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I.JfensiiTips
1. Use medium
or heavy-weightcooking containers.
2. To conserve the most cooking energy, pans should
Aluminum containers generally conduct heat faster
be flat on the bottom, have straight sidesand tight
than other metals. Cast iron and coated cast iron
fitting lids. Match the size of the saucepan to the size
containers are slow to absorb heat, but generally
of the surface unit. A pan that extends more than
cook evenly at LOW or MEDIUM settings. Steel
one inch beyond the edge of the trim ring traps heat
pans may cook uneverdy if not combined with other
which causes “crazing” (fine hairline cracks) on the
metals. L’senon-stick coated or coated metal con-
porcelain and discoloration ranging from blue to
tainers. Flat ground pyroceram saucepans or skillets
dark gray on the trim rings.
coated on the bottom with aluminum generally cook
evenly. Glass saucepans should be used with the
heat-spreading trivets available for that purpose.
Food
Cereal
Cornmeal,grits,
oatmeai
Cocoa
Coffee
Eggs
Cookedinshell
Friedsunny-side-up
Friedo!ereasy
Poached
Scrarnblcd
or omelets
Fruits
Meats, Poultry
Braked: Pot roasts of
beef, lamb or veal:
pork steaks and
chops
Pan-fried: “I”endcr
chops: !hin stc:iks up
[0 Win.: minute
stcaks; hamburgers:
franks; and sausage:
thin fish
fil~cts
Container
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Cover’cd
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovci-cd
Skillet
Covered
%uccpan
Covered
Skillet
IJncovcred
Skillet
Directionsand Setting
to Start
Cooking
HI. in covered pan bring
water to boil before adding
cereal.
H]. Stir together water or
milk, cocoa ingredients.
Bringjust to a boil.
HI. At first perk, switch
heat to LOW.
H], Cover eggswith cool
water. Cover pan, cook
until steaming.
MED H1. Melt butter. add
eggsand cover skillet,
HI. Melt butter.
HI. In covcrcd pan bring
watci t. a boil,
H1,Heat buttci<until light
golden ii~Coloi-.
HI, In covcrcd pan briilg
fi-uitand water to boil.
H1. Melt fat then add meat.
Switch to MED HI to
brown meat. Add wmtcror
other liquid.
H1.Prcbcat skillet, then
g:casc !ightly.
Settingto Complete
Cooking
LOW or WM, then add
cereal. Finish timing
according to package
directions.
MED, to cook 1or 2 min.
to coinpletely blend
ingredients.
LOW to maintain gentle
but steady perk.
LOW. Cook
Oiliy 3 to 4
min. for soft cooked; 15
rein, for hard cooked.
Continue cookiilg at MED
HI until whhcs are just set,
about 3 to 5 miil.
LOW, then add eggs,
Wheil bottoins of eggs
havejust set, carefully
turn over to cook other
side.
LOW. C:ircfully add eggs.
Cook tincovci”cdabotit 5
min. at MED, H1,
MED. Add cgg mixture,
C’ook,srii”riilgto dcsii+cd
doneness.
LOW, Stir occasionally
and check for stickiilg.
LOW. Simmer until fork
tender.
MED H1or MED. Bl”O\Yll
iind cook to dcsircd
doneness, turniilg over i2s
nccdccl.
Comments
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Milk boils over rapidly, Watch as
boiling point approaches.
.
Percolate 8 to 10min. for 8
cups, less for fewer cups.
If you do not cover skillet, baste
eggs with fat to cook tops evenly
Rcmovc cooked eggs with slotted
spoon oi”pancakc tui.ilci..
Eggscoi~tinticto set slightly aftci”
cooking, For omelet do not stir
last fe\v minutes. When set fold in
half.
Fresh fruit: Use 1Ato YZcup water
per pound of fruit,
Driecifr-uit:Use water as package
directs. Time dcpeilds on whether
fiwit has been presoaked. if not,
aIlow more cookii~gtiinc.
Meat can be seasoned and floured
before it is browned, it’desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
mciit broth.
Timing: Steaks 1to 2-in.: 1to
2 hrs, BeefStew: 2 to 3 hrs.
pot ro:,st: zyl to 4 Ili’s.
1>:1,, fl.l)ing isbest I’01”thin steaks
.
uild chops, If i.ai”eis dmircd, prc-
bcat skillet before udciing meat.
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