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SECTION FOUR: USING THE COOKTOP
See Chart Suggestions on Page 13.
BEVERAGES Med. – heat milk, LO – finish heating XLO – keep warm,
Cocoa cover cover*
BREADS Med. – preheat skillet Med. Lo to Med. – Same as Standard
French Toast, Pancakes, cook
Grilled Sandwiches
BUTTER 4 to 3 – allow 5 to 10
Melting XLO – to hold minutes to melt
CEREALS HI – cover, bring Med. Lo to Med. – XLO – to hold, cover*
Cornmeal, Grits, water to a boil, add finish cooking
Oatmeal cereal according to package
directions
CHOCOLATE Use XLO 2 to XLO – allow 10
Melting to 15 minutes to melt
XLO – to hold*
DESSERTS Med. Lo to Med. – Med. Lo to Med. Same as Standard
Candy cook following recipe
Pudding and Pie Filling Med. to Med. HI to Med. to Med. HI Same as Standard
Mix cook according to
package directions
Pudding Med. Lo – Bring milk Use XLO 3 to 2 – to cook
to a boil
EGGS HI – cover, bring Use XLO XLO – cook 3 to 4
Cooked in Shell water to a boil, add minutes for soft cooked;
eggs, cover or 15 to 20 minutes for
hard cooked
Fried, Scrambled Med. to Med. HI – Lo to Med. Lo XLO – to hold for a
melt butter, add eggs finish cooking short period*
Poached HI – bring wafer to 4 to 3 - finish Same as Standard
the steaming point, cooking
add eggs
MEAT, FISH, POULTRY HI – until meat starts Med. Lo to Med. Same as Standard
Bacon, Sausage Patties to sizzle finish cooking
Braising: Swiss Steak, HI – melt fat, then Use XLO 3 to 2 –
Pot Roast, Stew Meat brown on Med. Hi to simmer until tender
HI, add liquid, cover,
Quick Frying: Breakfast Med. Hi to HI – Med. Hi to HI – Same as Standard
Steaks preheat skillet fry quickly
Frying: Chicken HI – heat oil, then LO cover, finish Same as Standard
brown on Med. cooking
Deep Frying: Shrimp HI – heat oil Med. Hi to HI – to Same as Standard
maintain temperature
Pan Frying: Lamb Chops, HI – preheat skillet Med. to Med. HI – 4 to 3 – to hold, covered
Thin Steaks, Hamburgers, brown meat 3 to 2 – to hold, uncovered
Link Sausage
Poaching: Chicken, HI – Cover, bring Use XLO 2 to 1 – to finish cooking
whole or pieces, Fish liquids to a boil
Food Start Setting Finish Setting Finish Setting
Standard Burners ExtraLow® Burners
Page 14