Professional Documents
Culture Documents
Fast and Fun Lunches: Salads Soups Burgers, Sandwiches, Quesadillas Pizza Fancier Lunches
Fast and Fun Lunches: Salads Soups Burgers, Sandwiches, Quesadillas Pizza Fancier Lunches
AND FUN
LUNCHES
Salads
Soups
Burgers, Sandwiches,
Quesadillas
Pizza
Fancier Lunches
These days, almost everyones pressed for time
at lunch. And that makes it diffcult to eat as
healthy as you might wish. Now, DuPont and
acclaimed chef and author Gail Greco have
teamed up to develop a series of healthy,
tasty, and, best of all, easy-to-prepare recipes for you and your family to
enjoy at lunchtime.
Gail Greco cook, food journalist, and editor of the Carefree Cooking
section of the DuPont
Tefon
web-site - has created this series of recipes
to help you prepare a gourmet lunch, when you only have time for fast food.
Gail is the author of 16 books on cooking and entertaining, many of which
were Book-of-the-Month Club selections. Plus, a former executive food editor
for the Discovery Channel, her Country Inn Cooking television show on PBS
was honored with the James Beard Foundation award for Best TV Food
Journalism.
DuPont invented non-stick coating for cookware and has been the leader
ever since. DuPont
Tefon
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
3
Special thanks to:
Rita Calvert, food stylist
Jacques Smith, prep chef
Tom Bagley, photographer
Orange and Watercress Salad
Dressing
s 1 teaspoon walnut oil
s 2 cloves garlic, minced
s 1 tablespoon mini capers, rinsed
s 1/4 cup minced shallots
s 1 tablespoon Dijon-style mustard
s 1/3 cup balsamic vinegar
s 1 cup olive oil
s Salt and freshly cracked pepper
Salad
s 2 pounds blood or traditional oranges, sectioned
(thinly sliced and halved)
s 4 cups watercress
s Almonds
s Black kalamata olives, minced, for garnish
In a small skillet coated with DuPont Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
4
5
Green Apple and Arugula Salad
with Ginger Dressing
Dressing
s 1/4 cup canola oil
s 1/4 cup shallots, fnely chopped
s 1/4 cup peeled and chopped fresh ginger
s 1/3 cup balsamic vinegar
s 2 tablespoons orange juice
s 1 tablespoon orange zest
Assembly
s 6 cups or more mixed organic baby lettuce
s 2 cups arugula
s 2 green apples, thinly sliced and tossed with lemon juice
s 1/2 cup dried cranberries
s Salt and pepper
In a medium skillet coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
6
7
Vinaigrette
s 1/4 cup fresh cranberries
s 1/2 cup fresh cranberry juice (cocktail may be substituted)
s 1 tablespoon honey
s 1 teaspoon balsamic vinegar
s Salt and pepper
s 1 tablespoon olive oil
Chicken
s 3 cups cooked chicken chunks
s 3 cups mixed lettuce greens, such as Boston, green-leaf, and mache
s 2 cups watercress
s 1 cup clover or other sprouts
s 1/4 cup chopped hazelnuts (optional)
Chicken Salad with Cranberry Vinaigrette
Servings: 4
Enjoy this healthy and colorful salad for lunch and bookmark the vinaigrette dressing
to use in other garden salad recipes. Cranberries are loaded with important nutrients,
so dont reserve them just for holiday time. Buy them in the fall and keep them frozen
for use throughout the year. If you dont have any freshly cooked chicken handy, you can
quickly saut a couple of chicken breasts seasoned with herbs or just salt and pepper.
