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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..5f3702d --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65804 (https://www.gutenberg.org/ebooks/65804) diff --git a/old/65804-0.txt b/old/65804-0.txt deleted file mode 100644 index c13eead..0000000 --- a/old/65804-0.txt +++ /dev/null @@ -1,1356 +0,0 @@ -The Project Gutenberg eBook of What Every Housewife Should Know About -Electric Cooking (1945), 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 -will have to check the laws of the country where you are located before -using this eBook. - -Title: What Every Housewife Should Know About Electric Cooking (1945) - -Author: Anonymous - -Release Date: July 9, 2021 [eBook #65804] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK WHAT EVERY HOUSEWIFE SHOULD KNOW -ABOUT ELECTRIC COOKING (1945) *** - - - - - _What Every Housewife - should know about_ - _Electric Cooking!_ - - - Prepared by Frigidaire Division General Motors Corporation - - - - - _Where to find it...._ - - - Electric Cooking in General Page 2 - Surface Cooking Page 5 - Using the Electric Oven Page 9 - Utility of Electric Ranges Page 15 - Care of the Electric Range Page 16 - Vegetable Cooking Guide Page 20 - Baking Times and Temperatures Page 21 - Meat and Fowl Roasting Chart Page 22 - Frozen Vegetable Cooking Guide Page 23 - Frozen Meat Cooking Guide Page 24 - - [Illustration: uncaptioned] - -This booklet has in it sixty-nine of the most frequently asked questions -(and their answers) about cooking with an Electric Range. - -In it, too, is some interesting information about the cooking of frozen -food. This probably will answer more questions which have come up in -your mind and these answers will be even more important in the future -when Home Freezers are as common as Refrigerators and Electric Ranges. - -So, keep this booklet handy. Read it. Learn for yourself the proven -facts about Electric Cooking ... the answers that every housewife should -know when she plans that new kitchen. - -And remember: an Electric Range provides many cooking and baking -advantages which have made it the preferred appliance among thousands of -housewives. - - - - - Electric Cooking in General - - - [Illustration: uncaptioned] - -1. Q. Do I Have to Learn to Cook All Over Again to Cook with - Electricity? - - A. Of course not! Just use your same favorite recipes (and many - others) with confidence and ease—the only difference will be that your - electric range will give you greater simplicity and accuracy, and add - greater joy to cooking because it is cleaner, cooler and automatic. - -2. Q. Is Cooking by Electricity Expensive? - - A. In most sections of the country electrical cookery is no more - expensive than other methods, often less expensive. In fact most - modern electric ranges as produced by reliable manufacturers are - designed and engineered for economical operation. - -3. Q. Approximately How Much Does It Cost an Average Family to Operate - an Electric Range? - - A. Reproduced here is a table giving approximate electrical cooking - costs compiled from the experience of electric range users in all - parts of the country. - - Electric Cooking Rate In Your Number of People in the Family - Locality (Per Kilowatt Hour) - - 2 3 4 5 6 - 1c $.56 $.72 $.84 $.95 $1.02 - 1¼c .70 .90 1.05 1.19 1.28 - 1½c .84 1.08 1.26 1.43 1.53 - 1¾c .98 1.26 1.47 1.66 1.79 - 2c 1.12 1.44 1.68 1.90 2.04 - 2¼c (Ave. Elec. Cooking Rate) 1.26 1.62 1.89 2.14 2.30 - 2½c 1.40 1.80 2.10 2.38 2.55 - 2¾c 1.54 1.98 2.31 2.61 2.81 - 3c 1.68 2.16 2.52 2.85 3.06 - -4. Q. Is It Expensive to Pre-heat Such a Large Oven? - - A. No. It costs approximately 1¼c to pre-heat a large electric oven to - the average baking or roasting temperature—(350°F) and much of this - heat is conserved during baking or roasting by the oven insulation. - Actually, the current is on only a part of the time that the oven is - in use. - -5. Q. What About the Safety of an Electric Range? - - A. All reputable electric ranges are inspected, tested and approved by - the Underwriter Laboratories for fire and casualty hazards and must - comply with their rigid standards. As a matter of general practice and - recommendation of manufacturers, frames and all non-electrical parts - are grounded to insure against becoming electrically alive while in - use. All electrical parts are shielded and insulated to protect - against accidental contact. - -6. Q. Can Cooking be Continued with Safety During an Electrical Storm? - - A. Yes, completely. Due to the reasons of safety mentioned above. - -7. Q. What Happens if a Switch Is Turned On and Left On By Mistake? - - A. Current will be wasted, that’s all. The oven cannot overheat - because automatic controls prevent this. The surface units can be left - on at high speed for days without damage to the unit or without - hazard. - -8. Q. Is There Any Hazard Involved By Leaving the Electric Oven - Operating During My Absence? - - A. No. You can place an entire meal in the oven and leave the house - for the afternoon, and the range will automatically cook the dinner - and turn off the heat at the proper time if the range is equipped with - an automatic time control. Should you arrive home later than planned - the oven will have retained sufficient heat for a reasonable length of - time to keep the dinner warm enough for immediate serving. - -9. Q. What Happens if Power Failure Occurs? - - A. Experience indicates that power failures are negligible. And, even - should they occur, there is no danger from the electric range. Only - the inconvenience of being without the use of the range during the - period the power is off. - - [Illustration: uncaptioned] - - - - - Surface Cooking on the Electric Range - - - [Illustration: uncaptioned] - -1. Q. Do the “Definite” _Surface_ Heats Provided by Most Electric - Ranges, Have Any Advantages Over the “Infinite” Number of Surface - Heats Provided by Ranges Using Other Fuels? - - A. Yes. This is important because it eliminates “guesswork” in cooking - and enables you to use even unfamiliar recipes with confidence and - ease. The heat obtained at each switch setting will be repeated - exactly each time you use it. - -2. Q. How Many Surface Heats Should be Provided for Best Results? - - A. Most ranges have five surface heats described here, and these have - been found adequate for every cooking need. - -3. Q. What Is the Use for Surface “High” Heat? - - A. “High” heat is always used to bring foods quickly to steaming - point. (As soon as cooking temperatures are reached one of the lower - heats is used to continue and complete that cooking.) It is used to - preheat fat for frying and used continuously for deep fat frying of - potatoes. “High” heat is always used for speed in heating water. - - [Illustration: _High_] - -4. Q. What Is the Use for the Surface “Medium-High” Heat? - - A. “Medium-high” provides the right temperature for frying chicken or - browning meats and for maintaining cooking of large quantities of food - in extra large utensils. “Medium-high” on small units can be used for - baking griddle cakes when a small utensil is used. - - [Illustration: _Medium High_] - -5. Q. When Do You Use the Surface “Medium-Low” Heat? - - A. “Medium-low” is just right for percolating coffee or for heating - small quantities of food quickly. - - [Illustration: _Medium Low_] - -6. Q. How Is “Low” Heat Used? - - A. “Low” heat is used for keeping foods cooking after they have been - started on “high” heat. This low heat is sufficient for keeping quite - a large quantity of vegetables and other foods actively cooking. - - [Illustration: _Low_] - -7. Q. How Is “Simmer” Heat Used? - - A. “Simmer” heat is used for low temperature cooking, for instance, - small quantities of vegetables, cooking custards, sauces and dried - fruits. The uses for “low” and “simmer” heats are much the same - excepting “low” is used for larger quantities of foods. - - [Illustration: _Simmer_] - -8. Q. Why Is Low Water Cooking Recommended for Vegetables? - - A. Because more food value is retained, also flavor and appearance is - better. Very little water need be added to vegetables to create the - necessary steam for proper cooking. - -9. Q. Which of the Five Surface Heats Is Most Practical to Use in Making - Coffee? - - A. “Medium-low” on either the large or small unit, depending upon the - size percolator and amount of coffee to be made. - -10. Q. Is the Deep Well Cooker More Practical Than a Fourth Surface - Unit? - - A. Yes, because the deep well cooker will perform virtually any - cooking operation possible on a surface unit, plus baking, and do many - of them better and more economically. - -11. Q. What Types of Food Are Best Prepared in the Deep Well Cooker? - - A. Pot roasts, soups, stews and any foods requiring long cooking - times. - -12. Q. What Are Some Uses for the Deep Well Cooker? - - A. Steaming puddings, baking, simmering dried fruits and cooking - tougher cuts of meats. As a utensil it can be used for sterilizing. - -13. Q. Do Flavors Mingle When Several Foods Are Cooked at One Time in - the Deep Well Cooker? - - A. No—If you will remember to do one thing—always remove the foods - from the cooker as soon as the current is turned off. While foods are - cooking they are “exhaling” their odors. When they begin to cool they - begin to “inhale” and absorb the odors of other foods. - - [Illustration: uncaptioned] - -14. Q. Can the Deep Well Cooker Be Used for Steaming Brown Bread, - Puddings, etc.? - - A. Yes, by pouring water in the bottom of the cooker and using a - “trivet” or rack. - -15. Q. Can the Deep Well Cooker Be Used for Baking? - - A. Yes. It is economical for baking several potatoes, cup custards or - baked apples. When the cooker well is used for baking the cooker - utensil is removed and a rack placed in the well. The well is heated - to proper baking temperature with the switch on “high” and baking is - continued on “low” heat. - -16. Q. How Can the Deep Well Cooker Be Used as a Warming Oven? - - A. Remove the utensil. Place the rack in the well and cover with the - lid of the cooker. “Low” heat provides sufficient heat for warming. - -17. Q. Can the Deep Well Cooker Utensil Be Used on the Surface Unit? - - A. Yes. - -18. Q. Does Food Cook as Fast in a Deep Well Cooker? - - A. Yes. It is ideal for soups, stews, pot roasts, etc., which require - uniform low temperatures over longer periods for best cooking results. - -19. Q. Why Are Deep Well Cookers Usually Insulated? - - A. Many foods prepared in the deep well cooker are those requiring - long cooking periods. Because of adequate insulation less current is - used. For example, the insulation on deep well cookers makes it - possible to prepare an entire meal at a total current cost of less - than two cents. (Based on an electric cooking rate of two-and-a-half - cents per kilowatt.) - - - - - Using the Electric Range Oven - - - [Illustration: uncaptioned] - -1. Q. How Long Does It Take to Preheat the Electric Oven for Baking? - - A. From seven to fifteen minutes is usually required for preheating to - a temperature of 350°F. (In one make of Range, two units provide - correct baking heat and fast preheating to _400°F_ in _less_ than - seven minutes.) - -2. Q. How Can the User Determine When the Oven Has Reached the - Temperature She Desires for Baking or Roasting? - - A. This is easily determined by the oven signal light which goes out - when the oven reaches the desired temperature. - -3. Q. Is It Necessary to Preheat the Electric Oven for Baking? - - A. No, however, for time-saving the oven should be preheated. - -4. Q. Should the Oven Always be Preheated for Oven Meals? - - A. This depends on the type of oven meal. For example, there are many - combinations of foods which can be placed in the oven and remain there - several hours before cooking is started and which do not require - preheat. Other types of oven meals require cooking immediately as soon - as they are prepared and