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diff --git a/old/63457-0.txt b/old/63457-0.txt deleted file mode 100644 index fb01a54..0000000 --- a/old/63457-0.txt +++ /dev/null @@ -1,3100 +0,0 @@ -The Project Gutenberg EBook of To Your Kitchen From Mine, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: To Your Kitchen From Mine - -Author: Anonymous - -Release Date: October 14, 2020 [EBook #63457] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK TO YOUR KITCHEN FROM MINE *** - - - - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - - - - - - - - - - _to your kitchen from mine_ - - - [Illustration: uncaptioned] - - - - -YOU ARE WISE ... - -to choose a Modern GAS range because it will give you the best cooking -results possible while adding new beauty and convenience to your -kitchen. It is designed for long life and the easy care that is so -necessary in today’s living. - -The tips on range use and care can keep your range cooking perfectly and -looking its best for years to come. This booklet is a collection of some -of our most popular recipes. Each one has been carefully tested in our -kitchen—we hope they’ll be favorites in your kitchen, too. - -Call your GAS Company when necessary to check the temperature and to -make any range adjustments. There is no charge for this service. - -Please call me if I can help you. It is always a pleasure to talk with -you about your GAS appliances. - - {Betty Newton} - Home Economist - YOUR GAS COMPANY - - - - - CONTENTS - - - CARE AND CLEANING - {decorative drawing} - Cook Top 7 - Oven 7 - Broiler 8 - Accessories 8 - Cleaning Chart 9 - TOP OF RANGE - {decorative drawing} - Top Burners 10 - A Thought or Two About a Pot or Two 11 - A Guide for Using the “Burner-With-A-Brain” 13 - Recipes for “Burner-With-A-Brain” 17 - Griddle 20 - OVEN - {decorative drawing} - Blue Flame Oven Tips 22 - Use of Aluminum Foil 22 - Meat Probe 23 - Meat and Poultry Roasting Guide 24 - Recipes for Oven 26 - Low-Temperature Oven Control 28 - Keep-Warm Temperatures For Oven-Cooked Foods 30 - Keep-Warm Temperatures For Top-Burner-Cooked Foods 31 - To Thaw Frozen Foods 31 - Programmed Cooking 32 - Programmed Oven Meals 34 - Secrets of Better Baking 38 - BROILER - {decorative drawing} - General Broiling Tips 40 - Infrared Broiling Guide 41 - Reheating Food in the Infrared Broiler 42 - Conventional Broiling Guide For Other Foods 42 - Broiler Recipes 43 - ROTISSERIE - {decorative drawing} - Rotisserie Tips 45 - Conventional Burner Rotisserie Guide 46 - Infrared Burner Rotisserie Guide 47 - KITCHEN TALK - {decorative drawing} - Cooking Terms and Methods 48 - Measuring the Right Way 49 - Common Can and Jar Sizes 50 - Substituting Ingredients 51 - - - - - CARE AND CLEANING{decorative drawing} - - -You will find that your Gas Range is as easy to care for as it is to -use. The following suggestions will help keep it looking—and -cooking—like new. Remember, good care means longer wear and maximum good -service from any household appliance. - - AN OUNCE OF PREVENTION: - -1. Use correct flame size. A flame which is too high will cause -spattering and spillovers. Also, avoid overfilling utensils. - -2. Before putting utensils into the oven or on a surface burner, be sure -outside of pan is thoroughly clean. - -3. Time cooking operations properly, and use _CORRECT TEMPERATURES_ for -roasting, baking and thermostatic top burner cooking. This will not only -give you better cooking results, but also eliminate the possibility of -spillovers and hard-to-clean pans. - -4. A little care regularly keeps a range like new and is much easier -than waiting until stains are cooked on and a major cleaning job is -necessary. All surfaces can safely be washed with detergent and hot -water. To retain the original appearance, RINSE and wipe surfaces dry -after washing. - -5. To keep the fine porcelain enamel and polished metal finishes free of -scratches, avoid the use of gritty, harsh cleansers and abrasives which -in time take away the shiny new finish. - -6. If acid foods such as fruit juices, vinegar, coffee, tea or milk are -spilled on the range, wipe them off immediately to guard against -permanent discoloration of the finish. - -7. Never place extremely hot utensils on the porcelain finished areas. - - THE POUND OF CURE: - -1. If there is a spillover when the range is warm, wipe off with a dry -cloth or paper towel. After the range is cool, finish cleaning with warm -water and a mild soap, or wash with a solution of 3 tablespoons baking -soda dissolved in 1 quart of warm water. Rinse in clear warm water and -dry with soft cloth. - -2. Never scrape surfaces with a sharp object such as a knife or razor -blade. In most cases, ordinary stains can be removed from the range with -baking soda and a damp cloth. If the stain proves to be stubborn, use a -mild cleanser such as Bon-Ami, Bab-O, or similar cleansers. - -3. In most cases, a damp cloth will wipe the chrome surface clean. Use -any one of the many good chrome cleaners if the stains prove to be -stubborn. - -4. All removable parts (except aluminum) will clean more easily if -soaked in ammonia and hot water (4 tablespoons to 2 quarts) for a few -hours. - -5. If food spills over in the oven, sprinkle with salt to stop smoke and -odor. Clean as soon as finished baking. Failure to do so may result in a -permanently pitted surface. - - - COOK TOP - -BURNERS - -Burners can be wiped off without removing them from the range. However, -they are removable for an occasional thorough washing in a solution of -detergent water. Remove stubborn spots with a damp cloth and baking -soda. They may be placed in an inverted position in a warm oven to be -dried. It is not necessary to boil burners. Be sure to fit burners -securely back into place. - - BURNER PORTS - -To clean top burner ports, use a pipe cleaner which has been dipped in -ammonia or a wire, such as a straightened out paper clip rather than a -toothpick which could break off and further clog the ports. - - THERMOSTATIC SENSING DEVICE - -Cooking is carefree and accurate if the sensing device of the -thermostatic top burner is kept clean. Simply wipe with a damp cloth or -remove stubborn spots with SOAPLESS, fine steel wool. Generally the -sensing devices do not lift out, however, there are exceptions. Refer to -your range manufacturer’s manual for specific instructions. - - BURNER BOWLS, GRIDS, DRIP TRAYS - -Burner bowls, grids and drip trays can be removed for washing at the -sink. Wash with mild detergent and hot water. If especially soiled, soak -in a solution of hot ammonia water. Remove stubborn spots with a damp -cloth and baking soda. - - BURNER CONTROL - -Burner control knobs are removable. Be sure control is in OFF position -before removing knob. If knobs do not remove easily, slide a dish towel -or cloth under the edge of the knob; encircle the knob and pull. Wash -with mild detergent and hot water. - - - OVEN - -OVEN INTERIOR - -The oven interior and all removable parts clean much easier if a small -dish of undiluted household ammonia is allowed to stand in it for -several hours or overnight prior to washing. In most cases, cleaning can -be completed with hot soapy water. Baking soda or a mild cleanser can be -used on stubborn spots and stains. Soap filled steel wool pads may be -used if well moistened and used gently. - -Teflon-lined oven: Refer to range manufacturer’s instruction booklet. - - OVEN WINDOWS - -Oven windows are not removable in most ranges. Wash in place with mild -detergent and water or a solution of baking soda and water (3 -tablespoons to 1 cup water). - - OVEN DOORS - -Oven doors are removable on some ranges for easy cleaning. Also, once -removed, access to the oven interior is easy. Refer to your range -manufacturer’s manual regarding this feature. - - OVEN BOTTOM - -The oven bottom and oven racks are easily removed for cleaning at the -sink in mild detergent and water. If necessary, clean with fine steel -wool pads, rinse well and wipe dry. Be sure to replace in correct -position for even heat distribution. - - MEAT PROBE - -A meat probe should not be immersed in water when cleaned. Wipe with a -damp cloth. - -A meat probe is a delicate instrument which should not be abused. When -disconnecting the probe after cooking, grasp the plug on one end and the -solid part of the probe on the other end. DO NOT PULL ON THE CABLE AT -ANY TIME. - -Also, the meat probe should not be stored in the oven or other parts of -the range. Since the probe could become defective if it is exposed to -350 degrees or over, it should be stored at room temperature. - - - BROILER - -Broiler pan cleaning can be minimized by removing the broiler pan BEFORE -preheating broiler compartment. Cold food placed on a hot broiler pan -will stick before it is placed in the broiler. After food is cooked, -remove it AND the broiler pan from broiler compartment. Drippings will -bake on the broiler pan if left in a hot broiler compartment. As soon as -food has been removed from the broiler pan pour off grease. Sprinkle pan -and insert with soap powder or liquid detergent and cover with a hot -damp cloth or wet paper towels. Drippings will steam and loosen while -the meal is being served. A soapy fine steel wool pad may also be used -if needed. Do not cover broiler pan insert with aluminum foil during -broiling. Grease MUST be allowed to drip through the broiler pan insert -into the lower pan away from the heat. - - [Illustration: uncaptioned] - - - ACCESSORIES - -ROTISSERIE - -Rotisserie with burner above food: Use broiler pan without insert as a -drip pan. Keep at least ½ inch of water in pan to eliminate spattering -of basting sauces and to aid cleaning. - -Rotisserie with indirect heat from oven burner: Water in the rotisserie -pan is not recommended when using this type rotisserie. Since the water -is between the food and the burner—there is too much steaming. Instead, -crumple aluminum foil and place in rotisserie pan to catch drippings and -help reduce spattering. - - - GRIDDLE - -To keep a gleaming griddle, turn off the flame when cooking is finished -and wipe the surface with paper towels. When cool, wash with hot soapy -water (not synthetic detergent), rinse and dry thoroughly. Avoid using a -soda or alkaline cleaner. - -To preserve the finish of the griddle never scrape it with knives or -other sharp objects. - -Overheating or sudden temperature changes can damage a griddle. - -Teflon: Refer to manufacturer’s instructions. - - - LIGHT BULBS - -If oven light needs replacing, buy a 40 watt Heat Resistant lamp (not an -ordinary light bulb). Turn light switch to OFF position, cover