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Energy-Saving
Tips
Surface Cooking
• For best use of energy, use cooking utensils of
medium weight aluminum, tight-fittingcovers,and flat
bottomswhich completelycover the heated portionof
the surface unit.
• Cook fresh vegetables with a minimum amount of
water in a covered pan.
• Watch foodswhen bringing them quicklyto cooking
temperatures at HIGH heat. When food reaches cook-
ingtemperature,reduce heat immediatelyto lowestset-
ting that will keep it cooking.
• Use residual heat with
surfacecookingwhenever
possible. For example,
when cooking eggs in the
shell, bring water and
eggs to boil, then turn to
OFF position and cover
with lid to complete the
cooking,
• Always turn surface unit OFF before removing
utensil.
• Use correct heat for cooking task.., high heats to
start cooking (if time allows, donot use high heat to
:start), medium high--quick brownings,medium--slow
frying, low--finish cooking most quantities, warm
double boilerheat, finish cooking,and special for small
quantities.
• When boiling water for
tea or coffee,heat onlythe
amount needed. It is not
economical to boil a con-
tainer full of water for only
one or two cups.
Oven Cooking
• Preheat the oven only when necessary. Most foods
will cook satisfactorilywithout preheating. If you find
preheating is necessary, watchthe indicator light, and
put food in the oven promptly after the light goes out.
• Always turn oven OFF before removing food.
• During baking, avoidfrequent door openings. Keep
door open as short a time as possible if it is opened.
• Cook complete oven
meals instead of just one
food item. Potatoes,other
vegetablesand somedes-
serts will cook together
with a main-dish casse-
role, meat loaf, chickenor
roast. Choose foodsthat
cook at the same temper-
atureand in approximately
the same time.
• Use residualheat in ovenwhenever possibleto finish
cooking casseroles, oven meals, etc. Also add rollsor
precookeddesserts towarm oven, using residualheat
to warm them.
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