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Surface Cooking Guide
Cookware Tips
1. Use medium- or heavy-weight cookware. Aluminum
cookware conductsheat faster than other metals° Cast
iron and coated cast iron cookware
is slow to absorb
heat, but generally
cooks evenly at LOW or MEDIUM
settings.
Steel pans may cook unevenly
if not com-
bined with other metals.
Flat ground Pyroceram ® saucepans
or skillets coated
on the bottom with aluminum
generally
cook evenly.
Use glass
saucepans
with
heat-spreading
trivets
available
for that purpose.
2. To conserve
the most cooking
energy, pans should
be flat on the bottom,
have straight
sides and tight-
fitting lids. Match the size of the saucepan
to the size
of the surface
unit. A pan that extends
more than an
inch beyond the edge of the drip pan traps heat which
causes
"crazing"
(fine hairline cracks) on porcelain,
and discoloration
ranging
from blue to dark gray on
chrome
drip pan&
Directions
and Setting
Setting to Complete
Food
.......
Cookware .............
to Start Cook!ng
, C,o,ok!,ng ......................
Comments
.......
Cereal
Cornmeal,
grits,
Covered
HI.. In covered pan bring
LOW (3) or WM, then add cereal
Cereals bubble and expand as
oatmea!
Saucepan
water to boit before adding
Finish timing according
they cook; use large enough
cereal,
to package directions.
_ saucepan
to preven!.b.oi!over. .................
cocoa
Uncovered
HI. Stir together water or
MED (4), to cook I or 2 minutes
Milk boils over rapidly. Watch as
Saucepan
milk, cocoa ingredients
to completely btend ingredients,
boiling point approaches
Bring just to a boil.
Coffee
Percolator
Hi At first perk, switch
LOW (3) to maintain gentle but
Percolate 8 to 10 minutes for
heat to LOW (3).
steady perk.
8 cups, less for fewer cups,
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled
or omelets
Fruits
Meats, Poultry
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
HI. Cover eggs with cool
water Cover pan, cook
until steaming
MED Hi (7) Melt butter, add
eggs and cover skillet
Ht Melt butter,.
HI in covered pan bring
water to a boil
HI. Heat butter until light
golden in color_
.l,"in"'covered
pan br ng
..............
fruit and water to boil
LOW (3). Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked,
Continue cooking at MED HI (7)
until whites are just set, about
3 to 5 more minutes
LOW (3), then add eggs. When
bottoms of eggs have iust set,
carefully turn over to cook other
side
LOW (3). Carefully add eggs
Cook uncovered about 5
minutes at MED HI (7).
MED (4). Add egg mixture.
Cook, stirring to desired
doneness.
LOW (3).. Stir occasionally and
check for sticking
HI. Melt fat, then add meat
LOW (3) Simmer until fork
If you do not cover skillet, baste
eggs with fat to cook tops evenly
Remove cooked eggs with slotted
spoon or pancake turner.
Eggs continue _o set slightfy after
cooking. For omelet do not stir
last few minutes
When set, fold
in half.
Fresh fruit: Use 1/4 to 1t2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs
Time depends on whether
fruit has been presoaked
If not,
allow more cooking time.
Meat can be seasoned and floured
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops; thin steaks up
to 3f4.inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Skillet
Uncovered
Skillet
Switch to MED HI (7) to
brown meat, Add water or
other liquid
HI. Preheat skillet, then
grease iightty
tender..
MED Ht (7) or MED (4) Brown
and cook to desired doneness,
turning over as needed.
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth..
Timing: Steaks 1 to 2-inches:
1 to
2 hours. Beef Stew: 2 to 3 hours
Pot Roast: 2Vz to 4 hours
Pan frying is best for thin steaks
and chops, if rare is desired, pre-
heat skillet before adding meat
12
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