Filter
Top Products
RIGHT
WRONG
>
-A
L- NOT
OVER
1
11
Directions and Settings
Directions and Settings
to Start Cooking
Food
Cookware
to Complete Cooking
LO. Cover skillet
and
Comments
For crisp dry chicken.
co~er
on]}
after
switch
in,g
to
LO
for
I ()
minute~,
Uncover
and
cook. turning
occasionally
1
()
to
20 m
inute~.
Fried
Chichcn
Covered
Skillet
HI. Melt fat. Switch to MED
HI
to
brown chicken.
cook until tender. Uncover
last few minutes.
HI. In cold
skillet,
arrange
bacon
slices,
Cook
jus[
until itarting to sizzle.
HI.
Melt
fat.
Switch to
MED
to
brown slowly.
MED
HI.
Cook.
turning
over
m
needed.
A more attention-free method
is to start and cook
al
MED.
Sauteed:
Lcsi tender
thin
steah~
(chuck,
I“olltld. etc.);
1
i
\
cl”;
[hlch or whole
fi~h
Covered
Shlllet
LO
Coyer
and
cook
until tender.
Meat may be breaded
or
marinated in
sauce
before frying,
Slmmcred
or
~[ewed
meat:
ch
ichen:
c~mled
beet:
smoked
pork:
\tcv,
Ill:
beef;
tOIl~LIC:
etc
Co\crcd Dutch
Oven. Kettle or
I,arge
Saucepan
HI,
Cover meat with water
and cover pan or kettle.
Cook until
fteaming.
LO. Cook until fork
tender. (Water should
slowly boil. ) For very
large
loads, medium heat may
be needed.
Add
salt
or other seasoning
before cooking if’ meat has not
been smoked or otherwise
cured.
When melting marshmallows, add
milk or
water.
i%lelting
chocolate,
butter. marshmallows
Small Unco\ered
Saucepan.
Uw
~mall
~urface
unit.
LO. Allow
I
() to
15
minutes
to melt through. Stir to smooth.
Pancakes or
French toast
Skillet or
Griddle
MED
Hf. Heat skillet
8
to
10 minutes.
Grea\e lightly.
Cook
2
to
3
minutes per side.
Thick batter
takes
slightly longer
time. Turn pancakes over when
bubbles
rise
to
surface.
Pasta
Noodle\ or
Spaghetti
Co\ered
Large
Kettle or Pot
HI. In
co~ered
kettle, bring
~alted
water to a boil, uncover
and
add
pasta
~lowly
\o
boiling
doe$
not
~top.
MED HI.
Cook
uncovered
until
tender. For large
amountf,
HI may be
needed to keep water
at
rolling boil throughout
entire cooking time.
Use large enough kettle to
prevent
boilover.
Pasta doubles
in
\ize
when
cooked.
Pressure Cooking
Pressure
Cooher
or Canner
H]. Heat until
f’irst
jiggle is
heard.
MED HI
f’or
foods cooking
10 minutes or
Ie\\.
MED
for
foods
over
1()
minutes.
Cooker
should
jiggle 2 to
3
times
per minute.
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan
Ht.
Bring
ju$t
to boil.
LO. To
f’inl$h
cooking. Stir frequently to prevent
sticking.
Co\ered
Saucepan
HI. Mea\ure l/2 to
1
inch
water in saucepan. Add
salt and prepared
vegetabtc.
In
co~’ered
jaucepan
bring
to boil.
HI,
Measure
water
and salt
as
above. Add
frozen
block
of vegetable. In
co~ered
\aucepan
bring to boil.
HI.
in
skillet
melt fat.
MED. Cook
1
pound
10
to
30
or more minutes.
depending on tenderness
of
\
egetable.
Unco\ered pan
requiref
more
water and longer
ti
mc.
Fro/en
C()}ereci
Saucepan
LO. Cook according to
time on package.
Break
up or \tir
a~
needed
while
cooking,
s2LltfWd:
0111011S;
grwn
peppcr~:
mu~hrooms” :
celrry
;
C(C
Rice and Grits
~n~o~
ere~
Skillet
MED. Add vegetable.
Cook until
de~ired
tenderness
is
reached.
LO. Cover and cook
according
tt)
tlrne.
Turn over or stir vegetable as
necessary for even browning.
H]. Bring
salted
water to a
boll.
Rice and grits triple in \olume after
cooking, Time at WM. Rice:
1
cup
rice
and
2
cups
w
ater—25
minutes. Grits:
1 cup grits and
4
cups water-40
minutef.
Co\ered
Saucepan
11