better results are obtained from a preheated - oven. - -5. Q. If Four Baking Pans Are Put Into an Electric Oven at One Time, How - Should They Be Placed to Allow for Even Heat Distribution? - - A. The pans should be placed so they are not touching each other, or - any part of the oven. Since this usually means using two shelves, the - pans should be staggered, so one is not directly above the other. - -6. Q. Why Is It Not Necessary to “Peek” Into an Electric Oven During - Roasting or Baking? - - A. Because with accurate electric controls, much of the uncertainty of - cooking has been eliminated. Even if the recipe that you are using is - questionable, do not “peek” until the required baking time has passed. - -7. Q. Why Do You Recommend Roasting in an Open Shallow Pan Without the - Addition of Water? - - A. A shallow pan allows the heat from the oven to contact the food - more directly. With the even penetration of heat, meat will cook more - uniformly. - -8. Q. Why Is There So Little Shrinkage and “Drying-out” of Meats Cooked - in an Electric Range? - - A. Because electricity does not require additional air for fuel - combustion, there is no excess air circulation to absorb moisture and - carry it out of the oven. - -9. Q. How Does an Oven Clock Control Work? - - A. Simply set the automatic clock control at the time you want the - current to go on and at the time you want the cooking operation to - stop. Set the thermostat at a given temperature and the range will - automatically perform the desired cooking operation. - -10. Q. Are All Ranges Equipped With Time Clocks Automatically - Controlling the Oven Operation? - - A. No. This is a feature usually included as standard equipment on - higher priced models. It can be added as an accessory to many of the - lower priced models. - -11. Q. Is It Possible to Operate an Electric Range Oven at Low - Temperature, Such as 200°F? - - A. Thermostatic controls are capable of operating at temperatures as - low as 150°F. on practically all electric ranges. - -12. Q. What Is the Maximum Temperature at Which Electric Range Ovens Can - Be Automatically Controlled? - - A. Nearly all electric ovens will heat to 550°F. This is above - required baking temperatures, yet it avoids danger of burning foods - which would of course be possible at higher temperatures. The - thermostat is always set at this maximum temperature when broiling is - done to avoid having the broiling unit cut off during the cooking - operation. - -13. Q. What Is the Advantage of Having the Oven Vent Open on the Front - of the Back Panel? - - A. First, you can place the range flush against the wall without - damaging the wall paper or curtains. Second, the top vent prevents - moisture from collecting in the top of the oven. Accordingly the - housewife is assured that cakes baked on the upper shelf will not be - soggy but will turn out as beautifully browned as those baked on lower - shelves. Third, no flue pipe is necessary. - -14. Q. Why Do Most Electric Ovens Have Shelf Type Doors? - - A. This type of door cannot sag, as do swing doors, thus creating - drafts of cold air within the oven. Also, they serve as a convenient - shelf in placing pans in, or taking them out of the oven. - -15. Q. Can the User Depend on an Electric Oven Thermostatic Control? - - A. The hydraulic type control is so designed that the bulb can be - placed in the desired oven position to insure accurate temperatures - while the control knob can be located in that position which is most - convenient for the user. - -16. Q. Does the Automatic Oven Control Increase Economy for Electric - Range Users? - - A. Yes. By providing no more heat than is needed to maintain the - required temperature this control avoids waste of electricity. - -17. Q. Some Electric Ranges Have Two Units for Heating the Oven. Others - Only Have One. What Is the Essential Difference? - - A. First, two units give a greater degree of flexibility and a more - even distribution of heat throughout the oven. Also, they allow the - use of the upper unit for broiling in a more convenient position. The - single unit oven is not as convenient because broiling is done on the - lower part of the oven and it lacks the type of heat distribution made - possible by two units. - -18. Q. Does the Electric Oven Give Off Much Heat in the Kitchen During - Baking or Roasting? - - A. Because electric heating elements require no air supply for - combustion, the oven is completely insulated on all six sides, thus - giving off practically no heat. - -19. Q. Should the Broiler Pan Be Heated Before Broiling Is Started? - - A. No. A hot broiler pan is many times responsible for excess smoking - because of fat drippings from the meat striking the hot broiler pan. - -20. Q. How Is Broiling Speed Regulated? - - A. Broiling speed is regulated by raising or lowering the position of - the broiler pan in the oven. For fast broiling, place on oven shelf - located close to heating unit. This will produce results very similar - to charcoal broiling. For lower temperature or slower broiling, lower - the oven shelf so that top surface of food will be 2½ or 3 inches from - the broiling unit, and allow slightly more time for broiling. - -21. Q. Are Broiler Meals Popular? - - A. Yes. Much of the original flavor is retained in the food by this - method of cooking. For example, meat and fruits may be placed on the - broiler pan and cooked. The vegetable can be placed in the pan below - the broiler rack. The cooked vegetable will be heated while the food - on the rack is broiled. - -22. Q. Is It Advisable to Use the Broiler Pan for Roasting? - - A. Yes, the broiler pan is a convenient utensil for use in roasting. - -23. Q. For Best Results, Should Frozen Meats Be Entirely Defrosted - Before Cooking? - - A. Acceptable cooking results may be obtained either way. However, if - meat is allowed to thaw, cooking time can be judged more accurately; - also thick steaks broil more uniformly if allowed to thaw. Meat to be - thawed may be placed on the shelf of your household refrigerator - without removing the wrapping. - - If it is more convenient to cook without thawing, the meat should be - cooked for a longer period of time than usual at a slightly lower - temperature. A thick steak cooking from the frozen condition may - appear cooked, but actually be cold and raw in the center. Generally - meats that are cooked from the frozen condition should be cooked half - again as long as thawed meats, and sometime longer. It isn’t easy to - figure cooking time, the length of time will depend, of course, upon - the kind of meat and whether you want it rare, medium or well done. - See the charts on pages 23 and 24 for a guide in cooking frozen foods. - - - - - Utility of the Electric Range - - - [Illustration: uncaptioned] - -1. Q. Are All Electric Ranges Equipped With a Warming Drawer? - - A. No. It is usually a regular feature on deluxe models and can be - installed as an accessory on some other models. - -2. Q. Are the Temperatures in the Warming Drawer Harmful to China? - - A. No. The temperature is sufficient for warming china but not high - enough to cause any harm. - -3. Q. Are the Warming Drawer Temperatures Adequate for Keeping Food Warm - for Serving? - - A. Yes. A common practice is that of placing fresh baked rolls in the - warming drawer for serving during the dinner period. - -4. Q. Do All Ranges Have Storage Space for Cooking Utensils? - - A. Most do. Some models of course offer more storage space than - others. - -5. Q. Are Hot Pans Harmful to the Porcelain of the Work Surface of the - Range? - - A. Yes. Sliding hot pans from the cooking unit to the porcelain work - surface may result in scratches. An inexpensive pad may be used to - protect the work surface. - -6. Q. Will the Porcelain Surface of the Range Be Harmed By Large Pans - Which Extend Over the Unit and Contact Directly? - - A. Yes. A good example of this is a large pressure cooker. The - recessed bottom on some pressure cookers has caused considerable - damage to the porcelain cooking top on ranges because the heating unit - does not come in contact with the pressure cooker resulting in - excessive temperatures adjacent to the surface unit. When such - utensils must be used, it is well to raise the unit from the surface - to insure direct contact. - - One make of Range has available a metal ring which slips in under the - unit and raises it about 1 inch to prevent damage to the porcelain - top. - - - - - Care of the Electric Range - - - [Illustration: uncaptioned] - -1. Q. Why Is It Easy to Keep Electric Ranges Clean? - - A. First, electricity is the cleanest of all fuels. Second, one piece - ovens eliminate cracks and provide round corners—work surfaces with - coved backs and cooking units that are easily removed for cleaning. - Porcelain in itself is one of the easiest of all surfaces to clean. - -2. Q. What Is the Best Way to Clean the Outer Surface of an Electric - Range? - - A. First, let porcelain finished surfaces cool before cleaning. - Second, wipe up spots as soon as possible. If porcelain is warm, use a - dry cloth, never a wet one. Third, when porcelain is cool, wipe with a - damp soapy cloth, rinse and dry well. Do not use gritty soaps or acid. - -3. Q. Are There Any Precautions That Should Be Used in Cleaning an - Electric Range? - - A. Yes. First, see that all switches are “Off.” Second, do not use - abrasives or other cleaning materials that will scratch. Third, do not - immerse electrical units in water. If these units become damp in - cleaning, be sure that they are dry before connecting. Fourth, do not - clean surface units while hot. Fifth, always soften hardened foods - before removing as unnecessary scraping may damage any type of - surface. - -4. Q. What Is the Best Way to Clean the Oven? - - A. Always be sure the current is turned off and the oven is at least - partially cooled. The interior is more easily cleaned with a damp - cloth before the oven is entirely cooled. Be sure to remove shelves - and heat units first and put them in a dry place. Wipe out the inside - of the oven with a cloth wrung from soap water, rinse and dry well. - Fine steel wool may be used to remove any food particles adhering to - the surface. Spillovers which occur during baking or roasting may - involve a little more difficulty in cleaning. If so, a cloth saturated - with water to which household ammonia has been added may be placed - over the soiled surface of the oven or “baffle” and allowed to remain - for 20 minutes or an hour. Burned-on material may then be more easily - removed by a cloth or fine steel wool without damaging glossy surface. - - Caution: Do not use the oven repeatedly after a spillover. This causes - continual burning on of the food particles making them more difficult - to remove, and in time will cause some damage to the glossy surface. - -5. Q. What About Cleaning Under the Electric Range? - - A. This is seldom necessary. However, if it is, remove the lower - utility drawers which gives access to the floor space below. If a - thorough cleaning is desired, the range can be moved away from the - wall where there is a long enough cord, or where it can be - disconnected. - -6. Q. What Happens When Hot Grease Spatters Out of the Frying Pan on to - the Electric Range? - - A. Nothing. After cooking has been completed and the surface units - have had time to cool completely, wash the surface with soap and - water, rinse, and dry well. Note: If spattering occurs in excess - during frying, you are using heat too high for this type of cooking - operation. Review again the suggested heats for the different cooking - operations on the surface units. - -7. Q. What Is the Best Method of Cleaning the Broiler Pan? - - A. The broiler pan and rack should be washed just as any of your other - cooking utensils. Place in water immediately after using and apply - steel wool to any food which cannot be removed easily. - -8. Q. Should the Surface of the Range be Waxed to