GE JBS28G Installation instructions

gthebestfrom
You
Energy-savingTips p5
Features p6
Surfacecooking p7
Oventooting p13
UseandCareof
model
JBS28G
Ouestions?
usetheProblemSolver p23
—.
,,
YourDirectLine to GenemlElectric
TheGEbwer Centef800.626.2000
ELECTRIC

Helpw
helpyou,e a
Conknk —
BeforeUsingYourMge-. . . . . ...2
SafetyInstruction; . . . ;.. , .. ,3,4-
—
Beforewi~ yourraqe,
readthkbookcarefully. Ifyoureceived
atimagedraqee..
Itisintendedtohelpyouoperate
andmaintainyournewrange
properly.
Immediatelycontactthedealer(or
builder)thatsoldyoutherange.
Savetimeandmoney.
Beforeyourequest
service...
Keepithandyforanswerstoyour
questions.
Ifyoudon’tunderstandsomething
orneedmorehelp,write(include
yourphonenumber):
ConsumerAffairs
GeneralElectricCompany
AppliancePark
Louisville,KY40225
ChecktheProblemSolveron
page23.It listscausesofminor
operatingproblemsthatyoucan
correctyourself.
Writedom themodel
andserialnmberse
You’llfindthemon alabelon
thefrontoftherangebehindthe
storagedrawer. —
Thesenumbersarealsoonthe
ConsumerProductOwnership
RegistrationCardthatcamewith
yourrange.Beforesendinginthis
card,pleasewritethesenumbers
here:
—
Model Number
Serial Number
Usethesenumbersin any
correspondenceor servicecalls
concerningyourrange.
/
2

.i$~lenusing electricalappliances,
basicsafe~yprecautions should
befollowed,includingthe
fo!lowing:
%usetwapplianceOdy for its
btended useas described in tis
rnanud.
*Besureyour apptianceis
pmprly-d mdWmdd
byaqualified technician in
accordancewith the provided
titillation instructions.
sDon9tattempttorepati
or repiacemy partofyour
rangeUdess it isspeewlcauy
recommendedhthiswk. All
otier servicingshouldbe referred
@aqualtiled tectician.
ATmHousmoLD
~mmmo~P-
BYMMomGmEWSE
ORsmmG OFFmE
cRcmBmmR.
ewnotleaveCrowndone-
cMdren shouldnot be lefialone
or unattendd in an area wherean
apptianceis in use. ~ey shodd
neverbe Wowedto sit or stand
onanypart oftheappfiance.
@hn9t~!OW ~yO~~ to chb9
standor hangon thedo’ory
hwer or -e top.~ey codd
dwage therange md eventip
it over9caustig severepersonal
injury.
ecAmoN: ms OF
mmsT mmDmN
sHomD Nm BEsmw~
ENcnmm mom A
WGE ORONTm
BAcmF’LMHOFA
mGwcmDm
cLwmG ONTm
WGE TOMACHmMS
CO~D BE SEWOUSLY
mmDo
~Never wearloose-fitig or
hanginggarmentswhileusing
theappme. R~blematerid
could be ignitedif broughtin
contactwiti hotheatingelements
and may cause severeburns.
@Wephoodad greasefilters
clean to maintaingood venting
and to avoidgrease fires. ——
~Do notletcootig grease
or otherflamable materiak ~–
accmtiate in or nearthe =-
ra~e. -
-
m
*Do not usewateron gr~e s=
fires.Neverpickup afldng =
pm. Smother fl~hg pan on m~-
sufiaceutit by cove* pm
completelywithwell-fittbg tid9 –‘-–’--
cootie sheetor flat tray.
Rtig greaseou@ide apan
canbe put out bycovetig with
batig soda or9favaiiab1e9a
mtiti-pur~se *y chetical
or fem.
