to your kitchen from mine ,illustration3 uncaptioned ,,you ,,are ,,wise 444 to choose a ,modern ,,gas range because it will give you the best cooking results possible while adding new beauty and convenience to your kitchen4 ,it is designed for long life and the easy care that is so necessary in today's living4 ,the tips on range use and care can keep your range cooking perfectly and looking its best for years to come4 ,this booklet is a collection of some of our most popular recipes4 ,each one has been carefully tested in our kitchen--we hope they'll be favorites in your kitchen1 too4 ,call your ,,gas ,company when necessary to check the temperature and to make any range adjustments4 ,there is no charge for this service4 ,please call me if ,i can help you4 ,it is always a pleasure to talk with you about your ,,gas appliances4 ,betty ,newton ,home ,economist ,,your ,,gas ,,company ,,contents ,,care ,,and ,,cleaning decorative drawing ,cook ,top #g ,oven #g ,broiler #h ,accessories #h ,cleaning ,chart #i ,,top ,,of ,,range decorative drawing ,top ,burners #aj ,a ,thought or ,two ,about a ,pot or ,two #aa ,a ,guide for ,using the 8,burner-,with-,a-,brain0 #ac ,recipes for 8,burner-,with-,a-,brain0 #ag ,griddle #bj ,,oven decorative drawing ,blue ,flame ,oven ,tips #bb ,use of ,aluminum ,foil #bb ,meat ,probe #bc ,meat and ,poultry ,roasting ,guide #bd ,recipes for ,oven #bf ,low-,temperature ,oven ,control #bh ,keep-,warm ,temperatures ,for ,oven-,cooked ,foods #cj ,keep-,warm ,temperatures ,for ,top-,burner-,cooked ,foods #ca ,to ,thaw ,frozen ,foods #ca ,programmed ,cooking #cb ,programmed ,oven ,meals #cd ,secrets of ,better ,baking #ch ,,broiler decorative drawing ,general ,broiling ,tips #dj ,infrared ,broiling ,guide #da ,reheating ,food in the ,infrared ,broiler #db ,conventional ,broiling ,guide ,for ,other ,foods #db ,broiler ,recipes #dc ,,rotisserie decorative drawing ,rotisserie ,tips #de ,conventional ,burner ,rotisserie ,guide #df ,infrared ,burner ,rotisserie ,guide #dg ,,kitchen ,,talk decorative drawing ,cooking ,terms and ,methods #dh ,measuring the ,right ,way #di ,common ,can and ,jar ,sizes #ej ,substituting ,ingredients #ea ,,care ,,and ,,cleaningdecorative drawing ,you will find that your ,gas ,range is as easy to care for as it is to use4 ,the following suggestions will help keep it looking--and cooking--like new4 ,remember1 good care means longer wear and maximum good service from any household appliance4 ,,an ,,ounce ,,of ,,prevention3 #a4 ,use correct flame size4 ,a flame which is too high will cause spattering and spillovers4 ,also1 avoid overfilling utensils4 #b4 ,before putting utensils into the oven or on a surface burner1 be sure outside of pan is thoroughly clean4 #c4 ,time cooking operations properly1 and use ,,correct ,,temperatures for roasting1 baking and thermostatic top burner cooking4 ,this will not only give you better cooking results1 but also eliminate the possibility of spillovers and hard-to-clean pans4 #d4 ,a little care regularly keeps a range like new and is much easier than waiting until stains are cooked on and a major cleaning job is necessary4 ,all surfaces can safely be washed with detergent and hot water4 ,to retain the original appearance1 ,,rinse and wipe surfaces dry after washing4 #e4 ,to keep the fine porcelain enamel and polished metal finishes free of scratches1 avoid the use of gritty1 harsh cleansers and abrasives which in time take away the shiny new finish4 #f4 ,if acid foods such as fruit juices1 vinegar1 coffee1 tea or milk are spilled on the range1 wipe them off immediately to guard against permanent discoloration of the finish4 #g4 ,never place extremely hot utensils on the porcelain finished areas4 ,,the ,,pound ,,of ,,cure3 #a4 ,if there is a spillover when the range is warm1 wipe off with a dry cloth or paper towel4 ,after the range is cool1 finish cleaning with warm water and a mild soap1 or wash with a solution of #c tablespoons baking soda dissolved in #a quart of warm water4 ,rinse in clear warm water and dry with soft cloth4 #b4 ,never scrape surfaces with a sharp object such as a knife or razor blade4 ,in most cases1 ordinary stains can be removed from the range with baking soda and a damp cloth4 ,if the stain proves to be stubborn1 use a mild cleanser such as ,bon-,ami1 ,bab-,o1 or similar cleansers4 #c4 ,in most cases1 a damp cloth will wipe the chrome surface clean4 ,use any one of the many good chrome cleaners if the stains prove to be stubborn4 #d4 ,all removable parts 7except aluminum7 will clean more easily if soaked in ammonia and hot water 7#d tablespoons to #b quarts7 for a few hours4 #e4 ,if food spills over in the oven1 sprinkle with salt to stop smoke and odor4 ,clean as soon as finished baking4 ,failure to do so may result in a permanently pitted surface4 ,,cook ,,top ,,burners ,burners can be wiped off without removing them from the range4 ,however1 they are removable for an occasional thorough washing in a solution of detergent water4 ,remove stubborn spots with a damp cloth and baking soda4 ,they may be placed in an inverted position in a warm oven to be dried4 ,it is not necessary to boil burners4 ,be sure to fit burners securely back into place4 ,,burner ,,ports ,to clean top burner ports1 use a pipe cleaner which has been dipped in ammonia or a wire1 such as a straightened out paper clip rather than a toothpick which could break off and further clog the ports4 ,,thermostatic ,,sensing ,,device ,cooking is carefree and accurate if the sensing device of the thermostatic top burner is kept clean4 ,simply wipe with a damp cloth or remove stubborn spots with ,,soapless1 fine steel wool4 ,generally the sensing devices do not lift out1 however1 there are exceptions4 ,refer to your range manufacturer's manual for specific instructions4 ,,burner ,,bowls1 ,,grids1 ,,drip ,,trays ,burner bowls1 grids and drip trays can be removed for washing at the sink4 ,wash with mild detergent and hot water4 ,if especially soiled1 soak in a solution of hot ammonia water4 ,remove stubborn spots with a damp cloth and baking soda4 ,,burner ,,control ,burner control knobs are removable4 ,be sure control is in ,,off position before removing knob4 ,if knobs do not remove easily1 slide a dish towel or cloth under the edge of the knob2 encircle the knob and pull4 ,wash with mild detergent and hot water4 ,,oven ,,oven ,,interior ,the oven interior and all removable parts clean much easier if a small dish of undiluted household ammonia is allowed to stand in it for several hours or overnight prior to washing4 ,in most cases1 cleaning can be completed with hot soapy water4 ,baking soda or a mild cleanser can be used on stubborn spots and stains4 ,soap filled steel wool pads may be used if well moistened and used gently4 ,teflon-lined oven3 ,refer to range manufacturer's instruction booklet4 ,,oven ,,windows ,oven windows are not removable in most ranges4 ,wash in place with mild detergent and water or a solution of baking soda and water 7#c tablespoons to #a cup water74 ,,oven ,,doors ,oven doors are removable on some ranges for easy cleaning4 ,also1 once removed1 access to the oven interior is easy4 ,refer to your range manufacturer's manual regarding this feature4 ,,oven ,,bottom ,the oven bottom and oven racks are easily removed for cleaning at the sink in mild detergent and water4 ,if necessary1 clean with fine steel wool pads1 rinse well and wipe dry4 ,be sure to replace in correct position for even heat distribution4 ,,meat ,,probe ,a meat probe should not be immersed in water when cleaned4 ,wipe with a damp cloth4 ,a meat probe is a delicate instrument which should not be abused4 ,when disconnecting the probe after cooking1 grasp the plug on one end and the solid part of the probe on the other end4 ,,do ,,not ,,pull ,,on ,,the ,,cable ,,at ,,any ,,time4 ,also1 the meat probe should not be stored in the oven or other parts of the range4 ,since the probe could become defective if it is exposed to #cej degrees or over1 it should be stored at room temperature4 ,,broiler ,broiler pan cleaning can be minimized by removing the broiler pan ,,before preheating broiler compartment4 ,cold food placed on a hot broiler pan will stick before it is placed in the broiler4 ,after food is cooked1 remove it ,,and the broiler pan from broiler compartment4 ,drippings will bake on the broiler pan if left in a hot broiler compartment4 ,as soon as food has been removed from the broiler pan pour off grease4 ,sprinkle pan and insert with soap powder or liquid detergent and cover with a hot damp cloth or wet paper towels4 ,drippings will steam and loosen while the meal is being served4 ,a soapy fine steel wool pad may also be used if needed4 ,do not cover broiler pan insert with aluminum foil during broiling4 ,grease ,,must be allowed to drip through the broiler pan insert into the lower pan away from the heat4 ,illustration3 uncaptioned ,,accessories ,,rotisserie ,rotisserie with burner above food3 ,use broiler pan without insert as a drip pan4 ,keep at least inch of water in pan to eliminate spattering of basting sauces and to aid cleaning4 ,rotisserie with indirect heat from oven burner3 ,water in the rotisserie pan is not recommended when using this type rotisserie4 ,since the water is between the food and the burner--there is too much steaming4 ,instead1 crumple aluminum foil and place in rotisserie pan to catch drippings and help reduce spattering4 ,,griddle ,to keep a gleaming griddle1 turn off the flame when cooking is finished and wipe the surface with paper towels4 ,when cool1 wash with hot soapy water 7not synthetic detergent71 rinse and dry thoroughly4 ,avoid using a soda or alkaline cleaner4 ,to preserve the finish of the griddle never scrape it with knives or other sharp objects4 ,overheating or sudden temperature changes can damage a griddle4 ,teflon3 ,refer to manufacturer's instructions4 ,,light ,,bulbs ,if oven light needs replacing1 buy a #dj watt ,heat ,resistant lamp 7not an ordinary light bulb74 ,turn light switch to ,,off position1 cover old lamp with a dry cloth and unscrew2 replace with new one4 ,when cleaning1 do not touch hot lamp with a wet cloth2 it may break4 ,,cleaning ,,chart ,,material ,,or ,,finish ,,range ,,part ,,to ,,remove ,,soil ,porcelain ,enamel ,cook ,top ,detergent ,,or baking soda 7#c ,door and ,side ,panels ,tbsp4 to #a qt4 water7 and hot ,burner ,grids water ,burner ,bowls ,oven ,interiors ,detergent ,,or ammonia and hot ,broiler ,pan water ,broiler ,compartment ,soap filled steel wool