* We recommend that these foods be stirred occasionally.
Simmering: Stewed Chicken,
HI – cover, bring liquid
4 to 1 – simmer slowly
Corned Beef, Tongue, etc.
to a boil
PASTAS
Macaroni, Noodles,
HI – bring water to
Med. Hi to HI – to maintain
Spaghetti
a boil, add pasta
a rolling boil
POPCORN
(use a heavy, flat bottom pan)
HI – cover, heat until
Med. to Med. Hi –
kernels start to pop
finish popping
PRESSURE COOKER
Meat
Med. Hi to HI –
Med. Lo to Med. –
build up pressure
maintain pressure
Vegetables
HI – build up pressure
Med. Lo to Med. –
maintain pressure
RICE
HI – cover, bring water
4 to 2 – cook according to
to a boil, add rice, cover
package directions.
XLO – to hold, cover
SAUCES
Tomato Base
Med. Hi to HI – cook
2 to XLO – simmer (2 to 3 to
meat/vegetables,
thicken sauce, uncovered)*
follow recipe
White, Cream, Bernaise,
Med. Lo – melt fat,
LO to Med. Lo –
XLO – to hold, cover*
Hollandaise
follow recipe
finish cooking
SOUPS, STOCK
HI – cover, bring
3 to 2 – simmer
liquid to a boil
XLO – to hold, cover*
VEGETABLES
Fresh
HI – cover, bring water
Med. Lo to Med. – cook
XLO – to hold, cover
and vegetables to a boil
10 to 30 minutes,
or until tender
Frozen
HI – cover, bring water
Med. Lo to Med. – cook
and vegetables to a boil
according to package
directions
Deep Frying
HI – heat oil
Med. to Med. Hi – maintain
frying temperature
In Pouch
HI – cover, bring water
LO to Med. Lo – cook
and vegetables to a boil
according to package
directions
Saute
HI – heat oil or melt
Med. Lo to Med. – cook to
butter; add vegetables
desired doneness
Stir Fry
HI – heat oil,
Med. Hi to HI – finish
add vegetables
cooking
SECTION FOUR:
USING THE COOKTOP
SUGGESTED FLAME SETTINGS
Food
Start Cooking
Continue Cooking
ExtraLow
®
Heat Settings
Page 17