Cooking Guide - GE JP200 Use And Care Manual

Cooking Guide

Cookware TIPS
1.
Use medium-or heavyweight
cookware. Aluminum cookware
conducts heat faster than other
metals. Cast iron and coated cast
iron cookware is slow to absorb
heat, but generally cooks evenly at
low or medium settings. Steel pans
may cook unevenly if not combined
with other metals.
Food Cookware
Cereal
Cornmeal, grits, Covered
oatmeal Saucepan
Cocoa Uncovered
Saucepan
Coffee Percolator
Eggs
Covered
Cooked in shell
Saucepan
Fried sunny-side-up Covered
Skillet
Fried over easy Uncovered
Skillet
Poached Covered
Skillet
Scrambled or omelets Uncovered
Skillet
Fruits Covered
Meata, Poultry
Braised: Pot roasts of Covered
beef, lamb or veal; pork Skillet
steaks and chops
Pan-fried: Tender Uncovered
chops; thin steaks up to Skillet
3/4 inch; minute steaks;
hamburgers; franks and
sausage; thin fish fillets
8
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
an inch beyond the edge of the drip
pan traps heat which causes
discoloration ranging from blue to
dark gray on chrome drip pans.
Directions and Setting to
Start Cookirm
HI. In covered pan bring water to
boil hefore adding cereal.
HI. Stir together water or milk,
cocoa ingredients. Bring just to
a boil.
HI. At first perk, switch heat
to LO.
HI. Cover eggs with cool water.
Cover pan, cook until steaming.
MED HI (5-6). Melt butter, add
eggs and cover skillet.
HI. Melt buttm
HI. In covered pan bring water to
a boil.
HI. Heat butter until light golden
in color.
HI. In covered pan bring fruit and
water to boil.
HI. Melt fat, then add meat.
Switch to MED HI (5-6) to brown
meat. Add water or other liquid.
HI. Preheat skillet, then grease
lightly.
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 cooktop clean from
accumulated grease.
LO, then add cereaf. Finish timing
according to package directions
MED, to cook 1 or 2 minutes to
completely blend ingredients.
LO to maintain gentle but
steady perk.
LO. Cook only 3 to4 minutes for
soft cooked; 15 minutes for hard
cooked.
Continue cooking at MED HI (5-6)
until whites are just set, about 3 to 5
more minutes.
LO, then add eggs. When bottoms
of eggs have just set, carefully turn
over to cook other side.
LO. Carefully add eggs. Cook
uncovered about 5 minutes at
MED HI (5-6).
MED. Add e= mixture. Cook,
stirring to desired doneness.
LO. Stir occasionally and check
for sticking.
LO. Simmer until fork tender.
MED HI (5-6) or MED. Brown and
cook to desired doneness, turning
over as needed.
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 minutes for
8 . less for fewer .
CUDS CUDS
If you do not cover skillet, baste
Remove cooked e~s with slotted
spoon or pancake turner.
Eggs continue to set slightfy after
cooking. For omelet do not stir
last few minutes. When set, fold
in haff.
Fresh fruit: Use 1/4 to 1/2 cup
water per pound of fruit.
Dried fruit: Use water as package
directs. Time depends on whether
fruit has been presoaked. If not,
Meat can be seasoned and floured
before it is browned, if desired.
Liquid variations for flavor could
be wine, fruit or tomato juice or
meat broth.
Timing: Steaks 1 to 2 inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: 2% to 4 hours.
Pan frying is best for thin steaks and
chops. If rare is desired, pre-heat
skillet before adding meat.
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