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Section Four: Using the Cooktop
SUGGESTED FLAME SETTINGS
Page 18
* We recommend that these foods be stirred occasionally.
EXTRALOW™ HEAT
SETTINGS
CONTINUE
COOKING
START COOKING
FOOD
Med. Hi to HI — finish
cooking
HI — heat oil, add vegetablesStir Fry
Med. Lo to Med. —
cook to desired
doneness
HI — heat oil or melt butter;
add vegetables
Saute
LO to Med. Lo — cook
according to package
directions
HI — cover, bring water and
vegetables to a boil
In Pouch
Med. to Med. Hi —
maintain frying tem-
perature
HI — heat oil
Deep Frying
Med. Lo to Med. —
cook according to
package directions
HI — cover, bring water and
vegetables to a boil
Frozen
XLO — to hold, cover
Med. Lo to Med. —
cook 10 to 30 minutes,
or until tender
HI — cover, bring water and
vegetables to a boil
VEGETABLES
Fresh
3 to 2 — simmer
XLO — to hold, cover*
HI — cover, bring liquid to
a boil
SOUPS, STOCK
XLO — to hold, cover*
LO to Med. Lo —
finish cooking
Med. Lo — melt fat, follow
recipe
White, Cream, Bernaise,
Hollandaise
2 to XLO — simmer (2 to 3
to thicken sauce, uncov-
ered)*
Med. Hi to HI — cook meat/
vegetables, follow recipe
SAUCES
Tomato Base
4 to 2 — cook according to
package directions
XLO — to hold, cover
RICE
HI — cover, bring water to a
boil, add rice, cover
Med. Lo to Med. —
maintain pressure
HI — build up pressure
Vegetables
Med. Lo to Med. —
maintain pressure
Med. Hi to HI — build up
pressure
PRESSURE COOKER
Meat
Med. to Med. Hi —
finish popping
HI — cover, heat until kernels
start to pop
POPCORN (use a heavy,
flat bottom pan)
Med. Hi to HI — to
maintain a rolling boil
HI — bring water to a boil, add
pasta
PASTAS
Macaroni, Noodles,
Spaghetti
4 to 1 — simmer slowly
HI — cover, bring liquid to a
boil
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.