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Surface Cooking Guide
Cookware
Tips
Use non-stick or coated metal
fitting
lids.
Match the size of the
1. Use medium-or heavy-weight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
LOW or MEDIUM settings. Steel
pans
may cook unevenly if not
combined with other metals.
cookware. Flat ground
firoceram”
saucepans or skillets coated on the
bottom with aluminum generally
cook evenly. Use
glass
saucepans
with heat-spreading trivets
available for that purpose.
saucepan to the size
of the surface
unit. A pan that extends more than
an
inch beyond the edge of the trim
ring traps heat which causes
.’crazing” (fine hairline cracks) on
porcelain,
and
discoloration
ranging from blue to dark gray on
chrome trim rings.
2.
T(J
conserve the most cooking
energy, pans should be
flat
on the
bott~m,-have
straight sides and tight
Directions
and
Setting
to
Start
Cm)king
Setting
tu
Cumplete
C()()kirsg
P()()d
Cereal
Cornmeal,
grits.
(lilt meal
Cm)kware
(’mllmcnts
Covered
Sauceptin
HIGH. In
covcrcd
pan bring
water
to
boil
befi)re
adding
cereal.
HIGH. Stir together
water
or
milk,
cocoa”
ingredients.
Bring just
to
a
boil.
LOW
or
WARM,
then
add
cerc:il
Finish timing according
to
package
dirccti(ms.
s:iuccptin
to
prevent
hoil(wct..
Uncovered
Saucepan
Cucna
MED.
to
cook”
I
or
2
minutes
to
cmnpletely
blend
ing]-cdients
Coffee
E:ggs
C()()ked
in shell
Percolator”
HIGH. At
first
perk, switch
heat
to
LOW.
LOW
to
m:iintain
gentle
hut
steady
perk,
Pcrcolatc
X
(()
10
minutes
Ii)r
8
cups,
Icss
Ii)r
Idwcr
cups.
C(wcred
Saucepan
HIGH.
C(wcr
eggs with
cool”
water.
Cover
pan,
cook”
until steaming.
MED HI. Melt butter,
udd
eggs
and
c(wcr
skillet.
LOW.
C()()k
(rely
3
(()4
minutes
ti)r
sof’t
cooked:”
15
minutes
for
hard
cooked”
Fried
sunny-side-up
Ccwered
Skillet
C(m(inuc
cooking”
at
MED HI
until whites
are
just
SCI.
ahout
3
to
5
more
minutes.
Fried
nvcr
easy
Unc(wered
Skillet
HIGH. Melt butter.
LOW. then
add
eggs.
When
bmtnms ofeggs have
,just
set,
carefully turn
uver
to
cook”
other
side.
Pmiched
Scramhled
or
omelets
Cnvercd
Skillet
HIGH.
In
covered
pan
bring
water
tn
a
boil,
LOW.
Caretully
add
eggs.
Cnuk
uncovered
ahout
5
minutes
at
MED
HI.
Remove
cooked”
eggs
with
slotted
spoon”
or
parrcakc
turner,
Eggs
c(mtinuc
to
SCI
slightly
tit”tcr
cooking.”
l~or
omelet
d(l
not
stir
last
Itw
minutes.
When
set,
Ii)ld
in
half’.
Unc(wered
Skillet
HIGH.
Heat
butter until light
gc)lden
in
color.”
MED.
Add
cgg
mixture.
Cook,
stirring
to
desired
d(mencss.
E.ruits
Covered
Saucepan
HIGH.
In
c(wered
pan
bring
fruit
and
water
to
boil.
LOW. Stir
nccasi(mally
tind
check
for
sticking.
Fresh
Iruit:
LJsc
1/4
to
1/2
cup
water
pcr
pound
()[”
fruit.
Dried
fruit:
Usc
w~tcr
as
pack:igc
directs. Time
dcpcncts
m)
whether
lruit
h:ls
hccn
ptcsoakcd.
If
not,
allow
more
cookinfl”
time.
Meats,
Puultry
Braised:
Pot
roasts
of
hect.
lamb
or
veal;
pork
steaks
and
chops
C(wered
Skillet
HIGH. Melt
fat,
then
add
meat
Switch
to
MED
Hl
to
hrown
meat.
Add water
or
other liquid.
LOW. Simmer until
fi)rk
tender.
Meat
c:m
bc
scas(mcd
and
Ilourcd
bclore
it is browned, if’desired.
Liquid
variati(ms
Ior
tlavol
could
hc
wine,
truit
or
tomato”
,ju
icc
or
mcdt
broth.
Timing:
Steaks
1 tn 2-inches: 1
to
2
hours.
Bccl
Stew:
2
to
3
hours.
Pm
Roast:
2
‘/~
to
4
huurs.
Pan
t“rying
is
hest
ti)r
thin
stetiks
and
chups.
If’
rare
is
desired.
pre-
heat skillet
bcti)rc
adding
meat.
P~l]-lried:
Tender
chops;
thin
steaks
up
to
3/4-inch; minute
steaks:
htimburgers;
franks and
sausage:
!hin
fish
fillets
Uncovered
Skillet
HIGH. Preheat skillet. then
grease lightly,
MED HI
or
MED.
Brown
and
cook”
tu
desired
d(mcncss,
turning
over
as
needed.
10
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