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SUGGESTED FLAME SETTINGS
Section Four: Using the Cooktop
FOOD
Simmering: Stewed
Chicken, Corned Beef,
Tongue, etc.
PASTAS
Macaroni, Noodles,
Spaghetti
START COOKING
HI -- cover, bring liquid to a
boil
CONTINUE
COOKING
EXTRALOW TM HEAT
SETTINGS
4 to 1 -- simmer slowly
HI--bringwatertoaboil, add Med. Hi to HI -- to
pasta maintain a rolling boil
POPCORN (use a heavy, HI-- cover, heat until kernels Med. to Med. Hi --
flat bottom pan) start to pop finish popping
PRESSURE COOKER Med. Hi to HI -- build up Med. Lo to Med. --
Meat pressure maintain pressure
Vegetables HI -- build up pressure Med. Lo to Med. --
maintain pressure
4 to 2 --cook according to
RICE HI -- cover, bring water to a package directions
boil, add rice, cover XLO --to hold, cover
SAUCES Med. Hi to HI -- cook meat/ 2 to XLO-- simmer (2 to 3
to thicken sauce, uncov-
Tomato Base vegetables, follow recipe ered)*
White, Cream, Bernaise, Med. Lo -- melt fat, follow LO to Med. Lo-- XLO -- to hold, cover*
Hollandaise recipe finish cooking
SOUPS, STOCK HI -- cover, bring liquid to 3 to 2 -- simmer
a boil XLO -- to hold, cover*
VEGETABLES HI -- cover, bring water and Med. Lo to Med. -- XLO--to hold, cover
Fresh vegetables to a boil cook 10to30 minutes,
or until tender
Frozen HI -- cover, bring water and Med. Lo to Med. --
vegetables to a boil cook according to
package directions
Deep Frying HI -- heat oil Med. to Med. Hi --
maintain frying tem-
perature
In Pouch HI -- cover, bring water and LOtoMed.Lo--cook
vegetables to a boil 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. Hito HI--finish
cooking
* We recommend that these foods be stirred occasionally.
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