Surface Cooking Guide, Cookware Tips | GE JBP22P, JBP26GP, JBP26AP

Surface Cooking Guide

Cookware Tips

1.Use medium- or heavy-weight cookware. Aluminum cookware conducts heat faster than other metals. Cast iron and coated cast iron cookware are slow to absorb heat, but generally cook evenly at low or medium settings. Steel pans may cook unevenly if not combined with other metals.

2.To conserve the most cooking energy, pans should be flat on the bottom, have straight sides and tight fitting lids. Match the size of the saucepan to the size of the surface unit. A pan that extends more than an inch beyond the edge of the trim ring traps heat causing discoloration on chrome trim rings ranging from blue to dark grey.

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 a~~lllllulated grease.

Directions and Settings

Food

Cookware

to Start Goking

to Complete Cooking

Comments

Cereal

1.0. then xfd CCIC,II.

Cornmeal, grits,

Covered

HI. In co~ereci pan bring

uw large

enough

oatmeal

Saucepan

w atel” to boi ] before addinz

Flni\h timing according

they cook;

saucepan to prevent boilok er.

cereal.

to ptichgc Lfireclionf.

Cocoa

Uncovered

HI. Stir together water or

MED. to c(x)h 1 (w 2 minu[e~

Milk boili ol er rapidly. Watch as

Saucepan

milk, cocoa I ngred icnts,

to completely blend Ingrtxlicnts.

boiling point approachci.

Bring Just to a boil.

Coffee

Percolator

H]. At first pcrh, sw Itch

LO (()

ma]nt.iln gentle but

Percolate 8 to 1 () minute~ fot

heat to LO.

~tcad>

perk.

8 cup~. lesi for few m cups,

Eggs

Co\ered

HI. CoY~r eggi with cool

LO. COOL on]) 3 to 4

Cooked in ~hell

Saucepan

w :iter. C()\ er pan, cooh

mln Lltc\ iol” Wtt cooked:

unti I steaming.

15 nlinLltcs for hard coohwf.

Fried sLinny-side-up

Covered

MED HI. Melt butter, iidd

Continue cookin: at ,MED HI

Ii YOU do

not co~ er \kl]iet, baste

Skillet

eggs and coler shlllet.

u1l(II ~~

hi(cs arc .JLIJ[ $et. iiboLl[

eggm with fat to cook (ops e~enly.

3 to 5 more minutef.

Fried over easy

Uncovered

Hi. Melt butter.

LO, then ~dd eggs, When

Skillet

b(xtotn~ of egg\ h:i\c ju\t wt,

~~l”d f’il ] ]} [Lll”ll O\ Cl” 10 COOk

other \ idc,

Poached

Covered

HI, in c(}~ ered pan bring

LO. Carefully :idd eggs.

flcmo~ c cooked eggs with flotted

Skillet

w :iter to :i boll.

C(mk uncol ered about 5

ipoon or p:incdw turner.

minutc~ tit MED HI.

Scranlbled or ome]ets

Uncovered

HI, Heat butter until light

MED. Add ~~~ mixture.

Eggs continue to set $Ilghtl) after

Skillet

golden in color,

Cook. itlrrlng to desired

cooking. For omelet do not stir

donenes~.

I:i\t few minutes. When set. fold

In half.

Fruits

Covered

HI. In cot ered p:in bring

L(). Stir occ:iilon:i]l) iind

Fresh fruit: LJse 1/4 to 1/2 cup

Saucepan

fruit :ind water to boll.

check for stic~ ins.

w :iter per pound of fruit.

Dried fruit: Uw w titer w pach~ige

directs. Time depends on w hcther

trLiit h~i been prew:iked. If not. :illo~$

more c(mking tltme,

Meats, Poultry

LO. Simmer until forA

Me:it ctin be wasoncci

and floured

BraiwJ: Pot roasts of

Covered

H1. Melt fat. then :idd mc~it.

beef’, lamb or veal;

Skillet

Switch to MED HI to

tender.

twforc it i~ browned,

if dcslred.

pork steaks and

brow n incat. Add w wer or

Liquid \ ari~tion~ for flavoi- could

chops

other liquid.

be wine, fruit or tom:ito juice or

IllCat broth.

Timing: Steaks 1 to 2-inchc\: 1 to

2 hourf. Beef Stew: 2 to 3 hour$.

Pot Ro:ist: 2) to -i hours.

Pan-fried: Tender

Uncovered

HI. Preheat \hillet. then

MED HI or hlED. Brown :ind

Pan f-r} ing is be~t for thin steaks

chops; thin steaks up

Skillet

grease lightly.

cook to Lfeitred Lfoncne\s.

:ind chops. If rare is desired, pre-

to 3/4-inch; minute

turning

of cr a~ needed.

he.~t ~killet bef’ot-e adding meat.

steaks; hamburgers;

franks and sausage:

thin fish fillets