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Fresh F u ll-fla v o re d v e g e ta b le s
It's easy to cook vegetables with the accurately controlled heat on your Frigidaire
Electric Range. For best results cook them for the shortest possible time, in only
a very little water (V
Use HIGH to start the vegetable cooking quickly— it will take only a few
minutes! Then, as soon as the vegetable starts to steam actively, turn the heat
to LOW or SIMMER, and cook only until tender. Seasonings may be added
before or after cooking as desired. You'll
difference too, for cooked this way, vegetables retain all their flavorful goodness
and color.
C o o k in g Frozen V e g e ta b le s
All frozen vegetables should be cooked from the frozen state. Remember, frozen
vegetables require a much shorter cooking time than fresh vegetables because
they are partially cooked (blanched) before they are frozen,
to co o k : Place ^4 t0
vegetables and cover the pan. When steam comes actively from the vent in the lid,
turn the switch to LOW or SIMMER and start to count the actual cooking time
at this point. Seasonings may be added before or after cooking as desired.
U S IN G
If you've never tried to cook vegetables this quick and easy way, use the Vegetable
Cooking Guide. Remember: Use only
kind of vegetable, its age and tenderness. Young, tender vegetables with a high
water content, such as cabbage, green beans, peas, asparagus, etc., usually require
14
only
especially root vegetables, such as potatoes, carrots, beets, etc., may require V
cup of water. Leafy green vegetables such as spinach, Swiss chard, beet tops,
etc., may be cooked in the water that clings to the leaves after xvashing, without
adding any extra water.
Remember, too, that any water that is left in the pan after cooking can be
served with the vegetable, or it may be used in making cream sauce, soup, stew
or a delicious gravy.
4
k
on y o u r F rigid aire Electric R a n g e . . .
2
CUP or less) in a covered saucepan.
2
V
CUP ° f boiling water in a saucepan, add the frozen
THE V E G E T A B L E C O O K I N G
CUP
water- Vegetables that are older— and therefore not so tender—
, / , fo r c o o k in g v e g e ta b le s
see
the difference and you' ll
Yo
cup of water or less, depending on the
taste
the
G U ID E . . .
2
I
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