●
Use cookware with tight-fitting
covers and flat bottoms which
completely cover the heated
portion of the surface unit.
●
Cook fresh vegetables with a
minimum amount of water in a
covered pan.
●
Watch foods when bringing them
to cooking temperatures at
HIGH heat. When food reaches
cooking temperature, reduce heat
immediately to lowest setting that
will keep it cooking.
●
Use residual heat whenever
possible. For example, when
cooking eggs in the shell, bring
water and eggs to boil, then turn
to OFF position and cover with
lid to complete the cooking.
●
Always turn surface unit OFF
before removing cookware.
●
Use correct heat for cooking
HIGH—to start cooking (if time
allows, do not use HIGH heat to
start).
HIGH—quick browning.
MED—s1ow frying.
LOW—finish cooking most
quantities.
boiler heat, finish
cooking, and special for small
quantities.
●
When boiling water for tea or
coffee, heat only amount needed.
It is not economical to boil a
container full of water for one
or two cups.
●
Preheat griddle only when
necessary. Foods high in natural
fat, such as bacon or sausage, can
be started on a cold griddle.
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