w##- ‘Ea —— —
1. Make sure bottom of utensil and cooking panel
are clean and dry. In dusty or sandy areas, wipe
cooking panel and utensil before using to prevent
scratching the glass ceramic finish.
2. Center utensil on a cooking area which most
nearly matches bottom of utensil in size.
3. Utensils should be flat on bottom and should
match size of cooking area (large pans on large
areas, small pans on small areas), Utensils should
rest level on the cooking area with or without food
in them or covers on them, and entire bottom of
pan should touch heated area evenly to eliminate
“hot spots.”
4. Usesmall cooking areas for small utensils, large
cooking areas for large utensils. The use of a
utensil smaller than the size of the cooking area will
expose aportion of the heated area to direct con-
tact by the user. This condition could result in
Fod
Cereal
Cornmeal, grits,
oatmeal
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Meats, Fbullry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-irled: Tender
chops; thin steaks up
!G3/6-\ f_I.; rninUte
steaks; hamburgers;
franks; and sausage:
thin ttsh fillets.
—.
Container
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Sauce@an
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
—.
Birectiomsand Setting
toStart Choking
H1.In covered pan bring
water to boil before adding
cereal. :
H1.Stir together water or
milk, cocoa ingredients.
Bring just to aboil.
HI, At first perk, switch
heat to LOW.
Hl, Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H1.Me!t butter, add
eggs and cover skillet.
Ht. Melt butter.
H1.In covered pan bring
water to aboil,
l-ii, Heat butter until light
golden in color.
Hi. In covered pan bring
fruit and water to boil.
Ht. Melt fat then add meat.
Switch to MED HI to
brown meat, Add water or
other liquid.
HI Preheat skillet, then
grease lightly.
—.
Setting toComplete
Cooking
LOW or WM, then add
cereal, Finish timing
according to package
directions.
MED, to cook 1or 2min.
to completely blend
ingredients.
LOWto maintain gentle
but steady perk,
LOW. Cook only 3to 4
min. for soft cooked; 15
min. for hard cooked,
Continue cooking at MED
HI until whites arejust set,
about 3to 5min.
LOW,then add eggs,
When bottoms of eggs
have just set, carefully
turn over to cook other
side.
LOW, Carefully add eggs,
Cook uncovered about 5
rein, at MED Ht.
MECI.Add egg mixture,
Cook, stirring to desired
doneness,
LOW. Stir occasionally
and check for sticking.
—-
LOW. Simmer until fork
tender.
MED HI or MED. Brown
and cook to desired
doneness, turning over as
needed.
Comments
.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly. Watch
asboiling point approaches.
Percolate 8to 10min. for 8
cups, lessfor fewer cups.
If you do not cover skillet,
baste eggs with fat to cook
tops evenly,
Remove cooked eggs with
slotted spoon or pancake
turner,
Eggs continue to set slightly
after cooking. Foromelet do
not stir last few minutes.
When set fold in half.
Fresh fruit: Use 1Ato%cup
water per pound of fruit.
Dried fruit: Usewater as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
Meat can beseasoned and
floured before it is browned, if
desired.
Liquid variations for flavor
could bewine, fruit or tomato
juice or meat broth,
Timing: Steaks 1to 2-in,: 1to
2hrs. Beef Stew: 2to 3hrs.
Pot roast: 2Mto 4hrs,
Panfrying is best for thin
steaks and chops, If rare is
desired, preheat skillet before
adding meat,