11. Tight-fitting lids keep heat, moisture and flavor inside the pan and should be used for warming, melting, simmering, steaming and most boiling. Cooking without a cover will require a higher temperature setting than will be needed for the same food cooked covered. Frying and pan broiling do not require covers.
12. It may be helpful to record the temperature settings which give you the best results.
TIME AND TEMPERATURE GUIDE FOR
“BURNER-WITH-A-BRAIN”
Personal taste, the quantity of food and other factors may necessitate a slightly higher or lower temperature. Reduce flame size for all small utensils before selecting temperature and for nonaluminum pans (stainless steel, cast iron, glass and enamel). To fry in pyroceram (Corningware) utensils, lower temperature 25 degrees to 50 degrees.
ALUMINUM IS THE BEST HEAT CONDUCTOR AND IS IDEAL FOR USE ON THERMOSTATIC TOP BURNER.
| CONTROL SETTING | |||||
|---|---|---|---|---|---|
| FOOD | TEMPERATURE | APPROXIMATE COOKING TIME | |||
| BEVERAGES | |||||
| Cocoa | 175°-200° | 10 to 15 Min. | |||
| Coffee | |||||
| Percolator | 225°-250° | 12 to 15 Min. | |||
| Vacuum | 185° | 8 to 10 Min. | |||
| To Keep Warm | 150°-175° | ||||
| BREADS | |||||
| Grilled Sandwiches | 325°-350° | 2 to 3 Min. per side | |||
| French Toast | 325°-350° | 3 to 4 Min. per side | |||
| Pancakes | 350°-375° | 1 to 3 Min. per side | |||
| CAKES | |||||
| (Bake in 10-inch skillet, covered) | |||||
| Gingerbread | 250° | 30 to 35 Min. | |||
| Package Cake, 1 layer | 250° | 25 to 30 Min. | |||
| Pineapple Upside-down Cake, 1 layer | 250° | 25 to 30 Min. | |||
| CANDY | |||||
| (Use a heavy pan, preferably aluminum) | |||||
| Fudge | 250° | To soft ball stage on candy thermometer | |||
| Divinity | 250° | To hard ball stage on candy thermometer | |||
| Peanut Brittle | 325°-350° | 15 to 20 Min. or hard cracked stage on candy thermometer | |||
| CEREAL | |||||
| (added to boiling water) | |||||
| Cream of Wheat (quick) | 175°-200° | 5 Min. | |||
| Oatmeal (quick) | 175°-200° | 3 to 5 Min. | |||
| Macaroni, Spaghetti and Noodles | 225°-250° | Until tender | |||
| Rice | 210°-225° | 20 Min. | |||
| DESSERTS | |||||
| Custards: | |||||
| Soft (stirred) | 175°-190° | 4 to 7 Min. | |||
| Steamed, individual | 175°-190° | 20 to 30 Min. | |||
| Puddings: | |||||
| Cream Pie Filling | 200°-210° | 6 to 8 Min. | |||
| Package Mix | 200° | 4 to 8 Min. | |||
| Steamed, 1-qt. mold | 200° | According to recipe | |||
| Tapioca | 200° | 5 to 8 Min. | |||
| EGGS | |||||
| Fried | 200°-225° | 2 to 4 Min. preheated skillet | |||
| Omelet | 250°-300° | 3 to 5 Min. | |||
| Poached | 175°-200° | 3 to 7 Min., covered | |||
| Hard Cooked | 200° | 20 Min., covered | |||
| Soft Cooked | |||||
| (Added to boiling water) | 200°-225° | 3 to 6 Min. | |||
| Scrambled | 200°-225° | 2 to 4 Min. preheated skillet | |||
| FRUITS | |||||
| Applesauce | 200° | 15 to 20 Min., covered | |||
| Cranberry Sauce | 225° | 15 to 20 Min. | |||
| Dried Fruits, 1 lb. | 190°-200° | 15 to 35 Min. | |||
| FROSTINGS | |||||
| (Use heavy pan, preferably aluminum) | |||||
| Boiled | 250°-275° | 8 to 10 Min. or long thread | |||
| Fudge or Caramel | 250°-275° | 12 to 14 Min. or soft ball | |||
| Seven Minute | 190°-200° | 3 to 10 Min. | |||
| JAM AND JELLY | |||||
