,what ,every ,housewife should know about ,electric ,cooking6 ,where to find it4444 ,electric ,cooking in ,general ,page #b ,surface ,cooking ,page #e ,using the ,electric ,oven ,page #i ,utility of ,electric ,ranges ,page #ae ,care of the ,electric ,range ,page #af ,vegetable ,cooking ,guide ,page #bj ,baking ,times and ,temperatures ,page #ba ,meat and ,fowl ,roasting ,chart ,page #bb ,frozen ,vegetable ,cooking ,guide ,page #bc ,frozen ,meat ,cooking ,guide ,page #bd ,illustration3 uncaptioned ,this booklet has in it sixty-nine of the most frequently asked questions 7and their answers7 about cooking with an ,electric ,range4 ,in it1 too1 is some interesting information about the cooking of frozen food4 ,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 ,ranges4 ,so1 keep this booklet handy4 ,read it4 ,learn for yourself the proven facts about ,electric ,cooking 444 the answers that every housewife should know when she plans that new kitchen4 ,and remember3 an ,electric ,range provides many cooking and baking advantages which have made it the preferred appliance among thousands of housewives4 ,electric ,cooking in ,general ,illustration3 uncaptioned #a4 ,q4 ,do ,i ,have to ,learn to ,cook ,all ,over ,again to ,cook with ,electricity8 ,a4 ,of course not6 ,just use your same favorite recipes 7and many others7 with confidence and ease--the only difference will be that your electric range will give you greater simplicity and accuracy1 and add greater joy to cooking because it is cleaner1 cooler and automatic4 #b4 ,q4 ,is ,cooking by ,electricity ,expensive8 ,a4 ,in most sections of the country electrical cookery is no more expensive than other methods1 often less expensive4 ,in fact most modern electric ranges as produced by reliable manufacturers are designed and engineered for economical operation4 #c4 ,q4 ,approximately ,how ,much ,does ,it ,cost an ,average ,family to ,operate an ,electric ,range8 ,a4 ,reproduced here is a table giving approximate electrical cooking costs compiled from the experience of electric range users in all parts of the country4 ,electric ,cooking ,rate ,in ,your ,number of ,people in the ,family ,locality 7,per ,kilowatt ,hour7 #b #c #d #e #f #a;c 4#ef 4#gb 4#hd 4#ie #a4jb #a;c 4#gj 4#ij #a4je #a4ai #a4bh #a;c 4#hd #a4jh #a4bf #a4dc #a4ec #a;c 4#ih #a4bf #a4dg #a4ff #a4gi #b;c #a4ab #a4dd #a4fh #a4ij #b4jd #b;c 7,ave4 ,elec4 ,cooking ,rate7 #a4bf #a4fb #a4hi #b4ad #b4cj #b;c #a4dj #a4hj #b4aj #b4ch #b4ee #b;c #a4ed #a4ih #b4ca #b4fa #b4ha #c;c #a4fh #b4af #b4eb #b4he #c4jf #d4 ,q4 ,is ,it ,expensive to ,pre-heat ,such a ,large ,oven8 ,a4 ,no4 ,it costs approximately #a;c to pre-heat a large electric oven to the average baking or roasting temperature--7#cej;,f7 and much of this heat is conserved during baking or roasting by the oven insulation4 ,actually1 the current is on only a part of the time that the oven is in use4 #e4 ,q4 ,what ,about the ,safety of an ,electric ,range8 ,a4 ,all reputable electric ranges are inspected1 tested and approved by the ,underwriter ,laboratories for fire and casualty hazards and must comply with their rigid standards4 ,as a matter of general practice and recommendation of manufacturers1 frames and all non-electrical parts are grounded to insure against becoming electrically alive while in use4 ,all electrical parts are shielded and insulated to protect against accidental contact4 #f4 ,q4 ,can ,cooking be ,continued with ,safety ,during an ,electrical ,storm8 ,a4 ,yes1 completely4 ,due to the reasons of safety mentioned above4 #g4 ,q4 ,what ,happens if a ,switch ,is ,turned ,on and ,left ,on ,by ,mistake8 ,a4 ,current will be wasted1 that's all4 ,the oven cannot overheat because automatic controls prevent this4 ,the surface units can be left on at high speed for days without damage to the unit or without hazard4 #h4 ,q4 ,is ,there ,any ,hazard ,involved ,by ,leaving the ,electric ,oven ,operating ,during ,my ,absence8 ,a4 ,no4 ,you can place an entire meal in the oven and leave the house for the afternoon1 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 control4 ,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 serving4 #i4 ,q4 ,what ,happens if ,power ,failure ,occurs8 ,a4 ,experience indicates that power failures are negligible4 ,and1 even should they occur1 there is no danger from the electric range4 ,only the inconvenience of being without the use of the range during the period the power is off4 ,illustration3 uncaptioned ,surface ,cooking on the ,electric ,range ,illustration3 uncaptioned #a4 ,q4 ,do the 8,definite0 ,surface ,heats ,provided by ,most ,electric ,ranges1 ,have ,any ,advantages ,over the 8,infinite0 ,number of ,surface ,heats ,provided by ,ranges ,using ,other ,fuels8 ,a4 ,yes4 ,this is important because it eliminates 8guesswork0 in cooking and enables you to use even unfamiliar recipes with confidence and ease4 ,the heat obtained at each switch setting will be repeated exactly each time you use it4 #b4 ,q4 ,how ,many ,surface ,heats ,should be ,provided for ,best ,results8 ,a4 ,most ranges have five surface heats described here1 and these have been found adequate for every cooking need4 #c4 ,q4 ,what ,is the ,use for ,surface 8,high0 ,heat8 ,a4 8,high0 heat is always used to bring foods quickly to steaming point4 7,as soon as cooking temperatures are reached one of the lower heats is used to continue and complete that cooking47 ,it is used to preheat fat for frying and used continuously for deep fat frying of potatoes4 8,high0 heat is always used for speed in heating water4 ,illustration3 ,high #d4 ,q4 ,what ,is the ,use for the ,surface 8,medium-,high0 ,heat8 ,a4 8,medium-high0 provides the right temperature for frying chicken or browning meats and for maintaining cooking of large quantities of food in extra large utensils4 8,medium-high0 on small units can be used for baking griddle cakes when a small utensil is used4 ,illustration3 ,medium ,high #e4 ,q4 ,when ,do ,you ,use the ,surface 8,medium-,low0 ,heat8 ,a4 8,medium-low0 is just right for percolating coffee or for heating small quantities of food quickly4 ,illustration3 ,medium ,low #f4 ,q4 ,how ,is 8,low0 ,heat ,used8 ,a4 8,low0 heat is used for keeping foods cooking after they have been started on 8high0 heat4 ,this low heat is sufficient for keeping quite a large quantity of vegetables and other foods actively cooking4 ,illustration3 ,low #g4 ,q4 ,how ,is 8,simmer0 ,heat ,used8 ,a4 8,simmer0 heat is used for low temperature cooking1 for instance1 small quantities of vegetables1 cooking custards1 sauces and dried fruits4 ,the uses for 8low0 and 8simmer0 heats are much the same excepting 8low0 is used for larger quantities of foods4 ,illustration3 ,simmer #h4 ,q4 ,why ,is ,low ,water ,cooking ,recommended for ,vegetables8 ,a4 ,because more food value is retained1 also flavor and appearance is better4 ,very little water need be added to vegetables to create the necessary steam for proper cooking4 #i4 ,q4 ,which of the ,five ,surface ,heats ,is ,most ,practical to ,use in ,making ,coffee8 ,a4 8,medium-low0 on either the large or small unit1 depending upon the size percolator and amount of coffee to be made4 #aj4 ,q4 ,is the ,deep ,well ,cooker ,more ,practical ,than a ,fourth ,surface ,unit8 ,a4 ,yes1 because the deep well cooker will perform virtually any cooking operation possible on a surface unit1 plus baking1 and do many of them better and more economically4 #aa4 ,q4 ,what ,types of ,food ,are ,best ,prepared in the ,deep ,well ,cooker8 ,a4 ,pot roasts1 soups1 stews and any foods requiring long cooking times4 #ab4 ,q4 ,what ,are ,some ,uses for the ,deep ,well ,cooker8 ,a4 ,steaming puddings1 baking1 simmering dried fruits and cooking tougher cuts of meats4 ,as a utensil it can be used for sterilizing4 #ac4 ,q4 ,do ,flavors ,mingle ,when ,several ,foods ,are ,cooked at ,one ,time in the ,deep ,well ,cooker8 ,a4 ,no--,if you will remember to do one thing--always remove the foods from the cooker as soon as the current is turned off4 ,while foods are cooking they are 8exhaling0 their odors4 ,when they begin to cool they begin to 8inhale0 and absorb the odors of other foods4 ,illustration3 uncaptioned #ad4 ,q4 ,can the ,deep ,well ,cooker ,be ,used for ,steaming ,brown ,bread1 ,puddings1 etc48 ,a4 ,yes1 by pouring water in the bottom