Wash and remove blemishes. Do not peel unless recipe calls for it, for by doing so you lose about 40% of your foods nutrition. Chose the correct size of pan and place your food it. Making sure that your almost fills the pan. If you are not yet comfortable cooking without water, Add ¼ cup of water.
Freshen vegetables in water to bring back the natural moisture content and garden crispness (5-10 minutes), then drain. Potatoes are usually cooked whole and must be thoroughly dried before cooking. If cut into halves or quarters to shorten cooking time, place skin side against the utensil. 1/8 to 1/4 c. water and a slightly higher temperature is required for potatoes than other vegetables.Cover and cook over medium heat until heat indicator reaches your altitudes desired temperature.
Reduce heat to Low and continue cooking for required length of time. Your Cooking time begins when heat is reduced to Low. The time guide below is approximate. Actual cooking time will vary on the quantity, age and size being cooked.
|Beans, green or wax (cut)||25-30||Parsnips (sliced)||15-25|
|Beets, whole||35-40||Potatoes, white (quartered)||20-25|
|Broccoli||15-20||Potatoes, sweet (top stove baked)||35-45|
|Brussels Sprouts||15-20||Potatoes, (baked) medium||50-55|
|Carrots (sliced)||15-20||Squash, summer (cubed)||15-20|
|Celery (1 inch lengths)||10-15||Tomatoes||10-15|
|Corn||10-12||Turnips (peel and slice)||25-30|
Use pan that food will most nearly fill. Food need not be thawed. Use 1/8 cup to ¼ cup of water in the pan. Due to there dryness, lima beans and frozen corn require crisping in cold water for about 5 minutes before cooking.
Cover pan. Start on medium heat until heat indicator reaches your altitudes desired temperature, then reduce to Low. Continue cooking until done. You can either season your food at the beginning or at end of cooking.
Cooking time starts with the temperature is turn to Low. Actual cooking time will vary depending on the quantity and size being cooked. If vegetables have thawed, the cooking time is counted from the time the pan is put over heat.
|Carrots and Peas||5-7|
|Corn (cut) (See General Directions)||5-7|
|Approximate cooking time for various cuts of Meat.||Average Weight or Thickness Approx.||Cooking Time in Minutes|
|Hamburger Patties||1/2″ / 1.5 cm||6-8|
|Minute Steaks||thin slices||6-8|
|Pepper Steaks||thin slices||6|
|Tenderloin (Medium Cooked)||3/4″ / 2 cm||6-8|
|Rib Eye (Medium Cooked)||1″ / 3 cm||7|
|Club Steak (Medium Cooked)||1″ / 3cm||7|
|Sirloin Steak (Medium Cooked)||1/2″ / 1.5 cm||7|
|Porterhouse Steak (Medium Cooked)||1″ / 3 cm||10|
|Rump Roast or Sirloin Tip (Medium Cooked)||2 lbs. / 1kg||45|
|Pot Roast||2-3 lbs./ 1 – 1.5 kg||60-90|
|Round Steak||3/4 ” / 2 cm||60|
|Fricasse||2″ / 6 cm cubes||60|
|Chops||3/4″ / 2 cm||15|
|Lamb Patties||1/2 ” / 1.5 cm||15|
|Neck Slices||1 lb. / 450 g.||60|
|Roast Leg||2.5″ / 3 lbs. / 1 – 1.5 kg||90|
|Chops||1/2″ / 1.5 cm||10-12|
|Steaks or Cutlets||1/2″ / 1.5 cm||15|
|Cubes||1″ / 3 cm||30-45|
|Pork Tenderloin||1/2″ / 1.5 cm||10-12|
|Chops||3/4″ / 2 cm||15-20|
|Shoulder Steaks||1/2″ / 1.5 cm||15-20|
|Roast||2 lbs. / 1 kg||60|
|Spareribs||2 lbs. / 1 kg||45|
|Roasted||2-3 lbs. / 1-1.5 kg||45-60|
|Boned Chicken Breasts||10-12|
|Legs or Thighs||15-20|
|Roasted||5-6 lbs. / 2-3 kg||120|
|Roasted||8 lbs. / 4 kg||3-4 hours|
|Boned Turkey Breast||4 lbs. / 2 kg||2-2.5 hours|
|Legs or Thighs||90|
|Roasted||4 lbs. / 2 kg||2-2.5 hours|
|Roasted||8 lbs. / 4 kg||3.5 hours|