
Surface Cooking Guide
Cookware Tips
1.Use medium- or
2.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 traps heat causing discoloration on chrome trim rings ranging from blue to dark grey.
3.Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at high temperatures and keep range and hood clean from a~~lllllulated grease.
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| Directions and Settings |
| Directions and Settings |
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| Food |
| Cookware |
| to Start Goking |
| to Complete Cooking |
| Comments |
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| Cereal |
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| 1.0. then xfd CCIC,II. |
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| Cornmeal, grits, |
| Covered |
| HI. In co~ereci pan bring |
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| uw large | enough | |||||
| oatmeal |
| Saucepan |
| w atel” to boi ] before addinz |
| Flni\h timing according |
| they cook; | ||||||
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| saucepan to prevent boilok er. | |||
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| cereal. |
| to ptichgc Lfireclionf. |
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| Cocoa |
| Uncovered |
| HI. Stir together water or |
| MED. to c(x)h 1 (w 2 minu[e~ |
| Milk boili ol er rapidly. Watch as | ||||||
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| Saucepan |
| milk, cocoa I ngred icnts, |
| to completely blend Ingrtxlicnts. |
| boiling point approachci. | ||||||
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| Bring Just to a boil. |
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| Coffee |
| Percolator |
| H]. At first pcrh, sw Itch |
| LO (() | ma]nt.iln gentle but |
| Percolate 8 to 1 () minute~ fot | |||||
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| heat to LO. |
| ~tcad> | perk. |
| 8 cup~. lesi for few m cups, | ||||
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| Eggs |
| Co\ered |
| HI. CoY~r eggi with cool |
| LO. COOL on]) 3 to 4 |
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Cooked in ~hell |
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| Saucepan |
| w :iter. C()\ er pan, cooh |
| mln Lltc\ iol” Wtt cooked: |
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| unti I steaming. |
| 15 nlinLltcs for hard coohwf. |
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| Fried |
| Covered |
| MED HI. Melt butter, iidd |
| Continue cookin: at ,MED HI |
| Ii YOU do | not co~ er \kl]iet, baste | |||||
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| Skillet |
| eggs and coler shlllet. |
| u1l(II ~~ | hi(cs arc .JLIJ[ $et. iiboLl[ |
| eggm with fat to cook (ops e~enly. | |||||
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| 3 to 5 more minutef. |
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| Fried over easy |
| Uncovered |
| Hi. Melt butter. |
| LO, then ~dd eggs, When |
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| Skillet |
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| b(xtotn~ of egg\ h:i\c ju\t wt, |
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| ~~l”d f’il ] ]} [Lll”ll O\ Cl” 10 COOk |
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| other \ idc, |
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Poached |
| Covered |
| HI, in c(}~ ered pan bring |
| LO. Carefully :idd eggs. |
| flcmo~ c cooked eggs with flotted | |||||||
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| Skillet |
| w :iter to :i boll. |
| C(mk uncol ered about 5 |
| ipoon or p:incdw turner. | ||||||
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| minutc~ tit MED HI. |
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Scranlbled or ome]ets |
| Uncovered |
| HI, Heat butter until light |
| MED. Add ~~~ mixture. |
| Eggs continue to set $Ilghtl) after | |||||||
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| Skillet |
| golden in color, |
| Cook. itlrrlng to desired |
| cooking. For omelet do not stir | ||||||
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| donenes~. |
| I:i\t few minutes. When set. fold | ||||
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| In half. |
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Fruits |
| Covered |
| HI. In cot ered p:in bring |
| L(). Stir occ:iilon:i]l) iind |
| Fresh fruit: LJse 1/4 to 1/2 cup | |||||||
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| Saucepan |
| fruit :ind water to boll. |
| check for stic~ ins. |
| w :iter per pound of fruit. | ||||||
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| Dried fruit: Uw w titer w pach~ige | ||
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| directs. Time depends on w hcther | ||
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| trLiit h~i been prew:iked. If not. :illo~$ | ||
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| more c(mking tltme, |
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Meats, Poultry |
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| LO. Simmer until forA |
| Me:it ctin be wasoncci | and floured | ||||
BraiwJ: Pot roasts of |
| Covered |
| H1. Melt fat. then :idd mc~it. |
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beef’, lamb or veal; |
| Skillet |
| Switch to MED HI to |
| tender. |
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| twforc it i~ browned, | if dcslred. | ||||
pork steaks and |
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| brow n incat. Add w wer or |
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| Liquid \ ari~tion~ for flavoi- could | ||||
chops |
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| other liquid. |
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| be wine, fruit or tom:ito juice or | ||||
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| IllCat broth. |
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| Timing: Steaks 1 to | ||
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| 2 hourf. Beef Stew: 2 to 3 hour$. | ||
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| Pot Ro:ist: 2) to | ||
| Uncovered |
| HI. Preheat \hillet. then |
| MED HI or hlED. Brown :ind |
| Pan | ||||||||
chops; thin steaks up |
| Skillet |
| grease lightly. |
| cook to Lfeitred Lfoncne\s. |
| :ind chops. If rare is desired, pre- | |||||||
to |
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| turning | of cr a~ needed. |
| he.~t ~killet | ||||
steaks; hamburgers; |
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franks and sausage: |
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thin fish fillets |
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