@Do nottouchheating
elemenfior hterior smface of —- —
oven.These surfacesmaybe hot ---
enoughto burn eventhoughthey
are dark in color. During .ad
@Use tidy dry ptholders—— ‘after use, do not touch, or let
moist or damp potholderson ~clothingor other flammable
hot sutiaces may result in burns materialscontact sutiace units,
tiom steam.Do notlet potholdem-areas nearby surfaceuni~ or any
totichhot heatingelemehts. Do titerior:area ofthe oven; tiow
not use atowelor other bulky .sufficienttime for cooling, first. _
Clom. ‘Potenti&y’hqtsutices include
~Neveruseyourapptimce for the.cooktopand areas facingthe
watig or heatkg theroom. ~ctioktop,ovenventopeningand
‘surfacesnear the opening, and
@
Stomge in or on apptiance— ‘
Flmablematerids shouldnotbe crevicesaround the ovendoor.
Remember: The inside surface
stored in an ovenor near surtice of the ovenmaybe hot when the
..&:&-
UIIJ.M. door is opened,
-
-
.--–
—.
-
-
*men cootig prk9 follow ~-- =--
our directions exactlyand always m- ‘-
cook the meat to at least 170°F. ❑=
This assures that, in the remote ‘~---
=v:--
possibilitythat trichtia maybe =_~
present in the meat. it WWbe -—
=.-
wed and the rneat’wfllbe sa&
to eat*
3

.. .... ..... .... . ...... ... ... ..._% . . .. .
.—
wmomm~sm~~~msTRucTIONS(continud~
oven surfaceCootingUtik
oSbndawayfromFwe when @~$~proper pm Sti-’rhis
QpIBhgovendwr.Hotairor appliance is equipped with one
St- which $?Smpescan cause or more sufice units ofdifferent
burro to hmh, face and/or size. Selectutenstishavingfit
eyes. bottomslarge enoughto cover
@D@n9theatmopnedfmd the surface unit heatingelement.
The use ofundersized utensfis
Con*em hthe oven. -we
Codd btidup and the Contier wtil exposeaportion of the
heating element to direct contact
could burst, musbg ah.v. and may result in ignitionof
!PP. .-.—AI. .
@Use of deeomtivemebi
coverson sudace elementsis
tiotr~omended. If acovered
element is ~ed on, element
burnout codd result.
@men flAg f60dS~de~
thehood, tmn the fan oH. The
fm, Hoperathg, may spread
theflame.
~~OO&fO~@kg ShOUldbe as
@as pssiblei Frost on frozen
food~or moisture on fresh foods
—
newspa~m. If overheated,they
can catch fwe.
could result in afire hazard or
dmmge to the range.
lts
.-
—
—
spi~age, the handJeof2
container should be timed
towd the center of thorange
wifiout extendingbvernearby
.—
sur%ceunits. .
4

}flurra.B3ge9likemanyother
h;?useholtiiteEns3isheavy and
call settleintosoftfloorcoverings
suchascushionedvinylor
carpeting.M~henmovingtherange
Qfithistypeofflooring,usecare,
~.nditisrecommendedthatthese
s~mpleandinexpensiveinstructions
befollowed.
Tnerangeshouldbeinstalledon
asheetofplywood(or similar
~~aterial)asfollows:Whenthe
floorcoveringendsatthefront of
f}~erange,theareathattherange
v;illreston shouldbebuiltupwith
plywoodtothesamelevelorhigher
thanthefloorcovering.Thiswill
ailowtherangetobemovedfor
cleaningor servicing.
gthe
Levelingscrewsarelocatedon
e3chcornerofthebaseofthe
rmge.Removethebottomdrawer
andyoucanleveltherangeonan
unevenfloor.
Toremovedrawer, pull drawer
out allthe ?’vayytilt upthe front
and Wke it out.Toreplace
drawer,insertrollersatbackof
d~rawerbeyondstoponrangeglides.
Liftdrawerifnecessarytoinsert
e~sily.Letfrontofdrawerdown,
thenpushintoclose.
