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

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

The Roper 4347928 (333240-1) is an advanced mechanical component designed for various industrial applications, showcasing a blend of robust materials, precise engineering, and cutting-edge technology. This product is recognized for its reliability and efficiency, making it a preferred choice among professionals in multiple fields.

One of the standout features of the Roper 4347928 is its durable construction. Made from high-quality materials, this component is capable of withstanding harsh operating conditions, including extreme temperatures and corrosive environments. This durability ensures long-term performance and minimizes the need for frequent replacements, ultimately leading to cost savings.

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In conclusion, the Roper 4347928 (333240-1) represents a well-engineered solution characterized by its durability, compact design, advanced technology, ease of maintenance, and adherence to quality standards. Whether used in manufacturing, automotive, or various other sectors, this component delivers exceptional performance and reliability, making it a valuable asset in any industrial setting.
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