GE JBC16GP, JBC26P, JBS02P, JBS16P, JBS26GP, JBS26P, JBS03P Surface Cooking Guide, Cookware Tips

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 is slow to absorb heat, but generally cooks evenly at low or medium heat 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 which” causes discolo~ati& ranging from

blue to dark gray on chrome trim -.

rings.

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 mease.

		Directions and Setting to Start
Food	Cookware	Cooking
Cereal
Cornmeal, grits,	Covered	HI. In covered pan bring
oatmeal	Saucepan	water to boil before adding
		cereal.
Cocoa	Uncovered	HI. Stir together	water or
	Saucepan	milk and cocoa	ingredients.
		Bring just to a boil.

Directions and Setting to Complete Cooking

LO or WM, then add cereal, Finish timing according to package directions.

MED. to cook 1 or 2 minutes to completely blend ingredients.

Comments

Cereals bubble and expand as they cook; use large enough saucepan to prevent boilover.

Milk boils over rapidly. Watch as boiling point approaches.

Coffee		Percolator	H1. At first perk, switch
			heat to LO.
Eggs
Cooked in shell		Covered	HI. Cover eggs with cool water.
		Saucepan	Cover pan, cook until steaming.
Fried sunny-side up		Covered	MED HI. Melt butter, add eggs
		Skillet	and cover	skillet.
Fried over	easy	Uncovered	HI. Melt	butter.
		Skillet
Poached		Covered	HI. In covered pan bring water to
		Saucepan	a boil.
Scrambled	or omelet	Uncovered	HI. Heat butter until light golden
		Skillet	in color.

LO to maintain gentle but steady perk.

LO. Cook only 3 to 4 minutes for soft cooked; 15 minutes for hard cooked.

Continue cooking at MED HI until whites are just set, about 3 to 5 more minutes.

LO, then add eggs. When bottoms of eggs have just set, carefully turn over to cook other side.

LO. Carefully add eggs. Cook uncovered about 5 minutes at

MED HI.

MED. Add egg mixture. Cook, stirring to desired doneness.

Percolate 8 to 10 minutes for 8 cups, less for fewer cups.

If you do not cover skillet,
baste eggs with fat to cook
tops evenly.	@

Remove cooked eggs with slotted spoon or pancake turner.

Eggs continue to set slightly after cooking. For omelet, do not stir last few minutes. When set, fold in half.

Fruits

Meats, Poultry Braised: Pot roasts of beef, lamb or veal pork steaks and chop

Pan-fried: Tender chops; thin steaks U1 to 3/4-inch: minute steaks; hamburgers; franks and sausage; thin fish fillets

Covered	HI. In covered pan bring fruit and
Saucepan	water to a boil.

Covered	HI. Melt fat, then add meat.
Skillet	Switch to MED HI to brown meat,
	Add water or other liquid.

Uncovered HI. Preheat skillet, then grease

Skilletlightly.

LO. Stir occasionally and check for sticking.

LO. Simmer until fork tender.

MED HI or MED. Brown and cook to desired doneness, turning over as needed.

Fresh fruit: Use 1/4 to 1/2 cup water per pound of fruit.

Dried fruit: Use water as package directs. Time depends on whether fruit has been presoaked. If not, allow more time for cooking.

Meat can be seasoned and floured before it is browned, if desired. Liquid variations for flavor could be wine, fruit or tomato juice or meat broth.

Timing: Steaks 1 to 2 inches:

1 to 2 hours. Beef stew: 2 to 3

hours, Pot roast: 2X to 4 hours.

Pan frying is best for thin steaks and chops. If rare is desired, preheat skillet before addin~ meat.

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