@Usecookwareofmediumweight @Preheatovenontiywhen
aluminum,withtight-fittingcovers, necessary.Mostfoodswtilcook
andflatbottomswhichcompletely satisfactorilywithoutpreheating.
covertheheatedportionofthe Ifyoufindpreheatingis necessary,
surfaceunit. watchtheindicatorlightandput
@Cookfreshvegetableswitha
minimumamountofwaterina
foodinovenpromptl~aftertie
-lightgoesout.
coveredpan. @AlwaysturnovenOFFbefore
@Watchfoodswhenbringingthem removingfood.
quicklytocookingtemperaturesat *Duringbaking,avoidfrequent
HIGHheat.Whenfoodreaches dooropenings.Keepdooropenas
cookingtemperature,reduceheat shortatimeaspossiblewhenitis
inlrne~iatelytolowestsettingthat opened.
willkeepitcooking. *Cookcomoleteovenmeals
~Useresidualheatwithsufice insteadofju~tonefooditem.
cookingwheneverpossible.For Potatoes,othervegetables,and
extiple, whencookingeggsinthe somedessertswillcooktogethkr
shell,bringwatertoboil,thenturn withamain-dishcasserole,meat
toOFFpositiontocompletethe loaf,chickenor roast.Choose
cooking. ~‘ foodsthatcookatthesame
tern@eratureandinapprofiately
*Usecorrectheatforcookingtask:~thestirnetime.
HI—forrapidboil(iftimeallows; ~
donotuseHIGHheattostart). ~ ~~~ “‘se ‘esidual’heat‘n‘he‘Ven
MEDIUMHI (8-9)—quick wheneverpossibletofinish
browning. ~cookingcasseroles,ovenmeals,
etc.Alsoaddrollsorprecooked
MED—slowfrying. ‘dessertstowarmoven,using
LOW(2-3)—finishcookingmost residualheattowarmthem.
quantities,simmer--doubleboiler
heat,finishcooking,andspecial
forsm& quantities.
@Whenboilingwaterforteaor
coffee,heatody amountneeded. ~
Itisnoteconomicaltoboila
containerfullofwaterforone
ortwocups.
5

Features of YourRaue
T??
ms28G
I1ModelandSerialNumbers
I2SurfaceUnitControls
I3“ON” IndicatorLightsfor
SurfaceUnits
I4OvenSetControl
I5OvenTernpControl
16OvenCyclingLight
~7AutomaticOvenTimer,Clock
andMinuteTimer
8SolidElementSurfaceUnit
Explained
onpage
2
7
7
13
13
13
12
7-9
-
—
Explained
Fature hdex onpage
9OvenLightSwitch 13
I10 OvenLiner 1221
I11 BroilUnit I18 I
IUBakeUnit(Maybelifiedgently
forwipingovenfloor.) 1221
I13 OvenShelves
14 OvenShelfSupports 13
15 Brofler%andMck 18
16 StorageDrawer 22
17 OvenVent .
4
6

surfaceCootingwith
ItistiteHeat
Coitrok
Yoursurfaceunitsandcontrols
aredesignedtogiveyouaninfinite
choiceofheatsettingsforsurface
unitcooking.
AtbothOFFandHIpositions,there
isaslightnichesocontrol“clicks”
atthosepositions;“click”onHI
marksthehighestsetting;thelowest
settingisWti. Inaquie~titchen,
youmayhearslight“clicking”
soundsduringcooking,indicating
heatsettingsselectedarebeing
maintained.
Switchingheatstohighersettings
alwaysresultsinaquickerchange
thanswitchingtolowersettings.
Step1:Graspcontrolknoband
pushin.
Step2: Turneitherclockwiseor
counterclockwisetodesiredheat
setting.
ntrol must bepushed into set
onlyfromOm position.when
control
isinanypositionother
thanQm, itmayberotited
%Yitboutpushingin.
