Wrong
2.
conserve the most cooking
trim rings ranging from blue to
er
pans should be flat on the
dark grey.
Concave Bottom
Rounded Bottom
have straight sides and
Right
3. Deep Fat Frying. Do not overfill
tight fitting lids. Match the size
cookware with fat that may spill
of the saucepan to the size of the
over when
food.
surface unit. A pan that extends
foods bubble
more than one inch beyond the
foods frying at high temperatures.
edge the trim ring will trap heat
Keep range and hood clean from
causing discoloration
chrome
accumulated grease.
Wrong
7-
OVER 1“
Right
NOT OVER
Food
Meats
Chicken
Pan-fried
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish.
Simmered stewed
meat; chicken;
corned beef; smoked
pork; stewing beet’;
tongue; etc.
Melting chocolate,
marshmallows
or
French toast
Pasta
Noodles spaghetti
Pressure Cooking
Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Frozen
Sauteed: Onions;
green peppers;
mushrooms; celery; etc.
Rice and Grits
Cookware
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Small
Uncovered
Saucepan.
Skillet or
Griddle
Large
Covered
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 MED
HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook
until
starting to sizzle. “
HI. Melt
Switch to MED
to brown slowly,
Cover meat with water
and cover pan or kettle,
Cook until steaming.
LO. Allow to 15 minutes
to melt through, Stir to smooth.
MEDIUM HI, Heat skillet 8 to
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 I/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
to
Complete
Cooking
MEDIUM
Cover skillet
and cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over needed.
MEDIUM
Cover and
cook until tender.
MEDIUM
Cook until fork
tender. (Water should boil
For very large
medium
heat may be needed,
Use small surface unit
Cook to minutes per side
MEDIUM
Cook
until
For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
cooking
MEDIUM HI for foods cooking
minutes or less. MED for
foods over minutes.
LO. To finish cooking.
MED. Cook I pound
10 to
or more minutes.
depending on tenderness
vegetable.
LO. Cook according
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
according to time,
Comments
For crisp, dry chicken, cover only
switching to MEDIUM
LO for 10 minutes. Uncover and
cook. turning occasionally
for I O 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
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
Pasta
doubles in size when cooked.
Cooker should jiggle 2 to
times per minute.
Stir frequently to prevent
sticking.
Uncovered pan requires more
water
longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice
triple in volume
after cooking. Time at LO.
Rice: I cup rice and 2 cups
25 minutes.
Grits:
grits and 4 cups
water
40 minutes.
11
