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Surface Cooking Guide
Cookware Tips
2. To conserve the most cooking 3. Deep Fat Frying. Do not ovetilll ,@i
energy, pans should be flat on the kettle with fat that may spill over
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1. Use medium-or heavy-weight
bottom, have straight sides and when adding food. Frosty foods
cookware. Aluminum cookware
tight fitting lids. Match the size of
bubble vigorously. Watch foods
conducts heat faster than other
the saucepan to the size of the
frying at high temperatures and
metals. Cast iron and coated cast
surface unit. A pan that extends keep range and hood clean from
iron cookware is slow to absorb
more than an inch beyond the edge accumulated grease.
..
heat, but generally cooks evenly
of the trim ring traps heat which
at low or medium heat settings.
causes discoloration ranging from
.-
Steel pans may cook unevenly if
blue to dark gray on chrome trim
not combined with other metals.
rings.
Comments
Directions and Setting to Start
Cookinp
Directions and Setting to
Complete Cooking
Cookware
Food
Cereal
Cornmeal, grits,
oatmeal
LO or MEDIUM LO, then add
cereal. Finish timing according to
package directions.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Covered
Saucepan
HI, In covered pan bring
water to boil before adding
cereal.
Milk boils over mpidly. Watch
as boiling point approaches.
Cocoa Uncovered
Saucepan
HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.
MED, to cook 1 or 2 minutes
to completely blend ingredients.
Percolate 8 to 10 minutes for
8 cups, less for fewer cups.
Coffee
Percolator HI. At first perk, switch
heat to LO.
LO to maintain gentle but
steady perk.
Eggs
Cooked in shell
LO. Cook only 3 to 4 minutes
for soft cooked; 15 minutes for
hard cooked.
Continue cooking at MED HI
until whites are just set, about
3 to 5 more minutes.
LO, then add eggs. When bottoms
of eggs have just set, carefully
turn over to cook other side.
LO. Carefully add eggs. Cook
uncovered about 5 minutes at
MED HI.
MED. Add egg mixture. Cook,
stirring to desired doneness.
Covered
Saucepan
HI. Cover eggs with cool water.
Cover pan, cook until steaming.
If you do not cover skillet,
a
baste eggs with fat to cook ~
tops evenly.
Fried sunny-side up
Covered
Skillet
MED HI. Melt butter, add eggs
and cover skillet.
Fried over easy HI. Melt butter.
Uncovered
Skillet
Remove cooked eggs
with slotted spoon or
pancake turner.
Eggs continue to set slightly
after cooking. For omelet,
do not stir last few minutes.
When set, fold in half.
HI. In covered pan bring water to
a boil.
Poached
Covered
Saucepan
HI. Heat butter until light golden
in color.
Scrambled or omelets
Uncovered
Skillet
Covered
Saucepan
HI. In covered pan bring fruit and
water to a boil.
LO. Stir occasionally and check
for sticking.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as
package directs. Time depends
on whether fruit has been
presoaked. If not, allow more
time for cooking.
Fruits
LO. Simmer until fork tender.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth.
Timing: Steaks 1 to 2 inches:
1to 2 hours. Beef stew: 2 to 3
hours. Pot roast: 2X to 4 hours,
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
adding meat.
Covered
Skillet
HI. Melt fat, then add meat.
Switch to MED HI to brown meat
Add water or other liquid.
Meats
Braised: Pot roasts
of beef, lamb or veal;
pork steaks and chops
HI. Preheat skillet, then grease
lightly.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skillet
10