BesureyouturncontroltoOFF
whenyoufinishcooking.An
indicatorlightwillglowwhen
~Y heatonanysufice unitison.
Cm- Gtidefor
U* Ha@
~–Bring
watertoboil.
mDm ~(8-9)–Fastfry,pm
broil;maintaintit boilonlarge
amountoffd.
MED-Saute andbrown;maintain
slowboilonlargeamountoffd.
~W(2-3)–Cook~r stigatHK;
cookwithlittlewaterincoveredpan.
W—Steam rice,cereal;maintain
servingtemperatureofmostfoods.
N~E:
1.AtHIorMEDIUMHI(8-9),
neverleavefoodunattended.
Boiloverscausesmoking;greasy
spilloversmaycatchfire.
2. AtWMorLOW(2-3),melt
chocolate,butteronsmallunit.
CooMoptemperaturesincrease
withthenmber ofelernenbthat
areon.W~th3or4elements~ed
on,surfacetemperaturesarehigh
andcareshouldbeexercisedwhen
touctingthecootiop.
Theuseofyoursolidelement
cooktopisquitesimilartoan
electriccoilcooktop,withwhich
youprobablyarefamiliar.With
bothtypesyouwillenjoythe
cleadinessofelectricityandthe
benefitsofretainedheatinthe
elements.However,thereare
differences.
@SolidelementsdoNOTglowred,
evenatHI setting.
@Solidelementsreachtemperature
alittleslower,andholdheatlonger
thanconventionaltubularelements.
Solidelementshaveveryevenheat
distribution.Sincesolidelements
holdheatlonger,youmaywishto
turntheelementoffsooner,and
takeadvantageoftheresidud heat.
Theamountofresidualheatis
dependentuponthequantityand
typeoffood,thematerialand
thicknessofthepanandthesetting
usedforcooking.
@Thereddotintie ~en~roftie sofid
elementindicatesbtit-in temperature
limitersthatautomaticallyreduce “
theheatifapanboilsdry,ifthe
elementisturnedonwithoutapan
orifthepanisnotmakingenough
contactwiththesurfaceofthe
element.Thereddotswillwearoff
withusewithoutaffectingthe
performanceoftheelements.
e~e~ ism~~ hat intie element,
Onboilovers,waitforelementto
coolbeforecleaningelementarea.
●Solidelementcookingtakesyou
astepclosertoeasiercleanup,
becausethecookingsurfaceis
sealedagainstsptilsandthereare
nodripbowlsorburnerboxtoclean.
~Youmustuseproperflatbottomed
cookware,notwarped,convex,or
concave.Impropercookwarecould
causeunsatisfactorycookingmsdts.
kfomu*Yowc*p
forthe Hr* ~me
Thetopworkingsurfaceof
thenewsolidelementshavea
protectivecoatingwhichmustbe
hardenedbeforeusingtheelements
forthefirsttime.Tohardenthis
coating,theelementsshouldbe
heatedwithoutapanforashort
periodoftimeatHIsetting.
Therewillbe somesmokeand
odor;thisis normal.Itis non-
toxicandcompletelyharmless.
Heatingoftheelementwill
changethestainlesssteelelement
trimringsandtemperature
sensorstoagoldcolor.
THE ELEMENTPR~ECTIVE
COATINGMUSTBEHARDENED
~HELPPR~E~ THEELEMENT
OVER~LIFE.
—
-
-
—

.-
ToReceiveMafimum
PerformanceflwmYour
SoiidElement
QYoumustusetheco~ectcookware
forgoodcookingresults.
@Goodcookwarehasthick,flat
bottomswhichabsorbtheheatfrom
theelement.Thethick,flatbottom
providesgoodheatdistribution
fromtheelementtothefood.This
cookingprocessrequireslittle
water,fatandelectricity.
~Cookwarewiththin,uneven
bottomsdoesnotadequatelyutilize
theheatcomingfromtheelement.
