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.——
—,—
(Corltinwd)
frying.
Fillingthe
pan too
Ml of fat cancause
spikwerswhenfoodis added.
,.
@
~$e
deep
fat
~~
B
preventoverheating fat beyondthesmoking point.
W
g
in
stirtogetherbeforeheating,or as fats
meltslowly.
mG
oven
c ooking
surface
~Preheatoven only when necessary.Most foodswill
~Use cookwareof medium-weight a luminum? with
cook satisfactorilywithoutpreheating.If you find
tight-fittingcovers,and flat bottomswhichcompletely
preheatingis necessary,watchthe oven display,and
coverthe heatedportionof the surfaceunit.
put food in ovenpromptlyafter the selected
~Cookfresh vegetableswith a minimumamountof
temperature is displayedandthe ovensignals.
water in a coveredpan.
~Alwaysturn oven off beforeremovingfood.
~Watchfoodswhenbringingthemquicklyto cooking
~Duringbaking,avoidfrequentdoor openings.Keep
temperaturesat highheat. Whenfood reachescooking
door openas short a time as possibleif it is opened.
temperature,reduceheat immediatelyto lowestsetting
~Cookcompleteoven mealsinsteadof just one food
that will keep it cooking.
item.Potatoes,other vegetables,and somedesserts
~Use residualheatwith surfacecookingwhenever
will cook togetherwith a main-dishcasserole,meat
possible.For example,when cookingeggsin their
loaf. chickenor roast. Choosefoodsthat cook at the
shells,bring waterand eggs to a boil,thenturn to
.
sametemperatureand in approximatelythe same
OFFpositi~nand coverc~okwarewithlid to complete
amountof time.
the cooking.
@ Use residualheat in the oven wheneverpossibleto
finish cookingcasseroles,oven meals,etc. Also add
roHsor precookeddessertsto a warm oven,using
residualheat to warm them.
5
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