GE JHP60G Use And Care Manual page 31

Utensil Tips
(continued)
WRONG
than
more one inch beyond the,edge of the trim ring
traps heat which causes "crazing"
(fine hairline
cracks) on the porcelain and discoloration ranging
from blue to dark gray of the trim
rings.
3. Frying. Do not overfill kettle with fat that may
spill over when adding food. Frosty
foods bubble
vigorously. Watch foods frying at HIGH tempera-
tures and keep range and hood clean from accumu-
RIGHT
m -AfNo. *&l-
Iated grease.
Food
Directions and Setting
to Start Cooking
Setting to Complete
Cooking
LOW. Cover skillet and
cook until tender.
Uncover last few minutes.
Container
Covered
Skillet
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
Saucepan
Comments
For crisp dry chicken, cover
only after switching to LOW
for 10 min. Uncover and cook
turning occasionally 10 to 20
min.
A more attention-free method
is to start and cook at MED.
Fried Chicken H1. Melt fat. Switch to MED
HI to brown chicken.
Pan broiled bacon
H1. In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
"Ht. Melt fat. Switch to MED
to brown slowly.
MED H1. Cook, turning
over as needed.
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish
Simmered or stewed
meat; chicken; corned
beef; smoked pork;
stewing beef; tongue;
etc.
Melting chocoiate,
butter,
marshmallows
LOW. Cover and cook
until tender.
Meat may be breaded or mar-
inated in sauce before frying.
Ht. Cover meat with water
and cover pan or kettle.
Cook until steaming.
LOW. Cook until fork
tender. (Water should
slowly boil). For very Iargt
loads medium heat may
be needed.
Add salt or other seasoning
before cooking if meat has not
been smoked or otherwise
cured.
Small
Covered
saucepan.
Use small
surface unit
WM. Allow 10 to 15 min. to
melt through. Stir to
smooth.
When melting marshmaiiows,
add miik or water.
MED Hi,. Heat skiiiet 8 to
10 min. Grease iightly.
Pancakes or
French toast
Skiliet or
Griddie
Cook 2 to 3 min. per side. Thick batter takes siightiy
longer time. Turn over pan-
cakes when hubbies rise to
surface.
Pasta
Noodles or spaghetti Covered
Large Kettle
or Pot
Hi. in covered kettie, bring
saited water to a boil,
uncover and add pasta
slowiy so boiiing does not
stop.
MED Hi. Cook uncovered
untii tender. For iarge
amounts HI may be
needed to keep water at
roiiing boii throughout
entire cooking time.
Use iarge enough kettle to
prevent boiiover. Pasta dou-
bies in size when cooked.
Pressure Cooking Pressure
Cooker or
Canner
Hi. Heat until first jiggie IS
heard.
MED Hi for foods cookin{
10 min. or less. MED for
foods over 10 min.
LOW. To finish cooking.
Cooker shouid jlggie 2 to 3
hmes per minute.
Stir frequently to prevent
sticking.
puddings, Sauces,
Candies, Frostings
Vegetables
Fresh
Uncovered
Saucepan
Hi. Bring just to boii.
Covered
Saucepan
Covered
Saucepan
Uncovered
Skiiiet
Hi. Measure '/2to l-in.
water in saucepan. Add
sait and prepared vege-
tabie. in covered saucepan
bring to boii.
Hi. Measure water and sait
as above. Add frozen biock
of vegetabie. in covered
saucepan bring to boii.
H1. in skiiiet meit fat.
MED. Cook l-ib. 10 to 30
more min., depending on
tenderness of vegetabie.
Uncovered pan requires more
water and ionger time.
Frozen LOW. Cook according to
time on package.
Break up or stir as needed
whiie cooking.
Sauteed: onions;
green peppers; mush-
rooms; ceiery; etc.
MED. Add vegetabie.
Cook untli desired ten-
derness IS reached.
Turn over or stir vegetabie as
necessary for even browning.
Rice and Grits Tripies in voiume after
cooking. Time at WM. Rice: 1
cup rice and 2 cups water—25
reins. Grits: 1 cup grits and 4
cups water—40 mtn.
Covered
Saucepan
Hi. Bring saited water to a
boii.
WM. Cover and cook
according to time.
31