Thefd tobecookedmayburnand
requiremoretimeandelectricity.
Youwouldalsohaveto addmore
fator water.
@Useody pansofgoodqualityon
thesolidelements.Theyshould
haveastablebottom,slightly
concavetowardsthecenter,just
enoughsothatthebottomofthe
panhasthegreatestpossible
contactwiththesolidelement
duringheatingoperation.This
resultsintheoptimumuseof
energy.~ns with unevenbottoms
arenotsuitableand.cancause
excessiveheatbuildupwhichcan
damagecooktop.
4
QEvennessofthepanbottomcan
becheckedbyaruleor thestraight
edgeofatable.
@Usepansofthecorrectdiameter
only.Theyshouldbeslightlylarger
thanthe solidelementsospillovers
willflowontothecooktopandnot
bakeontotheelement.Adamp
clothis sufficienttoremovethe
spill.Pansshouldnotoverhang
morethan 1inchovertheelement.
@Tooptimizecookingtimeand
energyusage,youshouldusea
panthatis sizedcorrectlyforthe
cookingprocess,withawell-fitted
lidtoavoidevaporationlossand
cookwithaslittlewaterorfatas
possible.If thepanistoosmall,
energyiswastedandspillagecan
flowontothesolidelement.
~Placeonlydrypansonthesolid
element.Donotplacelidsonthe
solidelement,particularlywetlids.
@Specialcookingproceduresthat
requirespecificcookingutensils,
suchaswoks,pressurecookers,
deepfatfryers,etc.,musthaveflat
bottoms,bethecorrectsizeand
covered,ifapplicabletocooking
process,asidentifiedearlierin
thissection.
*O** eO@e
●oa* eeee
eDon’tusepanswithrounded
bottoms.Theydon’thaveenough
contactwiththesolidelementto
cookproperly.
@Exceptinpressurecookingwith
waterandwaterbathcanning,pot
shouldnotextendmorethan1inch —
beyondthesurfaceofasolid
elementandshouldhaveflat -~
bottoms.Whenpotsdonotmeet
thisdescription,theuseoftheHI
heatsettingcausesexcessiveheat
buildupandmayresultindamage
tothecooktop.See“Home
CanningTips”sectionforfurther
information.
Questiom&bSW~~S
Q. May Icanfoodsandpreserves
onmysotidelementsmfacetib?
A. Yes,butonlyusecookware
designedforcanningpurposes.Check
themanufacturer’sinstructionsand
recipesforpreservingfoods.Be
surecannerisflat-bottomedand
fitsoverthecenterofsolid
element.Sincecanninggenerates
largeamountsofsteam,becareful
toavoidburnsfromsteamor heat.
Canningshouldonlybedoneon
surfaceunits. @
‘-
Q. WhyistheCOOMOPhottothe –
touch? —
A. Moreheatistransferredtothe
cooktopbythesolidelementthan
conventionalcoilsbecausethe
elementisclampedsecurelytothe
cooktop.This,ofcourse,elirn.inates
spilloversfromgettinginsidethe
cooktopchassis.Thesecretto
keepingthecooktopcomfortably
cooleristoturnthecooktopon
onlyafterthecookwareandits
contentsareplacedontheelement.
Moreheatwillthenbetransferred
tothecookwareandthefoodrather
thanthecooktop.In eithercase,
however,thecooktoptemperature
iswellwithinthelimitssetby
UnderwritersLaboratoriesandwill
notcausedamagetothecabinets,
countertops,cookware,dishtowels
andothermaterials.
TocheckhowapanWiu
performonasolidelement:
1. Put 1inchofwaterinto
thepan.
2. Bringwatertoaboiland
observethepatternofthe
bubblesasthewatercomesto
aboil.
3. Auniformpatternofbubbles
acrossthebottomofthepan
confirmsagoodheattrmsfer and
agoodpot.
