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(Corltinwd)
frying.Fillingthepan too Ml of fatcancause
spikwerswhenfoodis added.
,.
@
~$e deep fat ~~
B
preventoverheatingfat beyondthesmokingpoint. W
g
in stirtogetherbeforeheating,or asfats
meltslowly.
mG
ovencooking
surface
~Preheatovenonly whennecessary.Mostfoodswill
~Use cookwareof medium-weightaluminum?with
cooksatisfactorilywithoutpreheating.If youfind
tight-fittingcovers,andflat bottomswhichcompletely
preheatingis necessary,watchthe ovendisplay,and
covertheheatedportionofthe surfaceunit.
putfood in ovenpromptlyafterthe selected
~Cookfreshvegetableswith a minimumamountof
temperatureis displayedandthe ovensignals.
waterin a coveredpan.
~Alwaysturnoven off beforeremovingfood.
~Watchfoodswhenbringingthemquicklyto cooking
~Duringbaking,avoidfrequentdooropenings.Keep
temperaturesat highheat.Whenfoodreachescooking
dooropenas short a time aspossibleif it is opened.
temperature,reduceheat immediatelyto lowestsetting
~Cookcompleteovenmealsinsteadofjust onefood
that willkeep it cooking.
item.Potatoes,other vegetables,and somedesserts
~Use residualheatwithsurfacecookingwhenever
willcooktogetherwith a main-dishcasserole,meat
possible.For example,whencookingeggsin their
loaf.chickenor roast. Choosefoodsthat cookat the
shells,bringwaterandeggsto a boil,thenturnto
.
sametemperatureand in approximatelythe same
OFFpositi~nandcoverc~okwarewithlid to complete
amountof time.
the cooking.
@Use residualheat in the ovenwheneverpossibleto
finishcookingcasseroles,ovenmeals,etc. Alsoadd
roHsor precookeddessertsto a warm oven,using
residualheatto warmthem.
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