Table of Contents
Advertisement
Surface Cooking Guide
Cookware Tips
2. To conserve the most cooking
3. Deep Fat Frying. Do not overfill
energy, pans should be flat on the
kettle with fat that may spill over
1. Use medium-or
heavy-weight
bottom, have straight sides and
when adding food. Frosty foods
cookware. Aluminum cookware
tight fitting lids. Match the size of
bubble vigorously. Watch foods
conducts heat faster than other
the saucepan to the size of the
frying at high temperatures
and
metals. Cast iron and coated cast
surface unit. A pan that extends
keep range and hood clean from
iron cookware is slow to absorb
more than an inch beyond the edge
accumulated mease.
heat, but generally cooks evenly
of the trim ring traps 'heat which"
at low or medium heat settings.
Steel pans may cook unevenly if
causes discolo~ati& ranging from
blue to dark gray on chrome trim
not combined with other metals.
-.
rings.
Directions and Setting to Start
Cooking
Directions and Setting to
Complete Cooking
LO or WM, then add cereal,
Finish timing according to
package directions.
Food
Cookware
Comments
Cereal
Cornmeal, grits,
oatmeal
Covered
Saucepan
HI. In covered pan bring
water to boil before adding
cereal.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Cocoa
Uncovered
Saucepan
HI. Stir together water or
milk and cocoa ingredients.
Bring just to a boil.
MED. to cook 1 or 2 minutes
to completely blend ingredients.
Milk boils over rapidly. Watch
as boiling point approaches.
Coffee
Percolator
H1. At first perk, switch
heat to LO.
LO to maintain gentle but
steady perk.
Percolate 8 to 10 minutes for
8 cups, less for fewer cups.
Eggs
Cooked in shell
Fried sunny-side up
Fried over easy
Poached
Scrambled or omelet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Uncovered
Skillet
HI. Cover eggs with cool water.
Cover pan, cook until steaming.
LO. Cook only 3 to 4 minutes
for soft cooked; 15 minutes for
hard cooked.
Continue cooking at MED HI
until whites are just set, about
3 to 5 more minutes.
LO, then add eggs. When bottoms
of eggs have just set, carefully
turn over to cook other side.
LO. Carefully add eggs. Cook
uncovered about 5 minutes at
MED HI.
MED. Add egg mixture. Cook,
stirring to desired doneness.
MED HI. Melt butter, add eggs
and cover skillet.
If you do not cover skillet,
baste eggs with fat to cook
tops evenly.
@
HI. Melt butter.
Remove cooked eggs
with slotted spoon or
pancake turner.
Eggs continue to set slightly
after cooking. For omelet,
do not stir last few minutes.
When set, fold in half.
HI. In covered pan bring water to
a boil.
HI. Heat butter until light golden
in color.
HI. In covered pan bring fruit and
water to a boil.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as
package directs. Time depends
on whether fruit has been
presoaked. If not, allow more
time for cooking.
Fruits
Covered
Saucepan
LO. Stir occasionally and check
for sticking.
Covered
Skillet
Uncovered
Skillet
HI. Melt fat, then add meat.
Switch to MED HI to brown meat,
Add water or other liquid.
LO. Simmer until fork tender.
Meat can be seasoned and
floured before it is browned,
if desired. Liquid variations
for flavor could be wine, fruit
or tomato juice or meat broth.
Timing: Steaks 1 to 2 inches:
1 to 2 hours. Beef stew: 2 to 3
hours, Pot roast: 2X to 4 hours.
Meats, Poultry
Braised: Pot roasts
of beef, lamb or veal
pork steaks and chop
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
addin~ meat.
Pan-fried: Tender
chops; thin steaks U1
to 3/4-inch: minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
HI. Preheat skillet, then grease
lightly.
10
Advertisement
Table of Contents
