helpful cooking
ELECTRIC COOKING
Cooking on an electric counter unit is cooking with "invisible" heat The surface heating units may look the same whether hot or cold Utensils of proper size and
design wilt cover the heating coil and absorb the full heat output An undersized utensil will not cover the
heating coil The uncovered portion will then glow red This indicatesa waste" of heat and energy Heat and
energy may be wasted" and/or cooking results affected when:
=Your cooking utensils are warped and do not sit flat against the surface element
,,You leave an empty utensii on a hot unit This can damage the range cooktop, reflector bowls and your utensils
Your pan is much smaller than the surface unit
Always center pan on unit so heat is evenly
distributed Be sure pan handles are not over another
surface unit or extending past the front of the range Upon initial use of your surface units a burning odor
may be detected This is merely soil on the units being burned away
SELECTING COOKING UTENSILS
Many
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CONSIDER THE MATERIAL
Glass Ceramic cookware is slow to change tempera- ture. It works best for tong, low heat cooking with
Aluminum is a metaf that spreads heat quickly and evenly This cookware is best for frying, braising and pot roasts. The inside of an aluminum utensil may be a natural finish, a "satin" finish or a non..stick coating Stainless Steel, in cookware, is usually combined with other metals such as aluminum, copper or carbon steel These other metals make the cookware heat up more quickly while the stainless steel makes this cookware
exceptionally strong and long lasting Stainless steel cookware is used for frying, sauces, soups, vegetables and egg cooking
Cast Iron is slow to change temperature and holds heat. This makes good cookware for browning, frying, stew- ing and other "top of the range" cooking.. Today you can buy cast iron cookware that is plain or you can buy it with a colorful porcelain finish
Copper, Tinlined eookware is great for gourmet cook- ing, wine sauces and egg cookery tt is quick _o change
temperature Remember that tin lining will wear thin with continued use It must be retinned to avoid a
poisonous reaction between the copper, the heat and the food.
Porcelain Enamel over steel gives you !ong lasting cookware that is stain and scratch resistant How well it
heats depends upon the type of steel used Enamelware works best for cooking soups and other liquids
You will find a complete line of glass/ceramic and metal cookware in larger Sears stores
CONSIDER THE DESIGN
The design of the pan is as important as the basic material, For efficiency and best results use pots and pans with the right features
f
Right
= Flat bottom and straight sides
o
= Weight of handle does not tilt pan
• Pan and element about the same s_ze
= Pan material should be a good heat conductor
Wrong
|
|
| : | " |
Pan | smaller | Curved | and .Warped | Heavy handle |
than | :element | pan | bottoms | that tilts pan |
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