pad ,interior with plenty of water ,oven ,racks and ,ammonia ,solution 7 ,c4 to #a ,guides gal4 water7 ,chrome ,burner ,bowls ,detergent and hot water or ,oven ,interior chrome polish ,handles ,aluminum ,burner ,caps ,detergent and hot water1 ,trim soapy fine steel wool pad1 or aluminum cleaner4 ,dry aluminum parts fairly rapidly4 ,to prevent darkening1 do not soak4 ,glass1 ,plastic and ,back ,panel ,detergent and hot water only2 ,enamel ,paint ,oven ,window rinse well and polish dry4 ,burner ,control ,knob ,range ,bottom ,stainless ,steel or ,doors ,full strength ammonia ,,or full ,brushed ,chrome ,range ,tops strength liquid all-purpose cleaner with ammonia2 rinse well and polish dry4 decorative drawing,,top ,,of ,,range ,,top ,,burners ,gas burners provide a thousand and one shades of heat from high to very low to suit every cooking need4 ,heat is supplied instantly1 and there is no leftover heat when the burner is turned off4 ,to use the burner1 turn the burner control until the burner ignites2 then turn to adjust the flame size4 ,some burners have audible 8clicks0 to indicate heat settings4 ,,flame ,,size ,correct flame size is determined by pan size1 pan material1 what you are cooking and whether you are cooking with liquid4 ,even when cooking in a liquid or with a pan which conducts heat well1 you may want to lower the flame to adjust for pan size 7see sketch below74 ,the flame should never extend beyond the outer edge of the utensil4 ,any higher flame is wasted heat4 ,illustration3 uncaptioned ,for all cooking in aluminum utensils or for cooking in liquid in other utensils1 adjust the flame so it touches the pan about inch from the outer edge4 ,illustration3 uncaptioned ,for non-aluminum pans 7unless you are cooking in liquid7 adjust the flame so it is about half the diameter of the pan4 ,foods cook just as quickly at a gentle boil as at a rapid rolling boil--in both cases the water temperature is #bab degrees4 ,a high boil is used only to bring food to the boiling point2 then lower the flame and finish cooking with a minimum flame4 ,,excess ,,heat ,,results ,,in ,,hard-,,to-,,clean ,,grease ,,and ,,steam ,,deposits ,,on ,,walls1 ,,cabinets ,,and ,,ceilings4 ,,while ,,the ,,fuel ,,is ,,often ,,blamed ,,for ,,such ,,dirt1 ,,the ,,real ,,problem ,,is ,,too ,,much ,,heat ,,and_/,,or ,,failure ,,to ,,cover ,,utensils ,,whenever ,,possible4 ,,high ,,flame ,for instant heat needed to bring foods to a rapid boil4 ,,medium ,,flame ,to brown and fry food4 ,,simmer ,,flame ,to maintain gentle boil for boiling or steaming1 cream sauces1 gravies1 puddings1 etc4 ,,keep ,,warm ,to keep foods hot without additional cooking2 melting and keeping hot beverages at serving temperature4 ,always cover utensils with this setting4 ,,flame ,,adjustment ,of all its advantages1 the cleanliness of ,,gas is perhaps the greatest4 ,a properly adjusted ,gas flame is one of the cleanest energy sources known4 ,the color of the flame is the key to proper burner adjustment4 ,a good flame is clear and blue and hardly visible in a well lighted room4 ,each cone of flame should be steady and sharply defined4 ,a ,,thought ,,or ,,two ,,about ,a ,,pot ,,or ,,two ,illustration3 uncaptioned ,cooking is easier with the correct pan2 a well designed pan4 ,look for these characteristics when selecting new pans3 ,,good ,,balance aids even heating and ease of use4 ,the pan should set level with or without food4 ,,well ,,fitted ,,cover helps to retain moisture1 flavor and nutrients during the cooking process4 ,it keeps temperature in the pan more even and holds in heat1 aroma1 and steam4 ,cover pans whenever you can so foods cook with maximum speed and minimum clean-up4 ,cooking with a cover will require a lower flame setting than will be needed for the same food cooked uncovered4 ,,heat-,,resistant ,,handle aids in easy handling of the utensil and avoids discomfort or burn4 ,,dent-,,resistant ,,material aids in retaining the original shape of the pan to insure good lid fit and ease in cleaning4 ,,good ,,heat ,,conductor ,,material insures more even heating of the pan and more even browning or cooking4 ,examples of good heat conducting materials are3 aluminum or aluminum-clad stainless steel4 ,materials which conduct heat slowly 7stainless steel1 cast iron1 glass and enamel7 may require special attention for desired results4 ,,generally1 ,,lower ,,flame ,,heights ,,are ,,best ,,for ,,non-,,aluminum ,,utensils4 ,,cooking ,,on ,,the 8,,burner-,,with-,a-,,brain0decorative drawing ,,thermostatic ,,top ,,burner ,,with ,,flame ,,size ,,control ,this new flexible control permits you to cook automatically in utensils of many types and sizes4 ,temperature is thermostatically controlled by a sensing device in the center of the burner4 ,the sensing device1 in contact with the pan bottom1 transmits food temperature to a thermostat which maintains any degree of heat you select1 automatically4 ,the flame size control is an added convenience to permit easy adjustment of the height of the flame on the burner4 ,the size of flame should be selected to fit the size or type of cooking utensil1 or the kind of food or cooking to be done4 ,a low size flame is best for small utensils1 for non-aluminum pans 7stainless steel1 cast iron1 glass and enamel71 and foods requiring a temperature of #bjj degrees or below4 ,,timed ,,or ,,programmed ,,top ,,burner ,some thermostatic top burners are available which can be set to cook at any temperature1 then ,,automatically reduce to a holding temperature4 ,for details1 refer to manufacturer's instruction booklet4 ,,advantages ,,of 8,,burner-,,with-,a-,,brain0 ,,cooking3 #a4 ,food is better because each food can be cooked at the most desirable1 accurate temperature4 #b4 ,cooking is more carefree because the temperature selected is maintained automatically4 ,burning1 scorching1 boil-overs and pot-watching are eliminated4 #c4 ,after cooking the food can be held on the 8,,low0 setting when there are unavoidable delays at serving time4 ,even mashed potatoes will stay hot and fluffy without scorching6 #d4 ,results are excellent when doing special types of cooking such as deep fat frying1 griddle cooking1 warming leftovers1 popcorn1 skillet meals1 and sensitive foods such as custards and cream sauces because it assures even1 accurate temperature control4 ,,best ,,results3 #a4 ,use flat bottomed utensils which make good contact with the sensing device4 ,try also to choose pans that fit the quantity of food you are cooking4 ,utensils perform best when nearly full4 #b4 ,aluminum conducts heat very well and is ideal for use on the thermostatic top burner4 #c4 ,do not use glass utensils unless food is cooked in liquid4 #d4 ,the top of the sensing device and the bottom of the utensil should be kept clean4 #e4 ,in frying foods1 particularly meats1 make certain that the center of the pan over the sensing device is covered with food4 #f4 ,generally1 lower flame heights are best for non-aluminum utensils4 #g4 ,when meats with bones are pan broiled and insufficient fat is obtained from the meat1 it may be necessary to add a small amount of shortening to insure good contact between pan and meat4 #h4 ,frying in pyroceram 7,corningware7 requires low flame size and #be to #ej degrees lower temperature4 #i4 ,when cakes1 breads or desserts are baked on the thermostatic top burner1 the top of the food has a slightly steamed appearance4 ,remove cover for last #e minutes to allow food to dry on top4 #aj4 ,preheating is necessary when pan frying1 deep fat frying1 pan broiling and griddle cooking4 ,put the shortening in the pan 7except for pan broiling7 and set the thermostatic control at the flame size and temperature recommended for the food being cooked4 ,when the temperature is reached1 the flame will automatically lower or diminish completely and you can begin to fry then or whenever you are ready4 ,the burner will automatically increase or decrease the flame as needed to maintain the selected temperature4 #aa4 ,tight-fitting lids keep heat1 moisture and flavor inside the pan and should be used for warming1 melting1 simmering1 steaming and most boiling4 ,cooking without a cover will require a higher temperature setting than will be needed for the same food cooked covered4 ,frying and pan broiling do not require covers4 #ab4 ,it may be helpful to record the temperature settings which give you the best results4 ,,time ,,and ,,temperature ,,guide ,,for 8,,burner-,,with-,a-,,brain0 ,personal taste1 the quantity of food and other factors may necessitate a slightly higher or lower temperature4 ,reduce flame size for all small utensils before selecting temperature and for nonaluminum pans 7stainless steel1 cast iron1 glass and enamel74 ,to fry in pyroceram 7,corningware7 utensils1 lower temperature #be degrees to #ej degrees4 ,,aluminum ,,is ,,the ,,best ,,heat ,,conductor ,,and ,,is ,,ideal ,,for ,,use ,,on ,,thermostatic ,,top ,,burner4 ,,control ,,setting ,,food ,,temperature ,,approximate ,,cooking ,,time ,,beverages ,cocoa #age-bjj #aj to #ae ,min4 ,coffee ,percolator #bbe-bej #ab to #ae ,min4 ,vacuum #ahe #h to #aj ,min4 ,to ,keep ,warm #aej-age ,,breads ,grilled ,sandwiches #cbe-cej #b to #c ,min4 per side ,french ,toast #cbe-cej #c to #d ,min4 per side ,pancakes #cej-cge #a to #c ,min4 per side ,,cakes 7,bake in #aj-;inch skillet1 covered7 ,gingerbread #bej #cj to #ce ,min4 ,package ,cake1 #a layer #bej #be to #cj ,min4 ,pineapple ,upside-down ,cake1 #a layer #bej #be to #cj ,min4 ,,candy 7,use a heavy pan1 preferably aluminum7 ,fudge #bej ,to soft ball stage on candy thermometer ,divinity #bej ,to hard ball stage on candy thermometer ,peanut ,brittle #cbe-cej #ae to #bj ,min4 or hard cracked stage on candy thermometer ,,cereal 7added to boiling water7 ,cream of ,wheat 7quick7 #age-bjj #e ,min4 ,oatmeal 7quick7 #age-bjj #c to #e ,min4 ,macaroni1 ,spaghetti and ,noodles #bbe-bej ,until tender ,rice #baj-bbe #bj ,min4 ,,desserts ,custards3 ,soft 7stirred7 #age-aij #d to #g ,min4 ,steamed1 individual #age-aij #bj to #cj ,min4 ,puddings3 ,cream ,pie ,filling #bjj-baj #f to #h ,min4 ,package ,mix #bjj #d to #h ,min4 ,steamed1 #a-qt4 mold #bjj ,according to recipe ,tapioca #bjj #e to #h ,min4 ,,eggs ,fried #bjj-bbe #b to #d ,min4 preheated skillet ,omelet #bej-cjj #c to #e ,min4 ,poached #age-bjj #c to #g ,min41 covered ,hard ,cooked #bjj #bj ,min41 covered ,soft ,cooked 7,added to boiling water7 #bjj-bbe #c to #f ,min4 ,scrambled #bjj-bbe #b to #d ,min4 preheated skillet ,,fruits ,applesauce #bjj #ae to #bj ,min41 covered ,cranberry ,sauce #bbe #ae to #bj ,min4 ,dried ,fruits1 #a lb4 #aij-bjj #ae to #ce ,min4 ,,frostings 7,use heavy pan1 preferably aluminum7 ,boiled #bej-bge #h to #aj ,min4 or long thread ,fudge or ,caramel #bej-bge #ab to #ad ,min4 or soft ball ,seven ,minute #aij-bjj #c to #aj ,min4 ,,jam ,,and ,,jelly ,jam1 #c to #d lb41 fruit #bbe ,according to recipe ,jelly1 #b cups juice #bej ,until jelly 8sheets ,,fish1 ,,meat ,,and ,,poultry ,bacon 7do not preheat pan7 #cjj-cbe #c to #e ,min4 per side ,braised ,meat #cej ,until brown #baj ,until tender ,canadian ,bacon #bge-cjj #b to #e ,min4 per side ,chicken1 cut up #cbe ,until brown #baj-bbe #bj to #dj ,min41 covered ,fish ,fillets #cbe #d to #e ,min4 per side ,ground ,beef ,patties #cjj-cbe #d to #f ,min4 per side ,ham ,slice1 to thick #cjj #f to #h ,min4 per side ,liver1 to thick #bge #c to #e ,min4 per side ,pork ,chops1 to #a thick #bge ,until brown #bjj #bj to #dj ,min41 covered ,pork ,sausage #bge ,until thoroughly cooked ,pot ,roast1 #c to #e lb4 #cbe ,until brown #bjj-bae #c to #d ,hr41 covered ,steak1 ,cube #cej #b ,min4 per side for medium doneness ,steak1 ,sirloin1 ,club1 ,t-,bone or ,rib #cbe #c to #g ,min4 per side to thick for medium doneness ,,sauces 7,cook uncovered1 stirring constantly7 ,barbecue ,sauce #baj #ae ,min4 ,gravy #bjj-bbe #e to #h ,min4 ,white ,sauce #bjj-baj #d to #f ,min4 ,,soups 7,cook covered1 stirring occasionally7 ,heating creamed soups #bjj #h to #aj ,min4 ,vegetable #baj #b to #c ,hr4 ,,vegetables ,fresh or frozen #baj-bbe ,until tender1 covered ,potatoes3 ,baked #cge #a to #a hrs41 on rack in covered aluminum pan ,hash ,brown #cbe ,until brown ,sweet ,potatoes 7candied7 #bbe-bce #aj to #bj ,min4 ,,special ,,cooking ,,operations ,see directions on following pages ,,deep ,,fat ,,frying ,shrimp1 ,oysters1 etc4 #cge-djj #b to #f ,min4 ,doughnuts1 ,fritters #cge-djj #c to #f ,min4 ,onion ,rings #cge-djj #f to #g ,min4 ,potatoes #cge-djj #f to #aj ,min4 ,,miscellaneous ,melting ,chocolate1 ,cheese1 ,butter #age #g to #i ,min41 covered metal pan ,popcorn #cge #c to #f ,min4 ,pressure ,cooking ,follow manufacturer's instructions #bbe-bce #e lb4 pressure #bce-bdj #aj lb4 pressure #bdj-bej #ae lb4 pressure ,,warming ,baby ,bottle ,low to #aej ,until warm ,leftovers #aej-age #aj to #bj ,min41 covered pan ,rolls1 wrapped in foil on rack #bej #ae to #bj ,min41 covered aluminum pan ,to convert a favorite recipe to ,burner-with-a-,brain cooking--if the recipe says3 ,warm or melt use #aej-age or ,low ,simmer or low use #age-bjj ,boil use #bjj-bbe ,high boil use #bbe-bej ,fry use #bej-cge ,deep fat fry use #cge-djj ,,recipes ,,for 8,,burner-,,with-,a-,,brain0 ,,toasted ,,pound ,,cake ,for a simple but delicious dessert1 toast slices of pound cake4 ,preheat griddle on the thermostatic top burner at #cjj degrees4 ,cut slices of pound cake one inch thick2 butter both sides or leave plain1 depending on your flavor preference4 ,when flame lowers1 grill on hot griddle for about #c minutes per side or until nicely browned4 ,serve plain or topped with ice cream and_/or sauce4 ,,warming ,,rolls ,illustration3 uncaptioned ,wrap rolls or muffins in double thickness of aluminum foil1 folding edges under tightly4 ,place foil wrapped package on rack or crumpled aluminum foil in aluminum skillet or saucepan on thermostatic top burner at #bej degrees for #ae to #bj minutes or until heated through4 ,,hard ,,cooked ,,eggs ,eggs #a ,tbsp4 water for ,,each egg ,place eggs and water in pan4 ,cover with tight fitting lid4 ,cook on thermostatic top burner at #bjj degrees for #bj minutes4 ,remove from flame1 pour off hot water and immediately cool with cold water4 ,peel immediately or refrigerate1 peeling later4 ,this method of preparation eliminates pot watching1 cracked eggs and dark ring around yolks4 8,,pan ,,baked0 ,,apples ,wash and core #f baking apples4 ,add a dash of cinnamon1 one ,tbsp4 sugar and a dot of butter to each apple4 ,place apples in skillet or saucepan4 ,add one ,tbsp4 water for each apple to be cooked4 ,cover and cook on thermostatic top burner at #bab degrees for #ae to #bj minutes4 ,spoon sauce in bottom of skillet over each apple before serving4 8,,pan ,,baked0 ,,potatoes ,illustration3 uncaptioned ,place scrubbed potatoes on a rack or on crumpled aluminum foil in aluminum skillet or saucepan4 ,do not add water or wrap potatoes in foil4 ,cover skillet or saucepan and bake on thermostatic top burner at #cge degrees until done1 about #a to #a hours4 8,,butter ,,boil0 ,,frozen ,,vegetable ,illustration3 uncaptioned ,break up frozen vegetable by pounding package against edge of counter4 ,place vegetable in saucepan with #b to #c tablespoons butter and teaspoon salt4 ,for starchy vegetables like lima beans and corn1 #a or #b tablespoons of water may be needed4 ,cook on thermostatic top burner at #baj degrees4 ,cook time indicated on package plus #e minutes4 ,,note3 ,to prevent breaking spears of asparagus and broccoli1 thaw just enough to break apart4 ,,fluffy ,,rice ,for #c cups of cooked white rice1 place #a cup uncooked rice1 #b cups water and #a teaspoon salt in #b-qt4 saucepan4 ,place on thermostatic top burner at #bbe degrees4 ,bring to a boil1 then cover pan1 lower temperature setting to #aij degrees1 and simmer about #ae minutes or until water is absorbed and rice is tender4 ,for extra fluffy rice1 turn burner off and let rice stand1 covered for #aj minutes more4 ,brown and wild rice are best cooked this way also1 but cooking time will be much longer--about #ce to #de minutes total cooking time4 ,also1 add about cup more water4 ,,popcorn ,illustration3 uncaptioned ,place #b tablespoons of oil and cup popcorn in #aj-;inch aluminum skillet or saucepan4 ,cover tightly and place on thermostatic top burner at #cge degrees4 ,heat until popping stops1 about #c minutes4 ,no need to shake the pan4 ,pour into serving bowl and toss with melted butter and salt4 ,,to ,,use ,,pressure ,,saucepans ,pressure cooking is extremely easy with a thermostatic top burner4 ,the following temperatures may be used as a guide3 #bdj to #bej for #ae pounds pressure1 #bce to #bdj for #aj pounds1 and #bbe to #bce for #e pounds4 ,use medium flame if the pressure saucepan is of non-aluminum material4 ,raise or lower the temperature if needed to maintain the correct pressure2 once it is determined1 record it for future use4 ,time pressure cooking from the time the desired pressure is reached4 ,,deep ,,fat ,,frying ,illustration3 uncaptioned ,accurate top burner temperature control makes deep fat frying just as easy as boiling water4 ,use a deep aluminum skillet or ,french fryer so oil will only half fill it and completely cover food4 ,preheat oil at recommended temperature 7usually #cge to #djj degrees7 until flame lowers1 about #aj minutes4 ,add food in small amounts1 cook until brown1 turning once4 ,remove and drain on absorbent paper4 ,,pan ,,broiling ,set thermostatic top burner at #bge to #cej degrees depending on kind of meat and thickness4 ,preheat the griddle or skillet until the flame reduces4 ,rub pan lightly with a bit of meat fat4 ,brown meat on both sides4 ,do not cover4 ,do not add water4 ,pour off fat as it accumulates in pan4 ,turn meat occasionally so that it cooks evenly4 ,season and serve4 ,,ham ,,skillet ,,dinner #a ham slice1 -inch thick #a tsp4 butter or margarine #h small potatoes #a pkg4 7#aj-oz7 frozen green beans ,c4 chopped onion tsp4 salt ,dash pepper ,c4 water ,brown ham slice on both sides in butter in large skillet4 ,add potatoes1 green beans1 onion1 salt1 pepper and water4 ,cover and place on thermostatic top burner at #bae degrees for #cj minutes4 ,makes #d servings4 ,,applesauce ,,upside-,,down ,,cake pkg4 applesauce spice cake mix 7plus ingredients necessary to prepare according to directions on pkg47 #f ,tbsp4 butter or margarine ,c4 brown sugar1 packed #a ,c4 canned apple slices1 drained ,c4 maraschino cherries ,prepare cake mix according to directions on package4 ,combine butter and brown sugar in #aj-;inch skillet2 heat enough to melt and blend together4 ,arrange apple slices and maraschino cherries on sugar mixture4 ,spread cake batter over fruit4 ,cover skillet4 ,cook on thermostatic top burner at #bej degrees for #be minutes4 ,uncover2 allow to cook #e minutes longer4 ,cool #b to #c minutes4 ,loosen sides and invert on platter1 allowing pan to remain in position for #a minute4 ,remove pan and serve4 ,makes #f to #h servings4 ,,top ,,burner ,,cheese ,,cake ,illustration3 uncaptioned #b ,c4 graham cracker crumbs tsp4 cinnamon ,c4 butter or margarine1 softened #b #h-oz4 pkg4 cream cheese #a ,c4 coffee cream #a ,c4 sugar #b ,tbsp4 all-purpose flour tsp4 salt #c eggs1 separated #a tsp4 vanilla extract tsp4 grated lemon peel ,cut two double thickness strips of aluminum foil #ah #c inches4 ,place crosswise over bottom and up side of #aj-;inch skillet1 extending about an inch above rim of skillet4 ,cut a circle of foil to fit bottom of skillet and lay over foil strips4 ,grease foil and sides of skillet4 ,mix graham cracker crumbs and cinnamon4 ,cut in butter4 ,press mixture on bottom and about #b inches up sides of skillet4 ,soften cream cheese1 add cream and beat until smooth4 ,add combined sugar1 flour and salt2 blend4 ,add unbeaten egg yolks1 vanilla extract and lemon peel2 mix well4 ,beat egg whites to soft peak stage and fold into cheese mixture4 ,pour into crumb-lined pan and place on thermostatic top burner at medium flame and #bce degrees4 ,cover tightly and bake for one hour4 ,turn burner off and let cake stand one hour4 ,refrigerate covered1 for #c to #d hours4 ,carefully lift cake from pan1 using foil strips and transfer to serving plate4 ,trim off excess foil or pull strips carefully from underneath the cake4 ,spoon ,festive ,raspberry ,sauce over individual servings if desired4 ,makes #aj to #ab servings4 ,,note3 ,at the end of the cooking time this cheese cake will be very soft in the center4 ,after #c to #d hours refrigeration1 the cake will be firm enough to cut4 ,,festive ,,raspberry ,,sauce3 ,illustration3 uncaptioned #b #aj-oz4 pkg4 frozen raspberries1 thawed #b ,tbsp4 sugar #b tsp4 cornstarch ,drain raspberries2 reserve sirup4 ,combine sugar and cornstarch2 add to reserved sirup in saucepan4 ,cook and stir on thermostatic top burner at medium flame and #bab degrees until mixture comes to a boil and thickens2 cool4 ,add raspberries2 refrigerate4 ,when chilled1 spoon raspberry sauce over cheese cake4 ,,quick ,,fudge #b ,c4 sugar #c ,tbsp4 butter or margarine tsp4 salt #a ,c4 