old lamp -with a dry cloth and unscrew; replace with new one. When cleaning, do -not touch hot lamp with a wet cloth; it may break. - - -CLEANING CHART - - MATERIAL OR FINISH RANGE PART TO REMOVE SOIL - - Porcelain Enamel Cook Top Detergent OR baking soda (3 - Door and Side Panels Tbsp. to 1 qt. water) and hot - Burner Grids water - Burner Bowls - Oven Interiors Detergent OR ammonia and hot - Broiler Pan water - Broiler Compartment Soap filled steel wool pad - Interior with plenty of water - Oven Racks and Ammonia Solution (½ C. to 1 - Guides gal. water) - Chrome Burner Bowls Detergent and hot water or - Oven Interior chrome polish - Handles - Aluminum Burner Caps Detergent and hot water, - Trim soapy fine steel wool pad, or - aluminum cleaner. Dry - aluminum parts fairly - rapidly. To prevent - darkening, do not soak. - Glass, Plastic and Back Panel Detergent and hot water only; - Enamel Paint Oven Window rinse well and polish dry. - Burner Control Knob - Range Bottom - Stainless Steel or Doors Full strength ammonia OR full - Brushed Chrome Range Tops strength liquid all-purpose - cleaner with ammonia; rinse - well and polish dry. - - - {decorative drawing}TOP OF RANGE - -TOP BURNERS - -Gas burners provide a thousand and one shades of heat from high to very -low to suit every cooking need. Heat is supplied instantly, and there is -no leftover heat when the burner is turned off. To use the burner, turn -the burner control until the burner ignites; then turn to adjust the -flame size. Some burners have audible “clicks” to indicate heat -settings. - - FLAME SIZE - -Correct flame size is determined by pan size, pan material, what you are -cooking and whether you are cooking with liquid. Even when cooking in a -liquid or with a pan which conducts heat well, you may want to lower the -flame to adjust for pan size (see sketch below). The flame should never -extend beyond the outer edge of the utensil. Any higher flame is wasted -heat. - - [Illustration: uncaptioned] - -For all cooking in aluminum utensils or for cooking in liquid in other -utensils, adjust the flame so it touches the pan about ½ inch from the -outer edge. - - [Illustration: uncaptioned] - -For non-aluminum pans (unless you are cooking in liquid) adjust the -flame so it is about half the diameter of the pan. - -Foods cook just as quickly at a gentle boil as at a rapid rolling -boil—in both cases the water temperature is 212 degrees. A high boil is -used only to bring food to the boiling point; then lower the flame and -finish cooking with a minimum flame. - -EXCESS HEAT RESULTS IN HARD-TO-CLEAN GREASE AND STEAM DEPOSITS ON WALLS, -CABINETS AND CEILINGS. WHILE THE FUEL IS OFTEN BLAMED FOR SUCH DIRT, THE -REAL PROBLEM IS TOO MUCH HEAT AND/OR FAILURE TO COVER UTENSILS WHENEVER -POSSIBLE. - - HIGH FLAME - -For instant heat needed to bring foods to a rapid boil. - - MEDIUM FLAME - -To brown and fry food. - - SIMMER FLAME - -To maintain gentle boil for boiling or steaming, cream sauces, gravies, -puddings, etc. - - KEEP WARM - -To keep foods hot without additional cooking; melting and keeping hot -beverages at serving temperature. Always cover utensils with this -setting. - - FLAME ADJUSTMENT - -Of all its advantages, the cleanliness of GAS is perhaps the greatest. A -properly adjusted Gas flame is one of the cleanest energy sources known. - -The color of the flame is the key to proper burner adjustment. A good -flame is clear and blue and hardly visible in a well lighted room. Each -cone of flame should be steady and sharply defined. - - - A THOUGHT OR TWO ABOUT A POT OR TWO - - [Illustration: uncaptioned] - - Cooking is easier with the correct pan; a well designed pan. Look for - these characteristics when selecting new pans: - - GOOD BALANCE - -aids even heating and ease of use. The pan should set level with or -without food. - - WELL FITTED COVER - -helps to retain moisture, flavor and nutrients during the cooking -process. It keeps temperature in the pan more even and holds in heat, -aroma, and steam. Cover pans whenever you can so foods cook with maximum -speed and minimum clean-up. Cooking with a cover will require a lower -flame setting than will be needed for the same food cooked uncovered. - - HEAT-RESISTANT HANDLE - -aids in easy handling of the utensil and avoids discomfort or burn. - - DENT-RESISTANT MATERIAL - -aids in retaining the original shape of the pan to insure good lid fit -and ease in cleaning. - - GOOD HEAT CONDUCTOR MATERIAL - -insures more even heating of the pan and more even browning or cooking. -Examples of good heat conducting materials are: aluminum or -aluminum-clad stainless steel. Materials which conduct heat slowly -(stainless steel, cast iron, glass and enamel) may require special -attention for desired results. GENERALLY, LOWER FLAME HEIGHTS ARE BEST -FOR NON-ALUMINUM UTENSILS. - - - - - COOKING ON THE “BURNER-WITH-A-BRAIN”{decorative drawing} - - - THERMOSTATIC TOP BURNER WITH FLAME SIZE CONTROL - -This new flexible control permits you to cook automatically in utensils -of many types and sizes. Temperature is thermostatically controlled by a -sensing device in the center of the burner. The sensing device, in -contact with the pan bottom, transmits food temperature to a thermostat -which maintains any degree of heat you select, automatically. - -The flame size control is an added convenience to permit easy adjustment -of the height of the flame on the burner. The size of flame should be -selected to fit the size or type of cooking utensil, or the kind of food -or cooking to be done. A low size flame is best for small utensils, for -non-aluminum pans (stainless steel, cast iron, glass and enamel), and -foods requiring a temperature of 200 degrees or below. - - TIMED OR PROGRAMMED TOP BURNER - -Some thermostatic top burners are available which can be set to cook at -any temperature, then AUTOMATICALLY reduce to a holding temperature. For -details, refer to manufacturer’s instruction booklet. - - ADVANTAGES OF “BURNER-WITH-A-BRAIN” COOKING: - -1. Food is better because each food can be cooked at the most desirable, -accurate temperature. - -2. Cooking is more carefree because the temperature selected is -maintained automatically. Burning, scorching, boil-overs and -pot-watching are eliminated. - -3. After cooking the food can be held on the “LOW” setting when there -are unavoidable delays at serving time. Even mashed potatoes will stay -hot and fluffy without scorching! - -4. Results are excellent when doing special types of cooking such as -deep fat frying, griddle cooking, warming leftovers, popcorn, skillet -meals, and sensitive foods such as custards and cream sauces because it -assures even, accurate temperature control. - - BEST RESULTS: - -1. Use flat bottomed utensils which make good contact with the sensing -device. Try also to choose pans that fit the quantity of food you are -cooking. Utensils perform best when nearly full. - -2. Aluminum conducts heat very well and is ideal for use on the -thermostatic top burner. - -3. Do not use glass utensils unless food is cooked in liquid. - -4. The top of the sensing device and the bottom of the utensil should be -kept clean. - -5. In frying foods, particularly meats, make certain that the center of -the pan over the sensing device is covered with food. - -6. Generally, lower flame heights are best for non-aluminum utensils. - -7. When meats with bones are pan broiled and insufficient fat is -obtained from the meat, it may be necessary to add a small amount of -shortening to insure good contact between pan and meat. - -8. Frying in pyroceram (Corningware) requires low flame size and 25 to -50 degrees lower temperature. - -9. When cakes, breads or desserts are baked on the thermostatic top -burner, the top of the food has a slightly steamed appearance. Remove -cover for last 5 minutes to allow food to dry on top. - -10. Preheating is necessary when pan frying, deep fat frying, pan -broiling and griddle cooking. Put the shortening in the pan (except for -pan broiling) and set the thermostatic control at the flame size and -temperature recommended for the food being cooked. When the temperature -is reached, the flame will automatically lower or diminish completely -and you can begin to fry then or whenever you are ready. The burner will -automatically increase or decrease the flame as needed to maintain the -selected temperature. - -11. Tight-fitting lids keep heat, moisture and flavor inside the pan and -should be used for warming, melting, simmering, steaming and most -boiling. Cooking without a cover will require a higher temperature -setting than will be needed for the same food cooked covered. Frying and -pan broiling do not require covers. - -12. It may be helpful to record the temperature settings which give you -the best results. - - - TIME AND TEMPERATURE GUIDE FOR - “BURNER-WITH-A-BRAIN” - -Personal taste, the quantity of food and other factors may necessitate a -slightly higher or lower temperature. Reduce flame size for all small -utensils before selecting temperature and for nonaluminum pans -(stainless steel, cast iron, glass and enamel). To fry in pyroceram -(Corningware) utensils, lower temperature 25 degrees to 50 degrees. - -ALUMINUM IS THE BEST HEAT CONDUCTOR AND IS IDEAL FOR USE ON THERMOSTATIC -TOP BURNER. - - CONTROL SETTING - FOOD TEMPERATURE APPROXIMATE COOKING - TIME - - BEVERAGES - Cocoa 175°-200° 10 to 15 Min. - Coffee - Percolator 225°-250° 12 to 15 Min. - Vacuum 185° 8 to 10 Min. - To Keep Warm 150°-175° - BREADS - Grilled Sandwiches 325°-350° 2 to 3 Min. per side - French Toast 325°-350° 3 to 4 Min. per side - Pancakes 350°-375° 1 to 3 Min. per side - CAKES - (Bake in 10-inch skillet, covered) - Gingerbread 250° 30 to 35 Min. - Package Cake, 1 layer 250° 25 to 30 Min. - Pineapple Upside-down Cake, 1 layer 250° 25 to 30 Min. - CANDY - (Use a heavy pan, preferably aluminum) - Fudge 250° To soft ball stage on - candy thermometer - Divinity 250° To hard ball stage on - candy thermometer - Peanut Brittle 325°-350° 15 to 20 Min. or hard - cracked stage on - candy thermometer - CEREAL - (added to boiling water) - Cream of Wheat (quick) 175°-200° 5 Min. - Oatmeal (quick) 175°-200° 3 to 5 Min. - Macaroni, Spaghetti and Noodles 225°-250° Until tender - Rice 210°-225° 20 Min. - DESSERTS - Custards: - Soft (stirred) 175°-190° 4 to 7 Min. - Steamed, individual 175°-190° 20 to 30 Min. - Puddings: - Cream Pie Filling 200°-210° 6 to 8 Min. - Package Mix 200° 4 to 8 Min. - Steamed, 1-qt. mold 200° According to recipe - Tapioca 200° 5 to 8 Min. - EGGS - Fried 200°-225° 2 to 4 Min. preheated - skillet - Omelet 250°-300° 3 