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3. Deep Fat Frying. Do not overfil
kettle with fat that may spill over
when adding food. Frosty foods
bubble vigorously. Watch foods
frying at HIGH temperatures and
keep
cooktop,
vent grill and filters
clean from accumulated grease.
OVER 1“
Directions and Setting
to Start
Cookirw
Setting to Complete
Cooking
Food
Cookware
Comments
Fried Chicken
Covered
Skillet
Uncnvered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Covered
Saucepan.
Use small
surface unit
HI. Melt fat. Switch
to
8
to brown chicken.
3. Cover skillet and cook
until tender. Uncover last
few minutes.
For crisp dry chicken, cover
only after switching to 3 for 10
minutes. Uncover and cook, turning
occasionally
10
to 20 minutes.
A more attention-free method
is
to
start and cook at 4.
Pan
broiled bacon
HI. In cold skillet, arrange
bacon slices. Cook just
until starting to sizzle,
HI. Melt fat. Switch to 4
to brown slowly.
7. Cook, turning over
as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick
m
whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc:.
3. Cover and cook
until tender.
Meat may be breaded
or
marinated in sauce before frying.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
3. 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 bas not
been smoked or otherwise
cured.
Melting chocolate,
butter, marshmallows
WM.
Alkmv
10 to 15 minutes to
melt through. Stir
to
smooth.
When melting marshmallows, add
milk or water.
Pancakes or
French toast
Skillet
or
Griddle
Covered
Large kettle
or Pot
7. Heat skillet 8 to 10
minutes. Grease lightly.
Cook 2 to 3 minutes
px
side.
Thick batter takes slightly longer
time. Turn over pancakes when
bubbles rise
to
surface.
Pasta
Noodles or spagbetti
HI.
In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so
boiling does not stop.
7. Cook uncovered until
tender. For large amounts,
HI maybe needed
to
keep water at rolling
boil throughout entire
Use large enough kettle
to
prevent
boilover.
Pasta doubles
in size when cooked.
cooking time.
Cooker should jiggle 2 to 3 times
per minute.
Pressure Cooking
HI.
Heat until first jiggle is
heard.
7. For foods cooking
10 minutes or less. 4 for
Pressure
Cooker or
Canner
foods over 10 minutes.
Stir frequently to prevent
sticking.
Pnddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
HI. Bring just to boil.
3.
To finish cooking
H1.
Measure 1/2 to 1 inch
water in saucepan, Add
salt and prepared vegetable
In covered saucepan bring
to boil.
HI. Measure water
and
salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet melt fat.
4.
Cook 1 pound 10
to 30 or more minutes,
depending on tenderness
of vegetable.
Uncovered pan requires more
,water
and longer time.
Frozen
3. Cook according
to
time
on
package.
Break up
or stir as needed while
cooking.
4. Add vegetable.
Cook until desired
tenderness is reached
Turn over or stir vegetable as
necessary for even browning.
Sauteed: Onions;
green peppers;
mushrwms;
celery;
etc.
Rice and Grits
HI. Bring salted water to a
boil.
WM. Cover and cook
according to time.
Triple in volume after cooking.
Time
at
WM.
Rice:
1
cup
rice and
2
cups water—25 minutes. Grits:
I
cup grits and 4 cups
water—
40 minutes.
9