GE JHC56G manual JfensiiTips, Oatmeai

I.JfensiiTips

1.Use medium or heavy-weight cooking containers. 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 LOW or MEDIUM settings. Steel pans may cook uneverdy if not combined with other metals. L’senon-stick coated or coated metal con- tainers. Flat ground pyroceram saucepans or skillets coated on the bottom with aluminum generally cook evenly. Glass saucepans should be used with the heat-spreading trivets available for that purpose.

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 one inch beyond the edge of the trim ring traps heat which causes “crazing” (fine hairline cracks) on the porcelain and discoloration ranging from blue to dark gray on the trim rings.

		Directionsand Setting
Food	Container	to Start Cooking
Cereal
Cornmeal,grits,	Covered	HI. in covered pan bring
oatmeai	Saucepan	water to boil before adding
		cereal.
Cocoa	Uncovered	H]. Stir together water or
	Saucepan	milk, cocoa ingredients.
		Bring just to a boil.
Coffee	Percolator	HI. At first perk, switch
		heat to LOW.

Setting to Complete

Cooking

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

MED, to cook 1 or 2 min.

to coinpletely blend ingredients.

LOW to maintain gentle but steady perk.

Comments

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

Milk boils over rapidly, Watch as boiling point approaches.

.

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

Eggs

Cookedin shell	Covered	H], Cover eggs with cool
	Saucepan	water. Cover pan, cook
		until steaming.
Friedsunny-side-up	Cover’cd	MED H1. Melt butter. add
	Skillet	eggs and cover skillet,
Friedo!ereasy	Uncovered	HI. Melt butter.
	Skillet
Poached	Covered	HI. In covcrcd pan bring
	Skillet	watci t. a boil,
Scrarnblcdor omelets	Uncovci-cd	H1, Heat buttci<until light
	Skillet	golden ii~Coloi-.
Fruits	Covered	HI, In covcrcd pan briilg
	%uccpan	fi-uit and water to boil.
Meats, Poultry	Covered	H1. Melt fat then add meat.
Braked: Pot roasts of	Skillet	Switch to MED HI to
beef, lamb or veal:		brown meat. Add wmtcror
pork steaks and		other liquid.
chops
Pan-fried: “I”endcr	IJncovcred	H1. Prcbcat skillet, then
chops: !hin stc:iks up	Skillet	g:casc !ightly.
[0 Win.: minute
stca ks; hamburgers:
franks; and sausage:
thin fish fil~cts

LOW. Cook Oiliy 3 to 4 min. for soft cooked; 15 rein, for hard cooked.

Continue cookiilg at MED HI until whhcs are just set, about 3 to 5 miil.

LOW, then add eggs, Wheil bottoins of eggs have just set, carefully turn over to cook other side.

LOW. C:ircfully add eggs. Cook tincovci”cdabotit 5 min. at M ED, H1,

MED. Add cgg mixture, C’ook, srii”riilgto dcsii+cd doneness.

LOW, Stir occasionally and check for stick iilg.

LOW. Simmer until fork tender.

MED H1 or MED. Bl”O\Yll iind cook to dcsircd

doneness, turniilg over i2s

nccdccl.

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

Rcmovc cooked eggs with slotted spoon oi”panca kc t ui.ilci..

Eggs coi~tintic to set slightly aftci” cooking, For omelet do not stir last fe\v minutes. When set fold in half.

Fresh fruit: Use 1Ato YZcup water per pound of fruit,

Drieci fr-uit: Use water as package directs. Time dcpeilds on whether fiwit has been presoaked. if not, a Ilow more cook ii~gtiinc.

Meat can be seasoned and floured before it is browned, it’desired.

Liquid variations for flavor could be wine, fruit or tomato juice or mciit broth.

Timing: Steaks 1 to 2-in.: 1 to

2 hrs, Beef Stew: 2 to 3 hrs.

pot ro:,st: zyl to 4 Ili’s.

1>:1,, fl.l)ing isbest I’01”thin steaks

.

uild chops, If i.ai”eis dmircd, prc- bcat skillet before udciing meat.

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