evaporated milk ,c4 miniature marshmallows #a ,c4 semi-sweet chocolate pieces ,c4 chopped nuts #a tsp4 vanilla extract ,mix sugar1 butter1 salt and milk in a #aj-;inch skillet4 ,place over thermostatic top burner at #cjj degrees4 ,bring mixture to a boil1 stirring until sugar is dissolved4 ,continue stirring and allow to boil #d to #e minutes4 ,turn burner off4 ,add marshmallows1 chocolate1 nuts and vanilla2 stir until marshmallows and chocolate are completely melted and smoothly blended4 ,place in a buttered #h-;inch square pan1 spreading evenly4 ,cool before cutting into squares4 ,makes approximately #b pounds4 ,,griddledecorative drawing ,one type of griddle is designed by the range manufacturer to fit over one of the surface burners4 ,it can usually be converted to a fifth burner and is often thermostatically controlled4 ,the other type is a portable separate utensil which fits over any range burner4 ,the griddle should be seasoned before using for the first time4 ,to do this1 brush surface with unsalted shortening4 ,heat on thermostatic top burner at #cbe degrees for #ae minutes4 ,turn flame off and allow griddle to cool4 ,while griddle is still warm1 wipe off excess shortening with paper towel4 ,the griddle is now ready for use4 ,the recommended thermostatic controlled burner temperature or a medium flame should be used when grilling foods4 ,if griddle has no temperature indicator or is not thermostatically controlled1 use a few drops of water as a test for proper cooking temperature4 ,the water will form beads and 8dance0 when the griddle is ready to use4 ,,grilling ,,guide ,preheat griddle at high flame and recommended temperature4 ,rub griddle lightly with a bit of meat fat4 ,,food ,,thickness ,,temperature ,,total ,,time ,,beef3 ,club1 ,t-,bone1 ,rib1 #cbe-cej #ab-ad min4 for medium ,sirloin ,steaks ,cube ,steaks #cej-cge #d-f min4 for medium ,ground ,beef ,patties to #a #cjj-cbe #h-ab min4 for medium ,,eggs #cjj #b-d min4 ,,french ,,toast #cej-cge #b-c min4 ,,lamb ,,chops to #cjj-cej #af-bj min4 ,,pancakes #cge-djj #c-d min4 ,,pork3 a,bacon #cjj-cbe #f-aj min4 ,canadian ,bacon #bge-cjj #d-f min4 ,ham ,slice #bge-cjj #aj-ad min4 a,sausage ,patties #bge-cjj #ab-ad min4 a,do not preheat griddle4 ,,it',s ,,easy ,,to ,,bake ,,with 444 ,,the ,,modern ,,fuel 444 ,,gasdecorative drawing ,,blue ,,flame ,,oven ,,tips ,the oven should be allowed to preheat #aj to #ae minutes for most baking and all roasting operations4 ,arrange pans #a inches from sides of oven and from each other for best heat circulation4 ,there should also be #a inches of air space above and below each pan4 ,it is possible to use both racks at the same time in a ,gas oven and still be assured of even browning4 ,two sheets of cookies or #d layers of cake can be baked without shifting the pans4 ,when using two racks and several pans1 stagger the pans so no pan is squarely above another4 ,the most desirable baking results are obtained when the correct pan is used4 ,use the size pan recommended in the recipe4 ,use a medium weight aluminum or glass cake pan4 ,do not expect warped or darkened pans to produce even browning or a level product4 ,if food runs over in the oven1 sprinkle with salt to stop smoking4 ,clean as soon as baking has been completed and oven has cooled4 ,use minute timer to remind you when to check foods4 ,with a window in the door and an interior oven light1 the cooking progress may be checked without opening the door4 ,leave oven door closed at least until the minimum baking time has elapsed4 ,when baking in glass pans1 lower recommended temperature #be degrees and use the recommended time4 ,for mixes1 packaged and frozen foods1 follow label directions4 ,remember1 however1 that cooking times are approximate and can be adjusted to suit personal preferences4 ,the non-tip oven rack may be pulled out for loading and unloading the oven without reaching into the heated oven4 ,oven meals requiring same time and temperature for all foods have been planned on the following pages4 ,your own favorite recipes can also be cooked and held automatically with the new programmed system4 ,,use ,,of ,,aluminum ,,foil ,if aluminum foil is used in the oven1 place a small sheet in the center of the oven bottom4 ,the heated air ,,must be allowed to circulate freely through the openings toward the outer edge of the oven bottom4 ,,do ,,not completely cover the oven bottom4 ,,do ,,not cover an oven rack with foil4 ,use aluminum foil only when absolutely necessary4 ,,do ,,not leave foil in the oven permanently4 ,if these instructions are not followed1 damage to the range and unsatisfactory baking results can be expected4 ,,meat ,,probe ,a meat probe is a device for measuring1 indicating and_/or controlling internal temperature of meats by means of a metal probe inserted into the roast and linked to an indicator or actuator4 ,this convenience feature eliminates guesswork and insures perfection every time4 ,wipe meat with a clean1 damp cloth4 ,season and place1 fat side up1 on rack in shallow roasting pan4 ,basting is not necessary4 ,when inserting probe into meat1 put center section of probe into the lean center muscle away from bone and fat and as near the center of the meat as possible4 ,when in use1 the meat probe tip should be ,,inside the meat1 not sticking through the meat and out the other side4 ,always make certain the full length of probe is inserted in the meat4 ,this may mean the probe will be inserted at an angle to have tip in center of muscle4 ,plug other end of cable into socket in oven wall4 ,turn selector dial to desired degree of doneness4 ,set oven thermostat to #cbe degrees4 ,,do ,,not put an aluminum foil cover on meat when probe is used4 ,when roasting is completed1 the control automatically signals1 turns the oven off and_/or reduces to and maintains a keep-warm temperature1 depending on the type of thermometer4 ,refer to manufacturer's instruction booklet for further information4 ,illustration3 uncaptioned ,,meat ,,roasting ,,guide ,,oven ,,temperature #cbe ,,degrees ,cut ,approx4 ,approx4 ,meat ,minutes ,per ,minutes ,per ,thermometer ,pound 7#c to ,pound 7#e to ,reading ,when #e lbs47 #h lbs47 ,done 7degrees ,f47 ,,beef ,rolled ,rib ,rare #ca-cf #bg-cj #adj ,medium #cf-dj #cb-ce #afj ,well-done #dj-de #ch-dj #agj ,standing ,rib ,rare #ba-bf #ag-bb #adj ,medium #bf-cj #bb-bf #afj ,well-done #cj-ce #bh-cc #agj ,,veal ,leg #ce-dj #cj #agj ,loin #ce #cj #agj ,shoulder 7boned and rolled7 #de #dj #agj ,,lamb ,leg ,medium #ce #cj #age ,well-done #dj #ce #ahb ,shoulder 7bone in7 #cj-ce #ahb ,shoulder 7boned and rolled7 #dj #ahb ,,fresh ,,pork ,rib and ,loin #ce-dj #ce #agj ,shoulder1 ,picnic #dj #ce-dj #ahe ,shoulder1 ,butt #ej-ee #ahe ,fresh ,ham1 ,whole 7#aj-ad lbs47 #ce-dj #ahe ,cut ,minutes ,per ,pound ,meat ,thermometer ,reading ,when ,done 7degrees ,f47 ,,smoked ,,ham 7,mild ,cure7 #ae lbs4 and over #bj #afj #ab-ae lbs4 #ba-bb #afj #aj-ab lbs4 #bc-bd #afj ,under #aj lbs #be-bf #afj ,half ,hams 7#e-h lbs47 #bf-bh #afj ,picnic ,shoulder #cj-ce #agj ,cottage ,roll #ce-dj #agj ,,poultry ,,roasting ,,guide ,place breast-side up on rack in shallow pan4 ,brush skin with fat or cover with fat-moistened cloth4 ,ready-to-,cook ,oven ,approx4 ,roasting ,time ,weight 7pounds7 ,temperature ,stuffed 7,hours7 ,,chicken #a-b #cbe #a-b #b-c #cbe #b-c #c-d #cbe #c-c ,,turkey 7,note3 ,unstuffed birds require #e min4 less time per lb47 #f-h #cbe #c-c #h-ab #cbe #c-d #ab-af #cbe #d-e #af-bj #cbe #e-f #bj-bd #cbe #f-g ,,recipes ,,for ,,oven ,,potato ,,rolls #a ,c4 milk1 scalded #a ,c4 mashed potatoes or ,c4 instant potatoes prepared according to package directions ,c4 shortening #a ,c4 sifted all-purpose flour ,c4 sugar #a ,tbsp4 salt #a cake compressed yeast ,c4 lukewarm water #b eggs1 beaten #d to #e ,c4 sifted all-purpose flour ,combine milk1 potatoes1 shortening1 #a ,c4 flour1 sugar and salt in large mixing bowl2 let stand until lukewarm4 ,add yeast softened in lukewarm water2 add eggs4 ,let stand #a hour4 ,stir and add #d to #e ,c4 flour to make a slightly stiff dough4 ,knead until smooth on lightly floured surface4 ,return to greased mixing bowl4 ,let rise about #a hour or until doubled in bulk4 ,shape desired number of rolls2 place on greased baking sheet2 let rise #a to #a hours or until doubled in bulk4 ,bake in ,gas oven at #dbe degrees #aj to #ab minutes4 ,makes #c dozen medium-sized rolls4 ,,note3 ,punch down unused dough1 cover and place in refrigerator until ready to use4 ,,for ,,cinnamon ,,rolls3 ,use enough ,potato ,roll dough to roll into #ab #f inches rectangle1 -inch thick4 ,spread with mixture of ,c4 melted butter1 ,c4 brown sugar1 #a tsp4 cinnamon and ,c4 chopped pecans4 ,roll as for jelly roll1 cut into #i slices4 ,butter a #i-;inch square baking dish and pour in ,c4 light corn sirup4 ,place rolls1 cut side up1 in dish4 ,let rise #a to #a hours or until doubled in bulk4 ,bake in ,gas oven at #dbe degrees #ab to #ae minutes4 ,makes #i rolls4 ,,southern ,,buttermilk ,,biscuits #b ,c4 sifted all-purpose flour tsp4 salt tsp4 soda #a ,tbsp4 baking powder ,c4 #b ,tbsp4 shortening to #a ,c4 buttermilk ,sift together flour1 salt1 soda and baking powder4 ,cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal4 ,stir in ,c4 milk4 ,add enough more milk to make dough light and soft but not sticky4 ,turn out on lightly floured board or pastry cloth4 ,knead gently about #f times4 ,roll dough to -inch thickness4 ,cut with floured biscuit cutter4 ,place on ungreased baking sheet4 ,bake in ,gas oven at #dej degrees #aj to #ab minutes4 ,makes about #ab #b-;inch biscuits4 ,,lemon ,,bread #f ,tbsp4 shortening #a ,c4 sugar #b eggs1 beaten #a ,tbsp4 grated lemon peel #a ,c4 sifted all-purpose flour #a tsp4 baking powder tsp4 salt ,c4 milk ,c4 chopped ,english walnuts ,c4 sugar #c ,tbsp4 lemon juice ,cream shortening and sugar4 ,add beaten eggs and lemon peel4 ,sift flour1 baking powder and salt together and add alternately with milk4 ,fold in nuts4 ,pour into greased and floured #h #d #b-;inch loaf pan4 ,bake in ,gas oven at #cej degrees for #a hour or until done and lightly browned on top4 ,remove from oven and let cool in pan #ae minutes4 ,dissolve cup sugar in lemon juice4 ,pour over bread4 ,let stand for #aj minutes4 ,remove bread from pan and cool4 ,this is an excellent bread to use for buttered tea sandwiches4 ,,plain ,,pastry #b ,c4 sifted all-purpose flour #a tsp4 salt #e ,tbsp4 water ,c4 shortening ,sift flour and salt into bowl4 ,remove ,c4 flour mixture and combine with water to form paste4 ,cut