Utensil Tips (continued)
3. Deep
Fat
Fr
ying.
Do
not overfill kettle with fat
that
may
spill over when
adding
food.
Fro
sty foods
bubble vigorously. Watch foods frying
at
HIGH
temperature
s
and
keep range
and
hood
cle
an
from
accumulat
ed grease.
Directions
an
d Setting
Foo
d
Container
to
Start
Cooking
F
ri
ed C
hi
cken Covered
HI. Melt fat. Switch to MED
Ski
ll
et
H I to brown c
hi
cke
n.
Pan bro
il
ed b
acon
Uncovered
H
I.
In co
ld
ski
ll
et arrange
Ski
ll
et
b
acon
s
li
ces.
Cook
just
until starting to sizzle.
Sa
uteed: Less tend
er
Covered
HI. Melt
fa
t.
Switch to
ME
D
thin st
ea
ks (c
hu
ck.
Sk
illet
to brown slowly.
ro
und
, etc.
);
li
ve
r;
thick or wh ole
fi
sh
Si
mm
ered
or
stewed Covered
H
I.
Cover meat with water
meat: c
hi
cke
n;
corne
d
Dutch
Oven,
and
cover pa n or kett
le
.
beef:
smoke
d pork ;
Kettle or
Cook
until steaming.
stewing beef; tongue;
Large
etc.
Sa
uce
pan
Me
lting ch
oco
late, Sma
ll
WM . A
ll
ow 10 to
15
min. to
bu
tte
r,
Covered
me
lt
thr
ough. S
ti
r to
mars
hm
a
ll
ows
saucepa n.
sm
oo
th.
Use sma
ll
s
ur
face unit
Pa
ncakes
or
Sk
ill
et or
MED HI. Heat ski
ll
et 8
to
Fre
nch
toa
st
Gr
iddle
10 mi
n.
Grease
li
ghtly.
Pa
s
ta
Noo
dles or sp
ag
hetti Covered
H
I.
In covered kettle. bring
Large Kettle
salted water to a bo
il
,
or
Pot
un
cover and add pasta
slo
wl
y so bo
il
ing
does
not
st
op
.
Pre
ss
ure
Cooking
Pressu
re
H
I.
Heat until f
i"r
st jiggle is
Cooker
or
heard.
Ca
nner
P
udd
in
gs
,
Sa
uces, Uncovered
H
I.
Bring just to boi
l.
Can
d
ie
s, Frostings
Sa
ucepan
Vegetables
Cove
red
H
I.
Measu
re
'I,
to I
-i
n.
Fr
esh
Sa
ucepan
water
in saucepa n. Add
sa
lt
and
pr
epa
red vege-
t
ab
l
e.
In covered saucepan
bring to boi
l.
Frozen
Covered
H
I.
Meas
ur
e water and salt
Sa
ucepan
as a bove. Add frozen block
of
vegeta
bl
e.
In
covered
saucepa n bring to boi
l.
Sa
uteed: O
ni
ons;
Uncovered
H
I.
In sk
ill
et me
lt
fat.
green peppers: mush- Skillet
r
oo
ms; celery; et
c.
Rice and Grits
Covered
H
I.
Bring sa
lt
ed
wa
ter to a
Sa
ucepan
bo
i
l.
11
RIGHT
r=====;~
U
...
\
....
-==::::~
~
F"""'===-=""
>-I
NOT
OVER
1
w
Setting
to
Complete
Cook
ing
Comme
nts
L
OW
.
Cover
ski
ll
et and
F
or
c
ri
sp
dr
y c
hi
cken, cover o
nl
y
cook
un
ti
l tende
r.
af
t
er
switching to LOW fo r
10
Un
cover
last few
minut
es. min. Uncover and c
ook
turnin
g
occasiona
ll
y
10
to 20 mi
n.
MED H
I.
Cook,
turni ng A more attention-free me
th
od
over as needed.
is
to start a nd
cook
at MED.
LO W.
Cove
r and
cook
Meat m
ay
be
br
eaded
or
m
ar
i-
unt
il tende
r.
nated in sauce before frying.
LO
W.
Cook
until fork
A
dd
salt or o
th
er
seasoning
tende
r.
(Water sho
ul
d before
coo
king if meat has not
slowly bo
il
).
For
ve
ry large
been smoked
or
otherwise
l
oa
ds medium heat m
ay
c
ur
ed.
be needed.
When melting ma rs
hm
a
ll
ow
s,
a
dd
milk or
wa
ter.
Cook
2 to 3 min. p
er
si
de. Thick b
atte
r t
akes
s
li
ghtly longe r
time.
Turn
over p
ancakes
when
bubbles ri
se
to
s
ur
face.
MED HI.
Cook
uncovered
Use large enough kettle to
pr
e-
unt
il
t
en
de
r.
For large
ve
nt boilove
r.
Pasta doubles in
amo
unt
s HI m
ay
be
si
ze
when
coo
ked.
needed to kee p water at
ro
ll
ing bo
il
t
hro
ughout
e
ntir
e
cooki
ng tim
e.
MED HI for foods
cook
ing
Cooke
r should jiggle 2 to 3 times
10 min. or less.
ME
D fo r
per mi
nut
e.
foods over
10
min.
LO
W. To fin
is
h
cook
ing.
S
tir
fre
qu
ently to
pr
event
stickin
g.
MED.
Cook
I-lb. 10 to
30
Uncovered pa n requires more
more min., depending on water
an
d longer time.
tenderness
of
vegetable.
LOW.
Cook
acco
rding to
Break
up
or
s
ti
r as needed while
time on p
ac
kage.
cooki
n
g.
M ED. A
dd
vegetable.
Turn
over or stir vegeta ble as
Coo
k until desired ten-
necessary for even
br
ownin
g.
derness
is
reached .
WM.
Cover
and
cook
Tr
iples in volume a
ft
er
cook
ing.
accor
ding to time.
Tim
e at
WM
. Ric
e:
I c
up
rice a
nd
2 cups wat
er
- 25 mins.
Gr
it
s:
I
c
up
grits a nd 4 c
up
s wat
er
- 40
mm.
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