Instruction manual

PAGE 7
FOOD Start Cooking Continue Cooking
BREADS Med. – preheat skillet. Med. LO to Med.
French Toast, Pancakes
Grilled Sandwiches
CEREALS Hl – cover, bring water Med. LO to Med. –
Cornmeal, Grits, to a boil, add cereal. finish cooking according
Oatmeal to package directions.
CHOCOLATE LO to melt. Remove when melted.
DEEP FRYING Hl – heat oil Med. HI to Hl – to
maintain temperature.
EGGS Hl – cover, bring OFF to LO – cook 3
Cooked in Shell water to a boil, add to 4 minutes for soft
eggs, cover. cooked; or 15 to 20
minutes for hard cooked.
Fried, Scrambled Med. to Med. HI – LO to Med. LO
melt butter, add egg. finish cooking.
MEAT, FISH, POULTRY Hl – until meat starts Med. LO to Med. – to
Bacon, Sausage Patties to sizzle. finish cooking.
Braising: Swiss Steak, Hl – melt fat, then LO to Med. LO – cover,
Pot Roast brown on Med. HI to simmer until tender.
Hl, add liquid, cover.
Frying: Chicken Hl – melt fat, then LO – cover, finish
brown on Med. cooking.
Pan Frying: Lamb Chops, Med. HI to Hl – Med. to HI –
Thin Steaks, Hamburgers, preheat skillet. brown meat.
Link Sausage
Simmering: Stewed Hl – cover, bring liquid LO to Med. LO
Chicken, Corned Beef, to a boil.
Poaching Fish
POPCORN Med to Med. HI – cover, Med. to Med. HI –
heat until kernels finish popping.
start to pop.
PRESSURE COOKER Med. HI to Hl – build Med. LO to Med. –
Meat, Vegetables up pressure. maintain pressure.
RICE Hl – cover, bring water LO to Med. LO – cover,
to boil, add rice, cover. cook according to
package directions.
SAUCES Med. HI to Hl – cook LO to Med. LO
Tomato Base meat/vegetables,
follow recipe.
White, Cream, Bernaise, LO to Med. LO – melt LO to Med. LO –
Hollandaise fat, follow recipe. finish cooking.
SOUPS, STEWS Hl – cover, bring LO to Med. LO –
liquid to a boil. simmer.
STIR FRY Hl – heat oil, add Med. HI to Hl –
vegetables. finish cooking.
VEGETABLES Hl – cover, bring Med. LO to Med. –
Fresh water and vegetable cook 10 to 30 minutes,
to a boil. or until tender.
COOKING CHART