shortening into remaining flour until pieces are the size of peas4 ,add paste to shortening-flour mixture4 ,mix and shape into ball4 ,for each crust1 place half the pastry on floured board or pastry cloth4 ,roll -inch thick with short1 light strokes from center out1 keeping it circular in shape4 ,makes #b nine-inch crusts4 ,note3 ,for baked shell3 #dej degrees for #aj to #ab minutes4 ,,lemon ,,meringue ,,pie ,illustration3 uncaptioned ,c4 sugar ,c4 all-purpose flour #b ,tbsp4 cornstarch tsp4 salt #b ,c4 boiling water #c eggs1 separated ,c4 sugar #f ,tbsp4 lemon juice #a ,tbsp4 grated lemon peel #a baked #i-;inch pie shell ,combine ,c4 sugar with flour1 cornstarch and salt in saucepan4 ,slowly add boiling water1 stirring constantly to keep smooth4 ,cook on thermostatic top burner at #bjj degrees1 stirring constantly1 until smooth and thick enough to mound when dropped from spoon4 ,reduce temperature to #aij degrees2 cover and cook #ae minutes4 ,beat egg yolks with ,c4 sugar2 gradually stir hot filling into egg yolk mixture4 ,return to pan and continue to cook for #e minutes1 stirring occasionally4 ,add lemon juice and peel2 mix well4 ,pour into pie shell4 ,,meringue3 #c egg whites tsp4 cream of tartar #f ,tbsp4 sugar tsp4 vanilla extract1 if desired ,beat egg whites with cream of tartar until frothy4 ,gradually beat in sugar1 a little at a time4 ,continue beating until stiff and glossy4 ,blend in vanilla extract4 ,pile meringue onto pie filling1 being careful to seal the meringue to edge of crust to prevent shrinking4 ,bake in ,gas oven at #cej degrees for #ab to #ae minutes4 ,cool gradually1 away from drafts4 ,,toffee ,,treats #a ,c4 butter or margarine #a ,c4 brown sugar1 packed #a egg #b ,c4 sifted all-purpose flour #a tsp4 vanilla extract #a #f-oz4 pkg4 semi-sweet chocolate pieces1 melted ,c4 finely chopped nuts ,cream butter and sugar4 ,add egg2 mix well4 ,add flour and vanilla2 blend4 ,spread dough to -inch thickness on a #ag #ad-;inch greased cooky sheet or in a #ae #aj-;inch jelly roll pan4 ,spread with melted chocolate4 ,sprinkle nuts over top and press into chocolate4 ,bake in ,gas oven at #cge degrees for #ae to #bj minutes4 ,score while still warm4 ,when cool1 cut and remove from cooky sheet4 ,makes approximately #d dozen cookies4 ,,low-,,temperature ,,oven ,,controldecorative drawing ,your new ,gas range has a new type of oven thermostat that provides low-temperature heat control from #adj to #bbe4 ,this new feature has miraculously opened up a new temperature area with many special uses4 ,see pages #cj and #ca to see how this control will help you6 ,,general ,,use ,,oven ,,operation ,you will notice the following characteristics with the new low-temperature oven control3 #a4 ,after turning the oven control to the desired temperature1 there will be a slight delay 7several seconds7 before the oven burner comes on4 #b4 ,the oven burner turns on and off as the oven operates except at the 8,broil0 setting4 ,baking times and temperatures are not affected by the 8off-on0 control4 ,,preheating ,when using temperatures below #bbe1 preheating is generally recommended4 ,to preheat1 just turn the control to the temperature you want4 ,it is not necessary to turn it first to a higher setting4 ,allow #aj minutes for preheating4 ,,cooling ,,the ,,oven ,many ranges have the special feature of programmed cooking which reduces the cooking temperature to the keep-warm setting automatically4 ,however1 there are two ways to cool the oven manually to a lower holding temperature3 #a4 ,the quickest method is to turn the oven control to the desired low-temperature setting and open the oven door for #aj to #ae minutes to allow excess heat to escape4 ,then close the door until ready to serve the food4 #b4 ,a second method of cooling is to turn the oven control to the lower setting about #ae minutes before the end of the usual cooking time for the food you are preparing4 ,let the oven cool with the door closed4 ,as the oven cools gradually to the keep-warm temperature1 the food will finish cooking4 ,if the oven door is opened during this cool down period 7approximately #de minutes after you lower the temperature7 additional cooking time may be needed4 ,,keeping ,,whole ,,meals ,,warm ,the setting recommended for the main course is usually a good compromise if all the foods in a meal do not have the same recommended keep-warm temperature4 ,,covering ,,foods ,moist foods should be tightly covered2 many foods need only a loose cover4 ,aluminum foil makes an ideal cover if the utensil has no lid4 ,,carving ,,meat ,generally it is best to wait until just before serving to carve meats--especially rare or medium meats4 ,however1 if you do wish to carve meats ahead of time1 keep the exposed cut surfaces close together and cover lightly with dampened paper towels or a dampened tea towel4 ,,pro-,,ten 7,,pre-,,tendered7 ,,beef ,the papain used as a tendering agent continues to tenderize while the meat is held at keep-warm temperatures4 ,as a result1 these meats can become too tender after a holding period4 ,cuts which are not naturally tender1 such as chuck and brisket1 hold best but should be served within #a to #b hours after cooking is completed4 ,swift and ,co4 ,,warming ,,serving ,,dishes ,,and ,,plates ,preheat the oven and warm dishes at #agj4 ,allow #aj to #bj minutes to warm dishes thoroughly4 ,do not set warm dishes on a cold surface as rapid temperature changes can cause cracking4 ,warm only china1 pottery1 earthenware or enamelware 7not silver74 ,,to ,,thaw ,,and ,,freshen ,,baked ,,goods ,preheat oven to #agj4 ,wrap baked goods loosely to prevent drying and permit evaporation of ice crystals formed during freezing4 ,this low-temperature oven method thaws three to four times faster than at room temperature4 ,,holding ,,time ,most cooked foods may be held safely at serving temperature for #d hours after cooking is completed4 ,however1 food is most palatable and nutritious when served reasonably soon after cooking4 ,therefore1 keep foods warm no longer than necessary--preferably no more than #a to #b hours4 ,top burner cooked foods are most attractive when held an hour or less4 ,green vegetables are especially subject to color and texture changes4 ,,keep-,,warm ,,temperatures ,,for ,,oven ,,cooked ,,foods ,foods should be still hot from cooking--,these temperatures will keep them hot for serving4 ,,food ,,temperature ,,setting ,bacon #bjj to #bbe ,baked ,potatoes #bjj to #bbe ,beef1 rare #aee to #agj ,beef1 medium #agj to #ahj ,beef1 well done #agj to #bjj ,biscuits1 ,muffins #agj to #aij ,casseroles 7covered7 #bjj ,fish1 baked or broiled 7cover loosely7 #agj to #bjj ,ham #agj to #bjj ,lamb #agj to #bjj ,pies1 pastry #aee to #agj ,pizza 7cover loosely7 #bbe ,pork1 fresh or smoked #agj to #bjj ,poultry1 roast #agj to #aij ,poultry1 fried #ahe to #bjj ,rolls #aij ,seafood1 baked or broiled 7cover loosely7 #agj to #bjj ,,keep-,,warm ,,oven ,,temperatures ,,for ,,top-,,burner-,,cooked ,,foods ,,temperature ,,setting ,french-fried potatoes 7uncovered1 do not hold #bjj to #bbe longer than #ae minutes7 ,mashed potatoes 7covered7 #aee to #agj ,pancakes1 ,french ,toast 7loosely covered7 #bjj to #bbe ,pan-fried meats1 ,fish and ,poultry 7loosely covered7 #bjj to #bbe ,vegetables 7covered7 #agj ,,to ,,thaw ,,frozen ,,foods ,,preheat ,,oven ,,to #aee4 ,leave foods tightly wrapped in their moisture-vapor proof freezer wrapping4 ,thaw just enough to separate or to handle easily and once thawed1 do not refreeze4 ,in general1 foods will thaw four times faster than at room temperature4 ,cook as soon as possible after thawing4 ,,food ,,approximate ,,thawing ,,time ,,at #aee ,fish steaks or fillets1 #a package #dj minutes ,frying chicken1 cut up #a hours ,ground meat1 #a pound #a hours ,meat patties or chops #de minutes ,poultry1 #c to #h pounds #b to #c hours ,poultry1 #h to #ab pounds #c to #e hours ,poultry1 #ab to #bj pounds #e to #g hours ,rolled roast1 #e to #f pounds #d hours ,round steak1 #a-;inch thick #a hour ,,programmed ,,cookingdecorative drawing ,one of the most outstanding1 truly automatic features of the ,gas range is the programmed oven4 ,oven programming means that the oven will automatically change at a set time from one temperature to another--usually from a cooking to a keep-warm temperature4 ,in other words1 set the oven control for the cooking temperature and the amount of cooking time4 ,the oven will cook the food1 then automatically reduce to a keep-warm temperature to hold the foods for serving without over-cooking or drying out4 ,a4 ,foods which program well3 #a4 ,most main dishes1 especially casseroles and foods in sauces4 #b4 ,covered foods4 #c4 ,yellow vegetables1 onions1 or beets4 ,green vegetables1 up to #a to #b hours2 long holding period causes loss of color4 #d4 ,roasts and other large cuts of meat4 #e4 ,rice1 noodles1 macaroni4 ,b4 ,foods which should not be programmed3 #a4 ,foods such as cookies1 pies1 and cakes which require exact cooking times should be removed from oven immediately4 ,if they are to be kept warm1 they should be rewrapped to prevent drying and then placed in the keep-warm oven4 #b4 ,foods to be served immediately--souffles4 #c4 ,broiled foods4 ,c4 ,general rules3 #a4 ,food may be held with safety for #d hours after cooking is completed1 but will be most palatable served within #a to #b hours4 #b4 ,any food which holds well in the low temperature oven usually programs well also4 #c4 ,,for ,,specific ,,programmed ,,oven ,,features1 ,,refer ,,to ,,your ,,range ,,manufacturer',s ,,instruction ,,booklet4 ,illustration3 uncaptioned ,,programmed ,,cooking ,,guide ,food ,weight ,temperature ,approx4 ,maximum ,pounds ,setting ,cooking ,holding ,degrees ,time ,time ,hours ,hours ,rolled ,rib ,beef ,roast1 ,medium #d #cbe #b-c #d ,leg of ,lamb ,roast1 ,well ,done #f #cbe #c #d ,loin ,end ,pork ,roast #e #cbe #d #d ,cured1 ,whole ,ham #ab #cbe #c #d ,veal ,loin ,roast #e #cbe #c #d ,meat ,loaf1 ,well ,done #c #cej #a #c ,chicken1 ,stuffed #c-d #cbe #c-c #c ,baked ,fish1 ,stuffed #b-c #djj #de min4 #b ,ham ,slice ,with ,raisin ,sauce #cej #a #c ,stuffed ,pork ,chops #cej #a #c ,swiss ,steak 7covered7 #cej #a #d ,glazed ,carrots and ,onions 7covered7 #cej #a #c ,scalloped ,potatoes 7covered7 #cej #a #c ,stewed ,tomatoes #cej #a #d ,macaroni and ,cheese ,casserole #cej #de min4 #c ,tuna and ,noodle ,casserole #djj #dj min4 #b ,turkey ,casserole #cej #be min4 #c ,apple ,crisp #cge #de min4 #d ,fudge ,pudding #cej #a #c ,many variables such as size1 composition and initial