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utensil Tips (continued)
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
accumulated grease.
Setting to Complete
Cooking
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
Directions and Setting
to Start Cooking
HI. Melt fat. Switch to MEIl
HI to brown chicken.
Food
Container
Comments
For crisp dry chicken, cover only
af!er switching to LOW for !0
min. Uncover and cook turning
occasionally 10to 20 min.
Fried Chicken
Covered
Skillet
Pan broiled bacon
Uncovered
Skillet
H1. In cold skillet arrange
bacon slices, Cook just
until starting to sizzle.
H]. Melt fat. Switch to MED
to brown slowly.
MED HI. Cook, turning
o\,cr as needed.
A more attention-free method
is to start and cook at MED.
Sautee~: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken: corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet
LOW. Cover and cook
until tender.
Meat may be breaded or mari-
nated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover pan
or kettle.
Cook until steaming.
LOW. 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.
WM. Allow 10to 15min. to
melt through. Stir to
smooth.
When melting marshmallows, add
milk or water.
-Meltingchocolate,
butter,
marshmaNows
Small
Covered
saucepan.
Usesmall
surface unit
Pancakes or
French toast
Skillet or
Griddle
MED HI. Heat skillet 8 to
10min. Grease lightly.
Cook 2to 3 min. per side.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise to surface.
Pasta
Noodles or spaghetti
Covered
Large KettIe
or Pot
HI. In covered kettle, bring
salted water to a boil,
uncover and add pasta
slowly so boiling docs not
stop,
MED H]. Cook uncovcrcd
until tender, For large
amounts HI
maybe
nccdcd to keep water at
rolling boil throughout
entire crmking timc,
Use large enough kettle to pre-
vent boilovcr, Pasta doubles in
size when cooked,
Cooker should jiggle 2 to 3 times
per minute.
Pressure Cooking
Pressure
Cooker or
Canner
H]. Heat until first jiggic is
heard.
MED HI for f’oociscooking
10min. or less. MED for
foods over 10min.
Stir frequently to prevent
sticking.
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucc~an
H1. Bringjust to boil. 1.OW.To finish cooking.
Covered
Saucepan
HI. Measure YZto l-in.
water in suucepan, Add
salt and prepared vcgc-
tablc, In covered saucepan
bring to boil.
HI. Measure water and salt
as abcwc. Add frozen biock
of vegetable, in covcrcd
saucepan bring to boil,
H1.In skillc[ melt fat.
MED. Cook l-lb. 101030
more min., depending on
tenderness of vegetable.
Uncovered pan requires more
water and iongcr time.
F“rozen
Covered
Saucepan
LOW. Cook according to
time on package,
Break up or stir as needed while
cooking.
%uteeci: Onions;
green peppers: mush-
rooms; celery: etc.
Rice and Grits
Uncovcrcd
Skillet
Ccwcrcd
% ucepan
MED. Add
VC~Ct:ibiC,
Cook until desired tcn-
durncss is retichccl.
WM.
COVC14iitld cook
according to timc,
“1.urnover or stir vcgctablc as
ncccssary for even browning.
.—
-..
Hi. f3ringSilltc(lw~t~l”toii
boi1,
Triples in volume after cooking.
‘1’imcat WM. Rice: 1cup rice and
2 cups wtiter-–25 reins, Grits: 1
cup grits and 4 cups wwtcr-40
min.
..
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