In a small saucepan coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 8
9
Baked Ruby Gruyere Onion Soup
with Spinach Baguettes
Bowls arent the only vessel
for serving soup. C
hoose a
giant mug, and youll be able
to take the cup with you if
youre on the run at lunchtime.
s 4 tablespoons unsalted butter
s 6 cups thinly sliced yellow onions
s 2 tablespoons all-purpose four
s 6 cups beef broth
s 1/2 cup dry white wine
s 1/2 teaspoon salt
s 1/2 teaspoon freshly milled pepper
s 1/4 cup ruby port
s 6 slices spinach-Parmesan French baguette bread, toasted
s 6 1/4-inch slices Gruyere cheese
s 1/2 cup grated Parmesan cheese
In a stockpot coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
10
11
Classic Cheddar Cheese Soup
Servings: 6
Similar to most Cheddar cheese soup recipes, this version adapted from The New
American Cheese, by Laura Werlin - is spiced with the heartiness of Tabasco and
Worcestershire.
s 1/4 cup (1/2 stick) butter
s 6 scallions, chopped
s 2 carrots, peeled and diced
s 3 stalks celery, diced
s 1/4 cup all-purpose four
s 5 cups high-quality chicken stock
s 1 large russet potato, peeled and diced
s 1 cup whole milk or half-and-half
s 1/2 pound cheddar cheese, preferably white, coarsely grated
s 1 teaspoon hot Tabasco sauce
s 1 teaspoon Worcestershire sauce
s Salt and peper
In a large soup pot coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
12
13
Turkey and Lentil Soup
Servings: 6
Smoked turkey brings this dish to life, adding spiciness to the mild favor
of the lentils. This soup is rich enough to be a full lunch in a bowl.
s 2 tablespoons butter
s 1 large carrot, diced
s 1 onion, coarsely chopped
s 1 leek, white part only, coarsely chopped
s 1 celery stalk, fnely chopped
s 1-1/2 cups coarsely chopped domestic mushrooms
s 1/4 cup dry white wine
s 1-1/4 quarts chicken stock
s 2 teaspoons dried thyme
s 1 bay leaf
s 1/2 cup lentils
s 3/4 cup diced smoked or white-meat turkey
s Salt and freshly ground black pepper
Melt the butter in a large saucepan coated with DuPont
Tefon
non-stick coating.
Add the carrot, onion, leek, celery, and mushrooms, and cook for 3 to 5 minutes
until golden.
Stir in the wine and chicken stock and bring to a boil. Skim off any foam that may
rise to the surface. Add the thyme and bay leaf. Lower the heat, cover, and simmer
for 30 minutes.
Add the lentils and continue cooking, covered, for 30 to 40 minutes longer until
they are just tender. Stir the soup occasionally.
Add the turkey and season to taste with salt and pepper. Cook until just heated
through. Remove the bay leaf. Ladle into bowls and serve.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 14
15
s 1 small chicken roaster
s 10 cloves garlic
s 1 cinnamon stick
s 6 peppercorns
s 8 whole allspice or juniper berries
s 1/4 teaspoon oregano
s 6 cups water
s 1-1/2 tablespoons olive oil
s 1/3 cup onions, fnely chopped
Attractive place settings
are great for entertaining.
Look through markets for
highly styled napkins from
w
hich you can design
intriguing place settings
of your ow
n.
Chicken, Garlic, and Lime Soup
Servings: 4
A bit of the unexpected comes to lunchtime menus with this fun,
Mexican-infuenced soup.
s 1/3 cup green bell peppers, seeded
and fnely chopped
s 1 large, ripe tomato, skinned, seeded,
and mashed
s 1 key lime
s Juice of 1 orange
s Zest of 1/2 orange
s 1/4 cup vegetable oil
s 6 stale tortillas, cut into strips
Place the chicken, garlic, cinnamon, peppercorns, allspice, and oregano in a stock pan
coated with DuPont
Tefon
Tefon
non-stick
coating, heat the oil and saut the onions and peppers until just tender. Add the
tomato and simmer for 5 minutes. Add the vegetable mix to the stock, along with
the shredded meat from the chicken breast. Add the fresh orange juice and the zest.
Heat through, and then ladle the soup into a large tureen or individual soup bowls.
