GE 49-8255 - Manual (Page 10)

SURFACE COOKING GUIDE
Cookware Tips
1. Use medium- or heavy-weight cookware.
Aluminum cookware conducts heat faster than other
metáis. Cast-iron and coated cast-iron cookware are
slow to absorb heat, but generally cook evenly at low
or medium heat settings. Steel pans may cook
unevenly if not combined with other metals.
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.
Food
Cereal
Commeal, grits,
oatmeal
Cookware
Covered
Saucepan
Directions and Settings
to Start Cooking
HI. In covered pan bring
water to boil before adding
cereal.
Directions and Settings
to Complete Cooking
MEDIUM LOW or LO, then
add cereal. Finish timing
according to package directions.
Comments
Cereals bubble and expand
as they cook; use large enough
saucepan to prevent boiiover.
Cocoa Uncovered
Saucenan HI. Stir together water or
milk and cocoa ingredients.
Bring just to aboil. MED, to cook 1 or 2 minutes
to completely blend
ingredients. Milk boils over rapidly. Watch as
boiling point approaches.
Coffee Percolator HI. At first perk, switch
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LO to maintain gentle Percolate 8 to 10 minutes for
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Eggs
Cooked in shell
Fried sunnv-side-uo
Poached
Scrambled or omelets
Covered
Saucepan
Covered
Skillet
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Skillet
Covered
Saucepan
Uncovered
Skillet
HI. Cover eggs with cool
water. Cover pan, cook
until steaming.
MEDIUM HIGH, Melt butter,
add eggs and cover skillet.
HI. In covered pan bring
water to a boil.
HI. Heat butter until light
golden in color.
LO. Cook only 3 to 4
minutes for soft cooked;
15 minutes for hard cooked.
Continue cooking at MEDIUM
HIGH until whites are just set,
about 3 to 5 more minutes.
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bottoms of eggs have just
set, carefully turn over to
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LO. Carefully add eggs. Cook
uncovered about 5 minutes
at MED
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MED. Add egg nuxture.
Cook, stirring to desired
doneness.
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.
Fruits
Saucepan
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fruit and water to boil.
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check for sticking. 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.
Meats
Braised: Pot roasts of
beef, lamb or veal;
pork chops and steaks
»..overea
Skillet HI. Melt fat, then add meat.
Switch to MEDIUM HIGH
to brown meat. Add water
Pan-fried: Tender
chops; thin steaks up
to 3/4-inch; minute
steaks; hamburgers;
franks and sausage;
thin fish fillets
Uncovered
Skiilet
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HI. Preheat skillet, then
grease lightly. MEDIUM HIGH or MED.
Brown and cook to desired
doneness, turning over
as needed.
before it is browned, if desired.
Liquid variations for flavor could
be Wine, fruit or iomato juice or
meat broth.
Timing; Steaks 1 to 2 inches: 1 to
2 hours. Beef Stew: 2 to 3 hours.
Pot Roast: I'A to 4 hours.
Pan frying is best for tiiin steaks
and chops. If rare is desired,
preheat skillet before adding meat.
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