GE 49-8255 - Manual (Page 11)

3. Deep Fat Frying. Do not overfill cookware with fat
that may spill over when adding food. Frosty foods
bubble vigorously. Watch foods frying at high
iemperauires. Keep range and hood clean from
accumulated grease.
NOT OVER 1"
nVPR 1"
Food Cookware
Directions and Settings
to Start Cooking
Directions and Settings to
Complete Cooking Comments
Meats
Fried Chicken
Covered
Skillet Ш. Melt fat. Switch to
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chicken.
LO. Cover skillet and cook
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few minutes. .
For crisp, dry chicken, cover
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for 10 minutes. Uncover and
cook, turning occasicmally
feH" 10 to 20 minutes.
Pan-fried bacon
Sauteed: Less tender
thin steaks (chuck,
round, etc.); liver;
thick or whole fish.
Simmered or stewed
meat; chicken;
corned beef; smoked
pork; stewing beef;
ÍOngüc¡ etc.
Uncovered
Skillet
Covered
Skillet
Covered
Dutch Oven,
Kettle or
Large
SauCepEO
HI. In cold skillet, arrange
bacon slices. Cook just until
Sioliing to Sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
Ш. Cover meat with water
and cover pan or kettle.
Cook until steaming.
MEDIUM HIGH. Cook,
turning over as needed.
LO. Cover and cook
until tender.
LO. Cook until fork tender.
Cwater should poii slowly.)
For very large amounts,
medium heat may be needed.
A more attention-free method
is to start and cook at MED.
Meat may be breaded or
marinated in sauce before
frying.
Add salt or other seasoning
before cooking if meat has
not been smoked or
otherwise cured.
Melting chocolate,
__ marshmallows,
butter
Uncovered
Saucepan.
MEDIUM LOW. Allow 10 to 15
minutes to melt through. Stir to
smooth.
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add milk or water.
Pancakes or
French toast Skillet or
Griddle
MEDIUM HIGH. Heat sWllet
8 to 10 minutes. Grease lightly. Cook 2 to 3 minutes per side. Thick batter takes slightly
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pancakes when bubbles
rise to surface.
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Noodles or spaghetti Large
Covered
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HI. In covered kettle, bring
salted water to a boil, uncover
and add pasta slowly so bcihng
does not stop.
MEDIUM HIGH. Cook uncovered
until tender. For large amounts,
H! may be needed to keep water
at rolling boil throughout entire
cooking tirne.
Use large enough kettle to
prevent boilover. Pasta
doubles in size when cooked.
Pressure Cooking Pressure
Cooker or
Canner
HI. Heat until first jiggle
is heard.
MEDIUM HIGH for foods
cooking 10 minutes or less.
MED for foods over 10 minutes.
Cooker should jiggle 2 to 3
times per minute.
Pudding, Sauces,
Candles, Frostings Uncovered
Saucepan HI. Bring just to boil. LO. To finish cooking. Stir frequently to prevent
sticking.
Vcgeiafcira
Fresh Covered
Saucepan
Hi. Measure 1/2 to 1 inch
water in saucepan. Add salt
ailu prCpoFCu Vegetable.
In covered saucepan bring
to boil.
MED. Cook 1 pound 10 to 30
or more minutes, depending
on tenderness of vegetable.
Uncovered pan requires more
water and longer time.
Frozen
Sauteed: Onions;
green peppers;
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Covered
Saucepan
Uncovered
Skillet
Hi. Measure water and salt
as above. Add frozen block
of vegetable. In covered
saucepan bring to boil.
HI. In skillet, melt fat.
LO. Cook according to time
on package.
MED. Add vegetable.
Cook until desired
tenderness is reached.
Break up or stir as needed
while cooking.
Turn over or stir vegetable as
necessary for even browning.
Rice and Grits Covered
Sauce pan
HI. Bring salted water to a boil. MEDIUM LOW. Cover and cook
according to time.
Rice and grits triple in volume
after cooldng. Time at
MEDIUM LOW. Rice; 1 cup
ncc and 2 cups water for 25
minutes. Grits: 1 cup grits and
4 cups water for 40 minutes.
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