GE JBP22P, JBP26GP, JBP26AP, JBP26WP, JBP22GP, JBP25GP, JBP24GP Surface Cooking Guide, Cookware Tips

Page 10

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

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10

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Contents Self-Cleaning Electric Range Help us help you Save time and money. Before you request serviceIf you need service If you received Damaged rangeImportant Safety Instructions Read all instructions before using this applianceOven Important Safety InstructionsSelf-Cleaning Oven Surface Cooking UnitsLeveling the Range Installing Your RangeEnergy-Saving Tips Surface CookingFeatures of Your Range TJBP22PFeature Index not all models have all features ExplainedSurface Cooking How to Set the ControlsDial settings may differ See Surface Cooking GuideHome CanningTqs Questions & AnswersObserve Following Points in Canning Surface Cooking Guide Cookware Tips~n~o~ ere~ Automatic Timer and Clock Using Your Oven How to Set Delay Start and Stop How to Set Your Range for BakingHow to Time Bake On models with this featureBaking Guide Bread 400-4750 15-20Roasting Why is my roast crumbling when I try to carve it?For Frozen Roasts Roasting Guide Frozen roasts can beUse of Aluminum Foil Why should I leave the door closed when broiling chicken?Broiling Questions & AnswersBroiling Guide Beef SteaksBefore Setting Oven Controls, Check These Things Operating the Self-Cleaning OvenHow to Set Oven for Cleaning Follow These Steps after Self-Cleaning Care and Cleaning Tilt-Lock stand-up Units Adjusting Oven ThermostatPlug-In Units Cleaning Guide General DirectionsSoap and Water Use This Problem Solver Questions?Before YOU Begin ~ ~s appbce must be prope~ @unddStep PRE*RE for Electriul Connection Muminum Wiring Step IRE System Special Grounding InstructionsPage Wdll Be There Warranty