to 5 Min. - Poached 175°-200° 3 to 7 Min., covered - Hard Cooked 200° 20 Min., covered - Soft Cooked - (Added to boiling water) 200°-225° 3 to 6 Min. - Scrambled 200°-225° 2 to 4 Min. preheated - skillet - FRUITS - Applesauce 200° 15 to 20 Min., covered - Cranberry Sauce 225° 15 to 20 Min. - Dried Fruits, 1 lb. 190°-200° 15 to 35 Min. - FROSTINGS - (Use heavy pan, preferably aluminum) - Boiled 250°-275° 8 to 10 Min. or long - thread - Fudge or Caramel 250°-275° 12 to 14 Min. or soft - ball - Seven Minute 190°-200° 3 to 10 Min. - JAM AND JELLY - Jam, 3 to 4 lb., fruit 225° According to recipe - Jelly, 2 cups juice 250° Until jelly “sheets″ - FISH, MEAT AND POULTRY - Bacon (do not preheat pan) 300°-325° 3 to 5 Min. per side - Braised Meat 350° Until brown - 210° Until tender - Canadian Bacon 275°-300° 2 to 5 Min. per side - Chicken, cut up 325° Until brown - 210°-225° 20 to 40 Min., covered - Fish Fillets 325° 4 to 5 Min. per side - Ground Beef Patties 300°-325° 4 to 6 Min. per side - Ham Slice, ¼″ to ½″ thick 300° 6 to 8 Min. per side - Liver, ¼″ to ½″ thick 275° 3 to 5 Min. per side - Pork Chops, ½″ to 1″ thick 275° Until brown - 200° 20 to 40 Min., covered - Pork Sausage 275° Until thoroughly - cooked - Pot Roast, 3 to 5 lb. 325° Until brown - 200°-215° 3 to 4 Hr., covered - Steak, Cube 350° 2 Min. per side for - medium doneness - Steak, Sirloin, Club, T-Bone or Rib 325° 3 to 7 Min. per side - ½″ to ¾″ thick for medium doneness - SAUCES - (Cook uncovered, stirring constantly) - Barbecue Sauce 210° 15 Min. - Gravy 200°-225° 5 to 8 Min. - White Sauce 200°-210° 4 to 6 Min. - SOUPS - (Cook covered, stirring occasionally) - Heating creamed soups 200° 8 to 10 Min. - Vegetable 210° 2 to 3 Hr. - VEGETABLES - Fresh or frozen 210°-225° Until tender, covered - Potatoes: - Baked 375° 1 to 1½ hrs., on rack - in covered aluminum - pan - Hash Brown 325° Until brown - Sweet Potatoes (candied) 225°-235° 10 to 20 Min. - SPECIAL COOKING OPERATIONS See directions on following pages - DEEP FAT FRYING - Shrimp, Oysters, etc. 375°-400° 2 to 6 Min. - Doughnuts, Fritters 375°-400° 3 to 6 Min. - Onion Rings 375°-400° 6 to 7 Min. - Potatoes 375°-400° 6 to 10 Min. - MISCELLANEOUS - Melting Chocolate, Cheese, Butter 175° 7 to 9 Min., covered - metal pan - Popcorn 375° 3 to 6 Min. - Pressure Cooking Follow manufacturer’s instructions - 225°-235° 5 lb. pressure - 235°-240° 10 lb. pressure - 240°-250° 15 lb. pressure - WARMING - Baby Bottle Low to 150° Until warm - Leftovers 150°-175° 10 to 20 Min., - covered pan - Rolls, wrapped in foil on rack 250° 15 to 20 Min., - covered aluminum pan - - To convert a favorite recipe to Burner-with-a-Brain cooking—if the - recipe says: - - Warm or melt use 150°-175° or Low - Simmer or low use 175°-200° - Boil use 200°-225° - High boil use 225°-250° - Fry use 250°-375° - Deep fat fry use 375°-400° - - - - - RECIPES FOR “BURNER-WITH-A-BRAIN” - - - TOASTED POUND CAKE - -For a simple but delicious dessert, toast slices of pound cake. Preheat -griddle on the thermostatic top burner at 300 degrees. Cut slices of -pound cake one inch thick; butter both sides or leave plain, depending -on your flavor preference. When flame lowers, grill on hot griddle for -about 3 minutes per side or until nicely browned. Serve plain or topped -with ice cream and/or sauce. - - - WARMING ROLLS - - [Illustration: uncaptioned] - -Wrap rolls or muffins in double thickness of aluminum foil, folding -edges under tightly. Place foil wrapped package on rack or crumpled -aluminum foil in aluminum skillet or saucepan on thermostatic top burner -at 250 degrees for 15 to 20 minutes or until heated through. - - - HARD COOKED EGGS - - Eggs - 1 Tbsp. water for EACH egg - -Place eggs and water in pan. Cover with tight fitting lid. Cook on -thermostatic top burner at 200 degrees for 20 minutes. Remove from -flame, pour off hot water and immediately cool with cold water. Peel -immediately or refrigerate, peeling later. This method of preparation -eliminates pot watching, cracked eggs and dark ring around yolks. - - - “PAN BAKED” APPLES - -Wash and core 6 baking apples. Add a dash of cinnamon, one Tbsp. sugar -and a dot of butter to each apple. Place apples in skillet or saucepan. -Add one Tbsp. water for each apple to be cooked. Cover and cook on -thermostatic top burner at 212 degrees for 15 to 20 minutes. Spoon sauce -in bottom of skillet over each apple before serving. - - - “PAN BAKED” POTATOES - - [Illustration: uncaptioned] - -Place scrubbed potatoes on a rack or on crumpled aluminum foil in -aluminum skillet or saucepan. Do not add water or wrap potatoes in foil. -Cover skillet or saucepan and bake on thermostatic top burner at 375 -degrees until done, about 1 to 1½ hours. - - - “BUTTER BOIL” FROZEN VEGETABLE - - [Illustration: uncaptioned] - -Break up frozen vegetable by pounding package against edge of counter. -Place vegetable in saucepan with 2 to 3 tablespoons butter and ½ -teaspoon salt. For starchy vegetables like lima beans and corn, 1 or 2 -tablespoons of water may be needed. Cook on thermostatic top burner at -210 degrees. Cook time indicated on package plus 5 minutes. - -NOTE: To prevent breaking spears of asparagus and broccoli, thaw just -enough to break apart. - - - FLUFFY RICE - -For 3 cups of cooked white rice, place 1 cup uncooked rice, 2 cups water -and 1 teaspoon salt in 2-qt. saucepan. Place on thermostatic top burner -at 225 degrees. Bring to a boil, then cover pan, lower temperature -setting to 190 degrees, and simmer about 15 minutes or until water is -absorbed and rice is tender. For extra fluffy rice, turn burner off and -let rice stand, covered for 10 minutes more. - -Brown and wild rice are best cooked this way also, but cooking time will -be much longer—about 35 to 45 minutes total cooking time. Also, add -about ½ cup more water. - - - POPCORN - - [Illustration: uncaptioned] - -Place 2 tablespoons of oil and ½ cup popcorn in 10-inch aluminum skillet -or saucepan. Cover tightly and place on thermostatic top burner at 375 -degrees. Heat until popping stops, about 3 minutes. No need to shake the -pan. Pour into serving bowl and toss with melted butter and salt. - - - TO USE PRESSURE SAUCEPANS - -Pressure cooking is extremely easy with a thermostatic top burner. The -following temperatures may be used as a guide: 240° to 250° for 15 -pounds pressure, 235° to 240° for 10 pounds, and 225° to 235° for 5 -pounds. Use medium flame if the pressure saucepan is of non-aluminum -material. Raise or lower the temperature if needed to maintain the -correct pressure; once it is determined, record it for future use. Time -pressure cooking from the time the desired pressure is reached. - - - DEEP FAT FRYING - - [Illustration: uncaptioned] - -Accurate top burner temperature control makes deep fat frying just as -easy as boiling water. Use a deep aluminum skillet or French fryer so -oil will only half fill it and completely cover food. Preheat oil at -recommended temperature (usually 375 to 400 degrees) until flame lowers, -about 10 minutes. Add food in small amounts, cook until brown, turning -once. Remove and drain on absorbent paper. - - - PAN BROILING - -Set thermostatic top burner at 275 to 350 degrees depending on kind of -meat and thickness. Preheat the griddle or skillet until the flame -reduces. Rub pan lightly with a bit of meat fat. Brown meat on both -sides. Do not cover. Do not add water. Pour off fat as it accumulates in -pan. Turn meat occasionally so that it cooks evenly. Season and serve. - - - HAM SKILLET DINNER - - 1 ham slice, ½-inch thick - 1 tsp. butter or margarine - 8 small potatoes - 1 pkg. (10-oz) frozen green beans - ½ C. chopped onion - ½ tsp. salt - Dash pepper - ½ C. water - -Brown ham slice on both sides in butter in large skillet. Add potatoes, -green beans, onion, salt, pepper and water. Cover and place on -thermostatic top burner at 215 degrees for 30 minutes. Makes 4 servings. - - - APPLESAUCE UPSIDE-DOWN CAKE - - ½ pkg. applesauce spice cake mix (plus ingredients necessary to - prepare according to directions on pkg.) - 6 Tbsp. butter or margarine - ¾ C. brown sugar, packed - 1 C. canned apple slices, drained - ¼ C. maraschino cherries - -Prepare cake mix according to directions on package. Combine butter and -brown sugar in 10-inch skillet; heat enough to melt and blend together. -Arrange apple slices and maraschino cherries on sugar mixture. Spread -cake batter over fruit. Cover skillet. Cook on thermostatic top burner -at 250 degrees for 25 minutes. Uncover; allow to cook 5 minutes longer. -Cool 2 to 3 minutes. Loosen sides and invert on platter, allowing pan to -remain in position for 1 minute. Remove pan and serve. Makes 6 to 8 -servings. - - - TOP BURNER CHEESE CAKE - - [Illustration: uncaptioned] - - 2 C. graham cracker crumbs - ¼ tsp. cinnamon - ¼ C. butter or margarine, softened - 2 8-oz. pkg. cream cheese - 1 C. coffee cream - 1 C. sugar - 2 Tbsp. all-purpose flour - ½ tsp. salt - 3 eggs, separated - 1 tsp. vanilla extract - ¾ tsp. grated lemon peel - -Cut two double thickness strips of aluminum foil 18 × 3 inches. Place -crosswise over bottom and up side of 10-inch skillet, extending about an -inch above rim of skillet. Cut a circle of foil to fit bottom of skillet -and lay over foil strips. Grease foil and sides of skillet. Mix graham -cracker crumbs and cinnamon. Cut in butter. Press mixture on bottom and -about 2 inches up sides of skillet. Soften cream cheese, add cream and -beat until smooth. Add combined sugar, flour and salt; blend. Add -unbeaten egg yolks, vanilla extract and lemon peel; mix well. Beat egg -whites to soft peak stage and fold into cheese mixture. Pour into -crumb-lined pan and place on thermostatic top burner at medium flame and -235 degrees. Cover tightly and bake for one hour. Turn burner off and -let cake stand one hour. Refrigerate covered, for 3 to 4 hours. -Carefully lift cake from pan, using foil strips and transfer to serving -plate. Trim off excess foil or pull strips carefully from underneath the -cake. Spoon Festive Raspberry Sauce over individual servings if desired. -Makes 10 to 12 servings. - -NOTE: At the end of the cooking time this cheese cake will be very soft -in the center. After 3 to 4 hours refrigeration, the cake will be firm -enough to cut. - - - FESTIVE RASPBERRY SAUCE: - - [Illustration: uncaptioned] - - 2 10-oz. pkg. frozen raspberries, thawed - 2 Tbsp. sugar - 2 tsp. cornstarch - -Drain raspberries; reserve sirup. Combine sugar and cornstarch; add to -reserved sirup in saucepan. Cook and stir on thermostatic top burner at -medium flame and 212 degrees until mixture comes to a boil and thickens; -cool. Add