Quickly heat the oil in a frying pan coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 16 17
Servings: 8
Shrimp is paired here with the refreshing favor of fennel, the addition of tomatoes,
delivers a creamy pink chowder thats loaded with nutrition.
s 1-1/2 pounds small white shrimp (26 to 40 count), peeled
s 1 small bulb fennel
s 4 slices apple-wood smoked bacon, diced
s 1 medium onion, thinly sliced
s 3 cloves garlic, minced
s 1/4 teaspoon fennel seeds, fnely chopped
s Sea salt and red pepper fakes
s 1 cup dry white wine
s 1 pound Yukon Gold or other all-purpose potatoes, quartered
and sliced 1/4-inch thick
s 3- 1/2 cups clam juice or vegetable broth
s 1 cup canned, whole-peeled tomatoes, chopped, and their juice
s 1-1/2 cups heavy cream
s Freshly ground black pepper
Split the shrimp lengthwise in half down the back. Remove the fronds (lacy tops) from
the fennel, chop, coarsely, and reserve for garnish. Quarter the fennel bulb lengthwise,
cut away the core, and cut very thinly across into 1/4- inch slices.
Cook the bacon over medium heat until crisp in a 4- to 6-quart heavy pot coated with
DuPont
Tefon
non-stick coating. Pour off all of the fat except 1 tablespoon, leaving
the bacon in the pot. Add the onion, garlic, sliced fennel, fennel seeds, salt, and a pinch
of crushed red pepper. Saut, stirring occasionally, for about 10 minutes, until the onion
and fennel are soft. Pour in the wine and cook over medium for a few minutes
to reduce the wine by half.
Add the potatoes and the clam juice or broth to just cover the potatoes. Season with
salt and pepper and bring the soup to a boil. Turn the heat to medium-low and cover the
pot, cooking for about 8 minutes, until the potatoes are soft on the outside but still frm
in the center.
Bring the heat up to medium and add the tomatoes; simmer for 5 minutes. Stir in the
shrimp and cook for 1 minute, then remove the pot from the heat and stir in the cream.
Let sit for 10 minutes while the shrimp fnish their slow cooking. Season with black
pepper and more salt.
Ladle into cups or bowls. Sprinkle with the reserved chopped fennel fronds, if desired.
Shrimp Chowder with Fennel
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 18
19
Mexican Meatball Soup
Make the meatballs: Place the bread in the milk and thoroughly soak. Squeeze the
bread and place in a medium bowl. Stir in the remainder of the meatball ingredients
except the oil. Shape the mixture into golf-ball size meatballs.
Using a large skillet coated with DuPont
Tefon
Tefon
non-stick coating,
heat the oil. Add the onion and garlic and cook until softened. Stir in the broth and tomato
paste. Simmer for 10 minutes. Add the meatballs, carrot, zucchini, and tomatoes, and
simmer for about 20 minutes. Stir in the cilantro and add salt and pepper to taste.
Servings: 6
The Italians have their wedding soup, which incorporates Italian meatballs into
a broth with a little pasta and maybe some spinach or beans. So, too, Mexicans
have their version. A full lunch is on the table with this soup!
Meatballs
s 2 slices white bread
s 1 cup milk
s 1/2 pound ground pork
s 1/2 pound ground beef
s 1 tablespoon minced onion
s 1 egg
s 1 clove garlic, minced
s 2 tablespoons chopped fat-leaf parsley
s 1/4 teaspoon salt
s 1/4 teaspoon fresh milled pepper
s Olive oil spray
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
Soup
s 1 tablespoon canola oil
s 1 small white onion, minced
s 1 clove garlic, minced
s 5 cups chicken broth
s 2 tablespoons tomato paste
s 1 medium carrot, peeled and diced
s 1 medium zucchini, diced
s 2 large plum tomatoes, seeded and cubed
s 2 tablespoons minced cilantro
20
21
Antipasto Egg Quesadilla
Servings: 3 quesadillas
Italian-infuenced, this recipe mimics a platter of antipasto. However, instead of being
served as an appetizer, it satisfes the need for a lunch entree with protein, dairy,
and vegetables. Two people will have enough for a full lunch by splitting the quesadilla
wedges. Or, cut smaller wedges and serve as a side to a bowl of soup.
