Cooking Guide Lo - GE JDC27GP Use And Care Manual

2. To conserve the most cooking
er
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 will trap heat
causing discoloration on chrome
Food
Cookware
Meats
Covered
Skillet
Pan-fried bacon Uncovered
Skillet
Sauteed: Less tender Covered
thin steaks (chuck, Skillet
round, etc.); liver;
thick or whole fish.
Simmered or stewed Covered
meat; chicken; Dutch Oven,
corned beef; smoked Kettle or
pork; stewing beet'; Large
tongue; etc. Saucepan
Melting chocolate,
Small
Uncovered
Saucepan.
Skillet or
French toast Griddle
Pasta
Noodles or spaghetti Large
Covered
Pressure Cooking
Pressure
Cooker or
Canner
Puddings, Sauces, Uncovered
Candies, Frostings Saucepan
Vegetables
Fresh Covered
Saucepan
Frozen
Covered
Saucepan
Sauteed: Onions; Uncovered
green peppers; Skillet
mushrooms; celery; etc.
Rice and Grits Covered
Saucepan
trim rings ranging from blue to
dark grey.
3. Deep Fat Frying. Do not overfill
cookware with fat that may spill
over when addirw food. Frostv
foods bubble vig&ously. Wat~h
foods frying at high temperatures.
Keep range and hood clean from
accumulated grease.
Directions and Settings
to Start Cooking
HI. Melt fat. Switch to MED
HI to brown chicken.
HI. In cold skillet, arrange
bacon slices. Cook iust until
starting to sizzle. "
HI. Melt fat. Switch to MED
to brown slowly,
and cover pan or kettle,
Cook until steaming.
LO. Allow 10 to 15 minutes
to melt through, Stir to smooth.
MEDIUM HI, Heat skillet 8 to
,
HI. In covered kettle. bring
salted water to a boil, uncover
and add pasta slowly so boiling
does not stop,
HI. Heat until first jiggle is heard
HI. Bring just to boil.
HI. Measure I/2 to 1 inch
water in saucepan. Add salt
and prepared vegetable.
In covered saucepan bring
to boil.
HI, Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet, melt fat.
HI. Bring salted water to a boil.
Concave Bottom
Directions and Settings to
Complete Cooking
MEDIUM LO. Cover skillet
and cook until tender.
Uncover last few minutes.
MEDIUM HI. Cook, turning
over as needed.
MEDIUM LO, Cover and
cook until tender.
MEDIUM LO. Cook until fork
tender. (Water should boil slowly.
For very large mounts, medium
heat may be needed,
Use small surface unit
Cook 2 to 3 minutes per side
MEDIUM HI. Cook urrcovel"ed
until [ender For large amounts,
HI may be needed to keep water
at rolling boil throughout entire
cooking time.
MEDIUM HI for foods cooking
foods over 10 minutes.
MED. Cook I pound
10 to 30 or more minutes.
depending on tenderness
to time on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
LO. Cover and cook
according to time,
Wrong
Rounded Bottom
Right
Wrong
7-
Right
NOT OVER 1"
Comments
For crisp, dry chicken, cover only
LO for 10 minutes. Uncover and
cook. turning occasionally
for I O to 20 minutes,
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
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
prevent boilover. 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 longer time.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice anz-grits triple in volume
after cooking. Time at LO.
Rice: I cup rice and 2 cups
Grits: 1 CLIp grits and 4 cups
water for 40 minutes.
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