raspberries; refrigerate. When chilled, spoon raspberry sauce -over cheese cake. - - - QUICK FUDGE - - 2 C. sugar - 3 Tbsp. butter or margarine - ½ tsp. salt - 1 C. evaporated milk - ½ C. miniature marshmallows - 1½ C. semi-sweet chocolate pieces - ⅔ C. chopped nuts - 1 tsp. vanilla extract - -Mix sugar, butter, salt and milk in a 10-inch skillet. Place over -thermostatic top burner at 300 degrees. Bring mixture to a boil, -stirring until sugar is dissolved. Continue stirring and allow to boil 4 -to 5 minutes. Turn burner off. Add marshmallows, chocolate, nuts and -vanilla; stir until marshmallows and chocolate are completely melted and -smoothly blended. Place in a buttered 8-inch square pan, spreading -evenly. Cool before cutting into squares. Makes approximately 2 pounds. - - - - - GRIDDLE{decorative drawing} - - -One type of griddle is designed by the range manufacturer to fit over -one of the surface burners. It can usually be converted to a fifth -burner and is often thermostatically controlled. The other type is a -portable separate utensil which fits over any range burner. - -The griddle should be seasoned before using for the first time. To do -this, brush surface with unsalted shortening. Heat on thermostatic top -burner at 325 degrees for 15 minutes. Turn flame off and allow griddle -to cool. While griddle is still warm, wipe off excess shortening with -paper towel. The griddle is now ready for use. - -The recommended thermostatic controlled burner temperature or a medium -flame should be used when grilling foods. If griddle has no temperature -indicator or is not thermostatically controlled, use a few drops of -water as a test for proper cooking temperature. The water will form -beads and “dance” when the griddle is ready to use. - - - - - GRILLING GUIDE - - -Preheat griddle at high flame and recommended temperature. Rub griddle -lightly with a bit of meat fat. - - FOOD THICKNESS TEMPERATURE TOTAL TIME - - BEEF: - Club, T-Bone, Rib, ¾″ 325°-350° 12-14 min. for medium - Sirloin Steaks - Cube Steaks ¼″ 350°-375° 4-6 min. for medium - Ground Beef Patties ½″ to 1″ 300°-325° 8-12 min. for medium - EGGS 300° 2-4 min. - FRENCH TOAST 350°-375° 2-3 min. - LAMB CHOPS ½″ to ¾″ 300°-350° 16-20 min. - PANCAKES 375°-400° 3-4 min. - PORK: - [a]Bacon ⅛″ 300°-325° 6-10 min. - Canadian Bacon ⅛″ 275°-300° 4-6 min. - Ham Slice ½″ 275°-300° 10-14 min. - [a]Sausage Patties ½″ 275°-300° 12-14 min. - -[a]Do not preheat griddle. - - - - - IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS{decorative drawing} - - - BLUE FLAME OVEN TIPS - -The oven should be allowed to preheat 10 to 15 minutes for most baking -and all roasting operations. - -Arrange pans 1½ inches from sides of oven and from each other for best -heat circulation. There should also be 1½ inches of air space above and -below each pan. - -It is possible to use both racks at the same time in a Gas oven and -still be assured of even browning. Two sheets of cookies or 4 layers of -cake can be baked without shifting the pans. When using two racks and -several pans, stagger the pans so no pan is squarely above another. - -The most desirable baking results are obtained when the correct pan is -used. Use the size pan recommended in the recipe. Use a medium weight -aluminum or glass cake pan. Do not expect warped or darkened pans to -produce even browning or a level product. - -If food runs over in the oven, sprinkle with salt to stop smoking. Clean -as soon as baking has been completed and oven has cooled. - -Use minute timer to remind you when to check foods. - -With a window in the door and an interior oven light, the cooking -progress may be checked without opening the door. Leave oven door closed -at least until the minimum baking time has elapsed. - -When baking in glass pans, lower recommended temperature 25 degrees and -use the recommended time. - -For mixes, packaged and frozen foods, follow label directions. Remember, -however, that cooking times are approximate and can be adjusted to suit -personal preferences. - -The non-tip oven rack may be pulled out for loading and unloading the -oven without reaching into the heated oven. - -Oven meals requiring same time and temperature for all foods have been -planned on the following pages. Your own favorite recipes can also be -cooked and held automatically with the new programmed system. - - USE OF ALUMINUM FOIL - -If aluminum foil is used in the oven, place a small sheet in the center -of the oven bottom. The heated air MUST be allowed to circulate freely -through the openings toward the outer edge of the oven bottom. DO NOT -completely cover the oven bottom. DO NOT cover an oven rack with foil. -Use aluminum foil only when absolutely necessary. DO NOT leave foil in -the oven permanently. If these instructions are not followed, damage to -the range and unsatisfactory baking results can be expected. - - MEAT PROBE - -A meat probe is a device for measuring, indicating and/or controlling -internal temperature of meats by means of a metal probe inserted into -the roast and linked to an indicator or actuator. This convenience -feature eliminates guesswork and insures perfection every time. - -Wipe meat with a clean, damp cloth. Season and place, fat side up, on -rack in shallow roasting pan. Basting is not necessary. - -When inserting probe into meat, put center section of probe into the -lean center muscle away from bone and fat and as near the center of the -meat as possible. When in use, the meat probe tip should be INSIDE the -meat, not sticking through the meat and out the other side. - -Always make certain the full length of probe is inserted in the meat. -This may mean the probe will be inserted at an angle to have tip in -center of muscle. - -Plug other end of cable into socket in oven wall. - -Turn selector dial to desired degree of doneness. - -Set oven thermostat to 325 degrees. - -DO NOT put an aluminum foil cover on meat when probe is used. - -When roasting is completed, the control automatically signals, turns the -oven off and/or reduces to and maintains a keep-warm temperature, -depending on the type of thermometer. - -Refer to manufacturer’s instruction booklet for further information. - - [Illustration: uncaptioned] - - - - - MEAT ROASTING GUIDE - OVEN TEMPERATURE 325 DEGREES - - - Cut Approx. Approx. Meat - Minutes Per Minutes Per Thermometer - Pound (3 to Pound (5 to Reading When - 5 lbs.) 8 lbs.) Done (degrees - F.) - - BEEF - Rolled Rib - Rare 31-36 27-30 140 - Medium 36-40 32-35 160 - Well-done 40-45 38-40 170 - Standing Rib - Rare 21-26 17-22 140 - Medium 26-30 22-26 160 - Well-done 30-35 28-33 170 - VEAL - Leg 35-40 30 170 - Loin 35 30 170 - Shoulder (boned and rolled) 45 40 170 - LAMB - Leg - Medium 35 30 175 - Well-done 40 35 182 - Shoulder (bone in) 30-35 182 - Shoulder (boned and rolled) 40 182 - FRESH PORK - Rib and Loin 35-40 35 170 - Shoulder, Picnic 40 35-40 185 - Shoulder, Butt 50-55 185 - Fresh Ham, Whole (10-14 lbs.) 35-40 185 - - Cut Minutes Per Pound Meat - Thermometer - Reading When - Done (degrees - F.) - - SMOKED HAM (Mild Cure) - 15 lbs. and over 20 160 - 12-15 lbs. 21-22 160 - 10-12 lbs. 23-24 160 - Under 10 lbs 25-26 160 - Half Hams (5-8 lbs.) 26-28 160 - Picnic Shoulder 30-35 170 - Cottage Roll 35-40 170 - - - - - POULTRY ROASTING GUIDE - - -Place breast-side up on rack in shallow pan. Brush skin with fat or -cover with fat-moistened cloth. - - Ready-to-Cook Oven Approx. Roasting Time - Weight (pounds) Temperature Stuffed (Hours) - - CHICKEN 1½-2½ 325 1¼-2 - 2½-3½ 325 2-3 - 3½-4¾ 325 3-3½ - TURKEY (Note: Unstuffed birds require 5 min. less time per lb.) - 6-8 325 3-3½ - 8-12 325 3½-4½ - 12-16 325 4½-5½ - 16-20 325 5½-6½ - 20-24 325 6½-7 - - - - - RECIPES FOR OVEN - - - POTATO ROLLS - - 1 C. milk, scalded - 1 C. mashed potatoes or ¼ C. instant potatoes prepared according to - package directions - ¾ C. shortening - 1 C. sifted all-purpose flour - ½ C. sugar - 1 Tbsp. salt - 1 cake compressed yeast - ½ C. lukewarm water - 2 eggs, beaten - 4½ to 5 C. sifted all-purpose flour - -Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large -mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm -water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make -a slightly stiff dough. Knead until smooth on lightly floured surface. -Return to greased mixing bowl. Let rise about 1 hour or until doubled in -bulk. Shape desired number of rolls; place on greased baking sheet; let -rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425 -degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls. - -NOTE: Punch down unused dough, cover and place in refrigerator until - ready to use. - - - FOR CINNAMON ROLLS: - -Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, -¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown -sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, -cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. -light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ -hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 -minutes. Makes 9 rolls. - - - SOUTHERN BUTTERMILK BISCUITS - - 2¼ C. sifted all-purpose flour - ¾ tsp. salt - ½ tsp. soda - 1 Tbsp. baking powder - ½ C. + 2 Tbsp. shortening - ¾ to 1 C. buttermilk - -Sift together flour, salt, soda and baking powder. Cut in shortening -with pastry blender or two knives until mixture resembles coarse corn -meal. Stir in ¾ C. milk. Add enough more milk to make dough light and -soft but not sticky. Turn out on lightly floured board or pastry cloth. -Knead gently about 6 times. Roll dough to ½-inch thickness. Cut with -floured biscuit cutter. Place on ungreased baking sheet. Bake in Gas -oven at 450 degrees 10 to 12 minutes. Makes about 12 2-inch biscuits. - - - LEMON BREAD - - 6 Tbsp. shortening - 1 C. sugar - 2 eggs, beaten - 1 Tbsp. grated lemon peel - 1½ C. sifted all-purpose flour - 1 tsp. baking powder - ½ tsp. salt - ½ C. milk - ½ C. chopped English walnuts - ⅓ C. sugar - 3 Tbsp. lemon juice - -Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, -baking powder and salt together and add alternately with milk. Fold in -nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in -Gas oven at 350 degrees for 1 hour or until done and lightly browned on -top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup -sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove -bread from pan and cool. This is an excellent bread to use for buttered -tea sandwiches. - - - PLAIN PASTRY - - 2¼ C. sifted all-purpose flour - 1 tsp. salt - 5 Tbsp. water - ¾ C. shortening - -Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine -with water to form paste. Cut shortening