Examples |
| Heat setting | ||
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| |
Cooking |
|
|
| |
Rice (with double the amount of water) | 3`5 | |||
Potatoes | boild in their skins with 1`2 cups of water | 6`8 | ||
Boiled potatoes with 1`2 cups of water | 6`8 | |||
Fresh vegetable with 1`2 cups of water | 6`8 | |||
Frozen vegetable with 1`2 cups of water | 6`8 | |||
Pasta | (2`4 | qts water) | 9`10 | |
Pudding** |
|
| 8`9 | |
Cereals |
|
| 3`5 | |
|
|
|
| |
Frying |
|
|
| |
Pork | chop |
| 9`10 | |
Chicken | breast | 7`8 | ||
Bacon |
|
| 9`10 | |
Eggs |
|
|
| 8`9 |
Fish |
|
|
| 9`10 |
Pancakes |
|
| 9`10 | |
|
|
|
| |
Deep | fat | frying(in 1`2qt. oil)** |
| |
Deep frozen foods** e.g. chicken nuggets (0.45 lb per |
| |||
serving) |
|
| 11`12 | |
Others** | e.g. doughnuts (0.9 lb per serving) | 7`9 | ||
*ongoing setting without lid ** without lid
For best results
Use pans and saucepans with thick, flat bases. An uneven base increases cooking time.
The correct pan size
Choose the correct pan size for each element. The diameter of the pan or saucepan base should correspond to the size of the element.
Note: Cookware manufacturers often give the diameter across the top of the pan. This is usually larger than the diameter of the base.
Use a small pan for small quantities.
Put the lid on
Always cover the pan with a lid that fits. Food cooks faster when you use the lid.
Use only a little water to boil food
Boil foods with a small quantity of water. Vegetables retain their vitamins and minerals.
Reduce the heat
Switch to a lower temperature as early as possible.
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