;.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
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 |
|
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
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