into remaining flour until -pieces are the size of peas. Add paste to shortening-flour mixture. Mix -and shape into ball. For each crust, place half the pastry on floured -board or pastry cloth. Roll ⅛-inch thick with short, light strokes from -center out, keeping it circular in shape. Makes 2 nine-inch crusts. - -_Note: For baked shell: 450 degrees for 10 to 12 minutes._ - - - LEMON MERINGUE PIE - - [Illustration: uncaptioned] - - ¾ C. sugar - ½ C. all-purpose flour - 2 Tbsp. cornstarch - ½ tsp. salt - 2¼ C. boiling water - 3 eggs, separated - ¼ C. sugar - 6 Tbsp. lemon juice - 1 Tbsp. grated lemon peel - 1 baked 9-inch pie shell - -Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly -add boiling water, stirring constantly to keep smooth. Cook on -thermostatic top burner at 200 degrees, stirring constantly, until -smooth and thick enough to mound when dropped from spoon. Reduce -temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks -with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. -Return to pan and continue to cook for 5 minutes, stirring occasionally. -Add lemon juice and peel; mix well. Pour into pie shell. - - - MERINGUE: - - 3 egg whites - ¼ tsp. cream of tartar - 6 Tbsp. sugar - ½ tsp. vanilla extract, if desired - -Beat egg whites with cream of tartar until frothy. Gradually beat in -sugar, a little at a time. Continue beating until stiff and glossy. -Blend in vanilla extract. Pile meringue onto pie filling, being careful -to seal the meringue to edge of crust to prevent shrinking. Bake in Gas -oven at 350 degrees for 12 to 15 minutes. Cool gradually, away from -drafts. - - - TOFFEE TREATS - - 1 C. butter or margarine - 1 C. brown sugar, packed - 1 egg - 2 C. sifted all-purpose flour - 1 tsp. vanilla extract - 1 6-oz. pkg. semi-sweet chocolate pieces, melted - ½ C. finely chopped nuts - -Cream butter and sugar. Add egg; mix well. Add flour and vanilla; blend. -Spread dough to ½-inch thickness on a 17 × 14-inch greased cooky sheet -or in a 15½ × 10½-inch jelly roll pan. Spread with melted chocolate. -Sprinkle nuts over top and press into chocolate. Bake in Gas oven at 375 -degrees for 15 to 20 minutes. Score while still warm. When cool, cut and -remove from cooky sheet. Makes approximately 4 dozen cookies. - - - - - LOW-TEMPERATURE OVEN CONTROL{decorative drawing} - - -Your new Gas range has a new type of oven thermostat that provides -low-temperature heat control from 140° to 225°. This new feature has -miraculously opened up a new temperature area with many special uses. -See pages 30 and 31 to see how this control will help you! - - - GENERAL USE - -OVEN OPERATION - -You will notice the following characteristics with the new -low-temperature oven control: - -1. After turning the oven control to the desired temperature, there will -be a slight delay (several seconds) before the oven burner comes on. - -2. The oven burner turns on and off as the oven operates except at the -“Broil” setting. Baking times and temperatures are not affected by the -“off-on” control. - - PREHEATING - -When using temperatures below 225°, preheating is generally recommended. -To preheat, just turn the control to the temperature you want. It is not -necessary to turn it first to a higher setting. Allow 10 minutes for -preheating. - - COOLING THE OVEN - -Many ranges have the special feature of programmed cooking which reduces -the cooking temperature to the keep-warm setting automatically. However, -there are two ways to cool the oven manually to a lower holding -temperature: - -1. The quickest method is to turn the oven control to the desired -low-temperature setting and open the oven door for 10 to 15 minutes to -allow excess heat to escape. Then close the door until ready to serve -the food. - -2. A second method of cooling is to turn the oven control to the lower -setting about 15 minutes before the end of the usual cooking time for -the food you are preparing. Let the oven cool with the door closed. As -the oven cools gradually to the keep-warm temperature, the food will -finish cooking. If the oven door is opened during this cool down period -(approximately 45 minutes after you lower the temperature) additional -cooking time may be needed. - - KEEPING WHOLE MEALS WARM - -The setting recommended for the main course is usually a good compromise -if all the foods in a meal do not have the same recommended keep-warm -temperature. - - COVERING FOODS - -Moist foods should be tightly covered; many foods need only a loose -cover. Aluminum foil makes an ideal cover if the utensil has no lid. - - CARVING MEAT - -Generally it is best to wait until just before serving to carve -meats—especially rare or medium meats. However, if you do wish to carve -meats ahead of time, keep the exposed cut surfaces close together and -cover lightly with dampened paper towels or a dampened tea towel. - - PRO-TEN® (PRE-TENDERED) BEEF - -The papain used as a tendering agent continues to tenderize while the -meat is held at keep-warm temperatures. As a result, these meats can -become too tender after a holding period. Cuts which are not naturally -tender, such as chuck and brisket, hold best but should be served within -1 to 2 hours after cooking is completed. - -®Swift and Co. - - WARMING SERVING DISHES AND PLATES - -Preheat the oven and warm dishes at 170°. Allow 10 to 20 minutes to warm -dishes thoroughly. Do not set warm dishes on a cold surface as rapid -temperature changes can cause cracking. Warm only china, pottery, -earthenware or enamelware (not silver). - - TO THAW AND FRESHEN BAKED GOODS - -Preheat oven to 170°. Wrap baked goods loosely to prevent drying and -permit evaporation of ice crystals formed during freezing. This -low-temperature oven method thaws three to four times faster than at -room temperature. - - HOLDING TIME - -Most cooked foods may be held safely at serving temperature for 4 hours -after cooking is completed. However, food is most palatable and -nutritious when served reasonably soon after cooking. Therefore, keep -foods warm no longer than necessary—preferably no more than 1½ to 2 -hours. - -Top burner cooked foods are most attractive when held an hour or less. -Green vegetables are especially subject to color and texture changes. - - - - - KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS - - -Foods should be still hot from cooking—These temperatures will keep them -hot for serving. - - FOOD TEMPERATURE SETTING - - Bacon 200° to 225° - Baked Potatoes 200° to 225° - Beef, rare 155° to 170° - Beef, medium 170° to 180° - Beef, well done 170° to 200° - Biscuits, Muffins 170° to 190° - Casseroles (covered) 200° - Fish, baked or broiled (cover loosely) 170° to 200° - Ham 170° to 200° - Lamb 170° to 200° - Pies, pastry 155° to 170° - Pizza (cover loosely) 225° - Pork, fresh or smoked 170° to 200° - Poultry, roast 170° to 190° - Poultry, fried 185° to 200° - Rolls 190° - Seafood, baked or broiled (cover loosely) 170° to 200° - - - - - KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS - - - TEMPERATURE SETTING - - French-fried potatoes (uncovered, do not hold 200° to 225° - longer than 15 minutes) - Mashed potatoes (covered) 155° to 170° - Pancakes, French Toast (loosely covered) 200° to 225° - Pan-fried meats, Fish and Poultry (loosely covered) 200° to 225° - Vegetables (covered) 170° - - - - - TO THAW FROZEN FOODS - - -PREHEAT OVEN TO 155°. Leave foods tightly wrapped in their -moisture-vapor proof freezer wrapping. Thaw just enough to separate or -to handle easily and once thawed, do not refreeze. In general, foods -will thaw four times faster than at room temperature. Cook as soon as -possible after thawing. - - FOOD APPROXIMATE THAWING - TIME AT 155° - - Fish steaks or fillets, 1 package 40 minutes - Frying chicken, cut up 1¼ hours - Ground meat, 1 pound 1½ hours - Meat patties or chops 45 minutes - Poultry, 3 to 8 pounds 2 to 3½ hours - Poultry, 8 to 12 pounds 3½ to 5 hours - Poultry, 12 to 20 pounds 5 to 7 hours - Rolled roast, 5 to 6 pounds 4½ hours - Round steak, 1-inch thick 1 hour - - - - - PROGRAMMED COOKING{decorative drawing} - - -One of the most outstanding, truly automatic features of the Gas range -is the programmed oven. Oven programming means that the oven will -automatically change at a set time from one temperature to -another—usually from a cooking to a keep-warm temperature. In other -words, set the oven control for the cooking temperature and the amount -of cooking time. The oven will cook the food, then automatically reduce -to a keep-warm temperature to hold the foods for serving without -over-cooking or drying out. - - A. Foods which program well: - - 1. Most main dishes, especially casseroles and foods in sauces. - 2. Covered foods. - 3. Yellow vegetables, onions, or beets. Green vegetables, up to 1 to 2 - hours; long holding period causes loss of color. - 4. Roasts and other large cuts of meat. - 5. Rice, noodles, macaroni. - -B. Foods which should not be programmed: - - 1. Foods such as cookies, pies, and cakes which require exact cooking - times should be removed from oven immediately. If they are - to be kept warm, they should be rewrapped to prevent - drying and then placed in the keep-warm oven. - 2. Foods to be served immediately—souffles. - 3. Broiled foods. - -C. General rules: - - 1. Food may be held with safety for 4 hours after cooking is - completed, but will be most palatable served within 1½ to - 2 hours. - 2. Any food which holds well in the low temperature oven usually - programs well also. - 3. FOR SPECIFIC PROGRAMMED OVEN FEATURES, REFER TO YOUR RANGE - MANUFACTURER’S INSTRUCTION BOOKLET. - - [Illustration: uncaptioned] - - - - - PROGRAMMED COOKING GUIDE - - - Food Weight Temperature Approx. Maximum - Pounds Setting Cooking Holding - Degrees Time Time - Hours Hours - - Rolled Rib Beef Roast, Medium 4 325 2½-3 4 - Leg of Lamb Roast, Well Done 6 325 3½ 4 - Loin End Pork Roast 5 325 4 4 - Cured, Whole Ham 12 325 3½ 4 - Veal Loin Roast 5 325 3 4 - Meat Loaf, Well Done 3 350 1½ 3 - Chicken, Stuffed 3½-4½ 325 3-3½ 3 - Baked Fish, Stuffed 2½-3½ 400 45 min. 2 - Ham Slice With Raisin Sauce 350 1 3 - Stuffed Pork Chops 350 1½ 3 - Swiss Steak (covered) 350 1½ 4 - Glazed Carrots and Onions (covered) 350 1½ 3 - Scalloped Potatoes (covered) 350 1½ 3 - Stewed Tomatoes 350 1 4 - Macaroni and Cheese Casserole 350 45 min. 3 - Tuna and Noodle Casserole 400 40 min. 2 - Turkey Casserole 350 25 min. 3 - Apple Crisp 375 45 min. 4 - Fudge Pudding 350 1 3 - -Many variables such as size, composition and initial temperature of the -meat are often encountered in roasts of the same weight. Therefore, the -oven timer settings can only be approximate. For