| Jam, 3 to 4 lb., fruit | 225° | According to recipe | |||
| Jelly, 2 cups juice | 250° | Until jelly “sheets″ | |||
| FISH, MEAT AND POULTRY | |||||
| Bacon (do not preheat pan) | 300°-325° | 3 to 5 Min. per side | |||
| Braised Meat | 350° | Until brown | |||
| 210° | Until tender | ||||
| Canadian Bacon | 275°-300° | 2 to 5 Min. per side | |||
| Chicken, cut up | 325° | Until brown | |||
| 210°-225° | 20 to 40 Min., covered | ||||
| Fish Fillets | 325° | 4 to 5 Min. per side | |||
| Ground Beef Patties | 300°-325° | 4 to 6 Min. per side | |||
| Ham Slice, ¼″ to ½″ thick | 300° | 6 to 8 Min. per side | |||
| Liver, ¼″ to ½″ thick | 275° | 3 to 5 Min. per side | |||
| Pork Chops, ½″ to 1″ thick | 275° | Until brown | |||
| 200° | 20 to 40 Min., covered | ||||
| Pork Sausage | 275° | Until thoroughly cooked | |||
| Pot Roast, 3 to 5 lb. | 325° | Until brown | |||
| 200°-215° | 3 to 4 Hr., covered | ||||
| Steak, Cube | 350° | 2 Min. per side for medium doneness | |||
| Steak, Sirloin, Club, T-Bone or Rib ½″ to ¾″ thick | 325° | 3 to 7 Min. per side for medium doneness | |||
| SAUCES | |||||
| (Cook uncovered, stirring constantly) | |||||
| Barbecue Sauce | 210° | 15 Min. | |||
| Gravy | 200°-225° | 5 to 8 Min. | |||
| White Sauce | 200°-210° | 4 to 6 Min. | |||
| SOUPS | |||||
| (Cook covered, stirring occasionally) | |||||
| Heating creamed soups | 200° | 8 to 10 Min. | |||
| Vegetable | 210° | 2 to 3 Hr. | |||
| VEGETABLES | |||||
| Fresh or frozen | 210°-225° | Until tender, covered | |||
| Potatoes: | |||||
| Baked | 375° | 1 to 1½ hrs., on rack in covered aluminum pan | |||
| Hash Brown | 325° | Until brown | |||
| Sweet Potatoes (candied) | 225°-235° | 10 to 20 Min. | |||
| SPECIAL COOKING OPERATIONS | See directions on following pages | ||||
| DEEP FAT FRYING | |||||
| Shrimp, Oysters, etc. | 375°-400° | 2 to 6 Min. | |||
| Doughnuts, Fritters | 375°-400° | 3 to 6 Min. | |||
| Onion Rings | 375°-400° | 6 to 7 Min. | |||
| Potatoes | 375°-400° | 6 to 10 Min. | |||
| MISCELLANEOUS | |||||
| Melting Chocolate, Cheese, Butter | 175° | 7 to 9 Min., covered metal pan | |||
| Popcorn | 375° | 3 to 6 Min. | |||
| Pressure Cooking | Follow manufacturer’s instructions | ||||
| 225°-235° | 5 lb. pressure | ||||
| 235°-240° | 10 lb. pressure | ||||
| 240°-250° | 15 lb. pressure | ||||
| WARMING | |||||
| Baby Bottle | Low to 150° | Until warm | |||
| Leftovers | 150°-175° | 10 to 20 Min., covered pan | |||
| Rolls, wrapped in foil on rack | 250° | 15 to 20 Min., covered aluminum pan | |||
| To convert a favorite recipe to Burner-with-a-Brain cooking—if the recipe says: | ||
|---|---|---|
| Warm or melt | use | 150°-175° or Low |
| Simmer or low | use | 175°-200° |
| Boil | use | 200°-225° |
| High boil | use | 225°-250° |
| Fry | use | 250°-375° |
| Deep fat fry | use | 375°-400° |
RECIPES FOR “BURNER-WITH-A-BRAIN”
TOASTED POUND CAKE
For a simple but delicious dessert, toast slices of pound cake. Preheat griddle on the thermostatic top burner at 300 degrees. Cut slices of pound cake one inch thick; butter both sides or leave plain, depending on your flavor preference. When flame lowers, grill on hot griddle for about 3 minutes per side or until nicely browned. Serve plain or topped with ice cream and/or sauce.