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Surface Cooking Guide
Cookware Tips
1. Use medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware are slow to absorb
heat, but generally cook evenly at
low or medium settings. Steel pans
may cook unevenly if not combined
with other metals.
Food
Cookware
Cereal
Cornmeal, grits,
Covered
oatmeal
Saucepan
Cocoa
Uncovered
Saucepan
Coffee
Percolator
Eggs
Saucepan
Fried sLinny-side-up
Covered
Skillet
Fried over easy
Uncovered
Skillet
Poached
Covered
Skillet
Uncovered
Skillet
Fruits
Covered
Saucepan
Meats, Poultry
Covered
Skillet
beef', lamb or veal;
pork steaks and
chops
Pan-fried: Tender
Uncovered
Skillet
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage:
thin fish fillets
10
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 trim ring traps heat causing
discoloration on chrome trim rings
ranging from blue to dark grey.
Directions and Settings
Directions and Settings
to Start Goking
to Complete Cooking
HI. In co~ereci pan bring
cereal.
to ptichgc Lfireclionf.
HI. Stir together water or
MED. to c(x)h 1 (w 2 minu[e~
milk, cocoa I ngred icnts,
to completely blend
Bring Just to a boil.
heat to LO.
HI. CoY~r eggi with cool
LO. COOL
pan,
MED HI. Melt butter, iidd
Continue cookin: at
LO, then ~dd eggs, When
LO. Carefully :idd eggs.
MED. Add ~~~
golden in color,
HI. In cot ered p:in bring
fruit
check for stic~ ins.
LO. Simmer until forA
Switch to MED HI to
tender.
brow n incat. Add w wer or
other liquid.
HI. Preheat \hillet. then
MED HI or hlED. Brown :ind
turning of cr a~ needed.
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
keep range and hood clean from
Comments
boiling point approachci.
but
Percolate 8 to 1 () minute~ fot
for hard coohwf.
HI
5 more minutef.
Eggs continue to set $Ilghtl) after
mixture.
cooking. For omelet do not stir
Dried fruit: Uw w titer w pach~ige
directs. Time depends on w hcther
Liquid \ ari~tion~ for flavoi- could
be wine, fruit or tom:ito juice or
IllCat broth.
Timing: Steaks 1 to 2-inchc\: 1 to
Pot Ro:ist: 2) to -i hours.
to
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