more accurate and -unattended meat roasting a meat probe is recommended. - - - - - PROGRAMMED OVEN MEALS - - - - - OVEN MEAL 1 - - - Glazed Ham Slice - Succotash With Onion Butter - Fruit Compote - Temperature: 350 degrees - Time: 1 hour - -(Complete the meal with Hearts of Lettuce Salad, bread and beverage.) - - [Illustration: uncaptioned] - - - GLAZED HAM SLICE - - 1 center ham slice, 1-inch thick - ¾ C. corn sirup - 3 Tbsp. vinegar - 3 Tbsp. dry mustard - ¼ C. water - -Slash fat on ham slice and place in shallow baking dish. Spread with -mixture of corn sirup, vinegar and dry mustard. Pour water around ham. -Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings. - - - SUCCOTASH WITH ONION BUTTER - - 2 10-oz. pkgs. frozen succotash - 1 tsp. salt - 2 Tbsp. chopped onion - ¼ C. butter or margarine - -Place frozen succotash in 10 x 6 x 2-inch baking dish. Sprinkle with -salt and chopped onion; dot with butter. Cover. Bake in Gas oven at 350 -degrees for 1 hour. Makes 6 servings. - - - FRUIT COMPOTE - - 1 1-lb. pkg. dried prunes - 1 C. dried apricots - 1 C. dried peaches - 2 C. water - ½ C. sugar - 3 or 4 slices orange - -Rinse fruit in warm water. Drain. Place in a 2-qt. baking dish. Add -water, sugar and sliced orange. Cover. Bake in Gas oven at 350 degrees -for one hour. Makes 8 servings. - - - - - OVEN MEAL 2 - - - Herb Crisp Chicken - Carrots Piquant - Date Nut Pudding - Temperature: 350 degrees - Time: 1 hour - -(Complete the meal with a Mixed Green Salad, bread and beverage.) - - [Illustration: uncaptioned] - - - HERB CRISP CHICKEN - - 4 chicken legs with thighs connected - 2 chicken breasts, halved - ½ C. evaporated milk - 1 C. corn flake crumbs - 4 Tbsp. chopped parsley - 2 tsp. paprika - 2 tsp. salt - ¼ tsp. pepper - -Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, -paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow -baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at -350 degrees for 1 hour. - - - CARROTS PIQUANT - - 1½ to 2 lb. carrots - ¼ C. butter or margarine, melted - 2 Tbsp. brown sugar, packed - 2 drops Tabasco sauce - ½ tsp. salt - Dash pepper - 1 Tbsp. prepared mustard - -Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 -x 2-inch baking dish. Combine melted butter, brown sugar, Tabasco sauce, -salt and pepper; pour over carrots. Cover with lid or aluminum foil. -Bake in Gas oven at 350 degrees for 1 hour. Just before serving, stir in -prepared mustard. Makes 6 to 8 servings. - - - DATE NUT PUDDING - - 3 eggs, beaten - 1 C. sugar - ¼ C. all-purpose flour - 1 tsp. baking powder - ¼ tsp. salt - 1 C. chopped dates - 1 C. English walnut pieces - -Beat eggs with sugar until light. Add sifted dry ingredients and mix -well. Stir in dates and nuts. Turn mixture into a greased 10 x 6 x -2-inch baking dish. Set this dish into a larger pan with ½ inch of -water. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 to 8 -servings. - - - - - OVEN MEAL 3 - - - Italian Meat Loaf - Butter Baked Carrots - Green Beans With Bacon Chips - Temperature: 375 degrees - Time: 50 minutes - -(Complete the meal with bread, beverage and ice cream.) - - [Illustration: uncaptioned] - - - ITALIAN MEAT LOAF - - 2 slices rye bread - 2 slices white bread - ½ C. water - 1 lb. ground beef - 1 medium onion, chopped - 1 Tbsp. chopped parsley - 3 Tbsp. grated Parmesan cheese - 1 egg - 1 tsp. salt - ¼ tsp. black pepper - 2 Tbsp. butter or margarine - 1 8-oz. can (1 C.) tomato sauce - 1 tsp. oregano - -Break bread into small pieces and soak in water. Combine beef with -moistened bread, onion, parsley, cheese, egg, salt and pepper. Mix well. -Place in 8¾ x 5 x 2½-inch greased loaf pan. Dot with butter. Bake in Gas -oven at 375 degrees for 30 minutes. Pour tomato sauce over meat and -sprinkle with oregano. Bake 20 minutes longer. Serve hot or cold. Makes -8 servings. - - - BUTTER BAKED CARROTS - - 1½ to 2 lb. carrots - ½ tsp. salt - ⅛ tsp. pepper - 2 Tbsp. butter or margarine - -Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 -x 2-inch baking dish. Sprinkle with combined salt and pepper; dot with -butter. Cover with lid or aluminum foil. Bake in Gas oven at 375 degrees -for 50 minutes. Makes 6 to 8 servings. - - - GREEN BEANS WITH BACON CHIPS - - 2 No. 303 cans (3½ C.) cut green beans - 4 bacon slices - ½ tsp. salt - Dash pepper - -Drain green beans. Brown bacon. Remove bacon from skillet; crumble. -Retain only 2 tablespoons of bacon fat in skillet. Return bacon to -skillet. Add green beans, salt and pepper. Mix thoroughly. Place mixture -in 1-qt. casserole; cover. Bake in Gas oven at 375 degrees for 50 -minutes. Makes 6 to 8 servings. - - - - - OVEN MEAL 4 - - - Pork Chops With Basil - Yummy Yams OR Baked Yams - Pecan Pie - Temperature: 350 degrees - Time: 1 hour - -(Complete the meal with a Lettuce and Tomato Salad, bread and beverage.) - - [Illustration: uncaptioned] - - - PORK CHOPS WITH BASIL - - ½ C. all-purpose flour - ½ tsp. salt - 1 tsp. garlic salt - 8 loin pork chops, trimmed - 1 Tbsp. olive oil - ½ tsp. dried basil - ½ C. apricot nectar - -Combine flour, salt, and garlic salt in a paper bag, add the chops and -toss lightly until they are thoroughly coated. Heat oil in skillet on -thermostatic top burner at 325 degrees; add pork chops and brown. -Arrange the chops in a shallow ungreased baking dish without letting -them overlap. Sprinkle with basil. Pour apricot nectar around chops. -Cover the dish closely with aluminum foil. Bake in Gas oven at 350 -degrees for 1 hour. Makes 8 servings. - - - YUMMY YAMS - - 3 9½-oz. cans baby yams - ½ tsp. salt - 1 lemon - 1 tart apple, unpeeled - ¼ C. honey - ½ C. brown sugar, packed - 1 Tbsp. butter or margarine - -Drain yams; sprinkle with salt. Cut lemon in very thin crosswise slices. -Quarter and core apple; slice into ¼-inch slices. Arrange in two rows -lengthwise in 10 x 6 x 2-inch baking dish alternating yams, lemon and -apple slices. Place skin side of apple slice up. Combine honey and brown -sugar; mix well. Spoon over yam mixture. Dot with butter. Bake in Gas -oven at 350 degrees for 1 hour. Makes 8 servings. - - - PECAN PIE - - [Illustration: uncaptioned] - - ½ C. butter or margarine - ½ C. sugar - 1 C. dark corn sirup - 3 eggs, slightly beaten - 1 tsp. vanilla extract - 1½ C. pecans, broken - 1 unbaked 9-inch pie shell - -Cream butter; add sugar slowly, creaming until fluffy. Slowly stir in -corn sirup, eggs, vanilla and pecans. Pour into pie shell and bake in -Gas oven at 350 degrees for 1 hour. Cool. Serve with whipped cream, if -desired. - - - - - OVEN MEAL 5 - - - Baked Salmon Loaf - Savory Rice - Buttered Asparagus - Temperature: 350 degrees - Time: 1 hour - -(Complete the meal with a bread, beverage and fruit dessert.) - - [Illustration: uncaptioned] - - - BAKED SALMON LOAF - - 1 1-lb. can red salmon - 2 eggs, beaten - 3 slices bread, cubed - 1 tsp. salt - ¼ C. butter or margarine, melted - 1½ C. warm milk - -Drain salmon, remove skin and bones; flake. Combine all ingredients. Mix -thoroughly. Place in greased 9 x 5 x 3-inch loaf pan. Bake in Gas oven -at 350 degrees for 1 hour. Makes 6 servings. - - - SAVORY RICE - - ⅓ C. butter or margarine - 2 medium onions, finely chopped - 1 clove garlic, minced - 1 C. long grain rice, uncooked - 1 14-oz. can chicken broth - 1 tsp. marjoram - ½ tsp. parsley flakes - ½ tsp. thyme - ¼ tsp. salt - -Melt butter in 2-qt. saucepan on thermostatic top burner at medium flame -and 300 degrees. Add onions, garlic and rice. Cook until lightly -browned, stirring constantly. Add chicken broth and seasonings and bring -to a boil. Pour into 2-qt. casserole, cover and bake in Gas oven at 350 -degrees for 1 hour. Stir before serving. Makes 6 servings. - - - BUTTERED ASPARAGUS - - 2 10-02. pkg. frozen asparagus - 3 Tbsp. butter or margarine, melted - 1 tsp. salt - ¼ tsp. pepper - 2 Tbsp. minced green onion - -Thaw asparagus just enough to separate. Place in greased 1½-qt. -casserole. Add seasonings and onion to melted butter and pour over -asparagus. Cover and bake in Gas oven at 350 degrees for 1 hour. Makes 6 -servings. - - - - - SECRETS TO BETTER BAKING{decorative drawing} - - - BISCUITS ARE DARK ON BOTTOM, LIGHT ON TOP - - Pan dark or heavy (use shiny cooky sheet) - Pan too deep or too large - -BISCUITS ARE PALE - - Temperature too low - Too much flour - Pan too deep (invert pan or use cooky sheet) - -BREAD BURNING ON BOTTOM - - Oven too full; shuts off proper circulation of heat - Wrong type of pans used. Granite or heavy black pans will cause this. - Pans placed too close to oven bottom - -BREAD BURNING ON EDGES - - Pans placed too close together - Too much dough in pan - -CAKE IS UNDERSIZED - - Too little leavening - Batter overbeaten - Pan too large - Temperature too high - Ingredients not at room temperature - -CAKE IS HIGH IN MIDDLE - - Too much flour - Temperature too high - -CAKE HAS SOGGY OR RUBBERY LAYER - - Batter undermixed - Too little leavening - Too much liquid - Temperature too low - Egg yolks underbeaten - -CAKE FALLS - - Too much shortening, liquid or sugar - Too much leavening - Insufficient or too slow baking - Pan too small - -CAKE HAS TUNNELS - - Not enough shortening - Overmixing after adding flour - All-purpose flour used - -CAKE IS UNEVEN - - Pans not staggered in oven - Batter uneven in pan - Warped pans - Range not level - Pans touching sides of oven or each other - -SPONGE CAKE FALLS OUT OF PAN - - Pan greased - Too much sugar - Insufficient baking - -CAKE BURNS ON SIDES - - Oven too full - Oven too hot - Pans too close to sides of oven - -CAKE CRACKS ON TOP - - Oven too hot - Too thick batter (If cake flour not used, decrease quantity about ¼ to - ½ C. or increase liquid ¼ C.) - -COOKIES AND BISCUITS TOO BROWN ON TOP - - Cookie sheet set too high in oven - Uneven heat distribution in oven. See that vent is unobstructed - -COOKIES TOO DARK ON BOTTOM - - Cookie sheet set on too low a rack in oven - Cookie sheet too wide or too long for oven - Uneven distribution of heat in oven - -MUFFINS HAVE TUNNELS AND SHARP PEAKS - -Overmixing - - PIE SHELL SHRINKS - - Pastry stretched in pan - Too much water - Pastry not pricked enough - -PIE HAS SOAKED CRUST - - Temperature too low at start of baking - Filling too juicy - A glass pan or old dull or dark pan will give a browner, crisper - undercrust - Avoid shiny tin or glossy aluminum pans for pies - Do not reduce temperature 25 degrees for pie when using oven glass, as - you do when baking a cake - Chill unbaked crust before adding filling for custard or pumpkin pies - -PIE BURNS AROUND EDGE OF CRUST - - Temperature too high - Pans touching each other or oven wall - Edge of crust too thin - Granite or