Section Four: Using the Cooktop
SURFACE BURNER COOKING CHART
See Chart Suggestions on Page 13.
Food | Start Setting | Finish Setting | Finish Setting |
|
| Standard Burners | ExtraLow® Burners |
|
|
|
|
BEVERAGES | Med. – heat milk, | LO – finish heating | XLO – keep warm, |
Cocoa | cover |
| cover* |
BREADS | Med. – preheat skillet | Med. Lo to Med. – | Same as Standard |
French Toast, Pancakes, |
| cook |
|
Grilled Sandwiches |
|
|
|
|
|
|
|
BUTTER |
|
| 4 to 3 – allow 5 to 10 |
Melting |
| XLO – to hold | minutes to melt |
|
|
|
|
CEREALS | HI – cover, bring | Med. Lo to Med. – | XLO – to hold, cover* |
Cornmeal, Grits, | water to a boil, add | finish cooking |
|
Oatmeal | cereal | according to package |
|
|
| directions |
|
|
|
|
|
CHOCOLATE |
| Use XLO | 2 to XLO – allow 10 |
Melting |
|
| to 15 minutes to melt |
|
|
| XLO – to hold* |
DESSERTS | Med. Lo to Med. – | Med. Lo to Med. | Same as Standard |
Candy | cook following recipe |
|
|
|
|
|
|
Pudding and Pie Filling | Lo to Med. | Lo | Same as Standard |
Mix | cook according to |
|
|
| package directions |
|
|
|
|
|
|
Pudding | Med. Lo – Bring milk | Use XLO | 3 to 2 – to cook |
| to a boil |
|
|
|
|
|
|
EGGS | HI – cover, bring | Use XLO | XLO – cook 3 to 4 |
Cooked in Shell | water to a boil, add |
| minutes for soft cooked; |
| eggs, cover |
| or 15 to 20 minutes for |
|
|
| hard cooked |
Fried, Scrambled | Med. to Med. HI – | Lo to Med. Lo | XLO – to hold for a |
| melt butter, add eggs | finish cooking | short period* |
|
|
|
|
Poached | HI – bring water to | 4 to 3 - finish | Same as Standard |
| the steaming point, | cooking |
|
| add eggs |
|
|
|
|
|
|
MEAT, FISH, POULTRY | HI – until meat starts | Med. Lo to Med. | Same as Standard |
Bacon, Sausage Patties | to sizzle | finish cooking |
|
|
|
|
|
Braising: Swiss Steak, | HI – melt fat, then | Use XLO | 3 to 2 – |
Pot Roast, Stew Meat | brown on Med. Hi to |
| simmer until tender |
| HI, add liquid, cover, |
|
|
|
|
|
|
Quick Frying: Breakfast | Med. Hi to HI – | Med. Hi to HI – | Same as Standard |
Steaks | preheat skillet | fry quickly |
|
|
|
|
|
Frying: Chicken | HI – heat oil, then | LO cover, finish | Same as Standard |
| brown on Med. | cooking |
|
|
|
|
|
Deep Frying: Shrimp | HI – heat oil | Med. Hi to HI – to | Same as Standard |
|
| maintain temperature |
|
|
|
|
|
Pan Frying: Lamb Chops, | HI – preheat skillet | Med. to Med. HI – | 4 to 3 – to hold, covered |
Thin Steaks, Hamburgers, |
| brown meat | 3 to 2 – to hold, uncovered |
Link Sausage |
|
|
|
|
|
|
|
Poaching: Chicken, | HI – Cover, bring | Use XLO | 2 to 1 – to finish cooking |
whole or pieces, Fish | liquids to a boil |
|
|
|
|
|
|
Page 14
