Part 1
_to your kitchen from mine_
YOU ARE WISE ...
to choose a Modern GAS range because it will give you the best cooking results possible while adding new beauty and convenience to your kitchen. It is designed for long life and the easy care that is so necessary in today’s living.
The tips on range use and care can keep your range cooking perfectly and looking its best for years to come. This booklet is a collection of some of our most popular recipes. Each one has been carefully tested in our kitchen—we hope they’ll be favorites in your kitchen, too.
Call your GAS Company when necessary to check the temperature and to make any range adjustments. There is no charge for this service.
Please call me if I can help you. It is always a pleasure to talk with you about your GAS appliances.
{Betty Newton} Home Economist YOUR GAS COMPANY
CONTENTS
CARE AND CLEANING {decorative drawing} Cook Top 7 Oven 7 Broiler 8 Accessories 8 Cleaning Chart 9 TOP OF RANGE {decorative drawing} Top Burners 10 A Thought or Two About a Pot or Two 11 A Guide for Using the “Burner-With-A-Brain” 13 Recipes for “Burner-With-A-Brain” 17 Griddle 20 OVEN {decorative drawing} Blue Flame Oven Tips 22 Use of Aluminum Foil 22 Meat Probe 23 Meat and Poultry Roasting Guide 24 Recipes for Oven 26 Low-Temperature Oven Control 28 Keep-Warm Temperatures For Oven-Cooked Foods 30 Keep-Warm Temperatures For Top-Burner-Cooked Foods 31 To Thaw Frozen Foods 31 Programmed Cooking 32 Programmed Oven Meals 34 Secrets of Better Baking 38 BROILER {decorative drawing} General Broiling Tips 40 Infrared Broiling Guide 41 Reheating Food in the Infrared Broiler 42 Conventional Broiling Guide For Other Foods 42 Broiler Recipes 43 ROTISSERIE {decorative drawing} Rotisserie Tips 45 Conventional Burner Rotisserie Guide 46 Infrared Burner Rotisserie Guide 47 KITCHEN TALK {decorative drawing} Cooking Terms and Methods 48 Measuring the Right Way 49 Common Can and Jar Sizes 50 Substituting Ingredients 51
CARE AND CLEANING{decorative drawing}
You will find that your Gas Range is as easy to care for as it is to use. The following suggestions will help keep it looking—and cooking—like new. Remember, good care means longer wear and maximum good service from any household appliance.
AN OUNCE OF PREVENTION:
1. Use correct flame size. A flame which is too high will cause spattering and spillovers. Also, avoid overfilling utensils.
2. Before putting utensils into the oven or on a surface burner, be sure outside of pan is thoroughly clean.
3. Time cooking operations properly, and use _CORRECT TEMPERATURES_ for roasting, baking and thermostatic top burner cooking. This will not only give you better cooking results, but also eliminate the possibility of spillovers and hard-to-clean pans.
4. A little care regularly keeps a range like new and is much easier than waiting until stains are cooked on and a major cleaning job is necessary. All surfaces can safely be washed with detergent and hot water. To retain the original appearance, RINSE and wipe surfaces dry after washing.
5. To keep the fine porcelain enamel and polished metal finishes free of scratches, avoid the use of gritty, harsh cleansers and abrasives which in time take away the shiny new finish.
6. If acid foods such as fruit juices, vinegar, coffee, tea or milk are spilled on the range, wipe them off immediately to guard against permanent discoloration of the finish.
7. Never place extremely hot utensils on the porcelain finished areas.
THE POUND OF CURE:
1. If there is a spillover when the range is warm, wipe off with a dry cloth or paper towel. After the range is cool, finish cleaning with warm water and a mild soap, or wash with a solution of 3 tablespoons baking soda dissolved in 1 quart of warm water. Rinse in clear warm water and dry with soft cloth.
2. Never scrape surfaces with a sharp object such as a knife or razor blade. In most cases, ordinary stains can be removed from the range with baking soda and a damp cloth. If the stain proves to be stubborn, use a mild cleanser such as Bon-Ami, Bab-O, or similar cleansers.
3. In most cases, a damp cloth will wipe the chrome surface clean. Use any one of the many good chrome cleaners if the stains prove to be stubborn.
4. All removable parts (except aluminum) will clean more easily if soaked in ammonia and hot water (4 tablespoons to 2 quarts) for a few hours.
5. If food spills over in the oven, sprinkle with salt to stop smoke and odor. Clean as soon as finished baking. Failure to do so may result in a permanently pitted surface.
