COOKING CHART
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| Continue Cooking or Continue Cooking | (SGCS models | |
| FOOD |
| Start Cooking |
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| Standard Burners | ExtraLow® Burners | only) | |
| BREADS |
| Med. – preheat skillet. |
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| Med. Lo to Med. | Use Standard burner setting. | ||
| French Toast, Pancakes |
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| Grilled Sandwiches |
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| CEREALS |
| Hl – cover, bring water |
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| Med. Lo to Med. | 1 to XLO® – to hold, cover*. | ||
| Cornmeal, Grits, |
| to a boil, add cereal. |
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| finish cooking according |
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| Oatmeal |
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| to package directions. |
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| CHOCOLATE |
| LO to melt*. |
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| Remove when melted. | 2 to XLO – allow 10 to | ||
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| 15 minutes to melt. |
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| 1 to XLO – to hold*. |
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| DEEP FRYING |
| Hl – heat oil |
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| Med. Hi to Hl – to | Use standard burner setting. | ||
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| maintain temperature. |
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| EGGS |
| Hl – cover, bring |
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| OFF to Low – cook 3 | 1 to XLO – cook 3 to 4 | ||
| Cooked in Shell |
| water to a boil, add |
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| to 4 minutes for soft | minutes for soft cooked; |
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| eggs, cover. |
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| cooked; or 15 to 20 | or 15 to 20 minutes for |
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| minutes for hard cooked. | hard cooked. |
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| Fried, Scrambled |
| Med. to Med. Hi – |
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| LO to Med. Lo – | 1 to XLO – to hold for |
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| melt butter, add egg. |
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| finish cooking. | a short period*, |
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| MEAT, FISH, POULTRY |
| Hl – until meat starts |
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| Med. Lo to Med. – to | Use Standard burner setting. | ||
| Bacon, Sausage Patties |
| to sizzle. |
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| finish cooking. |
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| Braising: Swiss Steak, |
| Hl – melt fat, then |
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| LO to Med. Lo – cover, | 3 to 1 – simmer until tender. | ||
| Pot Roast |
| brown on Med. Hi to |
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| simmer until tender. |
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| Hl, add liquid, cover. |
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| Frying: Chicken |
| Hl – melt fat, then |
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| LO – cover, finish | Use Standard burner setting, | ||
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| brown on Med. |
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| cooking. |
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| Pan Frying: Lamb Chops, |
| Med. HI to Hl – |
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| Med. to HI – | 4 to 3 – hold, uncovered, | ||
| Thin Steaks, Hamburgers, |
| preheat skillet. |
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| brown meat. | 3 to 2 – hold, covered, |
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| Link Sausage |
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| Simmering: Stewed |
| Hl – cover, bring liquid |
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| LO to Med. Lo | 4 to 1 – simmer slowly. |
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| Chicken, Corned Beef, |
| to a boil. |
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| Poaching Fish |
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| POPCORN |
| Med to Med. HI – cover, |
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| Med. to Med. Hi – | Use Standard burner setting. | ||
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| heat until kernels |
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| finish popping. |
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| start to pop. |
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| PRESSURE COOKER |
| Med. Hi to Hl – build |
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| Med. Lo to Med. – | Use Standard burner setting. | ||
| Meat, Vegetables |
| up pressure. |
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| maintain pressure. |
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| RICE |
| Hl – cover, bring water to |
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| LO to Med. Lo – cover, | 4 to 2 – cook according to | ||
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| boil, add rice, cover. |
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| cook according to | package directions. |
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| package directions. | 1 to XLO – hold, cover. | |
| SAUCES |
| Med. HI to Hl – cook |
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| LO to Med. Lo | 2 to XLO – simmer* |
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| Tomato Base |
| meat/vegetables, |
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| (2 to 3 to thicken sauce, | ||
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| follow recipe. |
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| uncovered). |
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| White, Cream, Bernaise, |
| Lo to Med. Lo – melt |
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| LO to Med. Lo – | 1 to XLO – to hold, cover*. | ||
| Hollandaise |
| fat, follow recipe. |
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| finish cooking. |
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| SOUPS, STEWS |
| Hl – cover, bring |
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| LO to Med. Lo – | 3 to 2 – simmer* |
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| liquid to a boil. |
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| simmer. | 1 to XLO – to hold, cover*. | |
| STIR FRY |
| Hl – heat oil, add |
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| Med. HI to Hl – | Use Standard burner setting. | ||
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| vegetables. |
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| finish cooking. |
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| VEGETABLES |
| Hl – cover, bring |
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| Med. Lo to Med. – | 1 to XLO – to hold, cover*. | ||
| Fresh |
| water and vegetable |
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| cook 10 to 30 minutes, |
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| to a boil. |
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| or until tender. |
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| * Stir occasionally |
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PAGE 8