s 4 ounces shredded mozzarella cheese
s 3 plum tomatoes, cut into 1/4-inch slices
s 3 hard-boiled eggs, cut into 1/4- to 1/2-inch slices
s 1 cup roasted red pepper, julienne slices
s 3/4 cup fnely chopped marinated artichoke hearts
s 6 slices imported prosciutto ham, thinly sliced
s 3 ounces shaved, imported provolone cheese
s 6 8-inch four tortillas
s 2 tablespoons olive oil
Build the quesadilla, placing all the ingredients onto three of the tortillas in the order
listed above (from the mozzarella to the provolone cheese). Place the remaining tortillas
over the top and press down to hold in some of the ingredients.
Brush each side of each tortilla with olive oil. Cook one at a time over medium heat in a
skillet coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 22
23
A side salad for lunch can
consist merely of a simple stack
of ingredients from fennel
slices and olives to Belgian
endive leaves and orange slices.
s 6 ounces herbed goat cheese
s 2 tablespoons fg preserves
s 1/4 cup fnely chopped dried fgs
s 8 slices sourdough sandwich bread
s 2 tablespoons fresh lemon balm, fnely chopped
s 1 tablespoon butter
Combine the goat cheese with the preserves and dried fgs. Spread evenly onto half
of the bread slices. Sprinkle the lemon balm over the cheese. Top with the remaining
slices and cut in half on the diagonal.
Heat the butter in a medium skillet coated with DuPont
Tefon
non-stick coating.
Cook the sandwiches, grilled-cheese style for a few minutes per side on medium heat
until lightly browned. Serve.
Grilled Figgy Cheese Sandwiches
Servings: 4
A little tang and a little sweetness make this sandwich great for a light lunch. Or, pair it with a
bowl of soup. If you dont have any lemon balm, substitute any culinary herb of choice.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
24 25
Mayonnaise
s 1/2 cup Nasoya Nayonaise
s 2 tablespoons sun-dried tomatoes, packed in oil
s 1 tablespoon sugar
s 1 tablespoon dried herbs mixture: oregano and basil
s 1 teaspoon fresh lemon juice
Burgers
s 1 pound ground meat mixture: beef, pork, veal
s 3/4 cup grated Asiago cheese
s 1 egg, beaten
s 2 tablespoons chopped, fresh Italian fat-leaf parsley
s 1 teaspoon each dried oregano and basil
s 1 tablespoon garlic powder
s Salt and pepper to taste
Assembly
s 8 1-inch-thick slices garlic Italian bread or focaccia bread
s 1 bunch watercress, washed and dried
s 1/2 large red onion, sliced into rings
s 1/2 cup pitted black olives, sliced in half
In a small bowl, blend all the ingredients for the mayonnaise. Cover in the fridge
for 20 minutes to let the favors meld.
Meanwhile, prepare the burgers. In a large mixing bowl, break up the meat and toss
in the cheese, egg, parsley, oregano, basil, and garlic powder and a seasoning of salt
and pepper.
Turn the meat into four large patties and place in a medium skillet coated with
DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 26
27
Alw
ays think about the color
of the food w
hen you
determine how
to present it.
s 1-1/4 pounds fresh tuna, cut into chunks
s 1 shallot, peeled and minced
s 1/3 cup capers, drained, rinsed, and chopped
s 1/3 cup minced fresh parsley
s 1/4 cup minced fresh chives
s 1 tablespoon olive oil
s 1 tablespoon Dijon-style mustard
s 1 teaspoon sherry vinegar
s 1 teaspoon Worcestershire sauce
s 1/2 teaspoon salt
s A few turns from the black pepper mill
Use a sharp knife to chop the tuna, and place in a mixing bowl with all of
the other ingredients. Gently shape into four burgers. Cook over medium heat in
a pan coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
28
29
Salmon Burgers with Red Pepper Sauce
Servings: 4
Chopped salmon paired with a delicious sweet-and-tangy mayonnaise makes
a seafood burger that is satisfying in many ways, including its nutritional value.