COOK TOP
BURNERS
Burners can be wiped off without removing them from the range. However, they are removable for an occasional thorough washing in a solution of detergent water. Remove stubborn spots with a damp cloth and baking soda. They may be placed in an inverted position in a warm oven to be dried. It is not necessary to boil burners. Be sure to fit burners securely back into place.
BURNER PORTS
To clean top burner ports, use a pipe cleaner which has been dipped in ammonia or a wire, such as a straightened out paper clip rather than a toothpick which could break off and further clog the ports.
THERMOSTATIC SENSING DEVICE
Cooking is carefree and accurate if the sensing device of the thermostatic top burner is kept clean. Simply wipe with a damp cloth or remove stubborn spots with SOAPLESS, fine steel wool. Generally the sensing devices do not lift out, however, there are exceptions. Refer to your range manufacturer’s manual for specific instructions.
BURNER BOWLS, GRIDS, DRIP TRAYS
Burner bowls, grids and drip trays can be removed for washing at the sink. Wash with mild detergent and hot water. If especially soiled, soak in a solution of hot ammonia water. Remove stubborn spots with a damp cloth and baking soda.
BURNER CONTROL
Burner control knobs are removable. Be sure control is in OFF position before removing knob. If knobs do not remove easily, slide a dish towel or cloth under the edge of the knob; encircle the knob and pull. Wash with mild detergent and hot water.
OVEN
OVEN INTERIOR
The oven interior and all removable parts clean much easier if a small dish of undiluted household ammonia is allowed to stand in it for several hours or overnight prior to washing. In most cases, cleaning can be completed with hot soapy water. Baking soda or a mild cleanser can be used on stubborn spots and stains. Soap filled steel wool pads may be used if well moistened and used gently.
Teflon-lined oven: Refer to range manufacturer’s instruction booklet.
OVEN WINDOWS
Oven windows are not removable in most ranges. Wash in place with mild detergent and water or a solution of baking soda and water (3 tablespoons to 1 cup water).
OVEN DOORS
Oven doors are removable on some ranges for easy cleaning. Also, once removed, access to the oven interior is easy. Refer to your range manufacturer’s manual regarding this feature.
OVEN BOTTOM
The oven bottom and oven racks are easily removed for cleaning at the sink in mild detergent and water. If necessary, clean with fine steel wool pads, rinse well and wipe dry. Be sure to replace in correct position for even heat distribution.
MEAT PROBE
A meat probe should not be immersed in water when cleaned. Wipe with a damp cloth.
A meat probe is a delicate instrument which should not be abused. When disconnecting the probe after cooking, grasp the plug on one end and the solid part of the probe on the other end. DO NOT PULL ON THE CABLE AT ANY TIME.
Also, the meat probe should not be stored in the oven or other parts of the range. Since the probe could become defective if it is exposed to 350 degrees or over, it should be stored at room temperature.
BROILER
Broiler pan cleaning can be minimized by removing the broiler pan BEFORE preheating broiler compartment. Cold food placed on a hot broiler pan will stick before it is placed in the broiler. After food is cooked, remove it AND the broiler pan from broiler compartment. Drippings will bake on the broiler pan if left in a hot broiler compartment. As soon as food has been removed from the broiler pan pour off grease. Sprinkle pan and insert with soap powder or liquid detergent and cover with a hot damp cloth or wet paper towels. Drippings will steam and loosen while the meal is being served. A soapy fine steel wool pad may also be used if needed. Do not cover broiler pan insert with aluminum foil during broiling. Grease MUST be allowed to drip through the broiler pan insert into the lower pan away from the heat.
ACCESSORIES
ROTISSERIE
Rotisserie with burner above food: Use broiler pan without insert as a drip pan. Keep at least ½ inch of water in pan to eliminate spattering of basting sauces and to aid cleaning.
Rotisserie with indirect heat from oven burner: Water in the rotisserie pan is not recommended when using this type rotisserie. Since the water is between the food and the burner—there is too much steaming. Instead, crumple aluminum foil and place in rotisserie pan to catch drippings and help reduce spattering.
GRIDDLE
To keep a gleaming griddle, turn off the flame when cooking is finished and wipe the surface with paper towels. When cool, wash with hot soapy water (not synthetic detergent), rinse and dry thoroughly. Avoid using a soda or alkaline cleaner.
To preserve the finish of the griddle never scrape it with knives or other sharp objects.
