cracks) on the porcelain and discoloration rangingfrom blue to dark gray on the trim rings.

3. Deep Fat Frying. Do not overfill ~ettle with fat

that may spill over when adding food. Frosty foodsbubbie vigorously. Watch foods frying at HIGHtemperatures and keep range and hood clean fromaccumulated grease.
Oh=ections and $et$infj
to start cooking
6mta– I
Cmmmmlus
Food Container
Covered
Skillet For crisp dry chicken, cover
only after switching to LOW
for 10rein, Uncover and cook
turning occasionally 10to 20
mln,
Amore at’[entlon-free method
ISto start and cook at MED.
Hi. Melt fat. Switch to MED
HI to brown chicken. LOW.Cover skillet and
cook until tender.
Uncover last few minutes.
Fried Chicken
MED Ht. Cook, turning
over asneeded.
Uncovered
Skillet H1.In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
H1.Melt fat. Switch to MER
to brown slowly.
Pan broi!ed bacon
LOW,Cover and cook
until tender. Meat may bebreaded or mar-
inated In sauce before frying.
Covered
Skillet
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.
Melting chocolate,
butter,
marstwnsdlows
LOW.Cook until fork
tender. (Water should
slowly boil). For very large
loads medium heat may
be needed.
Add salt or other seasoning
before cooking If meat has not
been smoked or otherwise
cured.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Covered
saucepan.
Use small
surface unit
Sk#iletor
Griddle
H1.Cover meat with water
and cover pan or kettle.
Cook until steaming.
When melting marshmallows,
add m[lk or water.
LOWor WM Allow 10 to
15 min. to melt through.
Stir to smooth.
—
Cook 2to 3mini per side.
Pancakes or
French toast Thick batter takes slightly
longer time. Turn over pan-”
cakes when bubbles rise to
surface.
MED Hi. Heat skillet 8to
10 min. Grease lightly.
Paf$m
Noodles or spaghetti Use large enough kettle to
prevent bollover. Pastadou-
bles Insize when cooked
H1.In covered kettle, bring
salted water to aboil,
uncover and add pasta
slowly so boiling does not
stop.
MED H1.Cook uncovered
until tender. For large
amounts HI may be
needed to keep water at
rolling boil throughout
entire cooking time,
——
MED HI for foods cooking
10min. or less, MED for
foods over 10mtn.
..— —...
LOW.To finish cooking.
Covered
Large Kettle
or Pot
Pressure Cooking Cooker should jiggle 2to 3
times per minute.
Pressure
Cooker or
Canner
Hi. Heat until first jiggle IS
heard,
Hi. Bring just to boll.
Puddings, Sauces,
Candies, Frostings
Vegetdmw
Fresh
Stir frequently to prevent
stlcklng.
Uncovered
Saucepan
Covered
Saucepan MED. Cook 1-lb, 10to 30
more min., depending on
tenderness of vegetable.
Uncovered pal?requires more
water and longer time.
H1.Measure %to 1-in.
water Insaucepan. Add
salt and prepared vege-
table. In covered saucepan
bring to boil.
H1.Measure water and salt
asabove. Add frozen block
of vegetable. In covered
saucepan bring to boll.
HI. In skillet melt fat.
.——..—
LOW,Cook according to
tlrne on package. Break up or stir asneede’5
while cooking.
Covered
Saucepan
Frozen
MED. Add vegetable
Cook until desired ten-
derness tsreached. .——
WM Cover and cook
according to tlrne
Turn ove~or stir vegetable as
necessary for even browning
Sauteed. OnIons;
green peppers, mush-
rooms, celery: etc
Uncovered
Skillet
————..
Triples in volume after
cooking. Time at WM Rice 1
cup rice and 2 cups water--25
reins Grits 1cup grits and 4
cups water—40 mln
.—
Covered
Saucepan HI Bring salted water to a
boll.
!Ric@and Grits
——-———. .—
23