Protect the Porcelain? - - A. No. Thorough cleaning and drying is the best protection you can - give to that glossy porcelain. - -9. Q. Is It Necessary to Place the Range Some Distance from the Wall to - Prevent Soilage of the Paper? - - A. No—in fact the range can be placed as close to the wall as desired - because oven vents are usually on the back panel and open towards the - front, eliminating danger of soiling from the oven. - -10. Q. How Are Spillovers Cleaned from the Surface Units? - - A. Most surface units are of the fully enclosed type and can be - cleaned by merely brushing them off occasionally. The ring around the - units should be cleaned with a damp cloth and soap powder. - -11. Q. What Happens if Foods Spill Over on the Surface Unit? - - A. Nothing. They are caught by the reflector and the drip tray causing - no damage to the unit. Wiring is so protected that no electrical - problems are involved. - -12. Q. How May the Drip Tray Be Cleaned? - - A. The drip tray which is located directly below the surface cooking - units is easily removed and can be washed as any other utensil. - - [Illustration: uncaptioned] - - - - - • Time and temperature tables for cooking vegetables • baking and - roasting, - - - - - Vegetable Cooking Guide - - -The cooking time for vegetables will vary somewhat, depending upon their -freshness and the quantity. This should be taken into account when using -the following table, which is simply a guide to help you determine the -correct cooking time. - - APPROXIMATE COOKING TIMES - VEGETABLE OR METHOD OF PREPARATION MINUTES ON MINUTES ON TOTAL - FRUIT HIGH FOR LOW OR MINUTES OF - STEAMING SIMMER COOKING - UNTIL TIME - TENDER - - Apples Peeled and quartered 3 to 5 [1] [1] - Asparagus Tied in serving 4 to 6 10 to 15 14 to 20 - bundles - Green Beans Cut in slivers, 5 to 8 10 to 15 15 to 20 - lengthwise - Green Beans Broken 4 to 7 15 to 20 20 to 30 - Beans, Lima Shelled 3 to 8 15 to 20 18 to 25 - Beets Diced or sliced thin 5 to 6 15 to 20 20 to 25 - Beets Whole unpeeled 5 to 8 15 to 20 25 to 35 - Broccoli Stalks Split 5 to 8 15 to 20 20 to 30 - Brussels Whole 3 to 5 10 to 15 15 to 20 - Sprouts - Cabbage Shredded or quartered 4 to 5 6 to 7 10 to 12 - Carrots Shredded 4 to 6 6 10 to 12 - Carrots Sliced ⅛ inch thick 5 to 8 15 15 to 20 - Cauliflower Separated into 4 to 6 10 to 12 15 to 18 - flowerettes - Cauliflower Whole head 5 to 8 15 to 20 20 to 25 - Corn Cut from the cob 3 to 5 [1] [1] - Onions Small, whole 4 to 6 10 to 20 20 to 25 - Parsnips Quartered lengthwise 5 to 6 15 to 20 20 to 30 - Peas, green Shelled 5 to 8 10 to 15 18 to 20 - Potatoes Cut in halves 4 to 8 15 to 20 25 to 30 - Potatoes, Cut in halves 3 to 8 20 to 25 25 to 30 - sweet - Spinach No water added 5 to 8 [1] [1] - Squash, Hub. Sliced 3 to 8 15 to 20 20 to 30 - Squash, Sum. Cut in slices 3 to 8 5 to 10 10 to 18 - Tomatoes Quartered—no water 3 to 4 5 to 10 10 to 15 - Turnips Sliced or cubed 5 to 6 15 20 to 25 - -[1]These are usually sufficiently cooked when they reach the boiling - point. Any additional cooking time, on lower heats will depend upon - the amount and “variety” of the food. - - - - - BAKING Time and Temperature Chart - - - _Quantity_ _Temperature_ _Approximate - Time_ - - BREAD, ROLLS - Bread 4 or 6 400°F. 1 hour - loaves - Frigidaire Rolls 400°F. 20 to 25 minutes - Swedish Tea Ring 375°F. 25 to 30 minutes - Honey Twist 375°F. 25 to 30 minutes - Brown Bread 2 loaves 375°F. 50 to 55 minutes - Butterscotch 2 loaves 350°F. 1 hour - Bread - Quick Coffee Cake 1 pan 400°F. 35 minutes - Corn Bread 400°F. 30 to 35 minutes - BISCUITS - Breakfast 450°F. 11 minutes - Biscuits - Southern Biscuits 450°F. 11 minutes - PIES - Pie Shell 1 or 2 pies 450°F. 15 minutes - Apple Pie 1 or 2 pies 450°F. 40 minutes - Blueberry Pie 1 or 2 pies 450°F. 40 minutes - Butterscotch Pie 1 or 2 pies 350°F. 10 to 15 minutes - (Meringue) - Custard Pie 1 or 2 pies {450°F. 10 minutes - {325°F. 25 minutes - MUFFINS - Plain Muffins 400°F. 25 to 30 minutes - Blueberry Muffins 400°F. 25 to 30 minutes - CAKES - Angel Food Tube cake {325°F. 15 minutes and - pan - {350°F. 55 minutes - Sponge Cake Tube cake 350°F. 45 to 50 minutes - pan - Layer Cake Two layers 375°F. 40 minutes - Pound Cake Two loaf 350°F. 1 hour, 10 - pans minutes - Meringue Cake One layer 300°F. 55 minutes - Fudge Cake Two layers 375°F. 35 minutes - COOKIES - Refrigerator One sheet 400°F. 9 or 10 minutes - Cookies - Mincemeat Cookies One sheet 400°F. 10 minutes - Sugar Cookies One sheet 400°F. 10 minutes - Butterscotch One sheet 375°F. 10 minutes - Cookies - Walnut Cookies One sheet 400°F. 10 minutes - Cream Puffs One sheet {450°F. 20 minutes - {425°F. 20 minutes - ENTREES - Baked Potatoes 400°F. 1 hour - Scalloped 375°F. 1 hour - Potatoes - Candied Sweet 375°F. 1 hour - Potatoes - Cheese Souffle 325°F. 40 minutes - Salmon Souffle 325°F. 40 minutes - Corn Souffle 350°F. 40 minutes - Baked Macaroni 350°F. 45 minutes - Baked Apples 375°F. 30 to 40 minutes - Baked Hash 350°F. 1 hour - Baked Beans 300°F. 3 hours - - - - - ROASTING CHART for Meats and Fowl - - - _Cut of Meat_ _Cooking _Approximate Time_ - Temperature_ - - BEEF—Standing Rib - Rare 300° to 350°F. 18-20 minutes per pound or to - internal temperature 140°F. - Medium 300° to 350°F. 22-25 minutes per pound or to - internal temperature 160°F. - Well Done 300° to 350°F. 27-30 minutes per pound or to - For very well internal temperature 170°F. - done allow full - time at 350°F. - Boned Roasts 300° to 350°F. Add 10-15 minutes per pound - Top Round - Medium 300°F. 20-25 minutes per pound - Well Done 300°F. 30-35 minutes per pound - Rump 300°F. 30-35 minutes per pound - Chuck 300°F. 30 minutes per pound - LAMB—Leg 300° to 350°F. 30 minutes per pound - Stuffed Shoulder 300° to 350°F. 45 minutes per pound - Stuffed Breast 300° to 350°F. 45-60 minutes per pound - Crown Roast 300° to 350°F. 30 minutes per pound - VEAL—Leg 300°F. 22 minutes per pound - Shoulder 300°F. 25 minutes per pound - Loin or Rack 300°F. 30-35 minutes per pound - PORK—Fresh - Ham 350°F. 40-45 minutes per pound - Loin 350°F. 30-35 minutes per pound - Cushion 350°F. 35-40 minutes per pound - Pork Butt 350°F. 40-45 minutes per pound - Spareribs 300°F. 1-1½ hours - Tenderloin 300°F. 1 hour - PORK—Cured - Large Ham (14-18 300°F. 20 minutes per pound - lbs.) - Small Ham (10-12 300°F. 25 minutes per pound - lbs.) - Half of Ham (5-6 300°F. 30 minutes per pound - lbs.) - Shank End 300°F. 40 minutes per pound - Butt End 300°F. 45 minutes per pound - CHICKEN - Large (4-6 lbs.) 325° to 350°F. 22-25 minutes per pound - Small (3½ lbs.) 325° to 350°F. 30 minutes per pound - TURKEY - Large (18-22 lbs.) 250° to 300°F. 15-18 minutes per pound - Medium (10-16 250° to 300°F. 18-20 minutes per pound - lbs.) - Small (6-10 lbs.) 250° to 300°F. 20-25 minutes per pound - DUCK—GOOSE 325°F. 30 minutes per pound - - - - - COOKING Guide for Frozen Vegetables - - -The cooking time for vegetables will vary somewhat, depending on -variety, state of maturity and how it has been prepared for freezing -(sliced, quartered, or whole). The following table is simply a guide to -help you in determining cooking time, based on one pound quantity, -cooked in covered utensil, starting in boiling water. - -1. Frozen vegetables may be cooked without thawing. However, if they are -allowed to defrost partially, the frozen block can be easily broken up, -resulting in more even cooking. Complete thawing of vegetables before -cooking is not recommended. - -2. Use covered cooking utensil—measure ½ to 1 cup of water, or enough to -cover bottom of utensil to depth of ⅛ to ¼ inch. - -3. Start all vegetables on high heat in boiling water. Reduce heat when -active steaming is regained. - -4. Keep all utensils tightly covered. - - _Vegetables_ _APPROXIMATE COOKING TIME_ - _Minutes on _Minutes on _Total Minutes - High Steaming_ Low Heat of Cooking - Until Tender_ Time_ - - Asparagus 4 to 6 10 to 15 14 to 20 - Beans, Green 4 to 6 10 to 15 14 to 20 - Beans, Lima 5 to 6 8 to 14 13 to 20 - Beets, Young, Whole 5 to 6 13 to 14 18 to 20 - Beets, (cooked and sliced — — Heated to - before freezing) proper - temperature - for serving. - Beet Greens 3 to 5 4 to 5 7 to 10 - Broccoli 3 to 5 10 to 15 13 to 20 - Brussels Sprouts 3 to 5 4 to 6 7 to 12 - Carrots, Sliced 5 to 6 3 to 6 8 to 12 - Cauliflower, Separated 5 to 6 6 to 10 11 to 16 - Corn, Cut 5 to 6 — 8 to 10 - Corn on Cob 4 to 5 — 5 - Kale 5 to 6 13 to 14 18 to 20 - Kohlrabi 4 to 5 4 to 5 8 to 10 - Mushrooms Saute 4 to 5 10 to 15 13 to 20 - Mustard, Curly 3 to 5 8 to 10 12 to 15 - Peas 5 to 8 6 to 10 11 to 18 - Rhubarb 5 to 6 — 8 - Spinach 4 to 6 — 8 - Squash, Summer 4 to 6 3 to 4 7 to 10 - Swiss Chard 4 to 6 — 8 to 10 - Turnips 4 to 5 2 to 5 6 to 10 - Turnip Greens 4 to 5 4 to 5 8 to 10 - - - - - COOKING Guide for Frozen Meats - APPROXIMATE COOKING TIMES[2] - - - _Thawed Before _Cooked from - Cooking_ Frozen State_ - _Cut_ _Method of _Minutes _Total _Minutes _Total - Cooking_ Per Time Per Time - Pound_ Minutes_ Pound_ Minutes_ - - Standing Rib Roast Roasting at - 300° to - 325°F.[3] - Rare 18 — 43 — - Medium 22 — 47 — - Well-done 30 — 55 — - Rolled Rib Roast - Rare 28 — 53 — - Medium 32 — 57 — - Well-done 40 — 65 — - Beef Rump Braising 30 — 50 — - Porterhouse Steak Broiling - (Rare to - Medium) - 1 Inch 8-10 — 21-33 — - 1½ Inches 10-15 — 23-38 — - 2 Inches 20-30 — 33-43 — - Club Steak - ¾ Inch — 16-20 — 24-28 - 1 Inch — 20 — 30 - Chuck Steak Panbroiling - ½ Inch — 7 — 11 - Round Steak Panbroiling - ½ Inch — 7 — 11 - Beef Patties Panbroiling - 1 Inch — 8 — 16 - Lamb Chops Panbroiling - ¾ Inch — 10 — 15 - 1½ Inch — 20 — 25 - Shoulder Lamb Chops Braising - ½ Inch — 15 — 20 - Boneless Lamb Roasting at 40 — 50 — - Shoulder 300-325°F.[3] - Leg of Lamb 30-35 — 40-45 — - Pork Chops Braising - ¾ Inch — 45 — 55 - Pork Loin Roasting at - 300-350°F.[3] - Center Cut 30-35 — 50-55 — - Rib or Loin End. 50-55 — 70-75 — - Sausage Patties Panbroiling - ½ Inch — 10 — 15 - 1 Inch — 15 — 23 - -[2]Adapted from “Food and Nutrition News,” National Live Stock and Meat - Board, Vol. X, No. 4, Dec., 1939. - -[3]Meats cooked from the frozen state (for longer periods) are usually - better if roasted at 300°F. - - - - - ADVERTISEMENT - - -Frigidaire’s household appliances provide the utmost in convenience, -efficiency and economy. These include: Frigidaire—the only refrigerator -with the Meter-Miser ... Frigidaire—the electric range that combines Low -Cost, High Speed and Sure Results ... Frigidaire—the dependable, -entirely automatic water heater ... and Frigidaire—the dependable home -freezer. - -Your Frigidaire Electric Range was built by the same company and to the -same high standards that have made the Frigidaire Electric Refrigerator -the largest-selling in the world. - -For other helpful information on the preservation and cooking of foods, -get in touch with your Frigidaire Dealer, or write Frigidaire Division -of General Motors. - - - FRIGIDAIRE DIVISION - General Motors Corporation - Dayton, Ohio - - [Illustration: uncaptioned] - - FRIGIDAIRE - _Made only by_ - GENERAL MOTORS - Refrigerators - Ranges - Water Heaters - Home Freezers - - - RA-399—9-45 - Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—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 WHAT EVERY HOUSEWIFE SHOULD KNOW -ABOUT ELECTRIC COOKING (1945) *** - -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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margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of What Every Housewife Should Know About Electric Cooking (1945), by Anonymous</div> - -<div style='display:block; margin:1em 0'> -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 <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<p style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: What Every Housewife Should Know About Electric Cooking (1945)</p> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: July 9, 2021 [eBook #65804]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK WHAT EVERY HOUSEWIFE SHOULD KNOW ABOUT ELECTRIC COOKING (1945) ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="What Every Housewife Should Know About Electric Cooking" width="1000" height="1483" /> -</div> -<div class="box"> -<h1><i class="cur">What Every Housewife -<br />should know about</i> -<br /><span class="sc"><i class="cur">Electric Cooking!