Overheating or sudden temperature changes can damage a griddle.
Teflon: Refer to manufacturer’s instructions.
LIGHT BULBS
If oven light needs replacing, buy a 40 watt Heat Resistant lamp (not an ordinary light bulb). Turn light switch to OFF position, cover old lamp with a dry cloth and unscrew; replace with new one. When cleaning, do not touch hot lamp with a wet cloth; it may break.
CLEANING CHART
MATERIAL OR FINISH RANGE PART TO REMOVE SOIL
Porcelain Enamel Cook Top Detergent OR baking soda (3 Door and Side Panels Tbsp. to 1 qt. water) and hot Burner Grids water Burner Bowls Oven Interiors Detergent OR ammonia and hot Broiler Pan water Broiler Compartment Soap filled steel wool pad Interior with plenty of water Oven Racks and Ammonia Solution (½ C. to 1 Guides gal. water) Chrome Burner Bowls Detergent and hot water or Oven Interior chrome polish Handles Aluminum Burner Caps Detergent and hot water, Trim soapy fine steel wool pad, or aluminum cleaner. Dry aluminum parts fairly rapidly. To prevent darkening, do not soak. Glass, Plastic and Back Panel Detergent and hot water only; Enamel Paint Oven Window rinse well and polish dry. Burner Control Knob Range Bottom Stainless Steel or Doors Full strength ammonia OR full Brushed Chrome Range Tops strength liquid all-purpose cleaner with ammonia; rinse well and polish dry.
{decorative drawing}TOP OF RANGE
TOP BURNERS
Gas burners provide a thousand and one shades of heat from high to very low to suit every cooking need. Heat is supplied instantly, and there is no leftover heat when the burner is turned off. To use the burner, turn the burner control until the burner ignites; then turn to adjust the flame size. Some burners have audible “clicks” to indicate heat settings.
FLAME SIZE
Correct flame size is determined by pan size, pan material, what you are cooking and whether you are cooking with liquid. Even when cooking in a liquid or with a pan which conducts heat well, you may want to lower the flame to adjust for pan size (see sketch below). The flame should never extend beyond the outer edge of the utensil. Any higher flame is wasted heat.
For all cooking in aluminum utensils or for cooking in liquid in other utensils, adjust the flame so it touches the pan about ½ inch from the outer edge.
For non-aluminum pans (unless you are cooking in liquid) adjust the flame so it is about half the diameter of the pan.
Foods cook just as quickly at a gentle boil as at a rapid rolling boil—in both cases the water temperature is 212 degrees. A high boil is used only to bring food to the boiling point; then lower the flame and finish cooking with a minimum flame.
EXCESS HEAT RESULTS IN HARD-TO-CLEAN GREASE AND STEAM DEPOSITS ON WALLS, CABINETS AND CEILINGS. WHILE THE FUEL IS OFTEN BLAMED FOR SUCH DIRT, THE REAL PROBLEM IS TOO MUCH HEAT AND/OR FAILURE TO COVER UTENSILS WHENEVER POSSIBLE.
HIGH FLAME
For instant heat needed to bring foods to a rapid boil.
MEDIUM FLAME
To brown and fry food.
SIMMER FLAME
To maintain gentle boil for boiling or steaming, cream sauces, gravies, puddings, etc.
KEEP WARM
To keep foods hot without additional cooking; melting and keeping hot beverages at serving temperature. Always cover utensils with this setting.
FLAME ADJUSTMENT
Of all its advantages, the cleanliness of GAS is perhaps the greatest. A properly adjusted Gas flame is one of the cleanest energy sources known.
The color of the flame is the key to proper burner adjustment. A good flame is clear and blue and hardly visible in a well lighted room. Each cone of flame should be steady and sharply defined.
A THOUGHT OR TWO ABOUT A POT OR TWO
Cooking is easier with the correct pan; a well designed pan. Look for these characteristics when selecting new pans:
GOOD BALANCE
aids even heating and ease of use. The pan should set level with or without food.
WELL FITTED COVER
helps to retain moisture, flavor and nutrients during the cooking process. It keeps temperature in the pan more even and holds in heat, aroma, and steam. Cover pans whenever you can so foods cook with maximum speed and minimum clean-up. Cooking with a cover will require a lower flame setting than will be needed for the same food cooked uncovered.
HEAT-RESISTANT HANDLE
aids in easy handling of the utensil and avoids discomfort or burn.