Sauce
s 1/4 cup regular mayonnaise
s 1 clove garlic, minced
s 1/3 cup roasted red peppers
s 1/4 teaspoon red pepper fakes
Burgers
s 1-1/4 pounds salmon fllets, skin removed
s 1/4 cup dried bread crumbs
s 1/2 cup sour cream
s 1/4 cup chopped onion
s 1 garlic clove, minced
s 1 tablespoon fresh basil, chopped
s 1/4 cup chopped, oil-based, sun-dried tomatoes
s Salt and pepper to taste
s 4 large sandwich rolls, sliced in half
Prepare the red pepper sauce by combining the sauce ingredients in a small bowl;
set aside and make the salmon burgers: Cut the salmon into 2-inch pieces. Place
the pieces into a food processor and pulse quickly on and off 3 to 4 times just until
coarsely chopped, being careful not to over process; you want the salmon to still be in
small chunks. Transfer to a medium mixing bowl and carefully fold in the bread crumbs,
sour cream, onion, garlic, basil, and sun-dried tomatoes. Add salt and pepper to taste.
Pat into four burgers. Using a grill pan coated with DuPont
Tefon
non-stick coating,
grill 4 to 5 minutes per side. Serve with rolls and the sauce.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 30
31
Sauce
s 1 medium cucumber, peeled and seeded
s 1/4 teaspoon salt
s 2 cups plain, low-fat yogurt, drained
s 2 teaspoons fnely minced fresh mint
Burgers
s 1 tablespoon olive oil
s 2 garlic cloves, minced
s 1 cup fnely chopped onion
s 4 cups fnely chopped spinach
s 1 teaspoon dried oregano
s 1 pound ground lamb
s 1 cup seasoned bread crumbs
s 1/2 cup crumbled feta cheese
s 1/2 cup chopped, non-oily, sun-dried tomatoes
s 1/2 teaspoon salt
s Red onion, sliced
Cut the cucumber in half lengthwise and grate coarsely with a cheese grater. Drain the
shredded cucumber on paper towel and place in a small bowl. Toss with the salt and
let stand 15 minutes. Squeeze out excess liquid. Mix the yogurt with the cucumber and
mint. Set aside.
In a large skillet coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
32
33
s 3/4 cup fnely diced fontina cheese
s 1/4 cup crumbled blue cheese
s 1 small, prebaked pizza shell
s 1/2 red onion, sliced into thin rings
s 6 elephant sage leaves, cut in half
s 1 teaspoon dried sage, crumbled
s 1/4 cup freshly grated Parmesan cheese
s 1 tablespoon or so olive oil
Three-Cheese Pizza with Onion
and Sage
Servings: 1 pizza, 2 or more servings
Try not to make a meal out of this pizza, although you very well can. Instead, pair it
with a salad or soup. Another handy pan for your kitchen is a round, perforated pizza
pan coated with DuPont
Tefon
Tefon
non-stick coating
for 10 minutes or until the crust is golden and the cheese is bubbly.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
34
35
U
sing a perforated D
uPont
TM
T
eflon
non-stick coating
pizza pan allow
s the crust
to brow
n nicely on the bottom.
Servings: 1 pizza, 4 servings
Beans with pizza? youre wondering. With the beans added to the tomatoes, zucchini,
and peppers, you have a completely balanced lunch, and something very different.