4. Bubbleslocalizedin onlya
portionofthebottomindicate
unevencontactoftie pantothe
element,unevenheattransfer,
andanunsuitablepot.
8
-

Q. why doesthe solidfe~ement
Okewhen Ifirstturniton?
.— A. Thisinitialharmlessnontoxic
.- smokingisbothnormaland
—necessary.Arustpreventativeis
appliedtoeachelementatthe
factory.Whentheunitisturnedon
forthefirsttime,thecoatingwill
burnofftheelementareas.This
takesapproximatelyfiveminutes
andshouldbedonewithoutany
pansontheelement.Otherwise,
thecoatingwillsticktothepan.
Q. why am 1overcookingmy
foodwith the newsolidelement?
A. Thesolidelementisvery
energy-efficientandretainsitsheat
muchlongerthanthecoilelement.
Foodwillboilor fry threetofive
minutesafterthecontrolsareturned
off.Werecommendthatyoubegin
tooting atlowersettingsthanyou
haveinthepastandgradually
increaseordecreaseheatasdesired.
Theenergysavingsare significant.
Whydoesit*ke alongthe
cookmyfood?
A. Itdoesn’t.Theextratimeit
takescomparedtotheconventional
coilelementismeasuredinseconds,
notminutes.Thesefewsecondsare
duetotheg~ter massoftheelement.
Ifthefoodiscookingslowly,itis
becausethepotsandpansarewarped
orhaveanunevenbottomsurface.
Ifflatbottompotsandpansare
used,cookingperformanceofthe
solidelementcloselyparallelsthat
ofthecoilelementwithlessenergy
consumption,
Q. CanIusespecialtooting
equipment,likeanorientalwok9
onmyWtide~ementsmfacetits?
A. Cookwarewithoutfiatsurfaces
isnotrecommended.Thelifeof
yoursolidelementcanbe
shortenedandtherangecooktop
canbedamagedfromthehighheat
neededforthistypeofcooking.
Q. Why is the porcelainfinishon
ycontainerscomingoffl
A. If youselectaheatsetting
llighe;thanrequ~ forthe -
containermaterial,andleaveit,tie
finishmaysmoke,crack,pop,or
bumdependingonthepotorpan.
Also,atoohighheatforlong
periods,andsmallamountsofdry
fd, maydamagethefitish.
Homeca* mps
Caming shouldbedoneon
cooktoponly.
In surfacecooking,theuseof
cookwareextendingmorethan
l-inchbeyondedgeofcooking
element’strimringis not
recommended.However,when
canningwithwater-bathor
pressurecanner,large-diameter
cookwaremaybeused.Thisis
becauseboilingwatertemperatures
(evenunderpressure)arenot
harmfulto cooktopsurfaces
surroundingthecookingelement.
HOWEVER,DONOTUSE
LARGEDIAMETERCANNERS
OR~HER LARGEDIAMETER
UTENSILSFORFRYINGOR
BOILINGFOODS~HER
THANWATER.Mostsyrupor
saucemixtures-and alltypesof
f~ing—cookattemperaturesmuch
higherthanboilingwater.Such
temperaturescouldeventually
harmcooktopsurfacessurrounding
heatingunits.
1. Besurecannerfitsovercenterof
cookingelement.Ifyourrangeor
itslocationdoesnotallowthe
tamer tobe centeredonthe
cookingelement,usesmaller-
diametercontainersforgood
canningresults.
2. Flat-bottomedcannersmustbe
used.Do notusecannerswith
flangedor rippledbottoms(ofien
foundinenamelware)becausethey
don’tmakeenoughcontactwiththe
solidelementandtaketoolongto
boilwater.
3. Whencanning,userecipesand
proceduresfromreputablesources.
Reliablerecipesandproceduresare
availablefromthemanufacturerof
yourcanner;manufacturersof
glassjars forcanning,suchasBall
andKerr;andtheUnitedStates
DepartmentofAgriculture
ExtensionService.
