COOKING CHART
FOOD Start Cooking Continue Cooldng
BREADS Med. - preheat skillet. Med. LO to Med.
French Toast, Pancakes
Grilled Sandwiches
CEREALS HI -- 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 HI - heat oil Ned. HI to HI - to
maintain temperature.
EGGS HI -- cover, bring OFF to LO - cool< 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 HI - until meat starts Med. LO to Med. - to
Bacon, Sausage Patties to sizzle, finish cooking.
Braising: Swiss Steal<, HI - melt fat, then LO to Med. LO - cover,
Pot Roast brown on Med. HI to simmer until tender.
HI, add liquid, cover.
Frying: Chicken HI - melt fat, then LO - cover, finish
brown on Med. cooking.
Pan Frying: Lamb Chops, Med. HI to HI - Med. to HI -
Thin Steal<s, Hamburgers, preheat skillet, brown meat.
Link Sausage
Simmering: Stewed HI - cover, bring liquid LO to Ned. LO
Chicken, Corned Beef, to a boil.
Poaching Fish
POPCORN Ned to Ned. HI-cover, Ned. to Ned. HI -
heat until kernels finish popping.
start to pop.
PRESSURE COOKER Ned. HI to HI - build Ned. LO to Ned. -
Meat, Vegetables up pressure, maintain pressure.
RICE HI - cover, bring water LO to Med. LO - cover,
to boil, add rice, cover, cool< according to
package directions.
SAUCES LO to Med. LO
Tomato Base
White, Cream, Bernaise, LO to Med. LO -
Hollandaise finish cooking.
SOUPS, STEWS LO to Med. LO -
simmer.
STIR FRY
VEGETABLES
Fresh
Med. HI to HI - cool<
mearJvegetables,
follow recipe.
LO to Meal. LO - melt
fat, follow recipe.
HI - cover, bring
liquid to a boil.
HI - heat oil, add
vegetables.
HI - cover, bring
water and vegetable
to a boil.
Med. HI to HI -
finish cooking.
Med. LO to Med. -
cool< 10 to 30 minutes,
or until tender.
PAGE 7
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