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Wrong
2. To conserve the most cooking
trim rings ranging from blue to
w
energy, pans should be flat on the
dark
grey.
Concave
Bottom
Rounded Bottom
Riaht
bottom, have straight sides and
3. Deep Fat Frying. Do not overfill
. . . . . . .
tight fitting lids. Match the size
cookware with fat that may spill
of the saucepan to the size of the
over when adding food. Frosty
surface unit. A pan that extends
foods bubble vigorously. Watch
Wrong
i~~
more than one inch beyond the
foods frying at high temperatures.
edge of the trim ring will trap heat
Keep range and hood clean from
causing discoloration on chrome
accumulated grease.
Food
Meats
Fried Chicken
Pan-fried bacon
S~uteed:
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.
v.
Melting chocolate,
butter, marshmallows
. Pancakes or
French toast
Pasta
Noodles or spaghetti
‘Pressure
C-ooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions;
green peppers;
mushrmms;
celery; etc.
Rice and Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Skillet or
Griddle
Large
Covered
Kettle or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle.
HI.
Melt fat. Switch to MED
to brown slowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Allow
10
to 15 minutes
to melt through. Stir to smooth.
MEDIUM HI. Heat skillet
8
to
10 minutes. Grease lightly.
H1.
In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard
HI. Bring just to boil.
HI. Measure
1/2
to I 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.
HI. Bring salted water to a boil.
Directions and Settings to
Complete Cooking
MEDIUM LO. Cover skillet
and cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over as needed.
MEDIUM LO. Cover and
cook until tender.
MEDIUM LO. Cook until
fork tender. (Water should boil
slowly.) For very large amounts,
medium heat may be needed.
Use small surface unit.
Cook 2 to
3
minutes per side.
MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
cooking
time.
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes,
MEDIUM LO. To finish cooking.
MEDIUM HI. Cook I pound
10 to
30
or more minutes,
depending on tenderness
of vegetable.
MEDIUM LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
according to time.
‘d
OVER
1,’
Right
NOT OVER 1“
For crisp, dry chicken, cover
after switching to MEDIUM
LO for 10 minutes. Uncover,
cook turning occasionally
for 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
When melting marshmallows,
add milk or water.
Thick batter takes slightly
longer time. Turn over
pancakes when bubbles
rise to surface.
Use large enough kettle to
prevent
boilover.
Pasta
doubles in size when cooked.
Cooker should jiggle 2 to 3
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice and grits triple in volume
after cooking. Time at LO.
Rice: I cup rice and 2 cups
water for 25 minutes.
Grits: I cup grits and 4 cups
water for 40 minutes.
11
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