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Cooking meat in Chef’s Ware Cookware 

Page 22 

The quality of the meat and tenderness of the cut are two factors which determine the cooking method to be used in meat preparation. All cuts, regardless of the cooking method, should be cooked at the medium to low temperatures. Meat that is frozen may also be cooked in Chef’s Ware Cookware; however, the cooking time must be lengthened.  

 

Braising 

Less tender cuts of meat may be braised. Some tender cuts may also be braised such as pork steak, pork liver, veal chops, steaks, and cutlets.  

1. Preheat utensils over medium to medium- high heat. heat for two to five minutes and then test with a few drops of water sprinkled on the cooking surface. If the water scatters or dances, the utensils is hot enough to place the meat in. 

1. Place meat in utensils. The meat will stick to the pan at first, but as soon as it browns it will loosen. Sear on side then turn the brown the other.  

1. Cover utensil. When vapor escapes and the cover is hot to touch, reduce heat to low. Cook sufficiently.  

1. Vegetables may be added if desired. Be sure to coordinate cooking time of the vegetables with that of the meat.  

 

Simmering and Stewing 

Large, less tender cuts of meat such as beef brisket, veal, lamb, and variety meats such as heart, kidney and tongue are prepared by simmering. Leave meat in one piece unless it is very large, then cut un half. Stewing is much the same as simmering except that the meat is cut into small uniform pieces, usually 1 – to 2- cubes. 

1. Preheat utensils over medium heat. place in utensil and brown well on both sides.  

1. Season meat with salt, pepper, herbs, and spices, as desired. When stewing, add amount of liquid specified in recipe, usually not more than ½ to 1 cup.  

1. Cover utensil and form water seal. Simmer do not boil, over low heat until meat is done.  

1. Vegetables may be added if desired. Be sure to coordinate cooking time of vegetables with that of the meat.  

 

Timetable for Meat Preparation in Chef’s Ware Cookware 

Range- Top Roasting 

Meat becomes juicy and flavorful when roasted on top of the range. Select chunky cuts of beef, veal, pork, or lamb and use utensil over medium heat. Brown meat evenly on both sides and season to taste. It is not necessary to add water. Cover utensil. When vapor escapes, reduce heat to low. Cook according to the chart at the top of the next column. Begin timing after the vapor seal has formed. 

 

Meat Approximate Time 

Beef – Rare 10 minutes per pound  

Beef – Medium                                        15 minutes per pound 

Beef – Well Done                                     20 minutes per pound 

Ham – Fresh                                              25 minutes per pound 

Lamb                                                          20 minutes per pound 

Pork                                                            20 minutes per pound 

Poultry                                                       15 minutes per pound 

Veal                                                            20 minutes per pound 

Page BreakPan - Broiling 

Tender cuts of that are one – inch or less such as beef steak, beef patties, ham slices and lamb chops may be broiled with no shortening or liquid in a skillet on top pf the range. Fat on meat may be scored at one – inch intervals to prevent curling.do not cut or pound tender cuts of meats juices will be lost. Do not cover the utensil when pan – broiling. Preheat utensils over medium heat, then place meat in the utensil. Meat will stick. Do not cover or add shortening or liquid. Sear meat until it can be removed from utensil. Turn meat and brown, then reduce heat to low and cook sufficiently. Pout off fat as it accumulates. Cook according to the chart below:  

 

Meat  Temperature  Approximate Time 

(preheat pan)  (minutes per side) 

Beef Club or Rib Steak  Medium  2 minutes – Rare 

3 minutes – Medium 

4 minutes – Well Done 

Beed Minute Steak  Medium 2 minutes 

Ham- Precooked Steak  

(½ inch thick) Medium- Low 5 minutes 

 

Lamb Chops (¾ – inch thick)   Medium – Low 5-6 minutes 

Pork Chops (¾ - inch thick) Medium- Low  7 minutes 

Veal Chops (¾- inch thick) Low 8- 10 minutes 

Liver (1/3- inch thick)  Low 3-4 minutes 

          (½- inch thick) Low  6-7 minutes 

Hamburgers (½- inch thick)  Medium 3 minutes – Rare 

4 minutes – Medium  

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Timetable for Cooking Fresh Vegetables in Chef’s Ware Cookware 

Page 34 

The cooking time for fresh vegetables varies in relation to maturity, freshness, quantity, and size. The shorter the cooking time, the crisper the vegetables will be the time that follow are only suggestions. After cooking vegetables once, write down the exact times you prefer for future reference. 4 to 6 servings. 