</i></span></h1> -<p class="center smaller"><span class="ssn">Prepared by Frigidaire Division General Motors Corporation</span></p> -</div> -<div class="pb" id="Page_001">001</div> -<h1><i>Where to find it....</i></h1> -<table class="center"> -<tr><td class="l">Electric Cooking in General </td><td class="r"><a href="#Page_2">Page 2</a></td></tr> -<tr><td class="l">Surface Cooking </td><td class="r"><a href="#Page_5">Page 5</a></td></tr> -<tr><td class="l">Using the Electric Oven </td><td class="r"><a href="#Page_9">Page 9</a></td></tr> -<tr><td class="l">Utility of Electric Ranges </td><td class="r"><a href="#Page_15">Page 15</a></td></tr> -<tr><td class="l">Care of the Electric Range </td><td class="r"><a href="#Page_16">Page 16</a></td></tr> -<tr><td class="l">Vegetable Cooking Guide </td><td class="r"><a href="#Page_20">Page 20</a></td></tr> -<tr><td class="l">Baking Times and Temperatures </td><td class="r"><a href="#Page_21">Page 21</a></td></tr> -<tr><td class="l">Meat and Fowl Roasting Chart </td><td class="r"><a href="#Page_22">Page 22</a></td></tr> -<tr><td class="l">Frozen Vegetable Cooking Guide </td><td class="r"><a href="#Page_23">Page 23</a></td></tr> -<tr><td class="l">Frozen Meat Cooking Guide </td><td class="r"><a href="#Page_24">Page 24</a></td></tr> -</table> -<div class="pb" id="Page_1">1</div> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="uncaptioned" width="300" height="500" /> -</div> -<p>This booklet has in it sixty-nine of the most frequently asked -questions (and their answers) about cooking with an Electric -Range.</p> -<p>In it, too, is some interesting information about the cooking -of frozen food. This probably will answer more questions -which have come up in your mind and these answers will be -even more important in the future when Home Freezers are -as common as Refrigerators and Electric Ranges.</p> -<p>So, keep this booklet handy. Read it. Learn for yourself the -proven facts about Electric Cooking ... the answers that every -housewife should know when she plans that new kitchen.</p> -<p>And remember: an Electric Range provides many cooking -and baking advantages which have made it the preferred -appliance among thousands of housewives.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">Electric Cooking in General</span></h2> -<div class="img"> -<img src="images/p02.jpg" id="ncfig2" alt="uncaptioned" width="500" height="481" /> -</div> -<p class="revint"><b>1. Q.</b> Do I Have to Learn to Cook All Over Again to Cook with Electricity?</p> -<p class="bq"><b>A.</b> Of course not! Just use your same favorite recipes (and -many others) with confidence and ease—the only difference -will be that your electric range will give you greater simplicity -and accuracy, and add greater joy to cooking because -it is cleaner, cooler and automatic.</p> -<p class="revint"><b>2. Q.</b> Is Cooking by Electricity Expensive?</p> -<p class="bq"><b>A.</b> In most sections of the country electrical cookery is no -more expensive than other methods, often less expensive. -In fact most modern electric ranges as produced by reliable -manufacturers are designed and engineered for economical -operation.</p> -<div class="pb" id="Page_3">3</div> -<p class="revint"><b>3. Q.</b> Approximately How Much Does It Cost an Average Family to Operate an Electric Range?</p> -<p class="bq"><b>A.</b> Reproduced here is a table giving approximate electrical -cooking costs compiled from the experience of electric -range users in all parts of the country.</p> -<table class="center"> -<tr class="th"><th>Electric Cooking Rate In Your Locality (Per Kilowatt Hour) </th><th colspan="6">Number of People in the Family </th><th></th></tr> -<tr><td class="r"> </td><td class="r">2 </td><td class="r">3 </td><td class="r">4 </td><td class="r">5 </td><td class="r">6</td></tr> -<tr><td class="r">1c </td><td class="r">$.56 </td><td class="r">$.72 </td><td class="r">$.84 </td><td class="r">$.95 </td><td class="r">$1.02</td></tr> -<tr><td class="r">1¼c </td><td class="r">.70 </td><td class="r">.90 </td><td class="r">1.05 </td><td class="r">1.19 </td><td class="r">1.28</td></tr> -<tr><td class="r">1½c </td><td class="r">.84 </td><td class="r">1.08 </td><td class="r">1.26 </td><td class="r">1.43 </td><td class="r">1.53</td></tr> -<tr><td class="r">1¾c </td><td class="r">.98 </td><td class="r">1.26 </td><td class="r">1.47 </td><td class="r">1.66 </td><td class="r">1.79</td></tr> -<tr><td class="r">2c </td><td class="r">1.12 </td><td class="r">1.44 </td><td class="r">1.68 </td><td class="r">1.90 </td><td class="r">2.04</td></tr> -<tr><td class="r">2¼c (Ave. Elec. Cooking Rate) </td><td class="r">1.26 </td><td class="r">1.62 </td><td class="r">1.89 </td><td class="r">2.14 </td><td class="r">2.30</td></tr> -<tr><td class="r">2½c </td><td class="r">1.40 </td><td class="r">1.80 </td><td class="r">2.10 </td><td class="r">2.38 </td><td class="r">2.55</td></tr> -<tr><td class="r">2¾c </td><td class="r">1.54 </td><td class="r">1.98 </td><td class="r">2.31 </td><td class="r">2.61 </td><td class="r">2.81</td></tr> -<tr><td class="r">3c </td><td class="r">1.68 </td><td class="r">2.16 </td><td class="r">2.52 </td><td class="r">2.85 </td><td class="r">3.06</td></tr> -</table> -<p class="revint"><b>4. Q.</b> Is It Expensive to Pre-heat Such a Large Oven?</p> -<p class="bq"><b>A.</b> No. It costs approximately 1¼c to pre-heat a large -electric oven to the average baking or roasting temperature—(350°F) -and much of this heat is conserved during baking -or roasting by the oven insulation. Actually, the current is -on only a part of the time that the oven is in use.</p> -<p class="revint"><b>5. Q.</b> What About the Safety of an Electric Range?</p> -<p class="bq"><b>A.</b> All reputable electric ranges are inspected, tested and -approved by the Underwriter Laboratories for fire and casualty -hazards and must comply with their rigid standards. -As a matter of general practice and recommendation of -manufacturers, frames and all non-electrical parts are -grounded to insure against becoming electrically alive while -in use. All electrical parts are shielded and insulated to -protect against accidental contact.</p> -<div class="pb" id="Page_4">4</div> -<p class="revint"><b>6. Q.</b> Can Cooking be Continued with Safety During an Electrical Storm?</p> -<p class="bq"><b>A.</b> Yes, completely. Due to the reasons of safety mentioned -above.</p> -<p class="revint"><b>7. Q.</b> What Happens if a Switch Is Turned On and Left On By Mistake?</p> -<p class="bq"><b>A.</b> Current will be wasted, that’s all. The oven cannot overheat -because automatic controls prevent this. The surface -units can be left on at high speed for days without damage -to the unit or without hazard.</p> -<p class="revint"><b>8. Q.</b> Is There Any Hazard Involved By Leaving the Electric Oven Operating During My Absence?</p> -<p class="bq"><b>A.</b> No. You can place an entire meal in the oven and leave -the house for the afternoon, and the range will automatically -cook the dinner and turn off the heat at the proper time if -the range is equipped with an automatic time control. -Should you arrive home later than planned the oven will -have retained sufficient heat for a reasonable length of time -to keep the dinner warm enough for immediate serving.</p> -<p class="revint"><b>9. Q.</b> What Happens if Power Failure Occurs?</p> -<p class="bq"><b>A.</b> Experience indicates that power failures are negligible. -And, even should they occur, there is no danger from the -electric range. Only the inconvenience of being without the -use of the range during the period the power is off.</p> -<div class="img"> -<img src="images/p03.jpg" id="ncfig3" alt="uncaptioned" width="600" height="252" /> -</div> -<div class="pb" id="Page_5">5</div> -<h2 id="c2"><span class="small">Surface Cooking on the Electric Range</span></h2> -<div class="img"> -<img src="images/p03a.jpg" id="ncfig4" alt="uncaptioned" width="422" height="499" /> -</div> -<p class="revint"><b>1. Q.</b> Do the “Definite” <i>Surface</i> Heats Provided -by Most Electric Ranges, Have -Any Advantages Over the “Infinite” -Number of Surface Heats Provided by -Ranges Using Other Fuels?</p> -<p class="bq"><b>A.</b> Yes. This is important because it eliminates “guesswork” -in cooking and enables you to use even unfamiliar recipes -with confidence and ease. The heat obtained at each switch -setting will be repeated exactly each time you use it.</p> -<p class="revint"><b>2. Q.</b> How Many Surface Heats Should be -Provided for Best Results?</p> -<p class="bq"><b>A.</b> Most ranges have five surface heats described here, and -these have been found adequate for every cooking need.</p> -<p class="revint"><b>3. Q.</b> What Is the Use for Surface -“High” Heat?</p> -<p class="bq"><b>A.</b> “High” heat is always used to -bring foods quickly to steaming -point. (As soon as cooking temperatures -are reached one of the lower -heats is used to continue and complete -that cooking.) It is used to -preheat fat for frying and used continuously -for deep fat frying of potatoes. -“High” heat is always used for -speed in heating water.</p> -<div class="img" id="fig1"> -<img src="images/p03d.jpg" alt="" width="300" height="307" /> -<p class="pcap"><i>High</i></p> -</div> -<div class="pb" id="Page_6">6</div> -<p class="revint"><b>4. Q.</b> What Is the Use for the Surface -“Medium-High” Heat?</p> -<p class="bq"><b>A.</b> “Medium-high” provides the -right temperature for frying chicken -or browning meats and for maintaining -cooking of large quantities -of food in extra large utensils. -“Medium-high” on small units can -be used for baking griddle cakes -when a small utensil is used.</p> -<div class="img" id="fig2"> -<img src="images/p04.jpg" alt="" width="295" height="291" /> -<p class="pcap"><i>Medium High</i></p> -</div> -<p class="revint"><b>5. Q.</b> When Do You Use the Surface -“Medium-Low” Heat?</p> -<p class="bq"><b>A.</b> “Medium-low” is just right for -percolating coffee or for heating -small quantities of food quickly.</p> -<div class="img" id="fig3"> -<img src="images/p04b.jpg" alt="" width="292" height="286" /> -<p class="pcap"><i>Medium Low</i></p> -</div> -<p class="revint"><b>6. Q.</b> How Is “Low” Heat Used?</p> -<p class="bq"><b>A.</b> “Low” heat is used for keeping -foods cooking after they have been -started on “high” heat. This low heat -is sufficient for keeping quite a large -quantity of vegetables and other -foods actively cooking.</p> -<div class="img" id="fig4"> -<img src="images/p04c.jpg" alt="" width="293" height="285" /> -<p class="pcap"><i>Low</i></p> -</div> -<p class="revint"><b>7. Q.</b> How Is “Simmer” Heat Used?</p> -<p class="bq"><b>A.</b> “Simmer” heat is used for low -temperature cooking, for instance, -small quantities of vegetables, cooking -custards, sauces and dried fruits. -The uses for “low” and “simmer” -heats are much the same excepting -“low” is used for larger quantities -of foods.</p> -<div class="img" id="fig5"> -<img src="images/p04d.jpg" alt="" width="300" height="289" /> -<p class="pcap"><i>Simmer</i></p> -</div> -<div class="pb" id="Page_7">7</div> -<p class="revint"><b>8. Q.</b> Why Is Low Water Cooking Recommended for -Vegetables?</p> -<p class="bq"><b>A.</b> Because more food value is retained, also flavor and -appearance is better. Very little water need be added to -vegetables to create the necessary steam for proper cooking.</p> -<p class="revint"><b>9. Q.</b> Which of the Five Surface Heats Is Most Practical -to Use in Making Coffee?</p> -<p class="bq"><b>A.</b> “Medium-low” on either the large or small unit, depending -upon the size percolator and amount of coffee to be -made.</p> -<p class="revint"><b>10. Q.