4. Rememberthatcanningisa
processthatgenerateslarge
amountsofsteam.Toavoidburns
fromsteamor heat,becarefil
whencanning.
N~E: Ifyourrangeisbeing
operatedonlowpower(voltage),
canningmaytakelongerthan
expected,eventhoughdirections
havebeencarefullyfollowed.The
processmaybeimprovedby:
(1)usingapressurecanner,and
(2)startingwithH~ tapwaterfor
fastestheatingoflargequantitiesof
water.
CAUTION:
Safecanningrequiresthatharmfil
microorganismsaredestroyedand
thatthejars aresealedcompletely.
Whencanningfoodsinawaterbath
canner,agentlebutsteadyboil
mustbemaintainedcontinuously
fortherequiredtime.When
canningfoodsinapressurecanner,
thepressuremustbemaintained
continuouslyfortherequiredtime.
Solideiementsheatupandcool
dowmmoreslowlythanconventional
elements.Bmuse oft~ ~erenee~
afteryouhaveadjustedthe
controis,itisveryfiportant to
makesuretheprescribedboilor
pressurelevelsaremaintained
fortherequiredtime.
nf-
-.
w-
—
—–
-
-
~.
——
—.
—
-
-
-
-
-.
-
-
~.- .
-w =
-—
-
-.
--
z#-
9

CookiwGuidesurface
saucepansshouldbeusedonlyas
themanufacturerdescribes.Donot
useawiretrivetor anyotherkind
ofheat-retardingpadbetweenthe
utensilsandtheelement.
Steelpansmaycookunevenlyif
notcombinedwithothermetals.
FlatgroundPyroceram”saucepans
or skilletscoatedonthebottom
withaluminumcookevenly.Glass
Aluminumcontainersconductheat
fastertian othermetals.Castiron
andcoatedcastironcontainersare
slowtoabsorbheat,butgenerally
cookevenlyatWorMEDsettings.
su~etied Heatsett@s
Food CompIeteatSetting
Startat Setting
Bevemges
cocoa
Coffee
percolator-type
WM—finishheating.
3-4-heat milk.Cover:
HI-bring watertoperk. WM—maintaingentlebutsteadyperk.
7—finishcooking.
Breads
FrenchToast,
Pancakes,
GrilledSandwich
7—preheatskillet4-8minutes.
WM—allowabout5to10minutesto melt.Butter
WM-2—addcerealandfinishtiming
accordingtopackagedirections. —
Cereals
Cornmeal,Grits,
Oatmeal HI-cover, bringwatertoaboil.
—
7-8—finishcooking.
Meat, Fish, Poultry
Bacon
SausagePatties HI—cookuntiljuststartingtosizzle.
2-3—simmeruntiltender,covered.HI–melt fat,then4-5tobrown.Addliquid.SwissSteak,
PotRoast,braised
2-3—cookuntiltender.
HI—meltfat,then4-5tobrownchic~en,
cover.
HI–heat oil.
Chicken,fried
5toHI—maintaintemperature.Chicken,Shrimp
Deep-fried
6-7–brownmeatandcooktodesired
doneness.
HI–preheatskillet,thengreaselightly.
LambChops,
Hamburgers,
LinkSausage,pan-fried
ThinSteaks
HI—bringliquidtosteaming. 2-3—covered,cookuntilforktender.(Water
shouldslowlyboil.)Forverylargeamounts,
MEDheatmaybeneeded.
StewedChicken,
CornedBeef,
Tongue,etc.—
Simmering
%*
Macaroni,
Noodles,
Spaghetti
8-9—maintainarollingboil,cookuntil
tender.Forlargeamounts,HImaybeneeded
tokeepwateratrollingboilthroughoutentire
cookingtime.
3-4-finish popping.
HI–bring saltedwatertoaboilinacovered
utensil,addpastaslowlysoboilingdoes
notstop.
HI—heat,untilpopcornstarts to POP.
—
—