GE JBP22P, JBP26GP, JBP26AP, JBP26WP, JBP22GP, JBP25GP, JBP24GP 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 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

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