</b> Is the Deep Well Cooker More Practical Than a -Fourth Surface Unit?</p> -<p class="bq"><b>A.</b> Yes, because the deep well cooker will perform virtually -any cooking operation possible on a surface unit, plus -baking, and do many of them better and more economically.</p> -<p class="revint"><b>11. Q.</b> What Types of Food Are Best Prepared in the Deep -Well Cooker?</p> -<p class="bq"><b>A.</b> Pot roasts, soups, stews and any foods requiring long -cooking times.</p> -<p class="revint"><b>12. Q.</b> What Are Some Uses for the Deep Well Cooker?</p> -<p class="bq"><b>A.</b> Steaming puddings, baking, simmering dried fruits and -cooking tougher cuts of meats. As a utensil it can be used -for sterilizing.</p> -<p class="revint"><b>13. Q.</b> Do Flavors Mingle When Several Foods Are Cooked -at One Time in the Deep Well Cooker?</p> -<p class="bq"><b>A.</b> No—If you will remember to do one thing—always -remove the foods from the cooker as soon as the current -is turned off. While foods are cooking they are “exhaling” -their odors. When they begin to cool they begin to “inhale” -and absorb the odors of other foods.</p> -<div class="pb" id="Page_8">8</div> -<div class="img"> -<img src="images/p05.jpg" id="ncfig5" alt="uncaptioned" width="500" height="362" /> -</div> -<p class="revint"><b>14. Q.</b> Can the Deep Well Cooker Be Used for Steaming -Brown Bread, Puddings, etc.?</p> -<p class="bq"><b>A.</b> Yes, by pouring water in the bottom of the cooker and -using a “trivet” or rack.</p> -<p class="revint"><b>15. Q.</b> Can the Deep Well Cooker Be Used for Baking?</p> -<p class="bq"><b>A.</b> Yes. It is economical for baking several potatoes, cup -custards or baked apples. When the cooker well is used for -baking the cooker utensil is removed and a rack placed in -the well. The well is heated to proper baking temperature -with the switch on “high” and baking is continued on -“low” heat.</p> -<p class="revint"><b>16. Q.</b> How Can the Deep Well Cooker Be Used as a -Warming Oven?</p> -<p class="bq"><b>A.</b> Remove the utensil. Place the rack in the well and cover -with the lid of the cooker. “Low” heat provides sufficient -heat for warming.</p> -<p class="revint"><b>17. Q.</b> Can the Deep Well Cooker Utensil Be Used on the -Surface Unit?</p> -<p class="bq">A. Yes.</p> -<div class="pb" id="Page_9">9</div> -<p class="revint"><b>18. Q.</b> Does Food Cook as Fast in a Deep Well Cooker?</p> -<p class="bq"><b>A.</b> Yes. It is ideal for soups, stews, pot roasts, etc., which -require uniform low temperatures over longer periods for -best cooking results.</p> -<p class="revint"><b>19. Q.</b> Why Are Deep Well Cookers Usually Insulated?</p> -<p class="bq"><b>A.</b> Many foods prepared in the deep well cooker are those -requiring long cooking periods. Because of adequate insulation -less current is used. For example, the insulation on -deep well cookers makes it possible to prepare an entire -meal at a total current cost of less than two cents. (Based -on an electric cooking rate of two-and-a-half cents per -kilowatt.)</p> -<h2 id="c3"><span class="small">Using the Electric Range Oven</span></h2> -<div class="img"> -<img src="images/p05a.jpg" id="ncfig6" alt="uncaptioned" width="500" height="369" /> -</div> -<p class="revint"><b>1. Q.</b> How Long Does It Take to Preheat the Electric -Oven for Baking?</p> -<p class="bq"><b>A.</b> From seven to fifteen minutes is usually required for preheating -to a temperature of 350°F. (In one make of Range, -two units provide correct baking heat and fast preheating -to <i>400°F</i> in <i>less</i> than seven minutes.)</p> -<div class="pb" id="Page_10">10</div> -<p class="revint"><b>2. Q.</b> How Can the User Determine When the Oven Has -Reached the Temperature She Desires for Baking -or Roasting?</p> -<p class="bq"><b>A.</b> This is easily determined by the oven signal light which -goes out when the oven reaches the desired temperature.</p> -<p class="revint"><b>3. Q.</b> Is It Necessary to Preheat the Electric Oven for -Baking?</p> -<p class="bq"><b>A.</b> No, however, for time-saving the oven should be preheated.</p> -<p class="revint"><b>4. Q.</b> Should the Oven Always be Preheated for Oven -Meals?</p> -<p class="bq"><b>A.</b> This depends on the type of oven meal. For example, -there are many combinations of foods which can be placed -in the oven and remain there several hours before cooking -is started and which do not require preheat. Other types -of oven meals require cooking immediately as soon as they -are prepared and better results are obtained from a preheated -oven.</p> -<p class="revint"><b>5. Q.</b> If Four Baking Pans Are Put Into an Electric Oven -at One Time, How Should They Be Placed to Allow -for Even Heat Distribution?</p> -<p class="bq"><b>A.</b> The pans should be placed so they are not touching each -other, or any part of the oven. Since this usually means -using two shelves, the pans should be staggered, so one is -not directly above the other.</p> -<p class="revint"><b>6. Q.</b> Why Is It Not Necessary to “Peek” Into an Electric -Oven During Roasting or Baking?</p> -<p class="bq"><b>A.</b> Because with accurate electric controls, much of the -uncertainty of cooking has been eliminated. Even if the -recipe that you are using is questionable, do not “peek” -until the required baking time has passed.</p> -<div class="pb" id="Page_11">11</div> -<p class="revint"><b>7. Q.</b> Why Do You Recommend Roasting in an Open -Shallow Pan Without the Addition of Water?</p> -<p class="bq"><b>A.</b> A shallow pan allows the heat from the oven to contact -the food more directly. With the even penetration of heat, -meat will cook more uniformly.</p> -<p class="revint"><b>8. Q.</b> Why Is There So Little Shrinkage and “Drying-out” -of Meats Cooked in an Electric Range?</p> -<p class="bq"><b>A.</b> Because electricity does not require additional air for -fuel combustion, there is no excess air circulation to absorb -moisture and carry it out of the oven.</p> -<p class="revint"><b>9. Q.</b> How Does an Oven Clock Control Work?</p> -<p class="bq"><b>A.</b> Simply set the automatic clock control at the time you -want the current to go on and at the time you want the -cooking operation to stop. Set the thermostat at a given -temperature and the range will automatically perform the -desired cooking operation.</p> -<p class="revint"><b>10. Q.</b> Are All Ranges Equipped With Time Clocks Automatically -Controlling the Oven Operation?</p> -<p class="bq"><b>A.</b> No. This is a feature usually included as standard equipment -on higher priced models. It can be added as an accessory -to many of the lower priced models.</p> -<p class="revint"><b>11. Q.</b> Is It Possible to Operate an Electric Range Oven at -Low Temperature, Such as 200°F?</p> -<p class="bq"><b>A.</b> Thermostatic controls are capable of operating at temperatures -as low as 150°F. on practically all electric ranges.</p> -<div class="pb" id="Page_12">12</div> -<p class="revint"><b>12. Q.</b> What Is the Maximum Temperature at Which Electric -Range Ovens Can Be Automatically Controlled?</p> -<p class="bq"><b>A.</b> Nearly all electric ovens will heat to 550°F. This is -above required baking temperatures, yet it avoids danger -of burning foods which would of course be possible at -higher temperatures. The thermostat is always set at this -maximum temperature when broiling is done to avoid having -the broiling unit cut off during the cooking operation.</p> -<p class="revint"><b>13. Q.</b> What Is the Advantage of Having the Oven Vent -Open on the Front of the Back Panel?</p> -<p class="bq"><b>A.</b> First, you can place the range flush against the wall -without damaging the wall paper or curtains. Second, the -top vent prevents moisture from collecting in the top of -the oven. Accordingly the housewife is assured that cakes -baked on the upper shelf will not be soggy but will turn -out as beautifully browned as those baked on lower shelves. -Third, no flue pipe is necessary.</p> -<p class="revint"><b>14. Q.</b> Why Do Most Electric Ovens Have Shelf Type -Doors?</p> -<p class="bq"><b>A.</b> This type of door cannot sag, as do swing doors, thus -creating drafts of cold air within the oven. Also, they serve -as a convenient shelf in placing pans in, or taking them -out of the oven.</p> -<p class="revint"><b>15. Q.</b> Can the User Depend on an Electric Oven Thermostatic -Control?</p> -<p class="bq"><b>A.</b> The hydraulic type control is so designed that the bulb -can be placed in the desired oven position to insure accurate -temperatures while the control knob can be located -in that position which is most convenient for the user.</p> -<div class="pb" id="Page_13">13</div> -<p class="revint"><b>16. Q.</b> Does the Automatic Oven Control Increase Economy -for Electric Range Users?</p> -<p class="bq"><b>A.</b> Yes. By providing no more heat than is needed to maintain -the required temperature this control avoids waste of -electricity.</p> -<p class="revint"><b>17. Q.</b> Some Electric Ranges Have Two Units for Heating -the Oven. Others Only Have One. What Is the -Essential Difference?</p> -<p class="bq"><b>A.</b> First, two units give a greater degree of flexibility and a -more even distribution of heat throughout the oven. Also, -they allow the use of the upper unit for broiling in a more -convenient position. The single unit oven is not as convenient -because broiling is done on the lower part of the oven -and it lacks the type of heat distribution made possible by -two units.</p> -<p class="revint"><b>18. Q.</b> Does the Electric Oven Give Off Much Heat in the -Kitchen During Baking or Roasting?</p> -<p class="bq"><b>A.</b> Because electric heating elements require no air supply -for combustion, the oven is completely insulated on all -six sides, thus giving off practically no heat.</p> -<p class="revint"><b>19. Q.</b> Should the Broiler Pan Be Heated Before Broiling -Is Started?</p> -<p class="bq"><b>A.</b> No. A hot broiler pan is many times responsible for -excess smoking because of fat drippings from the meat -striking the hot broiler pan.</p> -<p class="revint"><b>20. Q.</b> How Is Broiling Speed Regulated?</p> -<p class="bq"><b>A.</b> Broiling speed is regulated by raising or lowering the -position of the broiler pan in the oven. For fast broiling, -place on oven shelf located close to heating unit. This will -produce results very similar to charcoal broiling. For lower -temperature or slower broiling, lower the oven shelf so -that top surface of food will be 2½ or 3 inches from the -broiling unit, and allow slightly more time for broiling.</p> -<div class="pb" id="Page_14">14</div> -<p class="revint"><b>21. Q.</b> Are Broiler Meals Popular?</p> -<p class="bq"><b>A.</b> Yes. Much of the original flavor is retained in the food -by this method of cooking. For example, meat and fruits -may be placed on the broiler pan and cooked. The vegetable -can be placed in the pan below the broiler rack. The cooked -vegetable will be heated while the food on the rack is -broiled.</p> -<p class="revint"><b>22. Q.</b> Is It Advisable to Use the Broiler Pan for Roasting?</p> -<p class="bq"><b>A.</b> Yes, the broiler pan is a convenient utensil for use in -roasting.</p> -<p class="revint"><b>23. Q.</b> For Best Results, Should Frozen Meats Be Entirely -Defrosted Before Cooking?</p> -<p class="bq"><b>A.</b> Acceptable cooking results may be obtained either way. -However, if meat is allowed to thaw, cooking time can be -judged more accurately; also thick steaks broil more uniformly -if allowed to thaw. Meat to be thawed may be placed -on the shelf of your household refrigerator without removing -the wrapping.</p> -<p class="bq">If it is more convenient to cook without thawing, the meat -should be cooked for a longer period of time than usual at -a slightly lower temperature. A thick steak cooking from -the frozen condition may appear cooked, but actually be -cold and raw in the center. Generally meats that are cooked -from the frozen condition should be cooked half again as -long as thawed meats, and sometime longer. It isn’t easy to -figure cooking time, the length of time will depend, of -course, upon the kind of meat and whether you want it -rare, medium or well done. See the charts on pages <a href="#Page_23">23</a> -and <a href="#Page_24">24</a> for a guide in cooking frozen foods.