temperature of the meat are often encountered in roasts of the same weight4 ,therefore1 the oven timer settings can only be approximate4 ,for more accurate and unattended meat roasting a meat probe is recommended4 ,,programmed ,,oven ,,meals ,,oven ,,meal #a ,glazed ,ham ,slice ,succotash ,with ,onion ,butter ,fruit ,compote ,temperature3 #cej degrees ,time3 #a hour 7,complete the meal with ,hearts of ,lettuce ,salad1 bread and beverage47 ,illustration3 uncaptioned ,,glazed ,,ham ,,slice #a center ham slice1 #a-;inch thick ,c4 corn sirup #c ,tbsp4 vinegar #c ,tbsp4 dry mustard ,c4 water ,slash fat on ham slice and place in shallow baking dish4 ,spread with mixture of corn sirup1 vinegar and dry mustard4 ,pour water around ham4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #f servings4 ,,succotash ,,with ,,onion ,,butter #b #aj-oz4 pkgs4 frozen succotash #a tsp4 salt #b ,tbsp4 chopped onion ,c4 butter or margarine ,place frozen succotash in #aj x #f x #b-;inch baking dish4 ,sprinkle with salt and chopped onion2 dot with butter4 ,cover4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #f servings4 ,,fruit ,,compote #a #a-lb4 pkg4 dried prunes #a ,c4 dried apricots #a ,c4 dried peaches #b ,c4 water ,c4 sugar #c or #d slices orange ,rinse fruit in warm water4 ,drain4 ,place in a #b-qt4 baking dish4 ,add water1 sugar and sliced orange4 ,cover4 ,bake in ,gas oven at #cej degrees for one hour4 ,makes #h servings4 ,,oven ,,meal #b ,herb ,crisp ,chicken ,carrots ,piquant ,date ,nut ,pudding ,temperature3 #cej degrees ,time3 #a hour 7,complete the meal with a ,mixed ,green ,salad1 bread and beverage47 ,illustration3 uncaptioned ,,herb ,,crisp ,,chicken #d chicken legs with thighs connected #b chicken breasts1 halved ,c4 evaporated milk #a ,c4 corn flake crumbs #d ,tbsp4 chopped parsley #b tsp4 paprika #b tsp4 salt tsp4 pepper ,dip pieces of chicken in milk2 roll in mixture of crumbs1 parsley1 paprika1 salt and pepper4 ,place chicken pieces1 skin-side up1 in shallow baking pan lined with aluminum foil2 do not crowd4 ,bake in ,gas oven at #cej degrees for #a hour4 ,,carrots ,,piquant #a to #b lb4 carrots ,c4 butter or margarine1 melted #b ,tbsp4 brown sugar1 packed #b drops ,tabasco sauce tsp4 salt ,dash pepper #a ,tbsp4 prepared mustard ,scrape carrots2 cut into -inch rings4 ,place carrots in buttered #aj x #f x #b-;inch baking dish4 ,combine melted butter1 brown sugar1 ,tabasco sauce1 salt and pepper2 pour over carrots4 ,cover with lid or aluminum foil4 ,bake in ,gas oven at #cej degrees for #a hour4 ,just before serving1 stir in prepared mustard4 ,makes #f to #h servings4 ,,date ,,nut ,,pudding #c eggs1 beaten #a ,c4 sugar ,c4 all-purpose flour #a tsp4 baking powder tsp4 salt #a ,c4 chopped dates #a ,c4 ,english walnut pieces ,beat eggs with sugar until light4 ,add sifted dry ingredients and mix well4 ,stir in dates and nuts4 ,turn mixture into a greased #aj x #f x #b-;inch baking dish4 ,set this dish into a larger pan with inch of water4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #f to #h servings4 ,,oven ,,meal #c ,italian ,meat ,loaf ,butter ,baked ,carrots ,green ,beans ,with ,bacon ,chips ,temperature3 #cge degrees ,time3 #ej minutes 7,complete the meal with bread1 beverage and ice cream47 ,illustration3 uncaptioned ,,italian ,,meat ,,loaf #b slices rye bread #b slices white bread ,c4 water #a lb4 ground beef #a medium onion1 chopped #a ,tbsp4 chopped parsley #c ,tbsp4 grated ,parmesan cheese #a egg #a tsp4 salt tsp4 black pepper #b ,tbsp4 butter or margarine #a #h-oz4 can 7#a ,c47 tomato sauce #a tsp4 oregano ,break bread into small pieces and soak in water4 ,combine beef with moistened bread1 onion1 parsley1 cheese1 egg1 salt and pepper4 ,mix well4 ,place in #h x #e x #b-;inch greased loaf pan4 ,dot with butter4 ,bake in ,gas oven at #cge degrees for #cj minutes4 ,pour tomato sauce over meat and sprinkle with oregano4 ,bake #bj minutes longer4 ,serve hot or cold4 ,makes #h servings4 ,,butter ,,baked ,,carrots #a to #b lb4 carrots tsp4 salt tsp4 pepper #b ,tbsp4 butter or margarine ,scrape carrots2 cut into -inch rings4 ,place carrots in buttered #aj x #f x #b-;inch baking dish4 ,sprinkle with combined salt and pepper2 dot with butter4 ,cover with lid or aluminum foil4 ,bake in ,gas oven at #cge degrees for #ej minutes4 ,makes #f to #h servings4 ,,green ,,beans ,,with ,,bacon ,,chips #b ,no4 #cjc cans 7#c ,c47 cut green beans #d bacon slices tsp4 salt ,dash pepper ,drain green beans4 ,brown bacon4 ,remove bacon from skillet2 crumble4 ,retain only #b tablespoons of bacon fat in skillet4 ,return bacon to skillet4 ,add green beans1 salt and pepper4 ,mix thoroughly4 ,place mixture in #a-qt4 casserole2 cover4 ,bake in ,gas oven at #cge degrees for #ej minutes4 ,makes #f to #h servings4 ,,oven ,,meal #d ,pork ,chops ,with ,basil ,yummy ,yams ,,or ,baked ,yams ,pecan ,pie ,temperature3 #cej degrees ,time3 #a hour 7,complete the meal with a ,lettuce and ,tomato ,salad1 bread and beverage47 ,illustration3 uncaptioned ,,pork ,,chops ,,with ,,basil ,c4 all-purpose flour tsp4 salt #a tsp4 garlic salt #h loin pork chops1 trimmed #a ,tbsp4 olive oil tsp4 dried basil ,c4 apricot nectar ,combine flour1 salt1 and garlic salt in a paper bag1 add the chops and toss lightly until they are thoroughly coated4 ,heat oil in skillet on thermostatic top burner at #cbe degrees2 add pork chops and brown4 ,arrange the chops in a shallow ungreased baking dish without letting them overlap4 ,sprinkle with basil4 ,pour apricot nectar around chops4 ,cover the dish closely with aluminum foil4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #h servings4 ,,yummy ,,yams #c #i-oz4 cans baby yams tsp4 salt #a lemon #a tart apple1 unpeeled ,c4 honey ,c4 brown sugar1 packed #a ,tbsp4 butter or margarine ,drain yams2 sprinkle with salt4 ,cut lemon in very thin crosswise slices4 ,quarter and core apple2 slice into -inch slices4 ,arrange in two rows lengthwise in #aj x #f x #b-;inch baking dish alternating yams1 lemon and apple slices4 ,place skin side of apple slice up4 ,combine honey and brown sugar2 mix well4 ,spoon over yam mixture4 ,dot with butter4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #h servings4 ,,pecan ,,pie ,illustration3 uncaptioned ,c4 butter or margarine ,c4 sugar #a ,c4 dark corn sirup #c eggs1 slightly beaten #a tsp4 vanilla extract #a ,c4 pecans1 broken #a unbaked #i-;inch pie shell ,cream butter2 add sugar slowly1 creaming until fluffy4 ,slowly stir in corn sirup1 eggs1 vanilla and pecans4 ,pour into pie shell and bake in ,gas oven at #cej degrees for #a hour4 ,cool4 ,serve with whipped cream1 if desired4 ,,oven ,,meal #e ,baked ,salmon ,loaf ,savory ,rice ,buttered ,asparagus ,temperature3 #cej degrees ,time3 #a hour 7,complete the meal with a bread1 beverage and fruit dessert47 ,illustration3 uncaptioned ,,baked ,,salmon ,,loaf #a #a-lb4 can red salmon #b eggs1 beaten #c slices bread1 cubed #a tsp4 salt ,c4 butter or margarine1 melted #a ,c4 warm milk ,drain salmon1 remove skin and bones2 flake4 ,combine all ingredients4 ,mix thoroughly4 ,place in greased #i x #e x #c-;inch loaf pan4 ,bake in ,gas oven at #cej degrees for #a hour4 ,makes #f servings4 ,,savory ,,rice ,c4 butter or margarine #b medium onions1 finely chopped #a clove garlic1 minced #a ,c4 long grain rice1 uncooked #a #ad-oz4 can chicken broth #a tsp4 marjoram tsp4 parsley flakes tsp4 thyme tsp4 salt ,melt butter in #b-qt4 saucepan on thermostatic top burner at medium flame and #cjj degrees4 ,add onions1 garlic and rice4 ,cook until lightly browned1 stirring constantly4 ,add chicken broth and seasonings and bring to a boil4 ,pour into #b-qt4 casserole1 cover and bake in ,gas oven at #cej degrees for #a hour4 ,stir before serving4 ,makes #f servings4 ,,buttered ,,asparagus #b #aj-jb4 pkg4 frozen asparagus #c ,tbsp4 butter or margarine1 melted #a tsp4 salt tsp4 pepper #b ,tbsp4 minced green onion ,thaw asparagus just enough to separate4 ,place in greased #a-qt4 casserole4 ,add seasonings and onion to melted butter and pour over asparagus4 ,cover and bake in ,gas oven at #cej degrees for #a hour4 ,makes #f servings4 ,,secrets ,,to ,,better ,,bakingdecorative drawing ,,biscuits ,,are ,,dark ,,on ,,bottom1 ,,light ,,on ,,top ,pan dark or heavy 7use shiny cooky sheet7 ,pan too deep or too large ,,biscuits ,,are ,,pale ,temperature too low ,too much flour ,pan too deep 7invert pan or use cooky sheet7 ,,bread ,,burning ,,on ,,bottom ,oven too full2 shuts off proper circulation of heat ,wrong type of pans used4 ,granite or heavy black pans will cause this4 ,pans placed too close to oven bottom ,,bread ,,burning ,,on ,,edges ,pans placed too close together ,too much dough in pan ,,cake ,,is ,,undersized ,too little leavening ,batter overbeaten ,pan too large ,temperature too high ,ingredients not at room temperature ,,cake ,,is ,,high ,,in ,,middle ,too much flour ,temperature too high ,,cake ,,has ,,soggy ,,or ,,rubbery ,,layer ,batter undermixed ,too little leavening ,too much liquid ,temperature too low ,egg yolks underbeaten ,,cake ,,falls ,too much shortening1 liquid or sugar ,too much leavening ,insufficient or too slow baking ,pan too small ,,cake ,,has ,,tunnels ,not enough shortening ,overmixing after adding flour ,all-purpose flour used ,,cake ,,is ,,uneven ,pans not staggered in oven ,batter uneven in pan ,warped pans ,range not level ,pans touching sides of oven or each other ,,sponge ,,cake ,,falls ,,out ,,of ,,pan ,pan greased ,too much sugar ,insufficient baking ,,cake ,,burns ,,on ,,sides ,oven too full ,oven too hot ,pans too close to sides of oven ,,cake ,,cracks ,,on ,,top ,oven too hot ,too thick batter 7,if cake flour not used1 decrease quantity about to ,c4 or increase liquid ,c47 ,,cookies ,,and ,,biscuits ,,too ,,brown ,,on ,,top ,cookie sheet set too high in oven ,uneven heat distribution in oven4 ,see that vent is unobstructed ,,cookies ,,too ,,dark ,,on ,,bottom ,cookie sheet set on too low a rack in oven ,cookie sheet too wide or too long for oven ,uneven distribution of heat in oven ,,muffins ,,have ,,tunnels ,,and ,,sharp ,,peaks ,overmixing ,,pie ,,shell ,,shrinks ,pastry stretched in pan ,too much water ,pastry not pricked enough ,,pie ,,has ,,soaked ,,crust ,temperature too low at start of baking ,filling too juicy ,a glass pan or old dull or dark pan will give a browner1 crisper undercrust ,avoid shiny tin or glossy aluminum pans for pies ,do not reduce temperature #be degrees for pie when using oven glass1 as you do when baking a cake ,chill unbaked crust before adding