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skillets coated orI the bottom with aluminum gener-
1. Use medium or heavy-weight cooking con-
tainers. Aluminum containers generally conduct
heat faster than other metals, Cast iron and coated
cast iron containers are slow to absorb heat, but
generally cook evenly at LOW or MEDIUM settings,
Steel pans may cook unevenly if not combined with
other metals. Use non-stick coated or coated metal
containers. Flat ground pyroceram saucepans or
ally cook evenly. Glass saucepans should b; used
with the heat-spreading trivets available for that
purpose.
2. TCI conserve the most cooking energy, pans
should be flat on the bottom, have straight sides
and tight fitting lids. Match the size of the saucepan
to the size of the surface unit. A pan that extends
Setting to CXm@ete
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Cornmeal, grits,
oatmeal
Covered
Saucepan
Hi. In covered pan bring
water to boil before adding
cereal.
LOW or Wlvf, then add
cereal. Finish timing
according to package
directions.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Uncovered
Saucepan
H1.Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
MED. to cook 1 or 2 min.
to completely blend
ingredients.
Milk boils over rapidly. Watch
as boiling point approaches.
Percolate 8 to 10 min. for 8
cups, less for fewer cups.
Percolator
Hi. At first perk, switch
heat to LOW.
LOW to maintain gentle
but steady perk.
Covered
Saucepan
HI, Cover eggs with cool
water. Cover pan, cook
until steam ing.
MED H1. Melt butter, add
eggs and cover skillet.
LOW. Cook only 3 to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites are just set,
about 3 to 5 min.
LOW, then add eggs.
When bottoms of eggs
have just set, carefully
turn over to cook other
side.
LOW. Carefully add eggs.
Cook uncovered about 5
min. at MED H1.
MED. Add egg mixture.
Cook, stirring to desired
doneness.
If you do not cover skillet,
baste eggs with fat to cook
tops evenly.
Fried sunny-side-up
Covered
Skillet
Fried over easy
Uncovered
Skillet
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.
Poached
f
~
[
Scrambled or omelets !
2overed
SkIIlet
Hi. In covered pan bring
water to a boil.
Jncovered
~killet
H1.t-{eat butter until light
golden In color.
-il. In covered pan bring
‘ruit and water to boil.
~overed
;aucepan
LOW. Stir occasionally
and check for sticking.
Fresh fruit: Use % to % 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 cooking time.
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-in.: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.
Pot roast: 21/2to 4 hrs.
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
adding meat.
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I-OW.Simmer until fork
.—
‘overed <1.Meit fat then add meat.
;witch to MED HI to
rown meat. Add water or
.
tender.
Braised: Pot roasts of ! Skillet
beef, lamb or veal; ::
pork steaks and :,
chops
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:,
.,
,,
other Iiqu id.
:1,
Pan-fried: Tender ‘
MED HI or MED. Brown
and cook to desired
doneness, turning over as
needed,
Uncovered
Skillet
‘, HI. Preheat skillet, then
grease lightly.
chops; thin stedks up ‘
to 3/,-in , mirrute
steaks: ham burgers;
franks; and sausage:
,!
thin fish fillets,
20
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