Energy-Saving Tips
Surface Cooking
●
Use cookware of medium-weight
aluminum, 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
quickly 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 with surface
cooking whenever possible. For
example, when cooking eggs in
their shell, bring water and eggs to
boil, then turn knob to OFF
position and cover cookware with
lid to complete the cooking.
●
Use correct heat for cooking task:
HI—for rapid boil (if time allows,
—
do not use high heat to start).
MEDIUM HI—quick browning.
MED—s1ow frying.
MEDIUM LO—to finish cooking
most quantities, simmer—double
boiler heat, and special for small
quantities.
LO—to maintain serving
temperature of most foods.
●
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.
Oven Cooking
●
Preheat oven only when
necessary. Most foods will cook
satisfactorily without preheating.
If you find preheating is necessary,
listen for the beep, and put food in
oven promptly after the oven is
preheated.
●
Always turn oven off before
removing food.
●
During baking, avoid frequent
door openings. Keep door open as
short a time as possible if it is
opened.
●
Cook complete oven meals
instead of just one food item.
Potatoes, other vegetables and
some desserts will cook together
with a main-dish casserole, meat
loaf, chicken or roast. Choose
foods that cook at the same
temperature and in approximately
the same amount of time.
●
Use residual heat in the oven
whenever possible to finish
cooking casseroles, oven meals,
etc. Also add rolls or precooked
desserts to warm oven, using
residual heat to warm them.
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