black metal pan may cause scorching - -PIE HAS PALE TOP - - Oven not hot enough - Oven too full cutting off circulation of air - Brush top with milk or cream - -PIE NOT BROWN ENOUGH ON BOTTOM - - Shiny tin or aluminum pan may cause this problem - Filling too thin—soaking bottom pastry - Temperature too low - - - - - BROILER{decorative drawing} - - -Broiling is a fast method of cooking. It is smokeless because the -broiler flame literally consumes any smoke formed. It is cool because it -is done with the oven and broiler compartment doors closed. - -There are no set rules for broiler cooking time because foods vary, -personal preferences differ and broiler burners vary in speed and -performance characteristics according to type. - - GENERAL BROILING TIPS - -{decorative drawing} - -Always broil with full flame unless otherwise specified in recipe. If -recipe requires low flame, preheat on full flame first; then lower flame -to about 325 degrees to broil food. When preheating, remove the broiler -pan from the broiler compartment. Preheat broiler 5 to 10 minutes. This -speeds up broiling and gives browner and juicier meats. If broiler is -not preheated, allow a few extra minutes on the broiling time. - -Do not use aluminum foil on the broiler insert, for it will block the -insert openings and prevent drainage of fat and drippings. - -Allowances must be made for broiling large quantities of meat at one -time by lowering broiler pan position. - -Meat for broiling should be tender, but need not be expensive. -Hamburgers, weiners, etc. are tasty when broiled. - -Veal and fresh pork should not be broiled. Veal is too lean. Pork -requires long, slow cooking to be eaten safely. - -Always turn meat with tongs, as piercing it with a fork will cause -unnecessary loss of meat juices. - -Allow meat to brown well on the first side before turning it. - -When turning meat, place on its original spot to cover the greasy area -and prevent unnecessary charring on the pan insert. - -Although it is possible to broil frozen meat, a better product is -obtained by thawing before broiling. However, if frozen, increase -distance from the burner and allow more time than the chart indicates. - -In a Gas range that has a broiler below the oven, it is possible to bake -and broil at the same time. Ham, fish, chicken, sandwiches, cold cuts -and fruit are just a few of the foods than can be broiled using a low -flame. Broiling time will be lengthened by this method. Meat will have a -less crusty surface but will be tender and juicy. - - -INFRARED BROILING GUIDE - -Remove broiler pan before preheating. Use high flame for preheating and -cooking. Preheat 5 minutes. - - FOOD DONENESS DESCRIPTION INCHES MINUTES - BETWEEN TOP BROILING - OF FOOD AND TIME - FLAME TURNING ONCE - MEAT - - Bacon Crisp Regular sliced 5 5 - Ham ½ inch slice 6 10 - Hamburger Medium ½ inch 6 8 - Well-done ½ inch 6 10 - Hot Dogs Scored diagonally 8 3 - Lamb Chops Medium 1 inch 5 10 - Well-done 1 inch 6 16 - Liver Well-done ¼ inch 5 7 - Steak, cube Medium ¼ inch 3 4 - Steak Rare 1 inch 4 8 - Well-done 1 inch 4 10 - Rare 1½ inches 5 12-14 - Well-done 1½ inches 5 18 - Rare 2 inches 6 25 - Well-done 2 inches 6 30 - - FISH - - Fillets ½ inch 7 10 - 1 inch 9 12 - Lobster 3 ounces 6 10 - 7 ounces 9 20 - Shrimp Medium size 5 5 - - POULTRY - - Chicken Halves or Breast 9 20 - - -REHEATING FOOD IN THE INFRARED BROILER - -Food that has been cooked, reheats exceptionally well in the infrared -broiler. Preheat as usual. Use High flame. Turning is optional. - - BEFORE REHEATING: - -Food should be at room temperature, if possible. Brush fruits and -vegetables with butter. - - DISTANCE AND TIME: - -Varies with thickness and quantity of food. Hamburger, chops, chicken -and seafood reheat successfully at the same distance and time required -when originally cooked. - -Roasted meat, sliced ¼-inch thick, reheats successfully 3 inches from -the flame in 2 to 3 minutes. Turning is not necessary. - - [Illustration: uncaptioned] - - -CONVENTIONAL BROILING GUIDE - - Food Thickness Inches between Broiling Time - Top of Food Turning Once - and Flame (minutes) - - Bacon Thin Slices 3-5 5 - (no turning) - Meat Patties 1 in. patties 2-3 - Medium 8-12 - Well-done 12-20 - Liver ½ to ¾ in. 3 6-10 - Lobster 4-5 20-25 - Fruit 3-4 5-10 - (Grapefruit, (no turning) - tomato or - peach halves) - - - - - BROILER RECIPES - - - BROILED STEAKS - -Steak is probably the most popular meat in America and certainly there -is nothing more hearty or satisfying than a good steak, thick and juicy, -and sizzling hot right from the broiler. - -Figure ¾ to 1 pound of steak per person. It should be at least 1-inch -thick. Trim away excess fat and slash remaining edge of fat to prevent -curling. - -To test a thick steak for doneness, make a small cut with a sharp knife -near the bone. - -When steak is done as desired, season with salt and pepper, spread with -softened butter and serve on a hot platter. - -The distance from the flame depends upon thickness of the meat and -doneness preferred—the rarer the steak, the nearer to the flame. Broil -until nicely browned; turn and finish cooking the second side. - -PREHEAT BROILER COMPARTMENT 5 TO 10 MINUTES FLAME-HIGH - -RARE: Place so top of meat is 1½ to 2 inches from flame. Broil 8 to 10 -minutes, turning once. - -MEDIUM: Place so top of meat is 2 to 3 inches from flame. Broil 12 to 18 -minutes, turning once. - -WELL-DONE: Place so top of meat is 3 to 5 inches from flame. Broil 20 to -25 minutes, turning once. - - - BROILED CHICKEN - -{decorative drawing} - -Preheat broiler compartment 5 to 10 minutes. Select 1½ to 2-lb. chicken -for broiling. Split in half lengthwise. Break the wing, hip and leg -joints to keep chicken flat. Season with salt and pepper. Arrange -chicken skin side down on cold broiler pan. Brush with melted butter or -margarine, if desired. Broil on the first side until brown, about 15 -minutes; turn skin side up and broil until done. Total broiling time -varies from 35 to 50 minutes. One chicken makes 2 to 3 servings. - - Conventional Broiler: - DISTANCE—5 TO 8 INCHES - FLAME—HIGH - - Infrared Broiler: - DISTANCE—8 TO 9 INCHES - FLAME—HIGH - - - BROILED FISH - -{decorative drawing} - -Preheat broiler compartment 5 to 10 minutes. Arrange fish fillets or -steaks on cold broiler pan insert. Place fillets skin side down. Dot -with butter or margarine and sprinkle with salt and paprika. Broil -without turning until golden brown and fish flakes easily when tested -with a fork, 10 to 13 minutes. - -1½ lb. fish makes 4 to 6 servings. - - Conventional Broiler: - DISTANCE—4 INCHES - FLAME—HIGH - - Infrared Broiler: - DISTANCE—9 INCHES - FLAME—HIGH - - - BROILED HAM - -Preheat broiler compartment 5 to 10 minutes. Have ham steak cut ¾ to -1-inch thick. Slash edges of fat to prevent curling. Place ham on cold -broiler pan insert. Broil 10 to 20 minutes, depending on thickness of -ham, turning once. - - Conventional Broiler: - DISTANCE—3 TO 5 INCHES - FLAME—HIGH - - Infrared Broiler: - DISTANCE—5 INCHES - FLAME—HIGH - - - STEAK CHAMPIGNONS - - 4 sirloin strip steaks, 1-inch thick - 1 Tbsp. chopped green onion - 1 4-oz. can sliced mushrooms - 2 Tbsp. butter or margarine - 1 Tbsp. chopped parsley - 1 Tbsp. lemon juice - Salt - Pepper - Butter or margarine for garnish - -Have butcher cut pocket in steaks. Cook onion and mushrooms in 2 -tablespoons butter in skillet on thermostatic top burner at 212 degrees -for 5 minutes. Add parsley, lemon juice and salt and pepper to taste. -Lightly season pockets with additional salt and pepper; fill with 2 -tablespoons mushroom mixture. Secure with a wooden tooth pick. Place in -preheated Gas broiler about 3 inches from high flame. Broil 5 minutes or -until nicely browned; turn and broil 2 to 3 minutes longer. Garnish with -softened butter and serve immediately. Makes 4 servings. - - - REUBEN GRILL - - 2½-oz. corned beef, chopped - 2-oz. process Swiss cheese, grated - ¾ C. chopped drained sauerkraut, packed (reserve juice) - ¼ C. sauerkraut juice - ¼ C. mayonnaise - Salt - Pepper - 8 slices rye bread - 2 Tbsp. butter or margarine, melted - -Combine first 7 ingredients, mix well. Brush bread with butter on one -side only. Spread the buttered side of each slice of bread evenly with -¼-inch layer of corned beef mixture. Place in preheated Gas broiler -about 7 to 9 inches from high flame. Broil about 5 minutes. Press 2 -halves together. Serve immediately. Makes 4 sandwiches. - - - SIX ’N ONE HAMBURGER - - 1 lb. ground beef - ½ C. canned whole tomatoes, chopped and well drained - ¾ C. soft bread crumbs - 1 tsp. salt - ¼ tsp. pepper - 2 Tbsp. chopped onion - 2 tsp. chopped fresh parsley - ½ C. shredded Cheddar cheese - -Place ground beef in medium size mixing bowl. In small bowl combine -tomatoes, bread crumbs, salt, pepper, onion and parsley. Add combined -ingredients to beef and toss lightly with a fork. Form mixture into a -large patty, 6 × 6 × 1 inches in the center of a 12-inch square of -aluminum foil. Fold exposed 3-inch edge of foil underneath to fit size -of meat patty. Place in preheated Gas broiler about 3 inches from high -flame. Broil about 6 minutes or until nicely browned; turn meat with -pancake turner and remove foil. Broil about 6 minutes on second side. -Remove meat from broiler; top with cheese. Cut into squares. Makes 6 -servings. - - - STRAWBERRY POUND CAKE DELIGHT - - 1 12-oz. frozen pound cake, thawed - 1 C. commercial sour cream - ¼ C. brown sugar, packed - 1 pt. fresh strawberries - -Slice cake into four ½-inch lengthwise layers; lay cake layers in bottom -of broiler pan. Spread sour cream evenly over top of each layer; -sprinkle with brown sugar. Using a spatula, swirl top of the mixture to -slightly blend the cream and sugar. Place in preheated Gas broiler about -7 to 9 inches from high flame. Broil 6 to 7 minutes. Make two separate -cakes, placing one layer on top of another, keeping cream and sugar side -up. Cut each cake crosswise into 3 servings. Using 1 pint of berries, -garnish the top of each serving. Pour strawberry glaze over berries on -cake. Serve immediately. Makes 6 servings. - - - STRAWBERRY GLAZE - - 1 pt. fresh strawberries - 1 C. sugar - 1½ Tbsp. cornstarch - Dash salt - -Wash, drain and hull strawberries; crush. If necessary add enough water -to make 1½ cups. Place strawberries and juice in saucepan on -thermostatic top burner at medium flame and 212 degrees; gradually stir -in mixture of sugar, cornstarch, and salt. Bring to boiling, boil 1 -minute, stirring constantly. Cool. Pour over berries on cake. Makes 6 -servings. - - NOTE: This glaze should be made in advance and