Bean and Vegetable Garden Pizza
s 1 14-inch pizza dough shell
s 2 large, ripe tomatoes, thinly sliced
s Olive oil for drizzling
s 1/2 cup fresh basil leaves, cut in half
s 1 small zucchini, thinly sliced
s 1 cup shredded mozzarella cheese
s 1/2 yellow bell pepper, julienned
s Parmesan cheese
s 1/2 cup white cannellini beans
Preheat the oven to 450 degrees. Place a pizza shell onto a round, perforated pizza
pan coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 36
37
s 1 tablespoon cornmeal
s Premade dough for
1 10-inch pizza
s 4 ounces prepared Alfredo sauce
s 1/2 cup coarsely chopped green
onions (tops and bottoms)
s 6 ounces thinly sliced salmon
s 6 ounces baby bay scallops
s 3/4 cup frozen corn
s 1 teaspoon or more dried dill
s 6 lemon wedges
Seafood and Corn Chowder Pizza
Servings: 1 personal pizza, 2 lunch servings
Rather than make chowder, try a dry version as a pizza, and you wont have
to go fshing around like crazy to fnd something for lunch!
Preheat the oven to 425 degrees. Sprinkle the cornmeal onto a 10-inch-diameter
traditional pizza pan coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 38
39
s 4 premade puff pastry shells
s 1 2-ounce log goat cheese, cut into 1/2-inch rounds
s 1 6-ounce can albacore tuna, drained
s 1 clove garlic, minced
s 2 teaspoons fresh lemon juice
s 1 medium tomato, diced
s 1/4 cup small capers
s 1 teaspoon chopped spring oregano
s 2 tablespoons olive oil
s 2 tablespoons spring green onions
s 1 egg, lightly beaten
Preheat the oven to 375 degrees. Place the pastry shells on a sheet pan coated
with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 40
41
Stuffed peppers
s 3 red bell peppers, cleaned, stems
and tops removed, and seeded
s 1/2 medium eggplant, cubed
s Salt
s 1/4 cup olive oil
s Fresh-grand pepper
s 3 scallions, thinly sliced
s 1/2 yellow bell pepper, julienned
s 3 medium zucchini, sliced into
1/4-inch-thick disks
s 2 slices country bread, crusts removed
s 1/2 cup balsamic vinegar
Tuscan Stuffed Peppers
Servings: 6
Bring your guests to the countryside of Italy with these delicious lunch-in-a-pepper
entrees. If you want to reduce the effort, use a quality, prepared tomato sauce.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng
Set the cleaned red peppers onto a work surface. Sprinkle the eggplant with salt,
placing in a colander to drain off bitter juices. Preheat the oven to 400 degrees.
Squeeze the eggplant dry with paper towels. Heat the olive oil in a large, deep skillet
coated with DuPont
Tefon
Tefon
Tefon
non-stick coating,
heat the butter over medium and add the walnuts, basil and garlic. Saut for 1 minute
and add the wine, cooking until the wine evaporates. Add the broth and lower
the heat to medium-low.
Cook the pasta until al dente. Drain and plate into bowls. Evenly divide the sauce
among the plates, and top with parsley, salt and pepper, and Asiago cheese.
s 1 pound penne pasta
s 1/4 cup (1/2 stick) butter
s 1 cup chopped walnuts, plus more for garnish
s 2 garlic cloves, fnely chopped
s 1/2 cup dry white wine
s 1/4 cup beef broth or stock
s 1 tablespoon chopped fresh basil
s 1 tablespoon chopped, fresh Italian fat-leaf parsley
s Salt and pepper
s Grated Asiago cheese
Penne with Herbed Walnut Sauce
Servings: 4
The nutty crunch of the cooked walnuts is all thats needed to favor this dish.
But the butter and wine make it all the more unusual for a special lunchtime.
These carefree cooking recipes are brought to you by DuPont
TM
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 44 45
In a small skillet coated with DuPont
Tefon
For more i nf ormati on, vi si t www. tef l on. com/ caref reecooki ng 46
47
48
49
Important Cooking Safety Tips
Preparing Delicious Meals Starts with Safe Cooking.