 

VEGETABLES  TIME 

For all vegetables, begin on medium heat for 5 minutes then, turn to low heat for: 

Asparagus (tips)………………………………………….12-15 minutes 

Asparagus (whole)………………………………………20-25 minutes 

Beans, green (cut)……………………………………….15-30 minutes 

Beans, wax (cut)………………………………………….30-35 minutes 

Beans, green lima 9shelled) ……………………….30-35 minutes 

Beets, small (whole)……………………………………30-35 minutes 

Broccoli (slit stalk) ………………………………………10-20 minutes 

Brussels Sprouts………………………………………….15-20 minutes 

Cabbage (shredded)……………………………………10-15 minutes 

Carrots (sliced, ½ - inch) …………………………….20-25 minutes 

Cauliflower (whole)…………………………………….25-30 minutes 

Cauliflower (flowerets)……………………………….15-20 minutes 

Celery (1- inch lengths) ………………………………15-20 minutes 

Corn (kernels)…………………………………………….10-12 minutes 

Corn (on the cob) ……………………………………….15-20 minutes 

Onions (whole, small) …………………………………25-30 minutes 

Parsnips (sliced)………………………………………….25-30 minutes 

Parsnips (whole)…………………………………………30-35 minutes 

Peas ………………………………………………………….15-20 minutes 

Potatoes, white or red (quartered)…………….20-25 minutes 

Potatoes (whole, small) …………………………….35-40 minutes 

Potatoes, sweet (quartered)………………………25-35 minutes 

Rutabagas (cubed)…………………………………….20-25 minutes 

Spinach …………………………………………………….10-15 minutes 

Squash, summer (cubed)……………………………15-20 minutes 

Squash, winter (cubed)………………………………20-30 minutes 

Tomatoes………………………………………………….10-15 minutes 

Turnips (whole)…………………………………………20-25 minutes 

 

All cooking times are approximate. Foods from different parts of the county have varying qualities that determine the optimum cooking time. Begin cooking using the minimum times. If you think a food needs to cook a little longer, allow a minute or tow extra.  

 

Timetable for Cooking Frozen Vegetables in Chef’s Ware Cookware in …with suggestions for serving! 

VEGETABLES  TIME 

Asparagus……………………………………….8-10 minutes 

Served with butter and lemon; hollandaise sauce; cheese sauce over toast. 

Broccoli …………………………………………….5-10 minutes 

Serve with melted butter, au gratin. 

 

Brussels Sprouts…………………………………8-10 minutes 

Serve with salt and pepper; add butter, serve creamed with cheese sauce. 

 

Carrots and Peas……………………………….6-8 minutes 

Add butter and mint leaves or chives. 

 

Cauliflower……………………………………….4-6 minutes 

Season with salt and pepper; add butter. 

Serve with cheese sauce. 

 

Chinese Pea Pods……………………………….2 minutes 

Serve with butter. Add toasted, silvered almonds or crumbled bacon bites. 

 

Corn (whole kernel) ……………………………2-3 minutes 

Seasoned with salt and pepper; add butter. 

Use for fritters, chowders, and casseroles. 

 

Green Beans…………………………………….6-8 minutes 

Serve with sautéed mushrooms; bacon bits; silvered; almonds; grated cheese. 

 

Lima Beans…………………………………………15-18 minutes 

Serve with butter and bacon bits. 

 

Peas………………………………………………….4-5 minutes 

Season with salt and pepper; add butter. Use for creamed dished and salads. 

 

Spinach………………………………………………5-7 minutes 

Serve with hollandaise sauce. 

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Cooking Vege tables in you Chef’s Ware Cookware 

Page 35 

Fresh Vegetables 

1. Scrub vegetables with a stiff brush. To conserve food value, do not peel vegetables. Squash, rutabagas, and turnips are the only exceptions.  

1. Garden- fresh vegetables usually contain enough natural moisture to cook without water. Simply rinse in cold water and let water cling to the food. If vegetables lack sufficient moisture because of improper packaging or if they are old, rinse in cold water, then add about 1/8 cup or less water to utensil for cooking.  

1. Fill utensil with vegetables to at least 2/3 capacity. The food will displace most of the air present and less moisture will be lost. 

1. Place utensil on range unit over medium heat. when vapor escapes (approximately 5 minutes), reduce heat to low simmer. Begin timing when temperature is reduced to low. Refer to Fresh Vegetables Timetable for Cooking, page 34. 

1. Do not remove cover unnecessarily during the cooking process. Lift cover just enough to insert fork to see if food is sufficiently cooked. If food is not cooked, replace cover as quickly as possible and turn heat up to medium for about a minute to form the vapor- seal; reset to low.  

1. Do not overcook vegetables, cook until tender and still colorful. Season and serve.  

  

Frozen Vegetables 

Buy and store frozen vegetables at zero degrees. They should be solidly frozen.  

1. Place Frozen vegetables in utensil; do not thaw. They necessary, separate vegetables into pieces.  

1. Rinse in cold water and let water cling to the food. If vegetables lack sufficient moisture or contain a lot of starch (i.e. corn lima beans), then add about 1/8 cup or less water to utensil for cooking.  

1. Cover utensil and place on range unit over medium heat. when vapor escapes, reduce heat to low. Begin timing when temperature is reduced to low. Refer to Frozen Vegetable Timetable for Cooking. page 34. 

1. Suggestions for serving frozen vegetables are given on page 34. 

 

Canned Vegetables 

 The liquid in canned vegetables contains vitamins, minerals, and delicious flavor;    do not discard it. 

1. Drain the liquid from beans, green beans, carrots, peas, and similar vegetables into utensil.  

1. Place utensil, uncovered, on range unit over medium heat. let liquid simmer until ½ or 1/3 of the original amount remains or until just enough liquid remains to serve with heated vegetables.  

1. Add drained vegetables to liquid, cover utensil, and heat gently over medium heat, about 2 to 3 minutes. Heating times depend upon type and quantity of vegetable. Canned vegetables are precooked and do not require additional cooking.