</p> -<div class="pb" id="Page_15">15</div> -<h2 id="c4"><span class="small">Utility of the Electric Range</span></h2> -<div class="img"> -<img src="images/p06.jpg" id="ncfig7" alt="uncaptioned" width="359" height="500" /> -</div> -<p class="revint"><b>1. Q.</b> Are All Electric Ranges Equipped With a Warming -Drawer?</p> -<p class="bq"><b>A.</b> No. It is usually a regular feature on deluxe models and -can be installed as an accessory on some other models.</p> -<p class="revint"><b>2. Q.</b> Are the Temperatures in the Warming Drawer -Harmful to China?</p> -<p class="bq"><b>A.</b> No. The temperature is sufficient for warming china but -not high enough to cause any harm.</p> -<p class="revint"><b>3. Q.</b> Are the Warming Drawer Temperatures Adequate -for Keeping Food Warm for Serving?</p> -<p class="bq"><b>A.</b> Yes. A common practice is that of placing fresh baked -rolls in the warming drawer for serving during the dinner -period.</p> -<p class="revint"><b>4. Q.</b> Do All Ranges Have Storage Space for Cooking -Utensils?</p> -<p class="bq"><b>A.</b> Most do. Some models of course offer more storage -space than others.</p> -<p class="revint"><b>5. Q.</b> Are Hot Pans Harmful to the Porcelain of the Work -Surface of the Range?</p> -<p class="bq"><b>A.</b> Yes. Sliding hot pans from the cooking unit to the -porcelain work surface may result in scratches. An inexpensive -pad may be used to protect the work surface.</p> -<div class="pb" id="Page_16">16</div> -<p class="revint"><b>6. Q.</b> Will the Porcelain Surface of the Range Be Harmed -By Large Pans Which Extend Over the Unit and -Contact Directly?</p> -<p class="bq"><b>A.</b> Yes. A good example of this is a large pressure cooker. -The recessed bottom on some pressure cookers has caused -considerable damage to the porcelain cooking top on -ranges because the heating unit does not come in contact -with the pressure cooker resulting in excessive temperatures -adjacent to the surface unit. When such utensils must -be used, it is well to raise the unit from the surface to -insure direct contact.</p> -<p class="bq">One make of Range has available a metal ring which slips -in under the unit and raises it about 1 inch to prevent -damage to the porcelain top.</p> -<h2 id="c5"><span class="small">Care of the Electric Range</span></h2> -<div class="img"> -<img src="images/p07.jpg" id="ncfig8" alt="uncaptioned" width="500" height="455" /> -</div> -<p class="revint"><b>1. Q.</b> Why Is It Easy to Keep Electric Ranges Clean?</p> -<p class="bq"><b>A.</b> First, electricity is the cleanest of all fuels. Second, one -piece ovens eliminate cracks and provide round corners—work -surfaces with coved backs and cooking units that are -easily removed for cleaning. Porcelain in itself is one of -the easiest of all surfaces to clean.</p> -<div class="pb" id="Page_17">17</div> -<p class="revint"><b>2. Q.</b> What Is the Best Way to Clean the Outer Surface of -an Electric Range?</p> -<p class="bq"><b>A.</b> First, let porcelain finished surfaces cool before cleaning. -Second, wipe up spots as soon as possible. If porcelain is -warm, use a dry cloth, never a wet one. Third, when porcelain -is cool, wipe with a damp soapy cloth, rinse and dry -well. Do not use gritty soaps or acid.</p> -<p class="revint"><b>3. Q.</b> Are There Any Precautions That Should Be Used -in Cleaning an Electric Range?</p> -<p class="bq"><b>A.</b> Yes. First, see that all switches are “Off.” Second, do -not use abrasives or other cleaning materials that will -scratch. Third, do not immerse electrical units in water. -If these units become damp in cleaning, be sure that they -are dry before connecting. Fourth, do not clean surface -units while hot. Fifth, always soften hardened foods before -removing as unnecessary scraping may damage any type -of surface.</p> -<p class="revint"><b>4. Q.</b> What Is the Best Way to Clean the Oven?</p> -<p class="bq"><b>A.</b> Always be sure the current is turned off and the oven -is at least partially cooled. The interior is more easily -cleaned with a damp cloth before the oven is entirely cooled. -Be sure to remove shelves and heat units first and put them -in a dry place. Wipe out the inside of the oven with a cloth -wrung from soap water, rinse and dry well. Fine steel wool -may be used to remove any food particles adhering to the -surface. Spillovers which occur during baking or roasting -may involve a little more difficulty in cleaning. If so, a cloth -saturated with water to which household ammonia has -been added may be placed over the soiled surface of the -oven or “baffle” and allowed to remain for 20 minutes or -an hour. Burned-on material may then be more easily removed -by a cloth or fine steel wool without damaging -glossy surface.</p> -<blockquote> -<p>Caution: Do not use the oven repeatedly after a spillover. This causes -continual burning on of the food particles making them more difficult -to remove, and in time will cause some damage to the glossy surface.</p> -</blockquote> -<div class="pb" id="Page_18">18</div> -<p class="revint"><b>5. Q.</b> What About Cleaning Under the Electric Range?</p> -<p class="bq"><b>A.</b> This is seldom necessary. However, if it is, remove the -lower utility drawers which gives access to the floor space -below. If a thorough cleaning is desired, the range can be -moved away from the wall where there is a long enough -cord, or where it can be disconnected.</p> -<p class="revint"><b>6. Q.</b> What Happens When Hot Grease Spatters Out of -the Frying Pan on to the Electric Range?</p> -<p class="bq"><b>A.</b> Nothing. After cooking has been completed and the -surface units have had time to cool completely, wash the -surface with soap and water, rinse, and dry well. Note: If -spattering occurs in excess during frying, you are using -heat too high for this type of cooking operation. Review -again the suggested heats for the different cooking operations -on the surface units.</p> -<p class="revint"><b>7. Q.</b> What Is the Best Method of Cleaning the Broiler -Pan?</p> -<p class="bq"><b>A.</b> The broiler pan and rack should be washed just as any -of your other cooking utensils. Place in water immediately -after using and apply steel wool to any food which cannot -be removed easily.</p> -<p class="revint"><b>8. Q.</b> Should the Surface of the Range be Waxed to Protect -the Porcelain?</p> -<p class="bq"><b>A.</b> No. Thorough cleaning and drying is the best protection -you can give to that glossy porcelain.</p> -<p class="revint"><b>9. Q.</b> Is It Necessary to Place the Range Some Distance -from the Wall to Prevent Soilage of the Paper?</p> -<p class="bq"><b>A.</b> No—in fact the range can be placed as close to the wall -as desired because oven vents are usually on the back panel -and open towards the front, eliminating danger of soiling -from the oven.</p> -<div class="pb" id="Page_19">19</div> -<p class="revint"><b>10. Q.</b> How Are Spillovers Cleaned from the Surface -Units?</p> -<p class="bq"><b>A.</b> Most surface units are of the fully enclosed type and can -be cleaned by merely brushing them off occasionally. The -ring around the units should be cleaned with a damp cloth -and soap powder.</p> -<p class="revint"><b>11. Q.</b> What Happens if Foods Spill Over on the Surface -Unit?</p> -<p class="bq"><b>A.</b> Nothing. They are caught by the reflector and the drip -tray causing no damage to the unit. Wiring is so protected -that no electrical problems are involved.</p> -<p class="revint"><b>12. Q.</b> How May the Drip Tray Be Cleaned?</p> -<p class="bq"><b>A.</b> The drip tray which is located directly below the surface -cooking units is easily removed and can be washed as -any other utensil.</p> -<div class="img"> -<img src="images/p08.jpg" id="ncfig9" alt="uncaptioned" width="500" height="510" /> -</div> -<div class="pb" id="Page_20">20</div> -<h2 id="c6"><span class="small"><span class="smaller">• Time and temperature tables for cooking vegetables • baking and roasting,</span></span></h2> -<h2 id="c7"><span class="small">Vegetable Cooking Guide</span></h2> -<p>The cooking time for vegetables will vary somewhat, depending -upon their freshness and the quantity. This should be taken into -account when using the following table, which is simply a guide -to help you determine the correct cooking time.</p> -<table class="center"> -<tr class="th"><th> </th><th> </th><th colspan="3">APPROXIMATE COOKING TIMES</th></tr> -<tr class="th"><th>VEGETABLE OR FRUIT </th><th>METHOD OF PREPARATION </th><th>MINUTES ON HIGH FOR STEAMING </th><th>MINUTES ON LOW OR SIMMER UNTIL TENDER </th><th>TOTAL MINUTES OF COOKING TIME</th></tr> -<tr><td class="l">Apples </td><td class="l">Peeled and quartered </td><td class="c">3 to 5 </td><td class="c"><a class="fn" id="fr_1" href="#fn_1">[1]</a> </td><td class="c"><a class="fn" href="#fn_1">[1]</a></td></tr> -<tr><td class="l">Asparagus </td><td class="l">Tied in serving bundles </td><td class="c">4 to 6 </td><td class="c">10 to 15 </td><td class="c">14 to 20</td></tr> -<tr><td class="l">Green Beans </td><td class="l">Cut in slivers, lengthwise </td><td class="c">5 to 8 </td><td class="c">10 to 15 </td><td class="c">15 to 20</td></tr> -<tr><td class="l">Green Beans </td><td class="l">Broken </td><td class="c">4 to 7 </td><td class="c">15 to 20 </td><td class="c">20 to 30</td></tr> -<tr><td class="l">Beans, Lima </td><td class="l">Shelled </td><td class="c">3 to 8 </td><td class="c">15 to 20 </td><td class="c">18 to 25</td></tr> -<tr><td class="l">Beets </td><td class="l">Diced or sliced thin </td><td class="c">5 to 6 </td><td class="c">15 to 20 </td><td class="c">20 to 25</td></tr> -<tr><td class="l">Beets </td><td class="l">Whole unpeeled </td><td class="c">5 to 8 </td><td class="c">15 to 20 </td><td class="c">25 to 35</td></tr> -<tr><td class="l">Broccoli </td><td class="l">Stalks Split </td><td class="c">5 to 8 </td><td class="c">15 to 20 </td><td class="c">20 to 30</td></tr> -<tr><td class="l">Brussels Sprouts </td><td class="l">Whole </td><td class="c">3 to 5 </td><td class="c">10 to 15 </td><td class="c">15 to 20</td></tr> -<tr><td class="l">Cabbage </td><td class="l">Shredded or quartered </td><td class="c">4 to 5 </td><td class="c">6 to 7 </td><td class="c">10 to 12</td></tr> -<tr><td class="l">Carrots </td><td class="l">Shredded </td><td class="c">4 to 6 </td><td class="c">6 </td><td class="c">10 to 12</td></tr> -<tr><td class="l">Carrots </td><td class="l">Sliced ⅛ inch thick </td><td class="c">5 to 8 </td><td class="c">15 </td><td class="c">15 to 20</td></tr> -<tr><td class="l">Cauliflower </td><td class="l">Separated into flowerettes </td><td class="c">4 to 6 </td><td class="c">10 to 12 </td><td class="c">15 to 18</td></tr> -<tr><td class="l">Cauliflower </td><td class="l">Whole head </td><td class="c">5 to 8 </td><td class="c">15 to 20 </td><td class="c">20 to 25</td></tr> -<tr><td class="l">Corn </td><td class="l">Cut from the cob </td><td class="c">3 to 5 </td><td class="c"><a class="fn" href="#fn_1">[1]</a> </td><td class="c"><a class="fn" href="#fn_1">[1]</a></td></tr> -<tr><td class="l">Onions </td><td class="l">Small, whole </td><td class="c">4 to 6 </td><td class="c">10 to 20 </td><td class="c">20 to 25</td></tr> -<tr><td class="l">Parsnips </td><td class="l">Quartered lengthwise </td><td class="c">5 to 6 </td><td class="c">15 to 20 </td><td class="c">20 to 30</td></tr> -<tr><td class="l">Peas, green </td><td class="l">Shelled </td><td class="c">5 to 8 </td><td class="c">10 to 15 </td><td class="c">18 to 20</td></tr> -<tr><td class="l">Potatoes </td><td class="l">Cut in halves </td><td class="c">4 to 8 </td><td class="c">15 to 20 </td><td class="c">25 to 30</td></tr> -<tr><td class="l">Potatoes, sweet </td><td class="l">Cut in halves </td><td class="c">3 to 8 </td><td class="c">20 to 25 </td><td class="c">25 to 30</td></tr> -<tr><td class="l">Spinach </td><td class="l">No water added </td><td class="c">5 to 8 </td><td class="c"><a class="fn" href="#fn_1">[1]</a> </td><td class="c"><a class="fn" href="#fn_1">[1]</a></td></tr> -<tr><td class="l">Squash, Hub. </td><td class="l">Sliced </td><td class="c">3 to 8 </td><td class="c">15 to 20 </td><td class="c">20 to 30</td></tr> -<tr><td class="l">Squash, Sum. </td><td class="l">Cut in slices </td><td class="c">3 to 8 </td><td class="c">5 to 10 </td><td class="c">10 to 18</td></tr> -<tr><td class="l">Tomatoes </td><td class="l">Quartered—no water </td><td class="c">3 to 4 </td><td class="c">5 to 10 </td><td class="c">10 to 15</td></tr> -<tr><td class="l">Turnips </td><td class="l">Sliced or cubed </td><td class="c">5 to 6 </td><td class="c">15 </td><td class="c">20 to 25</td></tr> -</table> -<div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>These are usually sufficiently cooked when they reach the boiling -point. Any additional cooking time, on lower heats will depend -upon the amount and “variety” of the food.