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3. Deep Fat Frying. Do not overfill
RIGHT
cookware with fat that may spill
over when adding food.
Fros~y
foods bubble vigorously. Watch
foods frying at high temperatures
and keep range and hood clean
from accumulated grease.
OVER
1“
Food
Fried Chicken
Pan-fried bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken;
corned beef; smoked
pork; stewing beef;
tongue; etc.
Melting chocolate,
butter,
marshmallow!
—
Pancakes or
French toast
Pasta
Noodles or spaghetti
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed:
Onions;
green peppers;
mushrooms:
celerv:
etc.
.
.
— Rice and Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Use small
surface unit
Skillet or
Griddle
Covered
Large
Kettle or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
Covered
Saucepan
Covered
Saucepan
Uncovered
Skillet
Covered
Saucepan
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to
MEDIUM HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook just until
starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
HI. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LO. Allow 10 to 15 minutes
to melt through. Stir to smooth.
MEDIUM HI. Heat skillet 8 to
10 minutes. Grease lightly.
HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop.
HI. Heat until first jiggle is heard.
HI. Bring just to boil.
HI. Measure 1/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
HI. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet. melt fat.
HI. Bring salted water to a boil.
Directions and Settings to
Comdete Cooking
MEDIUM LO. Cover skillet and
cook until tender. Uncover last
few minutes.
MEDIUM HI. Cook, turning ove
as needed.
MEDIUM LO. Cover and cook
until tender.
MEDIUM LO. Cook until fork
tender. (Water should boil slowly
For very large amounts, medium
heat may be needed.
Cook 2
to 3 minutes per side.
MEDIUM HI. Cook uncovered
until tender. For large amounts,
HI maybe needed to keep water
at rolling boil throughout entire
cooking
time.
MEDIUM HI for foods cooking
10 minutes or less. MED for
foods over 10 minutes.
MEDIUM LO. To finish cooking
MED. Cook
1
pound
10
to 30
or more minutes, depending
on tenderness of vegetable.
MEDIUM LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
MEDIUM LO. Cover and cook
according to time.
Comments
For crisp, dry chicken, cover
only after switching to MEDIUM
LO for 10 minutes. Uncover and
cook, turning occasionally
for 10 to 20 minutes.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
When melting marshmallows,
add milk or water.
Thick batter takes slightly
longer time. Turn over
pancakes when bubbles
rise to surface.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Cooker should jiggle 2 to 3
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water and longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice and grits triple in volume
after cooking. Time at LO.
Rice:
1
cup rice and 2 cups
water for 25 minutes.
Grits: 1
CUP
grits
and 4
CUPS
water for 40 minutes.
11
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