of the cooker and using a 8trivet0 or rack4 #ae4 ,q4 ,can the ,deep ,well ,cooker ,be ,used for ,baking8 ,a4 ,yes4 ,it is economical for baking several potatoes1 cup custards or baked apples4 ,when the cooker well is used for baking the cooker utensil is removed and a rack placed in the well4 ,the well is heated to proper baking temperature with the switch on 8high0 and baking is continued on 8low0 heat4 #af4 ,q4 ,how ,can the ,deep ,well ,cooker ,be ,used as a ,warming ,oven8 ,a4 ,remove the utensil4 ,place the rack in the well and cover with the lid of the cooker4 8,low0 heat provides sufficient heat for warming4 #ag4 ,q4 ,can the ,deep ,well ,cooker ,utensil ,be ,used on the ,surface ,unit8 ,a4 ,yes4 #ah4 ,q4 ,does ,food ,cook as ,fast in a ,deep ,well ,cooker8 ,a4 ,yes4 ,it is ideal for soups1 stews1 pot roasts1 etc41 which require uniform low temperatures over longer periods for best cooking results4 #ai4 ,q4 ,why ,are ,deep ,well ,cookers ,usually ,insulated8 ,a4 ,many foods prepared in the deep well cooker are those requiring long cooking periods4 ,because of adequate insulation less current is used4 ,for example1 the insulation on deep well cookers makes it possible to prepare an entire meal at a total current cost of less than two cents4 7,based on an electric cooking rate of two-and-a-half cents per kilowatt47 ,using the ,electric ,range ,oven ,illustration3 uncaptioned #a4 ,q4 ,how ,long ,does ,it ,take to ,preheat the ,electric ,oven for ,baking8 ,a4 ,from seven to fifteen minutes is usually required for preheating to a temperature of #cej;,f4 7,in one make of ,range1 two units provide correct baking heat and fast preheating to #djj;,f in less than seven minutes47 #b4 ,q4 ,how ,can the ,user ,determine ,when the ,oven ,has ,reached the ,temperature ,she ,desires for ,baking or ,roasting8 ,a4 ,this is easily determined by the oven signal light which goes out when the oven reaches the desired temperature4 #c4 ,q4 ,is ,it ,necessary to ,preheat the ,electric ,oven for ,baking8 ,a4 ,no1 however1 for time-saving the oven should be preheated4 #d4 ,q4 ,should the ,oven ,always be ,preheated for ,oven ,meals8 ,a4 ,this depends on the type of oven meal4 ,for example1 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 preheat4 ,other types of oven meals require cooking immediately as soon as they are prepared and better results are obtained from a preheated oven4 #e4 ,q4 ,if ,four ,baking ,pans ,are ,put ,into an ,electric ,oven at ,one ,time1 ,how ,should ,they ,be ,placed to ,allow for ,even ,heat ,distribution8 ,a4 ,the pans should be placed so they are not touching each other1 or any part of the oven4 ,since this usually means using two shelves1 the pans should be staggered1 so one is not directly above the other4 #f4 ,q4 ,why ,is ,it ,not ,necessary to 8,peek0 ,into an ,electric ,oven ,during ,roasting or ,baking8 ,a4 ,because with accurate electric controls1 much of the uncertainty of cooking has been eliminated4 ,even if the recipe that you are using is questionable1 do not 8peek0 until the required baking time has passed4 #g4 ,q4 ,why ,do ,you ,recommend ,roasting in an ,open ,shallow ,pan ,without the ,addition of ,water8 ,a4 ,a shallow pan allows the heat from the oven to contact the food more directly4 ,with the even penetration of heat1 meat will cook more uniformly4 #h4 ,q4 ,why ,is ,there ,so ,little ,shrinkage and 8,drying-out0 of ,meats ,cooked in an ,electric ,range8 ,a4 ,because electricity does not require additional air for fuel combustion1 there is no excess air circulation to absorb moisture and carry it out of the oven4 #i4 ,q4 ,how ,does an ,oven ,clock ,control ,work8 ,a4 ,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 stop4 ,set the thermostat at a given temperature and the range will automatically perform the desired cooking operation4 #aj4 ,q4 ,are ,all ,ranges ,equipped ,with ,time ,clocks ,automatically ,controlling the ,oven ,operation8 ,a4 ,no4 ,this is a feature usually included as standard equipment on higher priced models4 ,it can be added as an accessory to many of the lower priced models4 #aa4 ,q4 ,is ,it ,possible to ,operate an ,electric ,range ,oven at ,low ,temperature1 ,such as #bjj;,f8 ,a4 ,thermostatic controls are capable of operating at temperatures as low as #aej;,f4 on practically all electric ranges4 #ab4 ,q4 ,what ,is the ,maximum ,temperature at ,which ,electric ,range ,ovens ,can ,be ,automatically ,controlled8 ,a4 ,nearly all electric ovens will heat to #eej;,f4 ,this is above required baking temperatures1 yet it avoids danger of burning foods which would of course be possible at higher temperatures4 ,the thermostat is always set at this maximum temperature when broiling is done to avoid having the broiling unit cut off during the cooking operation4 #ac4 ,q4 ,what ,is the ,advantage of ,having the ,oven ,vent ,open on the ,front of the ,back ,panel8 ,a4 ,first1 you can place the range flush against the wall without damaging the wall paper or curtains4 ,second1 the top vent prevents moisture from collecting in the top of the oven4 ,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 shelves4 ,third1 no flue pipe is necessary4 #ad4 ,q4 ,why ,do ,most ,electric ,ovens ,have ,shelf ,type ,doors8 ,a4 ,this type of door cannot sag1 as do swing doors1 thus creating drafts of cold air within the oven4 ,also1 they serve as a convenient shelf in placing pans in1 or taking them out of the oven4 #ae4 ,q4 ,can the ,user ,depend on an ,electric ,oven ,thermostatic ,control8 ,a4 ,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 user4 #af4 ,q4 ,does the ,automatic ,oven ,control ,increase ,economy for ,electric ,range ,users8 ,a4 ,yes4 ,by providing no more heat than is needed to maintain the required temperature this control avoids waste of electricity4 #ag4 ,q4 ,some ,electric ,ranges ,have ,two ,units for ,heating the ,oven4 ,others ,only ,have ,one4 ,what ,is the ,essential ,difference8 ,a4 ,first1 two units give a greater degree of flexibility and a more even distribution of heat throughout the oven4 ,also1 they allow the use of the upper unit for broiling in a more convenient position4 ,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 units4 #ah4 ,q4 ,does the ,electric ,oven ,give ,off ,much ,heat in the ,kitchen ,during ,baking or ,roasting8 ,a4 ,because electric heating elements require no air supply for combustion1 the oven is completely insulated on all six sides1 thus giving off practically no heat4 #ai4 ,q4 ,should the ,broiler ,pan ,be ,heated ,before ,broiling ,is ,started8 ,a4 ,no4 ,a hot broiler pan is many times responsible for excess smoking because of fat drippings from the meat striking the hot broiler pan4 #bj4 ,q4 ,how ,is ,broiling ,speed ,regulated8 ,a4 ,broiling speed is regulated by raising or lowering the position of the broiler pan in the oven4 ,for fast broiling1 place on oven shelf located close to heating unit4 ,this will produce results very similar to charcoal broiling4 ,for lower temperature or slower broiling1 lower the oven shelf so that top surface of food will be #b or #c inches from the broiling unit1 and allow slightly more time for broiling4 #ba4 ,q4 ,are ,broiler ,meals ,popular8 ,a4 ,yes4 ,much of the original flavor is retained in the food by this method of cooking4 ,for example1 meat and fruits may be placed on the broiler pan and cooked4 ,the vegetable can be placed in the pan below the broiler rack4 ,the cooked vegetable will be heated while the food on the rack is broiled4 #bb4 ,q4 ,is ,it ,advisable to ,use the ,broiler ,pan for ,roasting8 ,a4 ,yes1 the broiler pan is a convenient utensil for use in roasting4 #bc4 ,q4 ,for ,best ,results1 ,should ,frozen ,meats ,be ,entirely ,defrosted ,before ,cooking8 ,a4 ,acceptable cooking results may be obtained either way4 ,however1 if meat is allowed to thaw1 cooking time can be judged more accurately2 also thick steaks broil more uniformly if allowed to thaw4 ,meat to be thawed may be placed on the shelf of your household refrigerator without removing the wrapping4 ,if it is more convenient to cook without thawing1 the meat should be cooked for a longer period of time than usual at a slightly lower temperature4 ,a thick steak cooking from the frozen condition may appear cooked1 but actually be cold and raw in the center4 ,generally