GE JCJS67 traps heat which causes crazing (fine hairline, , -

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1. Use medium or heavy-weight cooking con-
tainers. Aluminum containers generally conduct
heat faster than other metals. Cast iron and coated
cast iron containers are slow to absorb heat, but
generally cook evenly at LOWor MEDIUM settings.
Steel pans may cook unevenly if not combined with
other metals. Use non-stick coated or coated metal
containers. Flat ground pyroceram saucepans or
skillets coated on the bottom with aluminum gener-
ally cook evenly, Giass saucepans should be used
with the heat-spreading trivets available for that
purpose.
2. To conserve the most cooking energy, pans
should be flat cm the bottom, have straight sides
and tight fitting lids. Match the size of the saucepan
to the size of the surface unit. Apan that extends
more than one inch beyond the edge of the trim ring
traps heat which causes “crazing” (fine hairline
Setting to Complete
Cooking coKrwrmntlt Food Container
cereal
Cornmeal, grits.
oatmeal H1.In covered pan bring
water to boil before adding
cereal.
Hi. Stir together water or
milk, cocoa ingredients.
Bring just to aboil.
LOWor WM, then add
cereal. Finish timing
according to package
directions.
Cereals bubble and expand as
they cook; use large enough
saucepan to prevent boilover.
Covered
Saucepan
Uncovered
Saucepan MED, to cook 1or 2min.
to completely blend
ingredients.
Milk boils over rapidly, Watch
asboiling point approaches.
Percolate 8to 10min. for 8
cups, lessfor fewer cups.
coffee
Eggs
Cooked in shell
Percolator Hi. At first perk, switch
heat to LOW.
H1.Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H1.Melt butter, add
eggs and cover skillet.
H1.Melt butter.
LOWto maintain gentle
but steady perk.
LOW.Cook only 3to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites arejust set,
about 2to 4min.
LOW,then add eggs.
When bottoms of eggs
havejust set, carefully
turn over to cook other
side.
LOW.Carefully add eggs.
Cook uncovered about 5
min. at MED HI,
MED. Add egg mixture.
Cook, stirring to desired
doneness.
Covered
Saucepan
If you do not cover skillet,
baste eggs with fat to cook
tops evenly.
Fried sunny-stale-up Covered
Skillet
Fried over easy Uncovered
Skillet
Remove cooked eggs with
s!otted spoon or pancake
turner,
Eggs continue to set slightly
after cooking. Foromelet do
not stir last few minutes,
When set fold in half.
Poached
Scrambled or omelets
Covered
Skillet Ht. In covered pan bring
water to aboil.
Hi. Heat butter until light
golden in color.
Uncovered
Skillet
Fruits Covered
Saucepan H1.In covered pan bring
fruit and water to boil, LOW.Stir occasionally
and check for sticking. Fresh fruit: Use%to %cup
water per pound of fruit,
Dried fruit: Usewater as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time,
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R?Ifmts,Poad!try
Braised Pot roasts of
beef. iamb or veal;
pork steaks and
chaps
Covered
Skillet
-—
H1.Melt fat then add meat.
Switch to MED HIto
brown meat. Add water or
other Iiquld.
LOW.Simmer until fork
tender. Meat can beseasoned and
floured before it is browned, if
desired.
Liquid variations for flavor
could be wine, fruit or tomato
juice or meat broth.
Timing: Steaks 1to 2-in,: 1to
2hrs. Beef Stew: 2to 3hrs.
Pot roast: 2Vzto4hrs.
Pan frying is best for thin
steaks and chops. If rare IS
desired, preheat skillet before
adding meat.
Pan-fried Tender
chops, thin steaks up
to 3/.-in,minute
steaks, hamburgers,
franks. and sausage
thin fish fillets
Uncovered
SkIllet Hi Preheat skillet, then
greas6 !fgrt;!v, MEDHI or MED.Brown
andcookto desired
doneness,turningoveras
needed.
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