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Surface Cooking Guide
3.
Deep Fat Frying. Do not overfill
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at high temperatures and
keep range and hood clean from
a~~lllllulated
grease.
Cookware Tips
1. Use medium- or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware are slow to absorb
heat, but generally cook evenly at
low or medium settings. Steel pans
may cook unevenly if not combined
with other metals.
2. To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and
tight fitting lids. Match the size
of the saucepan to the size of the
surface unit. A pan that extends
more than an inch beyond the edge
of the trim ring traps heat causing
discoloration on chrome trim rings
ranging from blue to dark
grey.
Directions and Settings
to Start
Goking
Directions and Settings
to Complete Cooking
1.0.
then xfd
CCIC,II.
Flni\h timing
according
to ptichgc
Lfireclionf.
MED. to
c(x)h
1
(w
2
minu[e~
to completely
blend
Ingrtxlicnts.
Food Cookware Comments
Cereal
Cornmeal, grits,
oatmeal
Covered
Saucepan
HI. In
co~ereci
pan
bring
w
atel”
to
boi
]
before
addinz
.
cereal.
HI. Stir
together
water or
milk,
cocoa
I
ngred
icnts,
Bring
Just
to
a
boil.
they cook;
uw
large
enough
saucepan
to
prevent
boilok
er.
Milk
boili ol er rapidly. Watch
as
Cocoa
Uncovered
Saucepan
boiling point
approachci.
Coffee
Percolator
H].
At
first
pcrh,
sw
Itch
heat to LO.
LO
(()
ma]nt.iln
gentle
but
~tcad>
perk.
Percolate
8
to 1 ()
minute~
fot
8
cup~.
lesi
for
few
m
cups,
Eggs
Cooked
in
~hell
Co\ered
Saucepan
HI.
CoY~r
eggi
with
cool
w
:iter.
C()\
er
pan,
cooh
unti
I steaming.
MED HI. Melt butter,
iidd
eggs
and
coler
shlllet.
LO.
COOL
on])
3
to 4
mln
Lltc\
iol”
Wtt
cooked:
15
nlinLltcs for hard
coohwf.
Continue cookin:
at
,MED
HI
u1l(II
~~
hi(cs
arc
.JLIJ[
$et.
iiboLl[
3
to 5
more
minutef.
LO, then
~dd
eggs,
When
b(xtotn~
of egg\ h:i\c ju\t
wt,
~~l”d
f’il
]
]}
[Lll”ll
O\
Cl”
10
COOk
other
\
idc,
LO. Carefully
:idd
eggs.
C(mk
uncol
ered
about
5
minutc~
tit
MED HI.
MED.
Add
~~~
mixture.
Cook.
itlrrlng
to desired
donenes~.
L().
Stir
occ:iilon:i]l)
iind
check
for
stic~
ins.
Fried sLinny-side-up
Covered
Skillet
Ii
YOU
do
not
co~
er \kl]iet,
baste
eggm
with fat to
cook
(ops
e~enly.
Fried over easy Uncovered
Skillet
Hi.
Melt butter.
flcmo~
c
cooked
eggs
with
flotted
ipoon
or
p:incdw
turner.
Poached Covered
Skillet
HI,
in
c(}~
ered
pan
bring
w
:iter
to
:i
boll.
Scranlbled
or
ome]ets
Uncovered
Skillet
HI,
Heat butter until
light
golden in
color,
Eggs continue to set
$Ilghtl)
after
cooking. For omelet do not
stir
I:i\t
few
minutes.
When
set.
fold
In
half.
Covered
Saucepan
HI. In cot
ered
p:in
bring
fruit
:ind
water
to
boll.
Fruits
Fresh
fruit:
LJse
1/4
to
1/2
cup
w
:iter
per pound of fruit.
Dried fruit:
Uw
w
titer
w
pach~ige
directs. Time depends on w hcther
trLiit
h~i
been
prew:iked.
If not.
:illo~$
more
c(mking
tltme,
Meats, Poultry
BraiwJ: Pot
roasts
of
beef’, lamb
or
veal;
pork steaks and
chops
Covered
Skillet
H1.
Melt fat.
then
:idd
mc~it.
Switch to
MED HI
to
brow n
incat.
Add
w
wer
or
other liquid.
LO. Simmer until
forA
tender.
Me:it
ctin
be
wasoncci
and
floured
twforc
it
i~
browned,
if
dcslred.
Liquid \
ari~tion~
for
flavoi-
could
be wine, fruit or
tom:ito
juice or
IllCat broth.
Timing: Steaks 1 to
2-inchc\:
1
to
2
hourf.
Beef
Stew:
2
to
3
hour$.
Pot
Ro:ist:
2) to
-i
hours.
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage:
thin fish fillets
Uncovered
Skillet
HI. Preheat \hillet. then
grease
lightly.
MED HI or hlED. Brown
:ind
cook
to
Lfeitred
Lfoncne\s.
turning
of
cr
a~
needed.
Pan
f-r}
ing
is
be~t
for thin steaks
:ind
chops.
If rare is desired,
pre-
he.~t
~killet
bef’ot-e
adding meat.
10