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Use non-stick or coated metal fitting lids. Match the size of the
cookware. Flat ground
Pyroceram@
saucepan to the size of the surface
saucepans or skillets coated on the unit. A pan that extends more than
bottom with aluminum generally an inch beyond the edge of the trim
cook evenly. Use glass saucepans
ring traps heat which causes
with heat-spreading trivets “crazing” (fine hairline cracks) on
available for that purpose.
porcelain, and discoloration
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
.-
ranging from blue to dark gray on
chrome trim rings.
LOW or MEDIUM settings. Steel
2.
To conserve the most cooking
energy, pans should be flat on the
bottom, have straight sides and tight
pans may cook unevenly if not
combined with other metals.
Directions and Setting
to Start Cooking
Setting to Complete
Cooking
LOW
or
WM, then
add
cereal.
Finish
timmg
according
to package directions.
F’ood
Cookware
Comments
Cereal
Cornmeal,
.gr]ts,
oatmeal
Covered
Saucepan
HI. In covered pan bring
water
to boil before adding
cereal.
Cereals bubble and expand
ai
they cook; use large enough
saucepan to prevent
boilover.
Cocoa
Uncovered
Saucepan
HI. Stir together water or
milk, cocoa ingredients.
Bring
lust
to
a
boll.
MED. to cook 1 or 2 minutes
to completely blend ingredients
Milk boils over rapidly. Watch as
bolt
ing point approaches.
Coffee
Percolator
H]. At
first
perk,
$witch
heat to LOW.
LOW to
maintmn
gentle but
steady perk.
Percolate
8
to 10
m]nutes
tf)r
8
cups, less
ii)r
fewer
cups.
Eggs
Cooked
in
shell
LOW. 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.
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
minutes at MED HI.
MED. Add
egg
mixture.
Cook, stirring to desired
doneness.
LOW. Stir occasionally and
check for sticking,
Covered
Saucepan
HI. Cover eggs with COOI
water. Cover pan. cook
unt]l
steaming.
MED
HI,
Melt butter, add
eggs and
cover
skillet,
If you
do
not cover sk]llet,
ba~te
eggs
with fat to cook
top~
m
en],
Fried sunny-side-up
Covered
Skillet
Fried over easy Uncovered
Skillet
HI.
Melt
butter
Poached
Covered
Skillet
HI. In covered pan bring
water to a boil.
Remove cooked eggs w
Ith
slotted
spoon or pancake turner.
Scrambled or omelets Uncovered
Skillet
HI. Heat butter until light
golden
In
color-.
Eggs continue to set
SI
ightly
after
cooking. For omelet
(io
not stir
last few minutes. When set,
told
in half.
Fresh fruit: Use
1/4
to
l/2
cup
water per pound of fruit.
E’rui&
Covered
Saucepan
HI. In covered pan bring
fruit and water
to
boll.
Dried fruit:
Use
water as package
directs. Time depends on whether
fruit has been presoaked. If not.
allow more
cook]ng
tmle.
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Covered
Skillet
HI. Melt fat, then add meat.
Switch to MED HI to
brown meat. Add water or
other
llquld.
LOW’.
Simmer until fork
tender.
Meat can be seasoned
and
floured
before it is browned,
If
cleslred.
Liquid variations for flavor could
be wine, fruit or tomato
Ju]ce
or
meat broth.
Timing: Steaks 1 to 2-inches: I to
2
hours. Beef Stew:
2
to 3 hours.
Pot Roast: 2
Y2
to 4 hours.
Pan frying
is
best for thin steaks
and chops. If rare is desired, pre-
heat skillet before adding meat,
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Sk]llet
HI. Preheat skillet, then
grease lightly.
MED HI or MED. Brown and
cook to desired doneness,
turning over as needed.
8
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