cooled before broiling - the cake. - - - - - ROTISSERIE{decorative drawing} - - - ROTISSERIE TIPS - -Foods cooked on the rotisserie require little attention because they -rotate slowly, basting themselves to achieve flavor and appearance. - -It is best to bring meat to room temperature before cooking. - -Before preheating, check to see that food on rotisserie spit is centered -under the burner and rotating evenly. Reposition food if necessary. - -For most accurate test of doneness, use a meat thermometer. It will -indicate internal temperature which is more accurate than estimating -time. Insert carefully so thermometer does not touch fat, bone or -rotisserie spit, or hit any part of compartment when meat is rotating. - -Bones and fat are both good conductors of heat, so roasts which have -larger amounts will cook more quickly than lean boneless pieces. - -Smaller pieces of meat require a longer cooking time per pound than -large pieces of meat. - -Season the cavity of poultry before cooking. Stuff if desired. Tie wings -and legs close to body before securing firmly on rotisserie spit. Season -skin. Brushing with butter is not necessary. - -When using High flame, baste only during the last 10 minutes of cooking. -When a longer basting period is desired, it is best to use Low flame. - -To make a roast carve more easily, allow the meat to “set” after -cooking. Rare roasts should be covered loosely and allowed to stand in a -Gas oven at 170 degrees for 20 to 30 minutes before carving. The medium -and well-done roasts should be allowed about half this much time. - - - CONVENTIONAL BURNER ROTISSERIE GUIDE - -Consult manufacturer’s instruction booklet for specific information. The -following is intended only as a guide. - -The rotisserie may be located in the oven, broiler or on top of the -range. FOR ROTISSERIE LOCATED IN OVEN, FOLLOW TIME AND TEMPERATURE GIVEN -IN OVEN MEAT ROASTING GUIDE. - -In built-in ranges with rotisserie located in broiler compartment under -oven, set oven thermostat at 350 degrees for low flame; at “broil” for -high flame. Keep door closed as for broiling. - -Preheat 10 minutes. - - FOOD WEIGHT FLAME SETTING FOR MINUTES PER POUND - POUNDS ROTISSERIE - BEEF - - Rolled Rib 4-6 In Broiler—Low Rare 26-30 - Medium 35-40 - Well-done 40-45 - Tenderloin 2½-3 In Broiler—medium Rare 10-15 - Medium 15-20 - Well-done 22-28 - - LAMB - - Rolled Leg 4-5 In Broiler—low ... 40-45 - - PORK - - Canadian Bacon 3-4 In Broiler—low ... 20-25 - Ham-cured 3-4 In Broiler—low ... 35-40 - Ham-precooked 4 In Broiler—low ... 20 - Loin, fresh (boned and 3-5 In Broiler—low ... 45-55 - rolled) - use meat thermometer - to make sure that pork - roasts are well-done. - - FOOD WEIGHT FLAME SETTING FOR COOKING TIME - POUNDS ROTISSERIE - - Spareribs In Broiler—low 1½-2 hours - Weiners In Broiler—medium 12-15 min. - - POULTRY - - Chicken (halved) 2-3 In Broiler—low 1-1¼ hours - Chicken (whole) 2-3 In Broiler—medium 1¼-1½ hours - Cornish Hen ¾-1 In Broiler—low 1½-2 hours - Duckling 4-5 In Broiler—low 2½-3 hours - - - INFRARED BURNER ROTISSERIE GUIDE - -Use High flame for preheating and cooking - -Preheat 5 minutes - - FOOD WEIGHT DONENESS MINUTES INTERNAL - POUNDS PER POUND TEMPERATURE - BEEF - - Rolled Rib 4-6 Rare 20 140°F. - Medium 22 160°F. - Well-Done 25 170°F. - Rib Eye Roast 3-4 Rare 20 140°F. - Medium 22 160°F. - Well-Done 25 170°F. - - LAMB - - Rolled Leg 3-4 Medium 25 175°F. - - PORK - - Canadian Bacon 2-3 Well-Done 20 170°F. - Ham—Ready-to-Eat 5-6 Well-Done 20 160°F. - Loin—Bone In 4-5 Well-Done 15 170°F. - - POULTRY - - Broiler-fryer 2-3 Well-Done 20 190°F. - Turkey (not stuffed) 6-8 Well-Done 15 190°F. - - - - - COOKING TERMS AND METHODS{decorative drawing} - - -Note: See pages 12 through 18 to use thermostatic top burner for these - methods. - -BOIL - -To cook in a liquid at a temperature of 212 degrees. Visually, bubbles -should rise continually. Method: cover the pan and bring the contents to -a boil over a high flame. Then turn to the simmer flame (first click on -many burners) and continue boiling, covered until done. - - BRAISE - -To cook meat or poultry by searing in fat, then simmering in a covered -pan in small amount of moisture. Method: generally, meats are seasoned -and rolled in flour and browned in hot fat. Then add a small amount of -liquid and cover the pan. Turn burner valve knob to simmer flame, so -food simmers, not boils, until done. - - DEEP FAT FRY - -To cook in fat deep enough to completely cover the food being cooked. A -saucepan or skillet may be used. Method: use a high flame to bring the -fat to frying temperature (usually 375 degrees), then lower the flame -until it just maintains the desired fat temperature. - - HIGH BOIL - -This term is used to describe a vigorous, rolling boil which cannot be -stirred down. It cooks no faster than a gentle boil but is needed for -cooking foods like macaroni or jellies and jams. Method: cover the pan -and use a high flame to bring the contents to a boil quickly. Then -uncover the pan and turn to a medium flame or enough heat to maintain a -high boil. The food is cooked uncovered in this case to prevent -boil-overs and/or to permit evaporation. - - MELT - -To liquify a solid food by heat. Method: heat over “keep warm” flame -until liquified. Covering the pan will speed melting. - - PAN BROIL - -To cook uncovered on a hot surface, usually in a skillet, pouring off -fat as it accumulates. Method: heat skillet on “high”. Do not add fat or -water and do not cover. Turn to “simmer” and brown meat slowly on both -sides, pouring off fat as it accumulates. - - SAUTÉ OR PAN FRY - -To cook uncovered in a hot skillet in a small amount of fat. Method: -heat just enough fat or butter to keep the meat from sticking (one to -four tablespoons) in a skillet over a low to medium flame, depending on -the utensil material. Add the food to the hot fat and cook, turning -occasionally, until brown as desired. - - SIMMER - -To cook in liquid, usually water, at a temperature below the boiling -point. Small bubbles are formed and rise slowly, but the liquid is -practically motionless. Method: cover the pan and bring the food to the -boiling point over a high flame. Then turn to the “simmer” flame. - - STEW - -To cook foods slowly in a covered pan in enough water to cover the food. -Method: this is the same as braising except that more liquid is used. -The food should simmer, not boil. - - - - - MEASURING THE RIGHT WAY - ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT - - - [Illustration: uncaptioned] - -FLOUR - -1. Always sift cake and all-purpose flour before measuring. Sift -pre-sifted flour unless recipe specifically says otherwise. Do not sift -rye, graham or whole wheat flour. Instantized flour cannot be sifted. - -2. Sift onto waxed paper. Spoon lightly into dry measuring cup, being -careful not to pack or shake it. Level with straight-edged spatula, -without packing down. - - LIQUIDS - -1. Always set liquid measuring cup on level surface and fill to desired -mark. - -2. If thick like molasses or sirup, level off with spatula. - - SHORTENING - -Use graduated measuring cups. Have shortening at room temperature. Pack -firmly into measuring cup. Level off with straight-edged spatula. - - BROWN SUGAR - -Use graduated measuring cup. Pack down in cup with back of spoon, just -enough to hold together when turned out. - - BUTTER AND MARGARINE - -One stick (¼ lb.) equals ½ cup. To measure ¼ cup, cut stick in half. 1 -Tbsp. equals ⅛ of a stick. Do not substitute whipped margarine or butter -unless recipe specifically calls for it. - - DRIED FRUITS - -Pack raisins, dates, figs, etc. lightly into measuring cup. Press gently -to level off top. - - NUTS AND COCONUT - -Pack lightly into cup and level off. - - SOFT BREAD CRUMBS - -Pack lightly into measuring cup. Do not press down hard. Level off. - - FINE DRY BREAD CRUMBS - -Spoon lightly into measuring cup and level off. Don’t shake cup. - - SHREDDED OR GRATED CHEESE - -Pack lightly into measuring cup and level off. - - - - - COMMON CAN AND JAR SIZES{decorative drawing} - - - CAN SIZES - Size of Cans Weight Cups Per Can - - 8 oz. can 8 oz. 1 C. - Picnic can (No. 1) 10½ oz. 1¼ C. - 12 oz. can 12 oz. 1½ C. - No. 300 can 14 to 16 oz. 1¾ C. - No. 303 can 16 to 17 oz. 2 C. - No. 2 can 1 lb., 4 oz. or 2½ C. - 1 pt., 2 fl. oz. - No. 2½ can 1 lb., 13 oz. 3½ C. - No. 3 can 3 lb., 3 oz. or 5¾ C. - 1 qt., 14 fl. oz. - No. 10 can 6½ to 7 lb., 5 oz. 12 to 13 C. or 3¼ qt. - - - - - SUBSTITUTING INGREDIENTS - - - Ingredients Quantity Substitute(s) - - BAKING POWDER 1 teaspoon 1½ teaspoons phosphate or tartrate - double-acting baking powder - ¼ teaspoon baking soda plus ½ cup - buttermilk or sour milk - ¼ teaspoon baking soda plus ⅝ - teaspoon cream of tartar - BUTTER 1 cup 1 cup margarine - ⅞ to 1 cup hydrogenated fat plus ½ - teaspoon salt - ⅞ cup lard plus ½ teaspoon salt - CHOCOLATE 1 square 3 tablespoons cocoa plus 1 - unsweetened tablespoon shortening - CORNSTARCH 1 tablespoon 2 tablespoons flour (approx.) or 4 - (for teaspoons quick-cooking tapioca - thickening) - CORN SIRUP 1 cup 1 cup sugar plus ¼ cup liquid (as - replacement for ½ of sugar in - recipe) - CREAM 1 cup coffee cream 3 tablespoons butter plus ⅞ cup - (20% milk fat) milk - 1 cup heavy cream ⅓ cup butter plus ¾ cup milk - (40% milk fat) - EGGS 1 whole egg 2 egg yolks - FLOUR (for 1 tablespoon ½ tablespoon cornstarch - thickening) 2 teaspoons quick-cooking tapioca - FLOUR (sifted) 1 cup all-purpose 1 cup plus 2 tablespoons cake flour - 1 cup cake flour ⅞ cup all-purpose flour - HERBS 1 tablespoon fresh 1 teaspoon dried - HONEY 1 cup 1 to 1¼ cups sugar plus ¼ cup - liquid - MILK 1 cup fresh milk 1 cup reconstituted non-fat dry - milk plus 2 teaspoons butter - 1 cup whole milk ½ cup evaporated milk plus ½ cup - water - 1 cup sour milk 1 tablespoon lemon juice or - vinegar plus sweet milk to make 1 - cup - 1¾ teaspoons cream of tartar plus - 1 cup sweet milk - YEAST 1 cake compressed 1 package or 2 teaspoons active - dry yeast - - [Illustration: COLUMBIA GAS SYSTEM] - -HSR-67 - - - - - Transcriber’s Notes - - -—Silently corrected a few typos, including listed errata. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of the Project Gutenberg EBook of To Your Kitchen From Mine, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK TO YOUR KITCHEN FROM MINE *** - -***** This file should be named 63457-0.txt or 63457-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/4/5/63457/ - -Produced by Stephen Hutcheson and the Online Distributed -Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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