meats that are cooked from the frozen condition should be cooked half again as long as thawed meats1 and sometime longer4 ,it isn't easy to figure cooking time1 the length of time will depend1 of course1 upon the kind of meat and whether you want it rare1 medium or well done4 ,see the charts on pages #bc and #bd for a guide in cooking frozen foods4 ,utility of the ,electric ,range ,illustration3 uncaptioned #a4 ,q4 ,are ,all ,electric ,ranges ,equipped ,with a ,warming ,drawer8 ,a4 ,no4 ,it is usually a regular feature on deluxe models and can be installed as an accessory on some other models4 #b4 ,q4 ,are the ,temperatures in the ,warming ,drawer ,harmful to ,china8 ,a4 ,no4 ,the temperature is sufficient for warming china but not high enough to cause any harm4 #c4 ,q4 ,are the ,warming ,drawer ,temperatures ,adequate for ,keeping ,food ,warm for ,serving8 ,a4 ,yes4 ,a common practice is that of placing fresh baked rolls in the warming drawer for serving during the dinner period4 #d4 ,q4 ,do ,all ,ranges ,have ,storage ,space for ,cooking ,utensils8 ,a4 ,most do4 ,some models of course offer more storage space than others4 #e4 ,q4 ,are ,hot ,pans ,harmful to the ,porcelain of the ,work ,surface of the ,range8 ,a4 ,yes4 ,sliding hot pans from the cooking unit to the porcelain work surface may result in scratches4 ,an inexpensive pad may be used to protect the work surface4 #f4 ,q4 ,will the ,porcelain ,surface of the ,range ,be ,harmed ,by ,large ,pans ,which ,extend ,over the ,unit and ,contact ,directly8 ,a4 ,yes4 ,a good example of this is a large pressure cooker4 ,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 unit4 ,when such utensils must be used1 it is well to raise the unit from the surface to insure direct contact4 ,one make of ,range has available a metal ring which slips in under the unit and raises it about #a inch to prevent damage to the porcelain top4 ,care of the ,electric ,range ,illustration3 uncaptioned #a4 ,q4 ,why ,is ,it ,easy to ,keep ,electric ,ranges ,clean8 ,a4 ,first1 electricity is the cleanest of all fuels4 ,second1 one piece ovens eliminate cracks and provide round corners--work surfaces with coved backs and cooking units that are easily removed for cleaning4 ,porcelain in itself is one of the easiest of all surfaces to clean4 #b4 ,q4 ,what ,is the ,best ,way to ,clean the ,outer ,surface of an ,electric ,range8 ,a4 ,first1 let porcelain finished surfaces cool before cleaning4 ,second1 wipe up spots as soon as possible4 ,if porcelain is warm1 use a dry cloth1 never a wet one4 ,third1 when porcelain is cool1 wipe with a damp soapy cloth1 rinse and dry well4 ,do not use gritty soaps or acid4 #c4 ,q4 ,are ,there ,any ,precautions ,that ,should ,be ,used in ,cleaning an ,electric ,range8 ,a4 ,yes4 ,first1 see that all switches are 8,off40 ,second1 do not use abrasives or other cleaning materials that will scratch4 ,third1 do not immerse electrical units in water4 ,if these units become damp in cleaning1 be sure that they are dry before connecting4 ,fourth1 do not clean surface units while hot4 ,fifth1 always soften hardened foods before removing as unnecessary scraping may damage any type of surface4 #d4 ,q4 ,what ,is the ,best ,way to ,clean the ,oven8 ,a4 ,always be sure the current is turned off and the oven is at least partially cooled4 ,the interior is more easily cleaned with a damp cloth before the oven is entirely cooled4 ,be sure to remove shelves and heat units first and put them in a dry place4 ,wipe out the inside of the oven with a cloth wrung from soap water1 rinse and dry well4 ,fine steel wool may be used to remove any food particles adhering to the surface4 ,spillovers which occur during baking or roasting may involve a little more difficulty in cleaning4 ,if so1 a cloth saturated with water to which household ammonia has been added may be placed over the soiled surface of the oven or 8baffle0 and allowed to remain for #bj minutes or an hour4 ,burned-on material may then be more easily removed by a cloth or fine steel wool without damaging glossy surface4 ,caution3 ,do not use the oven repeatedly after a spillover4 ,this causes continual burning