DENT-RESISTANT MATERIAL
aids in retaining the original shape of the pan to insure good lid fit and ease in cleaning.
GOOD HEAT CONDUCTOR MATERIAL
insures more even heating of the pan and more even browning or cooking. Examples of good heat conducting materials are: aluminum or aluminum-clad stainless steel. Materials which conduct heat slowly (stainless steel, cast iron, glass and enamel) may require special attention for desired results. GENERALLY, LOWER FLAME HEIGHTS ARE BEST FOR NON-ALUMINUM UTENSILS.
COOKING ON THE “BURNER-WITH-A-BRAIN”{decorative drawing}
THERMOSTATIC TOP BURNER WITH FLAME SIZE CONTROL
This new flexible control permits you to cook automatically in utensils of many types and sizes. Temperature is thermostatically controlled by a sensing device in the center of the burner. The sensing device, in contact with the pan bottom, transmits food temperature to a thermostat which maintains any degree of heat you select, automatically.
The flame size control is an added convenience to permit easy adjustment of the height of the flame on the burner. The size of flame should be selected to fit the size or type of cooking utensil, or the kind of food or cooking to be done. A low size flame is best for small utensils, for non-aluminum pans (stainless steel, cast iron, glass and enamel), and foods requiring a temperature of 200 degrees or below.
TIMED OR PROGRAMMED TOP BURNER
Some thermostatic top burners are available which can be set to cook at any temperature, then AUTOMATICALLY reduce to a holding temperature. For details, refer to manufacturer’s instruction booklet.
ADVANTAGES OF “BURNER-WITH-A-BRAIN” COOKING:
1. Food is better because each food can be cooked at the most desirable, accurate temperature.
2. Cooking is more carefree because the temperature selected is maintained automatically. Burning, scorching, boil-overs and pot-watching are eliminated.
3. After cooking the food can be held on the “LOW” setting when there are unavoidable delays at serving time. Even mashed potatoes will stay hot and fluffy without scorching!
4. Results are excellent when doing special types of cooking such as deep fat frying, griddle cooking, warming leftovers, popcorn, skillet meals, and sensitive foods such as custards and cream sauces because it assures even, accurate temperature control.
BEST RESULTS:
1. Use flat bottomed utensils which make good contact with the sensing device. Try also to choose pans that fit the quantity of food you are cooking. Utensils perform best when nearly full.
2. Aluminum conducts heat very well and is ideal for use on the thermostatic top burner.
3. Do not use glass utensils unless food is cooked in liquid.
4. The top of the sensing device and the bottom of the utensil should be kept clean.
5. In frying foods, particularly meats, make certain that the center of the pan over the sensing device is covered with food.
6. Generally, lower flame heights are best for non-aluminum utensils.
7. When meats with bones are pan broiled and insufficient fat is obtained from the meat, it may be necessary to add a small amount of shortening to insure good contact between pan and meat.
8. Frying in pyroceram (Corningware) requires low flame size and 25 to 50 degrees lower temperature.
9. When cakes, breads or desserts are baked on the thermostatic top burner, the top of the food has a slightly steamed appearance. Remove cover for last 5 minutes to allow food to dry on top.
10. Preheating is necessary when pan frying, deep fat frying, pan broiling and griddle cooking. Put the shortening in the pan (except for pan broiling) and set the thermostatic control at the flame size and temperature recommended for the food being cooked. When the temperature is reached, the flame will automatically lower or diminish completely and you can begin to fry then or whenever you are ready. The burner will automatically increase or decrease the flame as needed to maintain the selected temperature.
11. Tight-fitting lids keep heat, moisture and flavor inside the pan and should be used for warming, melting, simmering, steaming and most boiling. Cooking without a cover will require a higher temperature setting than will be needed for the same food cooked covered. Frying and pan broiling do not require covers.
12. It may be helpful to record the temperature settings which give you the best results.
TIME AND TEMPERATURE GUIDE FOR “BURNER-WITH-A-BRAIN”
Personal taste, the quantity of food and other factors may necessitate a slightly higher or lower temperature. Reduce flame size for all small utensils before selecting temperature and for nonaluminum pans (stainless steel, cast iron, glass and enamel). To fry in pyroceram (Corningware) utensils, lower temperature 25 degrees to 50 degrees.
ALUMINUM IS THE BEST HEAT CONDUCTOR AND IS IDEAL FOR USE ON THERMOSTATIC TOP BURNER.
CONTROL SETTING FOOD TEMPERATURE APPROXIMATE COOKING TIME