filling for custard or pumpkin pies ,,pie ,,burns ,,around ,,edge ,,of ,,crust ,temperature too high ,pans touching each other or oven wall ,edge of crust too thin ,granite or black metal pan may cause scorching ,,pie ,,has ,,pale ,,top ,oven not hot enough ,oven too full cutting off circulation of air ,brush top with milk or cream ,,pie ,,not ,,brown ,,enough ,,on ,,bottom ,shiny tin or aluminum pan may cause this problem ,filling too thin--soaking bottom pastry ,temperature too low ,,broilerdecorative drawing ,broiling is a fast method of cooking4 ,it is smokeless because the broiler flame literally consumes any smoke formed4 ,it is cool because it is done with the oven and broiler compartment doors closed4 ,there are no set rules for broiler cooking time because foods vary1 personal preferences differ and broiler burners vary in speed and performance characteristics according to type4 ,,general ,,broiling ,,tips decorative drawing ,always broil with full flame unless otherwise specified in recipe4 ,if recipe requires low flame1 preheat on full flame first2 then lower flame to about #cbe degrees to broil food4 ,when preheating1 remove the broiler pan from the broiler compartment4 ,preheat broiler #e to #aj minutes4 ,this speeds up broiling and gives browner and juicier meats4 ,if broiler is not preheated1 allow a few extra minutes on the broiling time4 ,do not use aluminum foil on the broiler insert1 for it will block the insert openings and prevent drainage of fat and drippings4 ,allowances must be made for broiling large quantities of meat at one time by lowering broiler pan position4 ,meat for broiling should be tender1 but need not be expensive4 ,hamburgers1 weiners1 etc4 are tasty when broiled4 ,veal and fresh pork should not be broiled4 ,veal is too lean4 ,pork requires long1 slow cooking to be eaten safely4 ,always turn meat with tongs1 as piercing it with a fork will cause unnecessary loss of meat juices4 ,allow meat to brown well on the first side before turning it4 ,when turning meat1 place on its original spot to cover the greasy area and prevent unnecessary charring on the pan insert4 ,although it is possible to broil frozen meat1 a better product is obtained by thawing before broiling4 ,however1 if frozen1 increase distance from the burner and allow more time than the chart indicates4 ,in a ,gas range that has a broiler below the oven1 it is possible to bake and broil at the same time4 ,ham1 fish1 chicken1 sandwiches1 cold cuts and fruit are just a few of the foods than can be broiled using a low flame4 ,broiling time will be lengthened by this method4 ,meat will have a less crusty surface but will be tender and juicy4 ,,infrared ,,broiling ,,guide ,remove broiler pan before preheating4 ,use high flame for preheating and cooking4 ,preheat #e minutes4 ,,food ,,doneness ,,description ,,inches ,,minutes ,,between ,,top ,,broiling ,,of ,,food ,,and ,,time ,,flame ,,turning ,,once ,,meat ,bacon ,crisp ,regular sliced #e #e ,ham inch slice #f #aj ,hamburger ,medium inch #f #h ,well-done inch #f #aj ,hot ,dogs ,scored diagonally #h #c ,lamb ,chops ,medium #a inch #e #aj ,well-done #a inch #f #af ,liver ,well-done inch #e #g ,steak1 cube ,medium inch #c #d ,steak ,rare #a inch #d #h ,well-done #a inch #d #aj ,rare #a inches #e #ab-ad ,well-done #a inches #e #ah ,rare #b inches #f #be ,well-done #b inches #f #cj ,,fish ,fillets inch #g #aj #a inch #i #ab ,lobster #c ounces #f #aj #g ounces #i #bj ,shrimp ,medium size #e #e ,,poultry ,chicken ,halves or ,breast #i #bj ,,reheating ,,food ,,in ,,the ,,infrared ,,broiler ,food that has been cooked1 reheats exceptionally well in the infrared broiler4 ,preheat as usual4 ,use ,high flame4 ,turning is optional4 ,,before ,,reheating3 ,food should be at room temperature1 if possible4 ,brush fruits and vegetables with butter4 ,,distance ,,and ,,time3 ,varies with thickness and quantity of food4 ,hamburger1 chops1 chicken and seafood reheat successfully at the same distance and time required when originally cooked4 ,roasted meat1 sliced -inch thick1 reheats successfully #c inches from the flame in #b to #c minutes4 ,turning is not necessary4 ,illustration3 uncaptioned ,,conventional ,,broiling ,,guide ,food ,thickness ,inches between ,broiling ,time ,top of ,food ,turning ,once and ,flame 7minutes7 ,bacon ,thin ,slices #c-e #e 7no turning7 ,meat ,patties #a in4 patties #b-c ,medium #h-ab ,well-done #ab-bj ,liver to in4 #c #f-aj ,lobster #d-e #bj-be ,fruit #c-d #e-aj 7,grapefruit1 7no turning7 tomato or peach halves7 ,,broiler ,,recipes ,,broiled ,,steaks ,steak is probably the most popular meat in ,america and certainly there is nothing more hearty or satisfying than a good steak1 thick and juicy1 and sizzling hot right from the broiler4 ,figure to #a pound of steak per person4 ,it should be at least #a-;inch thick4 ,trim away excess fat and slash remaining edge of fat to prevent curling4 ,to test a thick steak for doneness1 make a small cut with a sharp knife near the bone4 ,when steak is done as desired1 season with salt and pepper1 spread with softened butter and serve on a hot platter4 ,the distance from the flame depends upon thickness of the meat and doneness preferred--the rarer the steak1 the nearer to the flame4 ,broil until nicely browned2 turn and finish cooking the second side4 ,,preheat ,,broiler ,,compartment #e ,,to #aj ,,minutes ,,flame-,,high ,,rare3 ,place so top of meat is #a to #b inches from flame4 ,broil #h to #aj minutes1 turning once4 ,,medium3 ,place so top of meat is #b to #c inches from flame4 ,broil #ab to #ah minutes1 turning once4 ,,well-,,done3 ,place so top of meat is #c to #e inches from flame4 ,broil #bj to #be minutes1 turning once4 ,,broiled ,,chicken decorative drawing ,preheat broiler compartment #e to #aj minutes4 ,select #a to #b-lb4 chicken for broiling4 ,split in half lengthwise4 ,break the wing1 hip and leg joints to keep chicken flat4 ,season with salt and pepper4 ,arrange chicken skin side down on cold broiler pan4 ,brush with melted butter or margarine1 if desired4 ,broil on the first side until brown1 about #ae minutes2 turn skin side up and broil until done4 ,total broiling time varies from #ce to #ej minutes4 ,one chicken makes #b to #c servings4 ,conventional ,broiler3 ,,distance--#e ,,to #h ,,inches ,,flame--,,high ,infrared ,broiler3 ,,distance--#h ,,to #i ,,inches ,,flame--,,high ,,broiled ,,fish decorative drawing ,preheat broiler compartment #e to #aj minutes4 ,arrange fish fillets or steaks on cold broiler pan insert4 ,place fillets skin side down4 ,dot with butter or margarine and sprinkle with salt and paprika4 ,broil without turning until golden brown and fish flakes easily when tested with a fork1 #aj to #ac minutes4 #a lb4 fish makes #d to #f servings4 ,conventional ,broiler3 ,,distance--#d ,,inches ,,flame--,,high ,infrared ,broiler3 ,,distance--#i ,,inches ,,flame--,,high ,,broiled ,,ham ,preheat broiler compartment #e to #aj minutes4 ,have ham steak cut to #a-;inch thick4 ,slash edges of fat to prevent curling4 ,place ham on cold broiler pan insert4 ,broil #aj to #bj minutes1 depending on thickness of ham1 turning once4 ,conventional ,broiler3 ,,distance--#c ,,to #e ,,inches ,,flame--,,high ,infrared ,broiler3 ,,distance--#e ,,inches ,,flame--,,high ,,steak ,,champignons #d sirloin strip steaks1 #a-;inch thick #a ,tbsp4 chopped green onion #a #d-oz4 can sliced mushrooms #b ,tbsp4 butter or margarine #a ,tbsp4 chopped parsley #a ,tbsp4 lemon juice ,salt ,pepper ,butter or margarine for garnish ,have butcher cut pocket in steaks4 ,cook onion and mushrooms in #b tablespoons butter in skillet on thermostatic top burner at #bab degrees for #e minutes4 ,add parsley1 lemon juice and salt and pepper to taste4 ,lightly season pockets with additional salt and pepper2 fill with #b tablespoons mushroom mixture4 ,secure with a wooden tooth pick4 ,place in preheated ,gas broiler about #c inches from high flame4 ,broil #e minutes or until nicely browned2 turn and broil #b to #c minutes longer4 ,garnish with softened butter and serve immediately4 ,makes #d servings4 ,,reuben ,,grill #b-oz4 corned beef1 chopped #b-oz4 process ,swiss cheese1 grated ,c4 chopped drained sauerkraut1 packed 7reserve juice7 ,c4 sauerkraut juice ,c4 mayonnaise ,salt ,pepper #h slices rye bread #b ,tbsp4 butter or margarine1 melted ,combine first #g ingredients1 mix well4 ,brush bread with butter on one side only4 ,spread the buttered side of each slice of bread evenly with -inch layer of corned beef mixture4 ,place in preheated ,gas broiler about #g to #i inches from high flame4 ,broil about #e minutes4 ,press #b halves together4 ,serve immediately4 ,makes #d sandwiches4 ,,six ',n ,,one ,,hamburger #a lb4 ground beef ,c4 canned whole tomatoes1 chopped and well drained ,c4 soft bread crumbs #a tsp4 salt tsp4 pepper #b ,tbsp4 chopped onion #b tsp4 chopped fresh parsley ,c4 shredded ,cheddar cheese ,place ground beef in medium size mixing bowl4 ,in small bowl combine tomatoes1 bread crumbs1 salt1 pepper1 onion and parsley4 ,add combined ingredients to beef and toss lightly with a fork4 ,form mixture into a large patty1 #f #f #a inches in the center of a #ab-;inch square of aluminum foil4 ,fold exposed #c-;inch edge of foil underneath to fit size of meat patty4 ,place in preheated ,gas broiler about #c inches from high flame4 ,broil about #f minutes or until nicely browned2 turn meat with pancake turner and remove foil4 ,broil about #f minutes on second side4 ,remove meat from broiler2 top with cheese4 ,cut into squares4 ,makes #f servings4 ,,strawberry ,,pound ,,cake ,,delight #a #ab-oz4 frozen pound cake1 thawed #a ,c4 commercial sour cream ,c4 brown sugar1 packed #a pt4 fresh strawberries ,slice cake into four -inch lengthwise layers2 lay cake layers in bottom of broiler pan4 ,spread sour cream evenly over top of each layer2 sprinkle with brown sugar4 ,using a spatula1 swirl top of the mixture to slightly blend the cream and sugar4 ,place in preheated ,gas broiler about #g to #i inches from high flame4 ,broil #f to #g minutes4 ,make two separate cakes1 placing one layer on top of another1 keeping cream and sugar side up4 ,cut each cake crosswise into #c servings4 ,using #a pint of berries1 garnish the top of each serving4 ,pour strawberry glaze over berries on cake4 ,serve immediately4 ,makes #f servings4 ,,strawberry ,,glaze #a pt4 fresh strawberries #a ,c4 sugar #a ,tbsp4 cornstarch ,dash salt ,wash1 drain and hull strawberries2 crush4 ,if necessary add enough water to make #a cups4 ,place strawberries