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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 tram
heat which causes "crazing" (t%e '
hairline cracks) on porcelain, and
discoloration ranging from blue to
dark gray on chrome trim rings.
Food
Cookware
Fried Chicken
Covered
Skillet
Pan fried bacon
Uncovered
Skillet
Sauteed: Less tender
Covered
thin steaks (chuck,
Skillet
round, etc.); liver;
thick or whole fish
Simmered or stewed
Covered
meat; chicken; corned
Dutch Oven,
beef; smoked pork;
Kettle or
stewing beef; tongue;
Large
etc.
Saucepan
Small
butter, marshmallows
Uncovered
Saucepan.
Use small
surface unit
Pancakes or
Skillet or
French toast
Griddle
Pasta
Noodles or spaghetti
Covered
Large Kettle
or Pot
Pressure Cooking
Pressure
Cooker or
Canner
Puddings, Sauces,
Uncovered
Candies, Frostings
Saucepan
Vegetables
Fresh
Covered
Saucepan
Frozen
Covered
Saucepan
Sauteed: Onions;
Uncovered
green peppers;
Skillet
celery; etc.
Covered
Saucepan
3. Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding fbod. Frosty fbods bubble
vigorously. Watch foods frying at high
temperatures and keep range and hood
clean from accumulated grease.
Directions and Setting
to Start Cooking
HI. Melt fat. Switch to
MEDIUM HI to brown
chicken.
HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to
MED to brown slowly,
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Allow 10 to 15 minutes to
melt through. Stir to smooth.
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so
boiling does not stop.
HI. Heat until first jiggle is
heard.
HI. Bring just to boil.
HI. Measure 1/2 to 1 inch
water in saucepan. Add
salt and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
HI, Bring salted water to a
boil,
9
Setting to Complete
Cooking
WARM. Cover skillet and
cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over as needed.
WARM. Cover and cook
until tender.
WARM. Cook until fork
tender. (Water should
slowly boil). For very large
loads, medium heat may
be needed.
Cook 2 to 3 minutes per side.
MEDIUM HI. Cook uncovered
until tender. For large
amounts, HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
WARM. To finish cooking.
MED. Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
WARM. Cook according to
time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
according to time.
Comments
For crisp dry chicken, cover only
after switching to WARM for 10
minutes. Uncover and cook, turnh
occasionally 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before frying.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
When melting marshmallows, add
milk or water.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Use large enough kettle to
prevent boilover. Pasta doubles
in size when cooked.
Cooker should ji~le 2 to 3 times
per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed while
cooking.
necessary for even browning.
Triple in volume after cooking.
Time at LO. Rice: 1 cup rice
and 2 cups water-25 minutes.
Grits: 1 cup grits and 4 cups
water—40 minutes,
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