GE JBP22GP Use And Care & Installation Manual

Also see for JBP22GP: Use and care and installation guide

Contents

GE JBP22GP Use And Care & Installation Manual Manual pdf 10 page image

Surface Cooking Guide3. Deep Fat Frying. Do not overfillkettle with fat that may spill overwhen adding food. Frosty foodsbubble vigorously. Watch foodsfrying at high temperatures andkeep range and hood clean froma~~lllllulated grease.Cookware Tips1. Use medium- or heavy-weightcookware. Aluminum cookwareconducts heat faster than othermetals. Cast iron and coated castiron cookware are slow to absorbheat, but generally cook evenly atlow or medium settings. Steel pansmay cook unevenly if not combinedwith other metals.2. To conserve the most cookingenergy, pans should be flat on thebottom, have straight sides andtight fitting lids. Match the sizeof the saucepan to the size of thesurface unit. A pan that extendsmore than an inch beyond the edgeof the trim ring traps heat causingdiscoloration on chrome trim ringsranging from blue to dark grey.Directions and Settingsto Start GokingDirections and Settingsto Complete Cooking1.0. then xfd CCIC,II.Flni\h timing accordingto ptichgc Lfireclionf.MED. to c(x)h 1 (w 2 minu[e~to completely blend Ingrtxlicnts.Food Cookware CommentsCerealCornmeal, grits,oatmealCoveredSaucepanHI. In co~ereci pan bringw atel” to boi ] before addinz.cereal.HI. Stir together water ormilk, cocoa I ngred icnts,Bring Just to a boil.they cook; uw large enoughsaucepan to prevent boilok er.Milk boili ol er rapidly. Watch asCocoa UncoveredSaucepan boiling point approachci.Coffee Percolator H]. At first pcrh, sw Itchheat to LO.LO (() ma]nt.iln gentle but~tcad> perk.Percolate 8 to 1 () minute~ fot8 cup~. lesi for few m cups,EggsCooked in ~hell Co\eredSaucepanHI. CoY~r eggi with coolw :iter. C()\ er pan, coohunti I steaming.MED HI. Melt butter, iiddeggs and coler shlllet.LO. COOL on]) 3 to 4mln Lltc\ iol” Wtt cooked:15 nlinLltcs for hard coohwf.Continue cookin: at ,MED HIu1l(II ~~ hi(cs arc .JLIJ[ $et. iiboLl[3 to 5 more minutef.LO, then ~dd eggs, Whenb(xtotn~ of egg\ h:i\c ju\t wt,~~l”d f’il ] ]} [Lll”ll O\ Cl” 10 COOkother \ idc,LO. Carefully :idd eggs.C(mk uncol ered about 5minutc~ tit MED HI.MED. Add ~~~ mixture.Cook. itlrrlng to desireddonenes~.L(). Stir occ:iilon:i]l) iindcheck for stic~ ins.Fried sLinny-side-up CoveredSkilletIi YOU do not co~ er \kl]iet, basteeggm with fat to cook (ops e~enly.Fried over easy UncoveredSkilletHi. Melt butter.flcmo~ c cooked eggs with flottedipoon or p:incdw turner.Poached CoveredSkilletHI, in c(}~ ered pan bringw :iter to :i boll.Scranlbled or ome]ets UncoveredSkilletHI, Heat butter until lightgolden in color,Eggs continue to set $Ilghtl) aftercooking. For omelet do not stirI:i\t few minutes. When set. foldIn half.CoveredSaucepanHI. In cot ered p:in bringfruit :ind water to boll.Fruits Fresh fruit: LJse 1/4 to 1/2 cupw :iter per pound of fruit.Dried fruit: Uw w titer w pach~igedirects. Time depends on w hcthertrLiit h~i been prew:iked. If not. :illo~$more c(mking tltme,Meats, PoultryBraiwJ: Pot roasts ofbeef’, lamb or veal;pork steaks andchopsCoveredSkilletH1. Melt fat. then :idd mc~it.Switch to MED HI tobrow n incat. Add w wer orother liquid.LO. Simmer until forAtender.Me:it ctin be wasoncci and flouredtwforc it i~ browned, if dcslred.Liquid \ ari~tion~ for flavoi- couldbe wine, fruit or tom:ito juice orIllCat broth.Timing: Steaks 1 to 2-inchc\: 1 to2 hourf. Beef Stew: 2 to 3 hour$.Pot Ro:ist: 2) to -i hours.Pan-fried: Tenderchops; thin steaks upto 3/4-inch; minutesteaks; hamburgers;franks and sausage:thin fish filletsUncoveredSkilletHI. Preheat \hillet. thengrease lightly.MED HI or hlED. Brown :indcook to Lfeitred Lfoncne\s.turning of cr a~ needed.Pan f-r} ing is be~t for thin steaks:ind chops. If rare is desired, pre-he.~t ~killet bef’ot-e adding meat.10