Food, Pancakes or French toast Pasta Cookware

;.To conserve the most cooking 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.

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.

Food

Fried Chicken

Pan fried bacon

Sauteed: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

Simmered or stewed meat; chicken; corned beef; smoked pork; stewing beef; tongue; etc.

delting chocolate, butter, marshmallows

Pancakes or

French toast

Pasta

Cookware

Covered

Skillet

Uncovered Skillet

Covered

Skillet

Covered Dutch Oven, Kettle or Large Saucepan

Small Uncovered Saucepan. Use small surface unit

Skillet or

Griddle

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.

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.

Comments

For crisp dry chicken, cover only after switching to WARM for 10 minutes. Uncover and cook, turnh occasionally 10 to 20 minutes. ‘1

Amore 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.

Noodles or spaghetti

Pressure Cooking

Puddings, Sauces, Candies, Frostings

Vegetables

Fresh

Covered Large Kettle or Pot

Pressure Cooker or Canner

Uncovered Saucepan

Covered

Saucepan

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.

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.

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.

Frozen

Sauteed: Onions; green peppers;

‘dlmxns; celery; etc.

Ace and Grits

Covered	HI. Measure water and salt
Saucepan	as above. Add frozen block
	of vegetable. In covered
	saucepan bring to boil.
Uncovered	HI. In skillet melt fat.
Skillet
Covered
Covered	HI, Bring salted water to a
Saucepan	boil,

WARM. Cook according to time on package.

MED. Add vegetable. Cook until desired tenderness is reached.

LO. Cover and cook according to time.

Break up or stir as needed while cooking.

llm over or stir vegetable as 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,