on of the food particles making them more difficult to remove1 and in time will cause some damage to the glossy surface4 #e4 ,q4 ,what ,about ,cleaning ,under the ,electric ,range8 ,a4 ,this is seldom necessary4 ,however1 if it is1 remove the lower utility drawers which gives access to the floor space below4 ,if a thorough cleaning is desired1 the range can be moved away from the wall where there is a long enough cord1 or where it can be disconnected4 #f4 ,q4 ,what ,happens ,when ,hot ,grease ,spatters ,out of the ,frying ,pan on to the ,electric ,range8 ,a4 ,nothing4 ,after cooking has been completed and the surface units have had time to cool completely1 wash the surface with soap and water1 rinse1 and dry well4 ,note3 ,if spattering occurs in excess during frying1 you are using heat too high for this type of cooking operation4 ,review again the suggested heats for the different cooking operations on the surface units4 #g4 ,q4 ,what ,is the ,best ,method of ,cleaning the ,broiler ,pan8 ,a4 ,the broiler pan and rack should be washed just as any of your other cooking utensils4 ,place in water immediately after using and apply steel wool to any food which cannot be removed easily4 #h4 ,q4 ,should the ,surface of the ,range be ,waxed to ,protect the ,porcelain8 ,a4 ,no4 ,thorough cleaning and drying is the best protection you can give to that glossy porcelain4 #i4 ,q4 ,is ,it ,necessary to ,place the ,range ,some ,distance from the ,wall to ,prevent ,soilage of the ,paper8 ,a4 ,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 front1 eliminating danger of soiling from the oven4 #aj4 ,q4 ,how ,are ,spillovers ,cleaned from the ,surface ,units8 ,a4 ,most surface units are of the fully enclosed type and can be cleaned by merely brushing them off occasionally4 ,the ring around the units should be cleaned with a damp cloth and soap powder4 #aa4 ,q4 ,what ,happens if ,foods ,spill ,over on the ,surface ,unit8 ,a4 ,nothing4 ,they are caught by the reflector and the drip tray causing no damage to the unit4 ,wiring is so protected that no electrical problems are involved4 #ab4 ,q4 ,how ,may the ,drip ,tray ,be ,cleaned8 ,a4 ,the drip tray which is located directly below the surface cooking units is easily removed and can be washed as any other utensil4 ,illustration3 uncaptioned ,time and temperature tables for cooking vegetables baking and roasting1 ,vegetable ,cooking ,guide ,the cooking time for vegetables will vary somewhat1 depending upon their freshness and the quantity4 ,this should be taken into account when using the following table1 which is simply a guide to help you determine the correct cooking time4 ,,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 #c to #e #a #a ,asparagus ,tied in serving #d to #f #aj to #ae #ad to #bj bundles ,green ,beans ,cut in slivers1 #e to #h #aj to #ae #ae to #bj lengthwise ,green ,beans ,broken #d to #g #ae to #bj #bj to #cj ,beans1 ,lima ,shelled #c to #h #ae to #bj #ah to #be ,beets ,diced or sliced thin #e to #f #ae to #bj #bj to #be ,beets ,whole unpeeled #e to #h #ae to #bj #be to #ce ,broccoli ,stalks ,split #e to #h #ae to #bj #bj to #cj ,brussels ,whole #c to #e #aj to #ae #ae to #bj ,sprouts ,cabbage ,shredded or quartered #d to #e #f to #g #aj to #ab ,carrots ,shredded #d to #f #f #aj to #ab ,carrots ,sliced inch thick #e to #h #ae #ae to #bj ,cauliflower ,separated into #d to #f #aj to #ab #ae to #ah flowerettes ,cauliflower ,whole head #e to #h #ae to #bj #bj to #be ,corn ,cut from the cob #c to #e #a #a ,onions ,small1 whole #d to #f #aj to #bj #bj to #be ,parsnips ,quartered lengthwise #e to #f #ae to #bj #bj to #cj ,peas1 green ,shelled #e to #h #aj to #ae #ah to #bj ,potatoes ,cut in halves #d to #h #ae to #bj #be to #cj ,potatoes1 ,cut in halves #c to #h #bj to #be #be to #cj sweet ,spinach ,no water added #e to #h #a #a ,squash1 ,hub4 ,sliced #c to #h #ae to #bj #bj to #cj ,squash1 ,sum4 ,cut in slices #c to #h #e to #aj #aj to #ah ,tomatoes ,quartered--no water #c to #d #e to #aj #aj to #ae ,turnips ,sliced or cubed #e to #f #ae #bj to #be #a,these are usually sufficiently cooked when they reach the boiling point4 ,any additional cooking