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3. Deep FMFrying. Do not oveifiH
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when adding food. Frosty foods
'%=$ bubblevigorously.Watchfoods
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' '<_,5+ fryingat HIGH temperaturesand
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keep range and hood clean from
accumulatedgrease.
Directionsand Setting
to Start Cooking
Setting to Cornpletc
Cooking
Food
Cookware
Comments
For crisp dry chicken,coveronly
after switchingto LOWfor 10
minutes.Uncover andcook, turning
occasionally10to 20 minutes.
Fried Chicken
Covered
Skillet
HI, Melt fat. Switch to MED
HI to brown chicken.
LOW.Coverskillet and
cook until tender.
Uncoverlast fewminutes.
A more attention-freemethod
is to start and cook at MED.
P~nbroiledbacon
Uncovered
Skillet
I-H-In cold skillet, arrange
bacon slices. Cookjust
until startingto sizzle.
I-H.Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
over as needed.
LOW.Coverand cook
until tender.
Meat maybe breadedor
marinatedin saucebefore frying.
Sauteed:Less tender
thin steaks(chuck,
round, etc.); liver;
thick or whole fish
Simmeredor stewed
meat: chicken; corned
beefl smokedpork;
stewingbeefi tongue;
etc.
Melting chocolate,
butter,nm-shnal)ows
Covered
Skillet
Add salt or other seasoning
beforecookingif meat has not
been smokedor otherwise
cured.
Covered
DutchOven,
Kettleor
Large
Saucepan
Small
Covered
Saucepan.
Use small
surface unit
Skilletor
Griddle
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW.Cook until fork
tender. (Watershould
slowly boil). For very large
loads, mediumheat may
be needed.
When melting marshmallows,add
milk or water.
WM. Ahv
10 to
E minutesto
melt through. Stir to smooth.
Thick batter takes slightly longer
time. Turn over pancakeswhen
bubbles rise to surface.
pancakesor
French toast
MED HI. Heat skillet 8 to
10minutes. Grease lightly.
Cook2 to 3 minutesper side.
Rista
Noodles
or
spaghetti
Use largeenough kettle to
preventboilover.Pastadoubles
in size when cooked.
Covered
Large kettle
or
Pot
HI. In covered kettle, bring
saltedwater to a boil, uncover
and :iddpasta slowly so
boiling does not stop.
MED HI. Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
Cooker shouldjieggle 2 to 3 times
per minute.
Stir frequentlyto prevent
sticking.
Uncoveredpan requires more
water and longer time.
PressureCooking
Pressure
Cooker or
Canner
I-H.Heat until firstjiggle is
heard.
MED HI for foods cooking
10minutesor less. MED for
foods over 10minutes.
LOW.To finish cooking.
Puddings, %uccs,
(lmdics, Frostings
~q@ j)lcs
Fresh
Uncovcrcd
Saucepan
Covered
SXICL'pilIl
HI. Bring just to boil.
HI. Measure 1/2to 1 inch
water in
siluc~pan.
Add
sal[ and prepared vegetuble.
h
covered saucepan bring
to boil.
HI. Measure water and salt
M above. Add frGzenblock
of vegetable. In covered
saucepan bring to boil.
HI. In ski!let melt fat.
MED. Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
,.
Covered
SllucepLIIl
LOW. Cook according to
time on package.
Break up or stir as needcclwhile
cooking.
Frozen
Turn
over or stir vegetable as
necessary for even browning.
Uncovercd
Skillet
MED. Add vegerablc.
Cook until desired
tenderness is reached.
Sautcd: Onions:
~mn peppers:
nlushrooms:CM-y: W.
~GVCI-&
SilUCL?pLIIl
FiI. Bring salted water to a
hoi!.
WM. Cover and cook
according to time.
Triple in volume after cooking.
Time at WM. Rice: 1cup rice :md
2 cups water-25 minutes. Grits:
1cup grits and 4 cups water—
40 minutes.
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