</div> -<div class="pb" id="Page_21">21</div> -<h2 id="c8"><span class="small">BAKING Time and Temperature Chart</span></h2> -<table class="center"> -<tr class="th"><th> </th><th> </th><th><i>Quantity</i> </th><th><i>Temperature</i> </th><th><i>Approximate Time</i></th></tr> -<tr><td colspan="2" class="l">BREAD, ROLLS</td></tr> -<tr><td class="l"> </td><td class="l">Bread </td><td class="l">4 or 6 loaves </td><td class="l">400°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Frigidaire Rolls </td><td class="l"> </td><td class="l">400°F. </td><td class="l">20 to 25 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Swedish Tea Ring </td><td class="l"> </td><td class="l">375°F. </td><td class="l">25 to 30 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Honey Twist </td><td class="l"> </td><td class="l">375°F. </td><td class="l">25 to 30 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Brown Bread </td><td class="l">2 loaves </td><td class="l">375°F. </td><td class="l">50 to 55 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Butterscotch Bread </td><td class="l">2 loaves </td><td class="l">350°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Quick Coffee Cake </td><td class="l">1 pan </td><td class="l">400°F. </td><td class="l">35 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Corn Bread </td><td class="l"> </td><td class="l">400°F. </td><td class="l">30 to 35 minutes</td></tr> -<tr><td colspan="2" class="l">BISCUITS</td></tr> -<tr><td class="l"> </td><td class="l">Breakfast Biscuits </td><td class="l"> </td><td class="l">450°F. </td><td class="l">11 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Southern Biscuits </td><td class="l"> </td><td class="l">450°F. </td><td class="l">11 minutes</td></tr> -<tr><td colspan="2" class="l">PIES</td></tr> -<tr><td class="l"> </td><td class="l">Pie Shell </td><td class="l">1 or 2 pies </td><td class="l">450°F. </td><td class="l">15 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Apple Pie </td><td class="l">1 or 2 pies </td><td class="l">450°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Blueberry Pie </td><td class="l">1 or 2 pies </td><td class="l">450°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Butterscotch Pie (Meringue) </td><td class="l">1 or 2 pies </td><td class="l">350°F. </td><td class="l">10 to 15 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Custard Pie </td><td class="l">1 or 2 pies </td><td class="l">{450°F. </td><td class="l">10 minutes</td></tr> -<tr><td class="l"> </td><td class="l"> </td><td class="l"> </td><td class="l">{325°F. </td><td class="l">25 minutes</td></tr> -<tr><td colspan="2" class="l">MUFFINS</td></tr> -<tr><td class="l"> </td><td class="l">Plain Muffins </td><td class="l"> </td><td class="l">400°F. </td><td class="l">25 to 30 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Blueberry Muffins </td><td class="l"> </td><td class="l">400°F. </td><td class="l">25 to 30 minutes</td></tr> -<tr><td colspan="2" class="l">CAKES</td></tr> -<tr><td class="l"> </td><td class="l">Angel Food </td><td class="l">Tube cake pan </td><td class="l">{325°F. </td><td class="l">15 minutes and</td></tr> -<tr><td class="l"> </td><td class="l"> </td><td class="l"> </td><td class="l">{350°F. </td><td class="l">55 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Sponge Cake </td><td class="l">Tube cake pan </td><td class="l">350°F. </td><td class="l">45 to 50 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Layer Cake </td><td class="l">Two layers </td><td class="l">375°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Pound Cake </td><td class="l">Two loaf pans </td><td class="l">350°F. </td><td class="l">1 hour, 10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Meringue Cake </td><td class="l">One layer </td><td class="l">300°F. </td><td class="l">55 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Fudge Cake </td><td class="l">Two layers </td><td class="l">375°F. </td><td class="l">35 minutes</td></tr> -<tr><td colspan="2" class="l">COOKIES</td></tr> -<tr><td class="l"> </td><td class="l">Refrigerator Cookies </td><td class="l">One sheet </td><td class="l">400°F. </td><td class="l">9 or 10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Mincemeat Cookies </td><td class="l">One sheet </td><td class="l">400°F. </td><td class="l">10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Sugar Cookies </td><td class="l">One sheet </td><td class="l">400°F. </td><td class="l">10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Butterscotch Cookies </td><td class="l">One sheet </td><td class="l">375°F. </td><td class="l">10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Walnut Cookies </td><td class="l">One sheet </td><td class="l">400°F. </td><td class="l">10 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Cream Puffs </td><td class="l">One sheet </td><td class="l">{450°F. </td><td class="l">20 minutes</td></tr> -<tr><td class="l"> </td><td class="l"> </td><td class="l"> </td><td class="l">{425°F. </td><td class="l">20 minutes</td></tr> -<tr><td colspan="2" class="l">ENTREES</td></tr> -<tr><td class="l"> </td><td class="l">Baked Potatoes </td><td class="l"> </td><td class="l">400°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Scalloped Potatoes </td><td class="l"> </td><td class="l">375°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Candied Sweet Potatoes </td><td class="l"> </td><td class="l">375°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Cheese Souffle </td><td class="l"> </td><td class="l">325°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Salmon Souffle </td><td class="l"> </td><td class="l">325°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Corn Souffle </td><td class="l"> </td><td class="l">350°F. </td><td class="l">40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Baked Macaroni </td><td class="l"> </td><td class="l">350°F. </td><td class="l">45 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Baked Apples </td><td class="l"> </td><td class="l">375°F. </td><td class="l">30 to 40 minutes</td></tr> -<tr><td class="l"> </td><td class="l">Baked Hash </td><td class="l"> </td><td class="l">350°F. </td><td class="l">1 hour</td></tr> -<tr><td class="l"> </td><td class="l">Baked Beans </td><td class="l"> </td><td class="l">300°F. </td><td class="l">3 hours</td></tr> -</table> -<div class="pb" id="Page_22">22</div> -<h2 id="c9"><span class="small">ROASTING CHART for Meats and Fowl</span></h2> -<table class="center"> -<tr class="th"><th colspan="2"><i>Cut of Meat</i> </th><th><i>Cooking Temperature</i> </th><th><i>Approximate Time</i></th></tr> -<tr><td colspan="3" class="l">BEEF—Standing Rib</td></tr> -<tr><td class="l"> </td><td class="l">Rare </td><td class="l">300° to 350°F. </td><td class="l">18-20 minutes per pound or to internal temperature 140°F.</td></tr> -<tr><td class="l"> </td><td class="l">Medium </td><td class="l">300° to 350°F. </td><td class="l">22-25 minutes per pound or to internal temperature 160°F.</td></tr> -<tr><td class="l"> </td><td class="l">Well Done </td><td class="l">300° to 350°F.<br />For very well done allow full time at 350°F. </td><td class="l">27-30 minutes per pound or to internal temperature 170°F.</td></tr> -<tr><td class="l"> </td><td class="l">Boned Roasts </td><td class="l">300° to 350°F. </td><td class="l">Add 10-15 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Top Round</td></tr> -<tr><td class="l"> </td><td class="l">Medium </td><td class="l">300°F. </td><td class="l">20-25 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Well Done </td><td class="l">300°F. </td><td class="l">30-35 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Rump </td><td class="l">300°F. </td><td class="l">30-35 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Chuck </td><td class="l">300°F. </td><td class="l">30 minutes per pound</td></tr> -<tr><td colspan="2" class="l">LAMB—Leg </td><td class="l">300° to 350°F. </td><td class="l">30 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Stuffed Shoulder </td><td class="l">300° to 350°F. </td><td class="l">45 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Stuffed Breast </td><td class="l">300° to 350°F. </td><td class="l">45-60 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Crown Roast </td><td class="l">300° to 350°F. </td><td class="l">30 minutes per pound</td></tr> -<tr><td colspan="2" class="l">VEAL—Leg </td><td class="l">300°F. </td><td class="l">22 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Shoulder </td><td class="l">300°F. </td><td class="l">25 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Loin or Rack </td><td class="l">300°F. </td><td class="l">30-35 minutes per pound</td></tr> -<tr><td colspan="2" class="l">PORK—Fresh</td></tr> -<tr><td class="l"> </td><td class="l">Ham </td><td class="l">350°F. </td><td class="l">40-45 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Loin </td><td class="l">350°F. </td><td class="l">30-35 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Cushion </td><td class="l">350°F. </td><td class="l">35-40 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Pork Butt </td><td class="l">350°F. </td><td class="l">40-45 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Spareribs </td><td class="l">300°F. </td><td class="l">1-1½ hours</td></tr> -<tr><td class="l"> </td><td class="l">Tenderloin </td><td class="l">300°F. </td><td class="l">1 hour</td></tr> -<tr><td colspan="2" class="l">PORK—Cured</td></tr> -<tr><td class="l"> </td><td class="l">Large Ham (14-18 lbs.) </td><td class="l">300°F. </td><td class="l">20 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Small Ham (10-12 lbs.) </td><td class="l">300°F. </td><td class="l">25 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Half of Ham (5-6 lbs.) </td><td class="l">300°F. </td><td class="l">30 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Shank End </td><td class="l">300°F. </td><td class="l">40 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Butt End </td><td class="l">300°F. </td><td class="l">45 minutes per pound</td></tr> -<tr><td colspan="2" class="l">CHICKEN</td></tr> -<tr><td class="l"> </td><td class="l">Large (4-6 lbs.) </td><td class="l">325° to 350°F. </td><td class="l">22-25 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Small (3½ lbs.) </td><td class="l">325° to 350°F. </td><td class="l">30 minutes per pound</td></tr> -<tr><td colspan="2" class="l">TURKEY</td></tr> -<tr><td class="l"> </td><td class="l">Large (18-22 lbs.) </td><td class="l">250° to 300°F. </td><td class="l">15-18 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Medium (10-16 lbs.) </td><td class="l">250° to 300°F. </td><td class="l">18-20 minutes per pound</td></tr> -<tr><td class="l"> </td><td class="l">Small (6-10 lbs.) </td><td class="l">250° to 300°F. </td><td class="l">20-25 minutes per pound</td></tr> -<tr><td colspan="2" class="l">DUCK—GOOSE </td><td class="l">325°F. </td><td class="l">30 minutes per pound</td></tr> -</table> -<div class="pb" id="Page_23">23</div> -<h2 id="c10"><span class="small">COOKING Guide for Frozen Vegetables</span></h2> -<p>The cooking time for vegetables will vary somewhat, depending on variety, state -of maturity and how it has been prepared for freezing (sliced, quartered, or -whole). The following table is simply a guide to help you in determining cooking -time, based on one pound quantity, cooked in covered utensil, starting in boiling -water.