time1 on lower heats will depend upon the amount and 8variety0 of the food4 ,,baking ,time and ,temperature ,chart ,quantity ,temperature ,approximate ,time ,,bread1 ,,rolls ,bread #d or #f #djj;,f4 #a hour loaves ,frigidaire ,rolls #djj;,f4 #bj to #be minutes ,swedish ,tea ,ring #cge;,f4 #be to #cj minutes ,honey ,twist #cge;,f4 #be to #cj minutes ,brown ,bread #b loaves #cge;,f4 #ej to #ee minutes ,butterscotch #b loaves #cej;,f4 #a hour ,bread ,quick ,coffee ,cake #a pan #djj;,f4 #ce minutes ,corn ,bread #djj;,f4 #cj to #ce minutes ,,biscuits ,breakfast #dej;,f4 #aa minutes ,biscuits ,southern ,biscuits #dej;,f4 #aa minutes ,,pies ,pie ,shell #a or #b pies #dej;,f4 #ae minutes ,apple ,pie #a or #b pies #dej;,f4 #dj minutes ,blueberry ,pie #a or #b pies #dej;,f4 #dj minutes ,butterscotch ,pie #a or #b pies #cej;,f4 #aj to #ae minutes 7,meringue7 ,custard ,pie #a or #b pies #dej;,f4 #aj minutes #cbe;,f4 #be minutes ,,muffins ,plain ,muffins #djj;,f4 #be to #cj minutes ,blueberry ,muffins #djj;,f4 #be to #cj minutes ,,cakes ,angel ,food ,tube cake #cbe;,f4 #ae minutes and pan #cej;,f4 #ee minutes ,sponge ,cake ,tube cake #cej;,f4 #de to #ej minutes pan ,layer ,cake ,two layers #cge;,f4 #dj minutes ,pound ,cake ,two loaf #cej;,f4 #a hour1 #aj pans minutes ,meringue ,cake ,one layer #cjj;,f4 #ee minutes ,fudge ,cake ,two layers #cge;,f4 #ce minutes ,,cookies ,refrigerator ,one sheet #djj;,f4 #i or #aj minutes ,cookies ,mincemeat ,cookies ,one sheet #djj;,f4 #aj minutes ,sugar ,cookies ,one sheet #djj;,f4 #aj minutes ,butterscotch ,one sheet #cge;,f4 #aj minutes ,cookies ,walnut ,cookies ,one sheet #djj;,f4 #aj minutes ,cream ,puffs ,one sheet #dej;,f4 #bj minutes #dbe;,f4 #bj minutes ,,entrees ,baked ,potatoes #djj;,f4 #a hour ,scalloped #cge;,f4 #a hour ,potatoes ,candied ,sweet #cge;,f4 #a hour ,potatoes ,cheese ,souffle #cbe;,f4 #dj minutes ,salmon ,souffle #cbe;,f4 #dj minutes ,corn ,souffle #cej;,f4 #dj minutes ,baked ,macaroni #cej;,f4 #de minutes ,baked ,apples #cge;,f4 #cj to #dj minutes ,baked ,hash #cej;,f4 #a hour ,baked ,beans #cjj;,f4 #c hours ,,roasting ,,chart for ,meats and ,fowl ,cut of ,meat ,cooking ,approximate ,time ,temperature ,,beef--,standing ,rib ,rare #cjj to #cej;,f4 #ah-bj minutes per pound or to internal temperature #adj;,f4 ,medium #cjj to #cej;,f4 #bb-be minutes per pound or to internal temperature #afj;,f4 ,well ,done #cjj to #cej;,f4 #bg-cj minutes per pound or to ,for very well internal temperature #agj;,f4 done allow full time at #cej;,f4 ,boned ,roasts #cjj to #cej;,f4 ,add #aj-ae minutes per pound ,top ,round ,medium #cjj;,f4 #bj-be minutes per pound ,well ,done #cjj;,f4 #cj-ce minutes per pound ,rump #cjj;,f4 #cj-ce minutes per pound ,chuck #cjj;,f4 #cj minutes per pound ,,lamb--,leg #cjj to #cej;,f4 #cj minutes per pound ,stuffed ,shoulder #cjj to #cej;,f4 #de minutes per pound ,stuffed ,breast #cjj to #cej;,f4 #de-fj minutes per pound ,crown ,roast #cjj to #cej;,f4 #cj minutes per pound ,,veal--,leg #cjj;,f4 #bb minutes per pound ,shoulder #cjj;,f4 #be minutes per pound ,loin or ,rack #cjj;,f4 #cj-ce minutes per pound ,,pork--,fresh ,ham #cej;,f4 #dj-de minutes per pound ,loin #cej;,f4 #cj-ce minutes per pound ,cushion #cej;,f4 #ce-dj minutes per pound ,pork ,butt #cej;,f4 #dj-de minutes per pound ,spareribs #cjj;,f4 #a-a hours ,tenderloin #cjj;,f4 #a hour ,,pork--,cured ,large ,ham 7#ad-ah #cjj;,f4 #bj minutes per pound lbs47 ,small ,ham 7#aj-ab #cjj;,f4 #be minutes per pound lbs47 ,half of ,ham 7#e-f #cjj;,f4 #cj minutes per pound lbs47 ,shank ,end #cjj;,f4 #dj minutes per pound ,butt ,end #cjj;,f4 #de minutes per pound ,,chicken ,large 7#d-f lbs47 #cbe to #cej;,f4 #bb-be minutes per pound ,small 7#c lbs47 #cbe to #cej;,f4 #cj minutes per pound ,,turkey ,large 7#ah-bb lbs47 #bej to #cjj;,f4 #ae-ah minutes per pound ,medium 7#aj-af #bej to #cjj;,f4 #ah-bj minutes per pound lbs47 ,small 7#f-aj lbs47 #bej to #cjj;,f4 #bj-be minutes per pound ,,duck--,,goose #cbe;,f4 #cj minutes per pound ,,cooking ,guide for ,frozen ,vegetables ,the cooking time for vegetables will vary somewhat1 depending on variety1 state of maturity and how it has been prepared for