Cooking Utensil Guidelines
TYPE | RESPONSE TO TEMP. | RECOMMENDED |
| CHANGES | USAGE |
Aluminum | Heats and cools quickly | Frying, braising, |
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| roasting. May leave |
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| metal markings on |
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| glass. |
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Cast Iron | Heats and cools quickly | Not recommended. |
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| Retains excessive heat |
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| and may damage |
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| cooktop. |
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Copper, Tin | Heats and cools quickly | Gourmet cooking, |
lined |
| wine sauces, egg |
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| dishes. |
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Enamel Ware | Response depends on base | Not recommended. |
| metal | Imperfections in |
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| enamel may scratch |
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| cooktop. |
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Glass Ceramic | Heats and cools slowly | Not recommended. |
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| Heats too slowly. |
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| Imperfections in |
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| enamel may scratch |
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| cooktop. |
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Stainless Steel | Heats and cools at moderate | Soups, sauces, |
| rate | vegetables, general |
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| cooking. |
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Surface Cooking Guide - Suggested Heat Setting
Food | Start at Setting |
| Complete at Setting |
| |||
Rice | Hi - cover, bring water |
| Lo - cover, finish timing |
| to a boil |
| according to directions |
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Chocolate | Lo - until melted |
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Candy | Lo - cook |
| Follow recipe |
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Pudding, | Lo - cook according to |
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pie filling | directions |
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Eggs - in shell | Hi - cover, bring to boil |
| OFF - let set to d esired doneness |
Fried | Hi - until pan is hot |
| Lo - 2, cook to desired doneness |
Poached | Hi - bring water to boil |
| Lo - finish cooking |
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Sauces | Hi - melt fat |
| Lo - 2, finish cooking |
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Soup, stews | Hi - heat up liquid |
| Lo - 2, finish cooking |
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Vegetables | Hi - cover, bring salted |
| Lo - 2, finish cooking until desired |
fresh, frozen | water to a boil |
| tenderness is reached |
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Vegetables | Hi - preheat skillet |
| Lo - 2, finish cooking until desired |
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| tenderness is reached |
Breads - french | 4 - 5, preheat skillet |
| Lo - cook to desired browness |
toast, pancakes |
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Cooked Cereals | Hi - cover, bring water |
| Lo - 2, add cereal and cook |
grits, oatmeal | to boil |
| according to directions |
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Bacon, sausage | Hi - preheat skillet |
| 4 |
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Swiss Steak | Hi - melt fat, |
| Lo - add liquid, cover, simmer |
| 4 - 5, to brown meat |
| until tender |
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Chicken, fried | Hi - melt fat |
| Lo - cook until tender |
| 4 5 to brown crust |
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Hamburgers | Hi - preheat skillet |
| 4 - 5, to brown meat and cook to |
Pork chops |
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| desired doneness |
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Pastas | Hi - bring salted water to |
| 4 - 5, maintain boil until tender |
| a boil; add pasta slowly |
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6 | 7 |
