Section | Four: | Using | the Cooktop |
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| USING THE COOKTOP | ||||||
Before using this chart, read Page 16. |
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FOOD |
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| START | COOKING | CONTINUE |
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| EXTRALOW | TM | HEAT | ||||||||
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| COOKING |
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| SETTINGS |
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BEVERAGES |
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| LO |
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| XLO |
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Cocoa |
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| cover | heating |
| keep warm, cover* | ||||||||||||
BREADS |
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| Med. | skillet | Med. Loto |
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French | Toast, | Pancakes, |
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Grilled | Sandwiches |
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| 4 to | 3 | allow 5 to 10 minutes | ||
BUTTER |
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| to melt |
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| XLO | to hold |
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CEREALS | Grits, | Oatmeal | bring water | Med. Lo to | fin- | XLO | to hold, cover* | ||||||||||||||
Cornmeal, | to a boil, add cereal | ish cooking | according | to |
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| package directions |
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| 2 to XLO | ||||
CHOCOLATE |
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| minutes | to melt |
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| XLO m | to hold* |
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DESSERTS |
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| Med. Lo to | Med.- | Med. Loto | Med. |
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Candy |
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| cook | following | recipe |
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| Med. to Med. | Med. to Med. HI |
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Pudding and Pie Filling Mix | according | to | package |
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| directions |
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Pudding |
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| Med. Lom | Bring milk |
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| 3 to 2 | to cook |
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| to a boil |
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EGGS |
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| bring water |
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| XLO | cook | 3 to 4 minutes for | |||||||
Cooked in Shell |
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| to a boil, add eggs, |
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| softcooked;or15to20minutes | ||||||||||||
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| cover |
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| for hard cooked |
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Fried, | Scrambled |
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| Med.to | Med. | LO to Med. Lo | XLO | to hold for a short pe- | |||||||||||||
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| butter, | add | eggs |
| cooking |
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| riod* |
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Poached |
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| HI | bring | water | to the |
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| steaming | point, | add |
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| 4to | cooking | ||||||
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| eggs |
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MEAT, | FISH, | POULTRY | Med. Loto |
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Bacon, | Sausage | Patties | sizzle |
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| ish cooking |
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Braising: | Swiss | Steak, | HI | melt | fat, | then |
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Pot Roast, | Stew | Meat | brown on Med. Hi to HI, |
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| 3 to | 2 | simmer | until tender | |||||||||
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| add | liquid, | cover, |
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Quick | Frying: | Breakfast | Med. Hi to | HI- | pre- | Med. Hi to HI- |
| fry |
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Steaks |
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| heat | skillet |
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| quickly |
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Frying: | Chicken |
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| HI | heat | oil, | then | finish | cook- |
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| brown | on Med. |
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Deep | Frying: | Shrimp | HI | heat oil |
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| Med. Hito |
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| tain temperature |
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Pan Frying: | Lamb | Chops, |
| skillet | Med. | to | Med. | HI | hold, covered | ||||||||||||
Thin Steaks, | Hamburgers, |
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| brown | meat |
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| 3 to 2 | to hold, | uncovered | |||||||
Link Sausage |
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Poaching: | Chicken, | whole | HI- | Cover, | bring liq- |
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| 2 to | finish | cooking | ||||||||
or pieces, | Fish |
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| uids | to | a boil |
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Page 17