freezing 7sliced1 quartered1 or whole74 ,the following table is simply a guide to help you in determining cooking time1 based on one pound quantity1 cooked in covered utensil1 starting in boiling water4 #a4 ,frozen vegetables may be cooked without thawing4 ,however1 if they are allowed to defrost partially1 the frozen block can be easily broken up1 resulting in more even cooking4 ,complete thawing of vegetables before cooking is not recommended4 #b4 ,use covered cooking utensil--measure to #a cup of water1 or enough to cover bottom of utensil to depth of to inch4 #c4 ,start all vegetables on high heat in boiling water4 ,reduce heat when active steaming is regained4 #d4 ,keep all utensils tightly covered4 ,vegetables ,,approximate ,,cooking ,,time ,minutes on ,minutes on ,total ,minutes ,high ,steaming ,low ,heat of ,cooking ,until ,tender ,time ,asparagus #d to #f #aj to #ae #ad to #bj ,beans1 ,green #d to #f #aj to #ae #ad to #bj ,beans1 ,lima #e to #f #h to #ad #ac to #bj ,beets1 ,young1 ,whole #e to #f #ac to #ad #ah to #bj ,beets1 7cooked and sliced -- -- ,heated to before freezing7 proper temperature for serving4 ,beet ,greens #c to #e #d to #e #g to #aj ,broccoli #c to #e #aj to #ae #ac to #bj ,brussels ,sprouts #c to #e #d to #f #g to #ab ,carrots1 ,sliced #e to #f #c to #f #h to #ab ,cauliflower1 ,separated #e to #f #f to #aj #aa to #af ,corn1 ,cut #e to #f -- #h to #aj ,corn on ,cob #d to #e -- #e ,kale #e to #f #ac to #ad #ah to #bj ,kohlrabi #d to #e #d to #e #h to #aj ,mushrooms ,saute #d to #e #aj to #ae #ac to #bj ,mustard1 ,curly #c to #e #h to #aj #ab to #ae ,peas #e to #h #f to #aj #aa to #ah ,rhubarb #e to #f -- #h ,spinach #d to #f -- #h ,squash1 ,summer #d to #f #c to #d #g to #aj ,swiss ,chard #d to #f -- #h to #aj ,turnips #d to #e #b to #e #f to #aj ,turnip ,greens #d to #e #d to #e #h to #aj ,,cooking ,guide for ,frozen ,meats ,,approximate ,,cooking ,,times#b ,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 #cjj to #cbe;,f4#c ,rare #ah -- #dc -- ,medium #bb -- #dg -- ,well-done #cj -- #ee -- ,rolled ,rib ,roast ,rare #bh -- #ec -- ,medium #cb -- #eg -- ,well-done #dj -- #fe -- ,beef ,rump ,braising #cj -- #ej -- ,porterhouse ,steak ,broiling 7,rare to ,medium7 #a ,inch #h-aj -- #ba-cc -- #a ,inches #aj-ae -- #bc-ch -- #b ,inches #bj-cj -- #cc-dc -- ,club ,steak ,inch -- #af-bj -- #bd-bh #a ,inch -- #bj -- #cj ,chuck ,steak ,panbroiling ,inch -- #g -- #aa ,round ,steak ,panbroiling ,inch -- #g -- #aa ,beef ,patties ,panbroiling #a ,inch -- #h -- #af ,lamb ,chops ,panbroiling ,inch -- #aj -- #ae #a ,inch -- #bj -- #be ,shoulder ,lamb ,chops ,braising ,inch -- #ae -- #bj ,boneless ,lamb ,roasting at #dj -- #ej -- ,shoulder #cjj-cbe;,f4#c ,leg of ,lamb #cj-ce -- #dj-de -- ,pork ,chops ,braising ,inch -- #de -- #ee ,pork ,loin ,roasting at #cjj-cej;,f4#c ,center ,cut #cj-ce -- #ej-ee -- ,rib or ,loin ,end4 #ej-ee -- #gj-ge -- ,sausage ,patties ,panbroiling ,inch -- #aj -- #ae #a ,inch -- #ae -- #bc #b;,adapted from 8,food and ,nutrition ,news10 ,national ,live ,stock and ,meat ,board1 ,vol4 ,x1 ,no4 #d1 ,dec41 #aici4 #c,meats cooked from the frozen state 7for longer periods7 are usually better if roasted at #cjj;,f4 ,,advertisement ,frigidaire's household appliances provide the utmost in convenience1 efficiency and economy4 ,these include3 ,frigidaire--the only refrigerator with the ,meter-,miser 444 ,frigidaire--the electric range that combines ,low ,cost1 ,high ,speed and ,sure ,results 444 ,frigidaire--the dependable1 entirely automatic water heater 444 and ,frigidaire--the dependable home freezer4 ,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 world4 ,for other helpful information on the preservation and cooking of foods1 get in touch with your ,frigidaire ,dealer1 or write ,frigidaire ,division of ,general ,motors4 ,,frigidaire ,,division ,general ,motors ,corporation ,dayton1 ,ohio ,illustration3 uncaptioned ,,frigidaire ,made only by ,,general ,,motors ,refrigerators ,ranges ,water ,heaters ,home ,freezers ,,ra-#cii--i-de ,printed in ,u4,s4,a4 ,transcriber's ,notes --,silently corrected a few typos4 --,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