GE JHP68G Use And Care Manual page 28

Surface Cooking Chart (continued)
WRONG
Utensil Tips
(continued)
which causes "crazing" (fine hairline cracks) on the
porcelain and discoloration ranging from blue to dark
gray on the trim rings.
3. Frying. Do not overfill kettle with fat that may spill
over when adding food. Frosty foods bubble vigor-
ously. Watch foods frying at HIGH temperatures and
keep range and hood clean from accumulated grease.
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Setting to Complete
Cooking
Directions and Setting
to Start Cooking
HI, Melt fat. Switch to MED
HI to brown chicken.
Food
Fried Chicken
Container Comments
Covered
Skillet
LOW, Cover skillet and For cris~
y ch!cken, cover
only afte
,wltching to LOW
for 10 ml Jncover and cook
turning 0( 'slonally 10 to 20
min.
cook until tender.
Uncover last few minutes
Pan broiled bacon Uncovered
Skillet
MED HI. Cook, turning
over as needed.
HI, In cold skillet arrange
bacon slices. Cook just
until starting to stzzle.
Ht. Melt fat, Swttch to MED
to brown slowly.
A more attt. ' on ee method
is to start an. at MED.
Sauteed: Less tender
th[n steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Covered
Skillet
LOW. Cover and cook
unttl tender.
Meat may be b 5 or mari-
nated in sauce b~ frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
LOW. Cook until fork
tender. (Water should
boll slowly). For very large
loads medtum heat may
be needed.
HI, Cover meat with water
and cover pan or kettle
Cook until steamtng.
Add salt or other sea>
']
before cooking If meat nas not
been smoked or otherwls
cured.
When melting marshmallows,
add milk or water.
~'
A,
Melting chocolate,
butter,
marshmallows
Small
Covered
saucepan.
Use small
surface unit
WM. Allow 10 to 15 mln to
melt through. Stir to
smooth
MED HI. Heat skillet 8 to
10 mln, Grease lightly
Thick batter takes sllghtly
longer time Turn over pan-
cakes when bubbles rise to
surface.
Pancakes or
French toast
Skillet or
Griddle
Cook 2 to 3 mln per side,
Pasta
Noodles or spaghetti
Covered
Large Kettle
or Pot
H1. In covered kettle, bring
salted water to a boll,
uncover and add pasta
slowly so boiling does not
stop.
MED HI, Cook uncovered
~ntll tender, For large
amounts HI may be
Ieeded to keep water at
"olllng boil throughout
?ntlre cooking time,
VfED HI for foods cooking
10 m[n, or less, MED for
oods over 10 min.
.OW. To finish cooking.
Use large enough kettle to
prevent bollover. Pasta dou-
bles In .sIze when cooked.
—
HI. Heat until first jiggle IS
heard.
Pressure Cooking 'ressure
~ooker or
Oanner
Cooker should jiggle 2 to 3
times per minute.
H1. Bring just to boll Puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Jncovered
Saucepan
:overed
Saucepan
Stir frequently to prevent
jtlcklng.
~
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.
Ht. Measure %to l-in,
water In saucepan. Add
salt and prepared vege-
table. In covered saucepan
bring to boll.
Hi, Measure water and salt
as above. Add frozen block
of vegetable, In covered
saucepan bring to boll.
Hi. In skillet melt fat
dED. Cook l-lb, 10 to 30
nore min., depend[ng on
~enderness of vegetable.
Jncovered pan requires more
Mater and longer time.
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Break up or st!r as needed
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while cooking. i
Frozen
Covered
Saucepan
.OW. Cook according to
ime on package,
.
Sauteed: Onions;
green peppers; mush-
rooms: celery; etc.
Uncovered
Skillet
MED. Add vegetable
2ook unt]l desired ten-
derness IS reached.
Turn over or stir vegetable as
necessary for even browning
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~~i
Triples In volume after
>ooklng. Time at WM. Rice: 1
;UP rice and 2 cups water—25
nlns. Grits: 1 cup gr}ts and 4
;ups water—40 mln
Rice and Grits
:overed
Saucepan
NM. Cover and cook
]ccording to time.
H1. Bring salted water to a
boll,
30