GE JBP87GD - Manual (Page 21)

Utensil Tips
(continued)
serious burns or clothing ignition accidents.
5. Use heat settings no higher than MED or follow
WRONG
iiianufaciurer s directions when using utensils
made of the following materials: cast iron, glass
ceramic (pyroceram), and stainless steel. Also,
enamelware which under certain conditions could
melt and fuse to the cooking panel when higher
K ^ I i ^ f / > + ^ 1 I » - 0 / * \ - f r>r^r-\ix...................... ividi iuidwiui ^1 o uv^WMiiy RÍGHT
utensils also recommend using heats no higher
than MED.
W NOT OVER
V
Food
Fried Chicken
Pan broiled 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; tongue;
etc.
Contain«kir
Directions and Setting
tn Start Cnnkinca
Covered
Skillet HI. Melt fat. Switch to MED
HI to brown chicken.
Uncovered
Skillet
Covered
Skillet
HI. In cold skillet arrange
bacon slices. Cook just
until starting to sizzle.
HI. Melt fat. Switch to MED
to brown slowly.
Setting to Complete
LOW. Cover skillet and
cook until tender.
Uncover last few minutes. For crisp dry chicken, cover
only after switching to LOW
for 10 min. Uncover and cook
turning occasionally 10 to 20
min.
MED HI. Cook, turning
over as needed. A more attention-free method
is to start and cook at MED.
LOW. Cover and cook
until tender. Meat may be breaded or mar­
inated in sauce before frying.
Covered
Dutch Oven,
Kettle or
Large
Saucepan
HI. Cover meat with water
and cover nan nr kettle.
Cook until steaming.
Melting chocolate,
butter,
marshnnaiiows
Small
Covered
saucepan.
Use small
surface unit
WM. Allow 10 to 15 min. to
melt through. Stir to
smooth.
Pancakes or
French toast Skillet or
Griddle MED HI. Heat skillet 8 to
10 min. Grease lightly.
Pasta
Noodles or spaghetti
Pressure Cooking
buddings, sauces.
Candies, Frostings
I/ a rs JÛI4^ 0 1% I ^ «S
W « i M K #
Fresh
Covered
Large Kettle
or Pot
Pressure
Cooker or
Canner
Uncovered
Saucepan
HI. In covered kettle, bring
salted water to a boil,
uncover and add pasta
slowly so boiling does not
stop,
HI. Heat until first jiggle is
heard.
HI. Bring just to boil.
it 1 / . 4 - ^ * <
Saucepan
Frozen
oauieeo: unions;
green peppers; mush­
rooms; celery; etc.
nice and Grits
Covered
uncovereo
Skillet
Covered
Saucepan
IVICOOUiC r¿ lU f'ln.
water in saucepan. Add
salt and prepared vege-
t a K l o I n n r w / a r a r i C Q j j n o n
bring to boil.
HI. Measure water and salt
ÖÖ duuvc. ^^uu iiu/ieii
LOW. Cook until fork
tender. (Water should
slowly boil). For very large
loads medium heat may
be needed.
Add salt or other seasoning
hpfnrp cnnkinn if mpflt has nnt
been smoked or otherwise
cured.
When melting marshmallows,
add milk or water.
Cook 2 to 3 min. per side.
MED HI. Cook uncovered
until tender. For large
amounts HI may be
needed to keep water at
rolling boil throughout
entire cooking time.
Thick batter takes slightly
longer time. Turn over pan-
^ar\co
U U U L / Í C 7 0 I i O C L U
surface.
Use large enough kettle to
prevent boilover. Pasta dou­
bles in size when cooked.
MED HI for foods cooking
10 min. or less. MED for
foods over 10 min.
LOW. To finish cookina.
Cooker should jiggle 2 to 3
times per minute.
Stir frequently to prevent
sticking.
IVItL-/. ^uUU^ J-IU. lU lU OU
more min., depending on
tenderness of vegetable.
uiiuuveiBU pun rtiquiies rnur'e
water and longer time.
LOW. Cook according to
of vegetable. In covered
saucepan bring to boil.
Hi, in skiiiet meit fat.
iiiiiB uii pdUKuge.
MbD. Add vegetable.
Cook until desired ten­
derness is reached,
HI. Bring salted water to a
boil. WM. Cover and cook
according to time.
Break up or stir as needed
while cooking.
turn over or stir vegetable as
necessary for even browning.
Triples in volume after
cooking. Time at WM. Rice: 1
mins. Grits: 1 cup grits and 4
cups water—40 min.
19