GE JHC56G manual Utensil Tips, Ifs%i%

utensil Tips (continued)

3.Deep Fat Frying. Do not overfill kettle with fat that may spill over when adding food. Frosty foods bubble vigorously. Watch foods frying at HIGH temperatures and keep range and hood clean from accumulated grease.

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Food

Fried Chicken

Pan broiled bacon

Sautee~: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

	Directions and Setting
Container	to Start Cooking
Covered	HI. Melt fat. Switch to MEIl
Skillet	HI to brown chicken.
Uncovered	H1. In cold skillet arrange
Skillet	bacon slices, Cook just
	until starting to sizzle.
Covered	H]. Melt fat. Switch to MED
Skillet	to brown slowly.

Setting to Complete Cooking

LOW. Cover skillet and cook until tender. Uncover last few minutes.

MED HI. Cook, turning o\,cr as needed.

LOW. Cover and cook until tender.

Comments

For crisp dry chicken, cover only af!er switching to LOW for !0 min. Uncover and cook turning occasionally 10 to 20 min.

Amore attention-free method is to start and cook at MED.

Meat may be breaded or mari- nated in sauce before frying.

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Simmered or stewed		Covered	HI. Cover meat with water
meat; chicken: corned		Dutch Oven,	and cover pan or kettle.
beef; smoked pork;		Kettle or	Cook until steaming.
stewing beef; tongue;		Large
etc.		Saucepan
-Melting chocolate,		Small	WM. Allow 10 to 15 min. to
butter,		Covered	melt through. Stir to
marshmaNows		saucepan.	smooth.
		Use small
		surface unit
Pancakes	or	Skillet or	MED	HI. Heat skillet 8 to
French toast		Griddle	10 min. Grease lightly.
Pasta
Noodles or spaghetti		Covered	HI. In covered kettle, bring
		Large KettIe	salted water to a boil,
		or Pot	uncover and add pasta
			slowly so boiling docs not
			stop,
Pressure	Cooking	Pressure	H]. Heat until		first jiggic is
		Cooker or	heard.
		Canner
Puddings,	Sauces,	Uncovered	H1. Bring just		to boil.
Candies,	Frostings	Saucc~an
Vegetables		Covered	HI. Measure YZto l-in.
Fresh		Saucepan	water in suucepan, Add
			salt and prepared vcgc-
			tablc,	In covered saucepan
			bring	to boil.
F“rozen		Covered	HI. Measure water and salt
		Saucepan	as abcwc. Add frozen biock
			of vegetable, in covcrcd
			saucepan bring to boil,
%uteeci: Onions;		Uncovcrcd	H 1. In skillc[ melt fat.
green peppers: mush-		Skillet
rooms; celery: etc.			.—		-..
Rice and Grits		Ccwcrcd	Hi. f3ring Silltc(lw~t~l”toii
		% ucepan	boi 1,

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LOW. Cook until fork tender. (Water should slowly boil). For very large loads medium heat may be needed.

Cook 2 to 3 min. per side.

M ED H]. Cook uncovcrcd

until tender, For large amounts HI maybe

nccdcd to keep water at rolling boil throughout entire crmking timc,

MED HI for f’oociscooking 10 min. or less. MED for foods over 10 min.

1.OW. To finish cooking.

MED. Cook l-lb. 101030 more min., depend ing on tenderness of vegetable.

LOW. Cook according to time on package,

MED. Add VC~Ct:ibiC,

Cook until desired tcn- durncss is retichccl.

WM. COVC14iitld cook accord ing to timc,

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to pre- vent boilovcr, Pasta doubles in size when cooked,

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and iongcr time.

Break up or stir as needed while cooking.

“1.urnover or stir vcgctablc as ncccssary for even browning.

Triples in volume after cooking. ‘1’imcat WM. Rice: 1 cup rice and 2 cups wtiter-–25 reins, Grits: 1 cup grits and 4 cups wwtcr-40 min.

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