reduce the heat

Reduce the heat and continue to cook 2 minutes more.

Add the oil, and reduce the heat to medium high.

Then reduce the heat to low, cover and cook for 1 hour.

Reduce the heat to low and simmer for 10 minutes.

Reduce the heat and let the water come to a simmer.

Bring back to a boil, and reduce the heat to low.

Turn the pieces, reduce the heat and cook about 5 minutes or until done.

Cover, reduce the heat to low, and continue cooking for about 30 minutes.

Reduce the heat to medium and cook until just done, 10 to 15 minutes.

Cook for 3-4 minutes on one side, then reduce the heat to medium.

Rain had begun already but did not reduce the heat of the day.

Add 1/4 cup water, cover the saucepan and reduce the heat to low.

Reduce the heat to 350 degrees and continue baking for 20 minutes.

Add the crushed red pepper and reduce the heat to low.

Reduce the heat and simmer until tender, about 12 minutes.

Reduce the heat so that the water is at a slow simmer.

It is designed to reduce the heat and glare of the sun.

Reduce the heat immediately if the oil begins to smoke.

Reduce the heat to low and continue cooking, stirring every 5 minutes, for 1 hour.

After five minutes, reduce the heat slightly and continue cooking about one minute.

Season, bring to the boil, reduce the heat and simmer for about 15 minutes.

Cover with foil and reduce the heat to 350 degrees.

Cover the pot and reduce the heat to a simmer.

Cover, reduce the heat and boil gently for 20 minutes.

Reduce the heat, cover and simmer, cooking a total of 17 minutes.