and juice in saucepan on thermostatic top burner at medium flame and #bab degrees2 gradually stir in mixture of sugar1 cornstarch1 and salt4 ,bring to boiling1 boil #a minute1 stirring constantly4 ,cool4 ,pour over berries on cake4 ,makes #f servings4 ,,note3 ,this glaze should be made in advance and cooled before broiling the cake4 ,,rotisseriedecorative drawing ,,rotisserie ,,tips ,foods cooked on the rotisserie require little attention because they rotate slowly1 basting themselves to achieve flavor and appearance4 ,it is best to bring meat to room temperature before cooking4 ,before preheating1 check to see that food on rotisserie spit is centered under the burner and rotating evenly4 ,reposition food if necessary4 ,for most accurate test of doneness1 use a meat thermometer4 ,it will indicate internal temperature which is more accurate than estimating time4 ,insert carefully so thermometer does not touch fat1 bone or rotisserie spit1 or hit any part of compartment when meat is rotating4 ,bones and fat are both good conductors of heat1 so roasts which have larger amounts will cook more quickly than lean boneless pieces4 ,smaller pieces of meat require a longer cooking time per pound than large pieces of meat4 ,season the cavity of poultry before cooking4 ,stuff if desired4 ,tie wings and legs close to body before securing firmly on rotisserie spit4 ,season skin4 ,brushing with butter is not necessary4 ,when using ,high flame1 baste only during the last #aj minutes of cooking4 ,when a longer basting period is desired1 it is best to use ,low flame4 ,to make a roast carve more easily1 allow the meat to 8set0 after cooking4 ,rare roasts should be covered loosely and allowed to stand in a ,gas oven at #agj degrees for #bj to #cj minutes before carving4 ,the medium and well-done roasts should be allowed about half this much time4 ,,conventional ,,burner ,,rotisserie ,,guide ,consult manufacturer's instruction booklet for specific information4 ,the following is intended only as a guide4 ,the rotisserie may be located in the oven1 broiler or on top of the range4 ,,for ,,rotisserie ,,located ,,in ,,oven1 ,,follow ,,time ,,and ,,temperature ,,given ,,in ,,oven ,,meat ,,roasting ,,guide4 ,in built-in ranges with rotisserie located in broiler compartment under oven1 set oven thermostat at #cej degrees for low flame2 at 8broil0 for high flame4 ,keep door closed as for broiling4 ,preheat #aj minutes4 ,,food ,,weight ,,flame ,,setting ,,for ,,minutes ,,per ,,pound ,,pounds ,,rotisserie ,,beef ,rolled ,rib #d-f ,in ,broiler--,low ,rare #bf-cj ,medium #ce-dj ,well-done #dj-de ,tenderloin #b-c ,in ,broiler--medium ,rare #aj-ae ,medium #ae-bj ,well-done #bb-bh ,,lamb ,rolled ,leg #d-e ,in ,broiler--low 444 #dj-de ,,pork ,canadian ,bacon #c-d ,in ,broiler--low 444 #bj-be ,ham-cured #c-d ,in ,broiler--low 444 #ce-dj ,ham-precooked #d ,in ,broiler--low 444 #bj ,loin1 fresh 7boned and #c-e ,in ,broiler--low 444 #de-ee rolled7 use meat thermometer to make sure that pork roasts are well-done4 ,,food ,,weight ,,flame ,,setting ,,for ,,cooking ,,time ,,pounds ,,rotisserie ,spareribs ,in ,broiler--low #a-b hours ,weiners ,in ,broiler--medium #ab-ae min4 ,,poultry ,chicken 7halved7 #b-c ,in ,broiler--low #a-a hours ,chicken 7whole7 #b-c ,in ,broiler--medium #a-a hours ,cornish ,hen -#a ,in ,broiler--low #a-b hours ,duckling #d-e ,in ,broiler--low #b-c hours ,,infrared ,,burner ,,rotisserie ,,guide ,use ,high flame for preheating and cooking ,preheat #e minutes ,,food ,,weight ,,doneness ,,minutes ,,internal ,,pounds ,,per ,,pound ,,temperature ,,beef ,rolled ,rib #d-f ,rare #bj #adj;,f4 ,medium #bb #afj;,f4 ,well-,done #be #agj;,f4 ,rib ,eye ,roast #c-d ,rare #bj #adj;,f4 ,medium #bb #afj;,f4 ,well-,done #be #agj;,f4 ,,lamb ,rolled ,leg #c-d ,medium #be #age;,f4 ,,pork ,canadian ,bacon #b-c ,well-,done #bj #agj;,f4 ,ham--,ready-to-,eat #e-f ,well-,done #bj #afj;,f4 ,loin--,bone ,in #d-e ,well-,done #ae #agj;,f4 ,,poultry ,broiler-fryer #b-c ,well-,done #bj #aij;,f4 ,turkey 7not stuffed7 #f-h ,well-,done #ae #aij;,f4 ,,cooking ,,terms ,,and ,,methodsdecorative drawing ,note3 ,see pages #ab through #ah to use thermostatic top burner for these methods4 ,,boil ,to cook in a liquid at a temperature of #bab degrees4 ,visually1 bubbles should rise continually4 ,method3 cover the pan and bring the contents to a boil over a high flame4 ,then turn to the simmer flame 7first click on many burners7 and continue boiling1 covered until done4 ,,braise ,to cook meat or poultry by searing in fat1 then simmering in a covered pan in small amount of moisture4 ,method3 generally1 meats are seasoned and rolled in flour and browned in hot fat4 ,then add a small amount of liquid and cover the pan4 ,turn burner valve knob to simmer flame1 so food simmers1 not boils1 until done4 ,,deep ,,fat ,,fry ,to cook in fat deep enough to completely cover the food being cooked4 ,a saucepan or skillet may be used4 ,method3 use a high flame to bring the fat to frying temperature 7usually #cge degrees71 then lower the flame until it just maintains the desired fat temperature4 ,,high ,,boil ,this term is used to describe a vigorous1 rolling boil which cannot be stirred down4 ,it cooks no faster than a gentle boil but is needed for cooking foods like macaroni or jellies and jams4 ,method3 cover the pan and use a high flame to bring the contents to a boil quickly4 ,then uncover the pan and turn to a medium flame or enough heat to maintain a high boil4 ,the food is cooked uncovered in this case to prevent boil-overs and_/or to permit evaporation4 ,,melt ,to liquify a solid food by heat4 ,method3 heat over 8keep warm0 flame until liquified4 ,covering the pan will speed melting4 ,,pan ,,broil ,to cook uncovered on a hot surface1 usually in a skillet1 pouring off fat as it accumulates4 ,method3 heat skillet on 8high04 ,do not add fat or water and do not cover4 ,turn to 8simmer0 and brown meat slowly on both sides1 pouring off fat as it accumulates4 ,,saut ,,or ,,pan ,,fry ,to cook uncovered in a hot skillet in a small amount of fat4 ,method3 heat just enough fat or butter to keep the meat from sticking 7one to four tablespoons7 in a skillet over a low to medium flame1 depending on the utensil material4 ,add the food to the hot fat and cook1 turning occasionally1 until brown as desired4 ,,simmer ,to cook in liquid1 usually water1 at a temperature below the boiling point4 ,small bubbles are formed and rise slowly1 but the liquid is practically motionless4 ,method3 cover the pan and bring the food to the boiling point over a high flame4 ,then turn to the 8simmer0 flame4 ,,stew ,to cook foods slowly in a covered pan in enough water to cover the food4 ,method3 this is the same as braising except that more liquid is used4 ,the food should simmer1 not boil4 ,,measuring ,,the ,,right ,,way ,,always ,,measure ,,accurately ,,with ,,standard ,,measuring ,,equipment ,illustration3 uncaptioned ,,flour #a4 ,always sift cake and all-purpose flour before measuring4 ,sift pre-sifted flour unless recipe specifically says otherwise4 ,do not sift rye1 graham or whole wheat flour4 ,instantized flour cannot be sifted4 #b4 ,sift onto waxed paper4 ,spoon lightly into dry measuring cup1 being careful not to pack or shake it4 ,level with straight-edged spatula1 without packing down4 ,,liquids #a4 ,always set liquid measuring cup on level surface and fill to desired mark4 #b4 ,if thick like molasses or sirup1 level off with spatula4 ,,shortening ,use graduated measuring cups4 ,have shortening at room temperature4 ,pack firmly into measuring cup4 ,level off with straight-edged spatula4 ,,brown ,,sugar ,use graduated measuring cup4 ,pack down in cup with back of spoon1 just enough to hold together when turned out4 ,,butter ,,and ,,margarine ,one stick 7 lb47 equals cup4 ,to measure cup1 cut stick in half4 #a ,tbsp4 equals of a stick4 ,do not substitute whipped margarine or butter unless recipe specifically calls for it4 ,,dried ,,fruits ,pack raisins1 dates1 figs1 etc4 lightly into measuring cup4 ,press gently to level off top4 ,,nuts ,,and ,,coconut ,pack lightly into cup and level off4 ,,soft ,,bread ,,crumbs ,pack lightly into measuring cup4 ,do not press down hard4 ,level off4 ,,fine ,,dry ,,bread ,,crumbs ,spoon lightly into measuring cup and level off4 ,don't shake cup4 ,,shredded ,,or ,,grated ,,cheese ,pack lightly into measuring cup and level off4 ,,common ,,can ,,and ,,jar ,,sizesdecorative drawing ,,can ,,sizes ,size of ,cans ,weight ,cups ,per ,can #h oz4 can #h oz4 #a ,c4 ,picnic can 7,no4 #a7 #aj oz4 #a ,c4 #ab oz4 can #ab oz4 #a ,c4 ,no4 #cjj can #ad to #af oz4 #a ,c4 ,no4 #cjc can #af to #ag oz4 #b ,c4 ,no4 #b can #a lb41 #d oz4 or #b ,c4 #a pt41 #b fl4 oz4 ,no4 #b can #a lb41 #ac oz4 #c ,c4 ,no4 #c can #c lb41 #c oz4 or #e ,c4 #a qt41 #ad fl4 oz4 ,no4 #aj can #f to #g lb41 #e oz4 #ab to #ac ,c4 or #c qt4 ,,substituting ,,ingredients ,ingredients ,quantity ,substitute7s7 ,,baking ,,powder #a teaspoon #a teaspoons phosphate or tartrate double-acting baking powder teaspoon baking soda plus cup buttermilk or sour milk teaspoon baking soda plus teaspoon cream of tartar ,,butter #a cup #a cup margarine to #a cup hydrogenated fat plus teaspoon salt cup lard plus teaspoon salt ,,chocolate #a square #c tablespoons cocoa plus #a unsweetened tablespoon shortening ,,cornstarch #a tablespoon #b tablespoons flour 7approx47 or #d 7for teaspoons quick-cooking tapioca thickening7 ,,corn ,,sirup #a cup #a cup sugar plus cup liquid 7as replacement for of sugar in recipe7 ,,cream #a cup coffee cream #c tablespoons butter plus cup 7#bj milk fat7 milk #a cup heavy cream cup butter plus cup milk 7#dj milk fat7 ,,eggs #a whole egg #b egg yolks ,,flour 7for #a tablespoon tablespoon cornstarch thickening7 #b teaspoons quick-cooking tapioca ,,flour 7sifted7 #a cup all-purpose #a cup plus #b tablespoons cake flour #a cup cake flour cup all-purpose flour ,,herbs #a tablespoon fresh #a teaspoon dried ,,honey #a cup #a to #a cups sugar plus cup liquid ,,milk #a cup fresh milk #a cup reconstituted non-fat dry milk plus #b teaspoons butter #a cup whole milk cup evaporated milk plus cup water #a cup sour milk #a tablespoon lemon juice or vinegar plus sweet milk to make #a cup #a teaspoons cream of tartar plus #a cup sweet milk ,,yeast #a cake compressed #a package or #b teaspoons active dry yeast ,illustration3 ,,columbia ,,gas ,,system ,,hsr-#fg ,transcriber's ,notes --,silently corrected a few typos1 including listed errata4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4