GE JHP60G Use And Care Manual page 30

Surface Cooking Chart
Utensil Tips
1. Use medium or heavy-weight cooking con-
tainers. Aluminum containers conduct heat faster
than other metals. Cast iron and coated cast iron
containers
are somewhat slower to absorb heat, but
generally 'cook evenly at LOW or MEDIUM settings.
Steel pans may cook unevenly if not combined with
other metals. Use non-stick coated or coated metal
containers. Flat ground pyroceram saucepans or
Food
Cereal
Cornmeal, grits,
oat meal
Cocoa
Coffee
Eggs
Cooked in shell
Fried sunny-side-up
Fried over easy
Poached
Scrambled or omelets
Fruits
Meats, Poultry
Braised: Pot roasts of
beef, lamb or veal;
pork steaks and
chops
Pan-fried: Tender
chops: thin steaks up
to 3/4-in.; minute
steaks; hamburgers:
franks; and sausage:
thin fish fillets.
Container
Covered
Saucepan
Uncovered
Saucepan
Percolator
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Uncovered
Skillet
Covered
Saucepan
Covered
Skillet
Uncovered
Skillet
Directions and Setting
to Start Cooking
HJ. In covered pan bring
water to boil before adding
cereal.
H1. Stir together water or
milk, cocoa ingredients.
Bring just to a boil.
Ht. At first perk, switch
heat to LOW.
H1. Cover eggs with cool
water. Cover pan, cook
until steaming.
MED H1. Melt butter, add
eggs and cover skillet.
H1. Melt butter.
H1. In covered pan bring
water to a boi L
H1. Heat butter until light
golden In color.
H1. In covered pan bring
fruit and water to boil.
H1. Melt fat then add meat.
Switch to MED HI to
brown meat. Add water or
other liquid.
Hi. Preheat skillet, then
grease lightly.
skillets coated on the bottom with aluminum gener-
ally cook evenly. Glass saucepans should be used
with the heat-spreading trivets avaiiable for that
purpose.
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
Setting to Complete
Cooking
LOW or WM, then add
cereal. Finish timing
according to package
directions.
MED, to cook 1 or2 min.
to completely blend
ingredients.
LOW to maintain gentle
but steady perk.
LOW. Cook only 3 to 4
min. for soft cooked; 15
min. for hard cooked.
Continue cooking at MED
HI until whites are just-set,
about 3 to 5 min.
LOW, then add eggs.
When bottoms of eggs
have just set, carefully
turn over to cook other
side.
LOW. Carefully add eggs.
Cook uncovered about 5
min. at MED HI,
MED. Add egg mixture.
Cook, stirring to desired
doneness.
LOW. Stir occasionally
and check for sticking.
LOW. Simmer until fork
tender.
MED HI 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 min. for 8
cups, less for fewer cups.
If you do not cover skillet.
baste eggs with fat to cook
tops evenly.
Remove cooked eggs with
slotted spoon or pancake
turner.
Eggs continue to set slightly
after cooking. For omelet do
not stir last few minutes.
When set fold in half.
Fresh fruit: Use '/4to % cup
water per pound of fruit.
Dried fruit: Use water as
package directs. Time
depends on whether fruit has
been presoaked. If not, allow
more cooking time.
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-in.: 1 to
2 hrs. Beef Stew: 2 to 3 hrs.
Pot roast: 2% to 4 hrs.
Pan frying is best for thin
steaks and chops. If rare is
desired, preheat skillet before
add!ng meat.
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3(J