Roper 4347928 (333240-1) manual Cookware Chart, Control, Setting, Guide

COOKWARE CHART

COOKWARE

COOKING

NOTES

Aluminum

Spreads

heat

quickly

and

evenly.

Best

for

frying,

braising

and

pot

roasts.

Cast

Iron

Slow

to

change

temperature

and

holds

heat.

Good

for

browning,

frying

and

stewing.

Copper,

Tin-lined

Quick

to

change

temperature.

Great

for

gourmet

cooking,

wine

sauces

and egg

cookery.

Tin-lining

will

wear

thin

with

use

and must

be

retinned

to

avoid

a

poisonous

reaction

between

the

copper,

the heat and the food.

Glass

Ceramic

Slow

to

change

temperature.

Best for

long,

low

heat

cooking

with

a liquid.

Porcelain

Enamel

Porcelain

enamel

over

steel

is long

lasting,

stain

and

scratch

resistant.

How

well

it

heats

depends

upon

the

type of

steel

used.

Best

for

cooking

soups and other liquids.

Stainless

Steel

Usually

combined

with

other

metals

such as aluminum,

copper

or carbon

steel.

These

other

metals

make

the

cookware

heat

more

quickly

while the

stainless

steel

makes

it

strong

and

long

lasting.

Best

for

frying,

sauces,

soups,

vegetables

and

egg

cooking.

CONTROL	SETTING	GUIDE
						Setting		Setting
g						to	start	to finish
				Food		cooking		cooking
			Macaroni	Products,			Hi	4-6
			Pressure	Cooking,	Steaming		Hi	4-5
BRAISING,	BROWNING	OR	Meats				4-5	l-3
FRICASSEEING
FRYING			Bacon,	Meats			4-6	5-6
			Eggs				Hi	2-3
			Deep Fat				5-6	7-8
SIMMERING			Eggs				7	2-3
			Vegetables				Hi	1-2
			Gravies				3-5	2-4
			Stews				Hi	3-4
MELTING			Butter,	Cheese,	Chocolate		Lo-2	Lo-2
	Barbecue	Sauce				Apricot	Baste

l/2 cup catsup

114cup brown sugar

114cup oil

l/4	cup vinegar
2	tablespoons	finely chopped	onion
1	tablespoon	Worcestershire	sauce
l/4	teaspoon	dry mustard

1.Heat all ingredients to boiling over medium heat, stirring constantly.

2.Reduce heat and simmer 30 minutes, stirring occasionally.

1can (8-314 oz.) apricots, undrained

114cup catsup

3 tablespoons lemon juice

2 tablespoons salad oil or melted butter

112teaspoon salt

114teaspoon liquid smoke

118teaspoon grated lemon peel

1.Puree apricots and liquid.

2.Combine all ingredients in saucepan.

3.Simmer for 10 to 15 minutes.

3.Use sauce on beef, pork or chicken.

4.Use sauce on pork and poultry.

Makes l-1/4 cups Makes 1 -l/2 cups

12