utensil Tips (continued)

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 grease.

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Food

Fried Chicken

Pan broiled bacon

Sautee~: Less tender thin steaks (chuck, round, etc.); liver; thick or whole fish

 

Directions and Setting

Container

to Start Cooking

Covered

HI. Melt fat. Switch to MEIl

Skillet

HI to brown chicken.

Uncovered

H1. In cold skillet arrange

Skillet

bacon slices, Cook just

 

until starting to sizzle.

Covered

H]. Melt fat. Switch to MED

Skillet

to brown slowly.

Setting to Complete Cooking

LOW. Cover skillet and cook until tender. Uncover last few minutes.

MED HI. Cook, turning o\,cr as needed.

LOW. Cover and cook until tender.

Comments

For crisp dry chicken, cover only af!er switching to LOW for !0 min. Uncover and cook turning occasionally 10 to 20 min.

Amore attention-free method is to start and cook at MED.

Meat may be breaded or mari- nated in sauce before frying.

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————.

Simmered or stewed

Covered

HI. Cover meat with water

meat; chicken: corned

Dutch Oven,

and cover pan or kettle.

beef; smoked pork;

Kettle or

Cook until steaming.

stewing beef; tongue;

Large

 

 

 

etc.

 

Saucepan

 

 

 

-Melting chocolate,

Small

WM. Allow 10 to 15 min. to

butter,

 

Covered

melt through. Stir to

marshmaNows

saucepan.

smooth.

 

 

 

Use small

 

 

 

 

 

surface unit

 

 

 

Pancakes

or

Skillet or

MED

HI. Heat skillet 8 to

French toast

Griddle

10 min. Grease lightly.

Pasta

 

 

 

 

 

Noodles or spaghetti

Covered

HI. In covered kettle, bring

 

 

Large KettIe

salted water to a boil,

 

 

or Pot

uncover and add pasta

 

 

 

slowly so boiling docs not

 

 

 

stop,

 

 

Pressure

Cooking

Pressure

H]. Heat until

first jiggic is

 

 

Cooker or

heard.

 

 

 

 

Canner

 

 

 

Puddings,

Sauces,

Uncovered

H1. Bring just

to boil.

Candies,

Frostings

Saucc~an

 

 

 

Vegetables

Covered

HI. Measure YZto l-in.

Fresh

 

Saucepan

water in suucepan, Add

 

 

 

salt and prepared vcgc-

 

 

 

tablc,

In covered saucepan

 

 

 

bring

to boil.

 

F“rozen

 

Covered

HI. Measure water and salt

 

 

Saucepan

as abcwc. Add frozen biock

 

 

 

of vegetable, in covcrcd

 

 

 

saucepan bring to boil,

%uteeci: Onions;

Uncovcrcd

H 1. In skillc[ melt fat.

green peppers: mush-

Skillet

 

 

 

rooms; celery: etc.

 

.—

 

-..

 

 

 

 

Rice and Grits

Ccwcrcd

Hi. f3ring Silltc(lw~t~l”toii

 

 

% ucepan

boi 1,

 

 

..

19

LOW. Cook until fork tender. (Water should slowly boil). For very large loads medium heat may be needed.

Cook 2 to 3 min. per side.

M ED H]. Cook uncovcrcd

until tender, For large amounts HI maybe

nccdcd to keep water at rolling boil throughout entire crmking timc,

MED HI for f’oociscooking 10 min. or less. MED for foods over 10 min.

1.OW. To finish cooking.

MED. Cook l-lb. 101030 more min., depend ing on tenderness of vegetable.

LOW. Cook according to time on package,

MED. Add VC~Ct:ibiC,

Cook until desired tcn- durncss is retichccl.

WM. COVC14iitld cook accord ing to timc,

Add salt or other seasoning before cooking if meat has not been smoked or otherwise cured.

When melting marshmallows, add milk or water.

Thick batter takes slightly longer time. Turn over pancakes when bubbles rise to surface.

Use large enough kettle to pre- vent boilovcr, Pasta doubles in size when cooked,

Cooker should jiggle 2 to 3 times per minute.

Stir frequently to prevent sticking.

Uncovered pan requires more water and iongcr time.

Break up or stir as needed while cooking.

“1.urnover or stir vcgctablc as ncccssary for even browning.

Triples in volume after cooking. ‘1’imcat WM. Rice: 1 cup rice and 2 cups wtiter-–25 reins, Grits: 1 cup grits and 4 cups wwtcr-40 min.

Page 19
Image 19
GE JHC56G manual Utensil Tips, Ifs%i%