Following a few simple safe-cooking guidelines can help keep the kitchen safe and
enhance your cooking experience. For example, knowing how to properly heat your
cookware and work around a stove-top will help you prepare meals in less time, with
better-tasting results. Use the guidelines below as you prepare everyday meals, for
a more carefree cooking experience and a safer cooking environment for your family.
Stay in the kitchen: Never leave any heated cookware unattended.
s Unattended cooking is the number one contributor to cooking fres the leading
cause of fres in homes across America.
Keep air owing: Turn on the exhaust fan or open a window
before cooking.
s It is important to make sure that your kitchen is properly ventilated.
s If accidentally overheated, non-stick cookware can emit irritating fumes, as can
any type of cookware preheated with cooking oil, fats, margarine, or butter.
Watch the temperature: Dont let your pans get too hot.
s Temperatures can rise very quickly in an empty pan left on high heat.
High temperatures can lead to intense spattering when food is added, which can be
a burn hazard. Any food placed into an overheated pan will burn.
s Avoid preheating empty cookware on high heat. Medium heat is suffcient.
Heat it with care: Learn how to tell when your pan is properly
preheated.
s If you are preheating a pan without oil or grease, fick a few drops of water onto the
pan. Once the water droplets begin to sizzle and dance in the pan,
it is suffciently preheated.
s If the pan has a small quantity of oil or fat in it, place a small crouton or piece of onion
in the pan. When the food is browning on the edges, the pan is ready for cooking.
s Never fick water into hot oil it will spatter and be a burn hazard!
Be prepared: Always keep a pot-holder, oven mitt, and lid handy.
s If a small fre starts in a pan on the stove, turn off the burner, put on an oven mitt,
and smother the fames by carefully sliding the lid over the pan.
s Dont pour water on a grease fre, and dont discharge a fre extinguisher into a pan fre,
as it can spray or shoot burning grease around the kitchen, actually spreading the fre.
s If you are at all concerned about your safety, call 911.
Play matchmaker: Use a stove burner that matches the size of the
pan bottom.
s Use cookware over a burner of a corresponding diameter size.
s With gas cooktops, the gas fame should never extend up the sides of a pan; this will
cause overheating and can cause the handles to overheat as well.
Handle with care: Turn pot handles inward to prevent dangerous spills.
s If pot handles are hanging over the edge of the cooktop, they can be knocked, snagged,
or pulled off the stove.
s Position handles away from other burners or other heat sources to keep them from
getting hot.
Roll up your sleeves: Dont wear loose-tting clothing. Keep ammable
items, such as rags, pot-holders, and curtains away from cooking surfaces.
s It is best to avoid storing items behind or over the stove so no one needs to
lean over the range to get anything.
Dont get steamed: Remove a hot lid by lifting it away from you.
s Direct contact with rising steam can be hazardous.
Keep it clean: Wash cooking surfaces to remove grease and prevent res.
s It is important to prevent grease buildup on the stove-top or in the range hood.
Watch for feathered friends: Keep your pet bird out of the kitchen
while cooking.
s Cooking fumes from unattended or overheated cookware can damage a bird s
lungs with alarming speed. This is why you should always move your pet bird out
of the kitchen before cooking.
Keep it healthy: Use non-stick cookware for safe, healthy cooking.
s Non-stick cookware requires less fat for cooking and reduces dangers in the kitchen.
s The American Heart Association recommends using non-stick cookware as a great way
to create a healthier diet without losing out on favor.
T
hese Important cooking
safety tips are brought
to you by D
uPont
TM
T
eflon
non-stick coating.
Copyright 2007 DuPont. All rights reserved. The DuPont Oval Logo, DuPont
or
are registered trademarks or trademarks of E. I. DuPont de Nemours and Company or its affliates.