. Deep Fat Frying. Do not overfill
ettle with fat that may spill over
wl!_ll
_LIUIIIg
IUUU,
_lO_ty
IOOUi:i
bubble vigorously. Watch foods
frying at HIGH temperatures
and
keep range and hood clean from
accumulated
grease.
RIGHT
M
I
UV t" I't
I'"
II
Food
Fried Chicken
Pan fried bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Melting chocolate,
butter, marshmallows
l_llcak_
or
French toast
Pasta
Noodles or spaghetti
Cookware
Covered
O_,ll
I_ t,
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
oaucepan.
Use small
surface unit
Skillet or
Griddle
Covered
Large Kettle
or Pot
Directions and Setting
to Start Cooking
HI. Melt fat. Switch to MED
Ill
tU t;tUWli
_dtl_t_lt,
IlL
In COIU sKnlet,
arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
W/vLAllow 10to15minutesto
melt through. Stir to smooth.
MED HI. Heat skillet 8 to
10 minutes. Grease lightly.
Pressore
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
HI. In covered kettle, bring
sal_
_ater to a boil, uncuve_
and add pasta slowly so
boiling does not stop.
Setting to Complete
Cooking
LOW. Cover skillet and
Uncover last E_wminutes.
I'VL._L I Ill,
LOOK,
[Urlllng
over as needed.
LOW. Cover and cook
until tender.
LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Cook 2 _o3 minutes per side.
MED HI. Cook uncovered
amounts, HI may be
needed to Keep water at
roln[lg
DOll
KfirougnOLU.
entire cooking time.
Comments
For crisp dry chicken, cover only
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_x_it_h_n_r
tn
I telW
fnr
lfl
minutes. Uncover and cook, turning
occasionally 10 to 20 minutes.
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before frying.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
When melting marshmallows,
add
milk or water.
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
_i_'e _nd Grits
r
Frozen
Vegetables
Fresh
Covered
Saucepan
MED. Cook I pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
LOW.Cook according to
time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
WM. Cover and cook
according to time.
Uncovered
Skillet
HI. Bring saltedwater toa
boil.
HI. Measure 1/2 to I inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
Covered
Saucepan
Pressure Cooking
HI. Heat until first jiggle is
MED HI for foods cooking
Cooker should jiggle 2 to 3 times
heard.
10 minutes or less. MED for
per minute.
foods over 10 minutes.
Puddings,
Sauces,
HI. Bring just to boil.
LOW. To finish cooking.
Stir frequently to prevent
Candies, Frostings
sticking.
Use large enough kettle to
in size when cooked.
Uncovered pan requires more
i
water and
time.
longer
Break up or stiras needed while
cooking.
Turn over or stir vegetable as
necessary for even browning.
Triple in volume after cooking.
Time at WM. Rice: i cup rice and
2 cups water--25 minutes. Grits:
I cup grits and 4 cups watct_
40 minutes.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.