesor hard+ooked
20 to25 minutes.
Heatwaterandeggson LO,cook3 to4
minutesfir soft-cooked eggs,or 20 to 25
minutesfir hard-cooked eggs.
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Rfl
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Fried, Scrambled
Poachd
HIGH—melt butter,
addeggs.
WM–stirringtodesired
doneness.
Meltbutteron ~5, thenaddeggs.
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WM—finish cooking.
Boflwateron ~, addeggs,reduceheat,
cook3 to 5 minutes.
HIGH—bring w aterto boil,
addeggs.
HIGH–melt fit.
LOW—finish cooking.
Melttit andcookon SIM.
Saucm
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Heatandsimmeron SW.
Soup,Stews
HIGH—heat up liquid.
WM—simmer.
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Vegetables
Fresh
HIGH–cover,bringsalted
waterto a boil.
LOW—cook 1 0-30 minutes,
depending ontendernessof
vegetable.
Placefreshvegetables inpanwithwater,
coverandcookon LO.
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Frozen
HIGH–cover,bringsahed
waterandvegetables to a
boil.
LOW—cook according to
timeonpackage.
Placefrozenvegetables inpanwithwater,
coverandcookat MED.
Fried
HGH–preheat skilletand
oilor fat.
LOW—cook unttidesird
tendernessis reached.
Preheatskilletandoil at W5,addf~ and
cookuntiltender.
Deep-FatFrying
HIGH—heat o il.
MEDto~GH—maintain
temperature.
Heatoil and fry foodat 425450. Tomonitor
temperature,usea d~p-fry thermometer.
In-Pouch
HIGH—cover, bringwater
to a boil.
LOWto MED–finish
timingas directedon
package.
Bringwaterto boilandcookat MEDto HI.
@
Saute
HIGH—heat o il or melt
butter;addvegetables.
LOWto MED–cook until
desireddonenessis
reached.
Heatoil or meltbu~r on200to 250,then
cookvegetables to desireddoneness.
_~E:
Tem~rature and time are suggested guidelines only.
You
may vary them to suit your tooting habits and
needs.
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