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PRG Professional Ranges Care and Use
Page 17
* We recommend that these foods be stirred occasionally.
Section Four: Using the Cooktop
Food Start Cooking Continue Cooking ExtraLow
®
Heat
Settings
Simmering: Stewed HI – cover, bring liquid 4 to 1 – simmer slowly
Chicken, Corned Beef, to a boil
Tongue, etc.
PASTAS: Macaroni, HI – bring water to a Med. Hi to HI – to
Noodles, Spaghetti boil, add pasta maintain a rolling boil
POPCORN (use a heavy, HI – cover, heat until Med. to Med. Hi –
flat bottom pan) kernels start to pop finish popping
PRESSURE COOKER Med. Hi to HI – Med. Lo to Med. –
Meat build up pressure maintain pressure
Vegetables HI – build up pressure Med. Lo to Med. –
maintain pressure
RICE HI – cover, bring water to 4 to 2 – cook according to
a boil, add rice, cover package directions
XLO – to hold, cover
SAUCES
Tomato Base Med. Hi to HI –
cook meat
2 to XLO – simmer (2
vegetables, follow recipe to 3 to thicken sauce,
uncovered)*
White, Cream, Bernaise, Med. Lo – melt fat, LO to Med. Lo – XLO – to hold, cover*
Hollandaise follow recipe finish cooking
SOUPS, STOCK HI – cover, bring liquid 3 to 2 – simmer
to a boil XLO – to hold, cover*
VEGETABLES
Fresh HI – cover, bring water and Med. Lo to Med. – XLO – to hold, cover
vegetables to a boil
cook 10 to 30 minutes,
or until tender
Frozen HI – cover, bring water Med. Lo to Med. –
and vegetables to a boil cook according to
package directions
Deep Frying HI – heat oil Med. to Med. Hi –
maintain frying temp.
In Pouch HI – cover, bring water and LO to Med. Lo –
vegetables to a boil cook according to
package directions
Saute HI – heat oil or melt butter; Med. Lo to Med. –
add vegetables cook to desired
doneness
Stir Fry HI – heat oil, add vegetables Med. Hi to HI –
finish cooking
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