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cooti. Flat ground~roceram” saucepansor still.etscoated on the bottom with aluminumgenerally
cook ~V~rdY.
2.Toconsene tie most tooting energy,pans shouldbe flat on the bottom, havestraightsides and tight
fitting lids. Match the size of the sauc;pan to the size of the surface unit. A pan that extendsmore than an inch be~~ondthe edge of tl~etrim ring traps heat which causes “crazing” (fine hairline cracks) on porcelain, and discoloration ranging from blue to dark gray on chrome trim rings.
Cereal | 1 |
Cornmeal, grits, | L |
Covered | |
oatmeal | Saucepan |
Cocoa | Uncovered |
| Saucepan |
Coffee | Percolator |
Directionsand Setting | Setting to Complete | comments |
to stiti cooMng | cooking | |
~GH. In wered pan bring | LGWorWM, thenaddce~. | Cereals bubble and expand as |
waterto boil beforeadding | Finish timing according | they cook; use Iargeenough |
ce~al. | to packagedirections. | saucepan to preventboilover. |
HIGH. Stir togetherwateror | MED, to cook 1 or 2 minutes | Milk boils over rapidly. Watchas |
milk, cocoa ingredients. | to completelyblendingredients. | boiling point approaches. |
Bringjust to a boil. |
|
|
~GH. At fit perk, switch | LOW to maintaingentle but | Percolate 8 to 10minutes for |
heat to LOW. | steady perk. | 8 cups, less for fewercups. |
Eggs
Cooked in shell | Covered | HIGH. Covereggswithcool |
| Saucepan | water. Cover pan, cook |
|
| until steaming. |
Fried | Covered | MED HI. Melt butter, add |
| Skillet | eggsand cover skillet. |
Fried over easy | Uncovered | HIGH. Melt butter. |
| Skillet |
|
Poached | Covered | HIGH. In coveti pan bring |
| Skillet | water to a boil. |
Scrambled or omele~ | Uncovered | HIGH. Heat butteruntillight |
| Skillet | golden in color. |
| Covered | HIGH. In coved pan bring |
| Saucepan | fruit and water to boil. |
Merits, mt%ltry | Covered | HIGH. Melt fat, then add |
Braised: Pot roasts of | Skillet | Meat, Switch to MED HI to |
beef, lamb or veal; |
| brown meat. Add water or |
pork steaks and |
| tither liquid. |
chops |
|
|
| Uncovered | 21GH. Preheat skillet, then |
| $killei | greaselightly. |
LOW. Cook only 3 to 4 minutes for soft cooked; 15minutes for hard cooked.
Continue cooking at MED HI until whi~s are just set, about 3 to 5 more minutes.
LOW, then add eggs. When bottoms of ens havejust set, carefully turn over to cook other side.
LOW. Carefully add eggs. Cook uncoveredabout 5 minutes at MED HI.
MED. 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.
If you do not cover skillet, baste eggs with fat to cook tops evenly.
Removecooked e~s with slotted spoon or pancake turner.
EWScontinue to set slightly after cooking. For omelet do not stir last few minutes. When set, fold in half.
Fresh fruit: Use 1/4to 1/2c~lp water per pound of fruit.
Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked, If not, allow more cooking time.
Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.
‘~irning:Steals 1 to
2 hours. Beef Stew: 2 to 3 hou~s.
Pot Roast: 2 Yzto 4 hours.
Pan frying is best for thin steaks and chops. If rare is desired, pre- heat skillet before adding mea:.
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