1. Use medium or heavy-weightcooking containers.
Aluminum containers generallyconduct heat faster
than other metals. Cast iron and coated cast iron
containers are slow to absorb heat, but generally
cook evenlyat LOW or MEDIUM settings. Steel
pans may cook unevenlyif not combined with other
metals. Usenon-stick coated or coated metal con-
tainers. Flat ground pyroceram saucepans or skillets
2, To conservethe most cooking energy,pans should
be fiat on the bottom, have straight sidesand tight
fittinglids. Match the sizeof the saucepan to the size
of the surface unit. A pan that extends more than
one inch beyond the edge of the trim ring traps heat
whichcauses“crazing”(finehairline cracks)on the
porcelain and discoloration ranging from blue to
dark gray on the trim rings.
coated on th=bottom ‘withaluminum-generallycook
evenly.Glass saucepans should be used with the
heat-spreading trivets availablefor that purpose.
llirectiomandSetting
toStwt
Cooking
Setting to Complete
CookingI Cont*iner
Covered
Saucepan
Comments
Food
(’crea[
Cornmeal, grits,
oatmeal
LOW or WM, then add
cereal. Finish timing
according to package
directions.
MED, to cook 1or 2 min.
to completely blend
ingredients.
LOW to maintain gentle
but steady perk.
LOW. Cook only 3 to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites are just set,
about 3 to 5 min.
LOW, then add eggs.
When bottoms of eggs
havejust set, carefully
turn over to cook other
side.
LOW. Carefully add eggs.
Cook uncovered about 5
min. at MED. HI.
MED. Add egg mixture.
Cook. stirring to desired
doneness.
LOW. Stir occasionally
and check for sticking.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
H]. In covered pan bring
water to boil before adding
cereal.
Milk boils over rapidly. Watch as
boiling point approaches.
Uncovered
Saucepan
HI. Stir together water or
milk, cocoa ingredients.
Bringjust to a boil.
HI. At first perk, switch
heat to LOW.
Percolate 8 to 10min. for 8
cups, less for fewer cups.
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Coffee
I“:gg$
Cooked in shell HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED HI. Melt butter, add
eggsand cover skillet.
If you do not cover skillet, baste
eggs with fat to cook tops evenly.
Fried sunny-side-up
HI. Melt butter.
Fried over easy
Remove cooked eggs with slotted
spoon or pancake turner.
Poached
Covered
Skillet
IJncovered
Skillet
i
HI. In covered pan bring
water to a boil.
Eggs continue to set slightly after
cooking. For omelet do not stir
last few minutes. When set fold in
half.
Scrambled or omelets
H1. Heat butter until light
golden in color.
Covered
HI. In covered pan bring
%umpan fruit and water to boil.
1
/
Fresh fruit: Use Yito YZcup 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
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
,
LOW. Simmer until fork
tender.
Covcrccl
Hi. Melt fat then add meat.
Skillet
I Switch to MED HI toof
i
!
\
brown meat. Add water or
i
~ other liquid,
j
[
Timing: Steaks 1to 2-in.: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.
Pot roast: 2% to 4 hrs.
~
i
1ncoi’crcd
i I-II. Preheat skillet, then
\ ~~ED Hi or M ED, Brown
;killet
i grease Iiglitl}r.
and cook to desired
~ doneness. turning over as
~ nc~ded.
Pan frying is best for thin steaks
and chops. !f rare is desired, pre-
heat skillet before adding meat.
Pan-fried: Tender
to :L-in.: minutc
I
.i[caks: ham burgcrs; I
iranks; and Sal.lsagc: I
thin fish fiIlets
1
I
To Next Page
Loading...
