GE JHC56G manual surfacecooking, ovenchoking

}’OUI- range, like many other house-

hold item, is heavy and cm settle into soft floor coveringssuch 8s cushionedviny]or carpeting.When moving the range on this type of flooring. use care, and it is recomm- ended that these simple and inex- pensi~e instructions be followed.

The range should be installed on a sheet of plywood (or similar mate- rial) as follows: When fhefloor covering is terminated at thejront of the range, the area that the range will rest on should be built up with pl~wood to the same level or higher than the floor covering. This will then allow the range to be moved for cleaning or servicing.

the

Leveling screws are located on each corner of the base of the range. By removing the bottom drawer you can level the range to an uneven floor with the use of a nutdriver.

To remove drawer, pull drawer out all the way, tilt up the front and

remove it. To replace. insert glides

at back of drawer beyond stop on range glides. Lift drawer if neces- sary to insert easily. Let front of drawer down. then push in to C1OSC.

surfacecooking

@Use cooking utensils of medium weight aluminum, tight-fitting covers, and flat bottoms which completely cover the heated por- tion of the surface unit.

@Cook fresh vegetables with a minimum amount of water in a covered pan.

63Watch foods when bringing them quickly to cooking temperatures at HIGH heat. When food reaches cooking temperature, reduce heat immediately to lowest setting that will keep it cooking.

69Use residual heat with surface cooking whenever possible. For example, when cooking eggs in the shell, bring water to boil, then turn to OFF position to complete the cooking.

eUse correct heat for cooking task. . .HIGH—to start cooking (if time allows, do not use HIGH heat to start), MEDIUM HI— quick brownings, MEDIUM— slow frying, LOW—finish cooking most quantities, simmer-double boiler heat, finish cooking, and special for small quantities.

‘@ When boiling water for tea or coffee, heat only the amount needed . It is not economical to boil a container full of water for only one or two cups.

ovenchoking

Preheat the oven only when necessary. Most foods will cook satisfactorily without preheating. If you find preheating is neces- sary, watch the indicator light, and put food in the oven promptly after the light goes out.

Always turn oven OFF before removing food.

During baking, avoid frequent door openings. Keep door open as short a time as possible when it is opened.

Cook comple~eoven meals instead of just one food item. Potatoes, other vegetables, and some desserts will cook together with a main-dish casserole, meat loaf, chicken or roast. Choose foods that cook at the same tem- perature and in approximately the same time.

Use residual heat in oven when- ever possible to finish cooking casseroles, oven meals, etc. Also add rolls or precooked desserts to warm oven, using residual heat to warm them.

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