</p> -<p>1. Frozen vegetables may be cooked without thawing. However, if they are allowed -to defrost partially, the frozen block can be easily broken up, resulting in -more even cooking. Complete thawing of vegetables before cooking is not -recommended.</p> -<p>2. Use covered cooking utensil—measure ½ to 1 cup of water, or enough to -cover bottom of utensil to depth of ⅛ to ¼ inch.</p> -<p>3. Start all vegetables on high heat in boiling water. Reduce heat when active -steaming is regained.</p> -<p>4. Keep all utensils tightly covered.</p> -<table class="center"> -<tr class="th"><th><i>Vegetables</i> </th><th colspan="3"><i>APPROXIMATE COOKING TIME</i></th></tr> -<tr class="th"><th> </th><th><i>Minutes on High Steaming</i> </th><th><i>Minutes on Low Heat Until Tender</i> </th><th><i>Total Minutes of Cooking Time</i> </th><th></th></tr> -<tr><td class="l"> Asparagus </td><td class="c">4 to 6 </td><td class="c">10 to 15 </td><td class="c">14 to 20</td></tr> -<tr><td class="l"> Beans, Green </td><td class="c">4 to 6 </td><td class="c">10 to 15 </td><td class="c">14 to 20</td></tr> -<tr><td class="l"> Beans, Lima </td><td class="c">5 to 6 </td><td class="c">8 to 14 </td><td class="c">13 to 20</td></tr> -<tr><td class="l"> Beets, Young, Whole </td><td class="c">5 to 6 </td><td class="c">13 to 14 </td><td class="c">18 to 20</td></tr> -<tr><td class="l"> Beets, (cooked and sliced before freezing) </td><td class="c">— </td><td class="c">— </td><td class="c">Heated to proper temperature for serving.</td></tr> -<tr><td class="l"> Beet Greens </td><td class="c">3 to 5 </td><td class="c">4 to 5 </td><td class="c">7 to 10</td></tr> -<tr><td class="l"> Broccoli </td><td class="c">3 to 5 </td><td class="c">10 to 15 </td><td class="c">13 to 20</td></tr> -<tr><td class="l"> Brussels Sprouts </td><td class="c">3 to 5 </td><td class="c">4 to 6 </td><td class="c">7 to 12</td></tr> -<tr><td class="l"> Carrots, Sliced </td><td class="c">5 to 6 </td><td class="c">3 to 6 </td><td class="c">8 to 12</td></tr> -<tr><td class="l"> Cauliflower, Separated </td><td class="c">5 to 6 </td><td class="c">6 to 10 </td><td class="c">11 to 16</td></tr> -<tr><td class="l"> Corn, Cut </td><td class="c">5 to 6 </td><td class="c">— </td><td class="c">8 to 10</td></tr> -<tr><td class="l"> Corn on Cob </td><td class="c">4 to 5 </td><td class="c">— </td><td class="c">5</td></tr> -<tr><td class="l"> Kale </td><td class="c">5 to 6 </td><td class="c">13 to 14 </td><td class="c">18 to 20</td></tr> -<tr><td class="l"> Kohlrabi </td><td class="c">4 to 5 </td><td class="c">4 to 5 </td><td class="c">8 to 10</td></tr> -<tr><td class="l"> Mushrooms Saute </td><td class="c">4 to 5 </td><td class="c">10 to 15 </td><td class="c">13 to 20</td></tr> -<tr><td class="l"> Mustard, Curly </td><td class="c">3 to 5 </td><td class="c">8 to 10 </td><td class="c">12 to 15</td></tr> -<tr><td class="l"> Peas </td><td class="c">5 to 8 </td><td class="c">6 to 10 </td><td class="c">11 to 18</td></tr> -<tr><td class="l"> Rhubarb </td><td class="c">5 to 6 </td><td class="c">— </td><td class="c">8</td></tr> -<tr><td class="l"> Spinach </td><td class="c">4 to 6 </td><td class="c">— </td><td class="c">8</td></tr> -<tr><td class="l"> Squash, Summer </td><td class="c">4 to 6 </td><td class="c">3 to 4 </td><td class="c">7 to 10</td></tr> -<tr><td class="l"> Swiss Chard </td><td class="c">4 to 6 </td><td class="c">— </td><td class="c">8 to 10</td></tr> -<tr><td class="l"> Turnips </td><td class="c">4 to 5 </td><td class="c">2 to 5 </td><td class="c">6 to 10</td></tr> -<tr><td class="l"> Turnip Greens </td><td class="c">4 to 5 </td><td class="c">4 to 5 </td><td class="c">8 to 10</td></tr> -</table> -<div class="pb" id="Page_24">24</div> -<h2 id="c11"><span class="small">COOKING Guide for Frozen Meats</span> -<br /><span class="large">APPROXIMATE COOKING TIMES<a class="fn" id="fr_2" href="#fn_2">[2]</a></span></h2> -<table class="center"> -<tr class="th"><th> </th><th> </th><th> </th><th colspan="2"><i>Thawed Before Cooking</i> </th><th colspan="2"><i>Cooked from Frozen State</i></th></tr> -<tr class="th"><th colspan="2"><i>Cut</i> </th><th><i>Method of Cooking</i> </th><th><i>Minutes Per Pound</i> </th><th><i>Total Time Minutes</i> </th><th><i>Minutes Per Pound</i> </th><th><i>Total Time Minutes</i></th></tr> -<tr><td colspan="2" class="l">Standing Rib Roast </td><td class="c">Roasting at 300° to 325°F.<a class="fn" id="fr_3" href="#fn_3">[3]</a> </td><td class="c"></td></tr> -<tr><td class="l"> </td><td class="l">Rare </td><td class="c"> </td><td class="c">18 </td><td class="c">— </td><td class="c">43 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">Medium </td><td class="c"> </td><td class="c">22 </td><td class="c">— </td><td class="c">47 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">Well-done </td><td class="c"> </td><td class="c">30 </td><td class="c">— </td><td class="c">55 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Rolled Rib Roast</td></tr> -<tr><td class="l"> </td><td class="l">Rare </td><td class="c"> </td><td class="c">28 </td><td class="c">— </td><td class="c">53 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">Medium </td><td class="c"> </td><td class="c">32 </td><td class="c">— </td><td class="c">57 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">Well-done </td><td class="c"> </td><td class="c">40 </td><td class="c">— </td><td class="c">65 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Beef Rump </td><td class="c">Braising </td><td class="c">30 </td><td class="c">— </td><td class="c">50 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Porterhouse Steak </td><td class="c">Broiling (Rare to Medium)</td></tr> -<tr><td class="l"> </td><td class="l">1 Inch </td><td class="c"> </td><td class="c">8-10 </td><td class="c">— </td><td class="c">21-33 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">1½ Inches </td><td class="c"> </td><td class="c">10-15 </td><td class="c">— </td><td class="c">23-38 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">2 Inches </td><td class="c"> </td><td class="c">20-30 </td><td class="c">— </td><td class="c">33-43 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Club Steak</td></tr> -<tr><td class="l"> </td><td class="l">¾ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">16-20 </td><td class="c">— </td><td class="c">24-28</td></tr> -<tr><td class="l"> </td><td class="l">1 Inch </td><td class="c"> </td><td class="c">— </td><td class="c">20 </td><td class="c">— </td><td class="c">30</td></tr> -<tr><td colspan="2" class="l">Chuck Steak </td><td class="c">Panbroiling</td></tr> -<tr><td class="l"> </td><td class="l">½ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">7 </td><td class="c">— </td><td class="c">11</td></tr> -<tr><td colspan="2" class="l">Round Steak </td><td class="c">Panbroiling</td></tr> -<tr><td class="l"> </td><td class="l">½ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">7 </td><td class="c">— </td><td class="c">11</td></tr> -<tr><td colspan="2" class="l">Beef Patties </td><td class="c">Panbroiling</td></tr> -<tr><td class="l"> </td><td class="l">1 Inch </td><td class="c"> </td><td class="c">— </td><td class="c">8 </td><td class="c">— </td><td class="c">16</td></tr> -<tr><td colspan="2" class="l">Lamb Chops </td><td class="c">Panbroiling</td></tr> -<tr><td class="l"> </td><td class="l">¾ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">10 </td><td class="c">— </td><td class="c">15</td></tr> -<tr><td class="l"> </td><td class="l">1½ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">20 </td><td class="c">— </td><td class="c">25</td></tr> -<tr><td colspan="2" class="l">Shoulder Lamb Chops </td><td class="c">Braising</td></tr> -<tr><td class="l"> </td><td class="l">½ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">15 </td><td class="c">— </td><td class="c">20</td></tr> -<tr><td colspan="2" class="l">Boneless Lamb Shoulder </td><td class="c">Roasting at 300-325°F.<a class="fn" href="#fn_3">[3]</a> </td><td class="c">40 </td><td class="c">— </td><td class="c">50 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Leg of Lamb </td><td class="c"> </td><td class="c">30-35 </td><td class="c">— </td><td class="c">40-45 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Pork Chops </td><td class="c">Braising</td></tr> -<tr><td class="l"> </td><td class="l">¾ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">45 </td><td class="c">— </td><td class="c">55</td></tr> -<tr><td colspan="2" class="l">Pork Loin </td><td class="c">Roasting at 300-350°F.<a class="fn" href="#fn_3">[3]</a></td></tr> -<tr><td class="l"> </td><td class="l">Center Cut </td><td class="c"> </td><td class="c">30-35 </td><td class="c">— </td><td class="c">50-55 </td><td class="c">—</td></tr> -<tr><td class="l"> </td><td class="l">Rib or Loin End. </td><td class="c"> </td><td class="c">50-55 </td><td class="c">— </td><td class="c">70-75 </td><td class="c">—</td></tr> -<tr><td colspan="2" class="l">Sausage Patties </td><td class="c">Panbroiling</td></tr> -<tr><td class="l"> </td><td class="l">½ Inch </td><td class="c"> </td><td class="c">— </td><td class="c">10 </td><td class="c">— </td><td class="c">15</td></tr> -<tr><td class="l"> </td><td class="l">1 Inch </td><td class="c"> </td><td class="c">— </td><td class="c">15 </td><td class="c">— </td><td class="c">23</td></tr> -</table> -<div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>Adapted from “Food and Nutrition News,” National Live Stock and Meat -Board, Vol. X, No. 4, Dec., 1939.</div> -<div class="fndef"><a class="fn" id="fn_3" href="#fr_3">[3]</a>Meats cooked from the frozen state (for longer periods) are usually better if -roasted at 300°F.</div> -<div class="pb" id="Page_25">25</div> -<h2 id="c12"><span class="small">ADVERTISEMENT</span></h2> -<p>Frigidaire’s household appliances provide the utmost in -convenience, efficiency and economy. These include: -Frigidaire—the only refrigerator with the Meter-Miser ... -Frigidaire—the electric range that combines Low Cost, -High Speed and Sure Results ... Frigidaire—the dependable, -entirely automatic water heater ... and Frigidaire—the -dependable home freezer.</p> -<p>Your Frigidaire Electric Range was built by the same -company and to the same high standards that have made -the Frigidaire Electric Refrigerator the largest-selling in -the world.</p> -<p>For other helpful information on the preservation and -cooking of foods, get in touch with your Frigidaire -Dealer, or write Frigidaire Division of General Motors.</p> -<p class="tbcenter"><span class="ss">FRIGIDAIRE DIVISION -<br />General Motors Corporation -<br />Dayton, Ohio</span></p> -<div class="pb" id="Page_26">26</div> -<div class="img"> -<img src="images/p09.jpg" id="ncfig10" alt="uncaptioned" width="500" height="270" /> -</div> -<p class="center"><span class="ss"><span class="larger">FRIGIDAIRE</span> -<br /><i>Made only by</i> -<br /><span class="larger">GENERAL MOTORS</span> -<br /><span class="small">Refrigerators -<br />Ranges -<br />Water Heaters -<br />Home Freezers</span></span></p> -<p class="tbcenter">RA-399—9-45 -<br />Printed in U.S.A.</p> -<h2 id="trnotes">Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK WHAT EVERY HOUSEWIFE SHOULD KNOW ABOUT ELECTRIC COOKING (1945) ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -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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