Part 2

BEVERAGES Cocoa 175°-200° 10 to 15 Min. Coffee Percolator 225°-250° 12 to 15 Min. Vacuum 185° 8 to 10 Min. To Keep Warm 150°-175° BREADS Grilled Sandwiches 325°-350° 2 to 3 Min. per side French Toast 325°-350° 3 to 4 Min. per side Pancakes 350°-375° 1 to 3 Min. per side CAKES (Bake in 10-inch skillet, covered) Gingerbread 250° 30 to 35 Min. Package Cake, 1 layer 250° 25 to 30 Min. Pineapple Upside-down Cake, 1 layer 250° 25 to 30 Min. CANDY (Use a heavy pan, preferably aluminum) Fudge 250° To soft ball stage on candy thermometer Divinity 250° To hard ball stage on candy thermometer Peanut Brittle 325°-350° 15 to 20 Min. or hard cracked stage on candy thermometer CEREAL (added to boiling water) Cream of Wheat (quick) 175°-200° 5 Min. Oatmeal (quick) 175°-200° 3 to 5 Min. Macaroni, Spaghetti and Noodles 225°-250° Until tender Rice 210°-225° 20 Min. DESSERTS Custards: Soft (stirred) 175°-190° 4 to 7 Min. Steamed, individual 175°-190° 20 to 30 Min. Puddings: Cream Pie Filling 200°-210° 6 to 8 Min. Package Mix 200° 4 to 8 Min. Steamed, 1-qt. mold 200° According to recipe Tapioca 200° 5 to 8 Min. EGGS Fried 200°-225° 2 to 4 Min. preheated skillet Omelet 250°-300° 3 to 5 Min. Poached 175°-200° 3 to 7 Min., covered Hard Cooked 200° 20 Min., covered Soft Cooked (Added to boiling water) 200°-225° 3 to 6 Min. Scrambled 200°-225° 2 to 4 Min. preheated skillet FRUITS Applesauce 200° 15 to 20 Min., covered Cranberry Sauce 225° 15 to 20 Min. Dried Fruits, 1 lb. 190°-200° 15 to 35 Min. FROSTINGS (Use heavy pan, preferably aluminum) Boiled 250°-275° 8 to 10 Min. or long thread Fudge or Caramel 250°-275° 12 to 14 Min. or soft ball Seven Minute 190°-200° 3 to 10 Min. JAM AND JELLY Jam, 3 to 4 lb., fruit 225° According to recipe Jelly, 2 cups juice 250° Until jelly “sheets″ FISH, MEAT AND POULTRY Bacon (do not preheat pan) 300°-325° 3 to 5 Min. per side Braised Meat 350° Until brown 210° Until tender Canadian Bacon 275°-300° 2 to 5 Min. per side Chicken, cut up 325° Until brown 210°-225° 20 to 40 Min., covered Fish Fillets 325° 4 to 5 Min. per side Ground Beef Patties 300°-325° 4 to 6 Min. per side Ham Slice, ¼″ to ½″ thick 300° 6 to 8 Min. per side Liver, ¼″ to ½″ thick 275° 3 to 5 Min. per side Pork Chops, ½″ to 1″ thick 275° Until brown 200° 20 to 40 Min., covered Pork Sausage 275° Until thoroughly cooked Pot Roast, 3 to 5 lb. 325° Until brown 200°-215° 3 to 4 Hr., covered Steak, Cube 350° 2 Min. per side for medium doneness Steak, Sirloin, Club, T-Bone or Rib 325° 3 to 7 Min. per side ½″ to ¾″ thick for medium doneness SAUCES (Cook uncovered, stirring constantly) Barbecue Sauce 210° 15 Min. Gravy 200°-225° 5 to 8 Min. White Sauce 200°-210° 4 to 6 Min. SOUPS (Cook covered, stirring occasionally) Heating creamed soups 200° 8 to 10 Min. Vegetable 210° 2 to 3 Hr. VEGETABLES Fresh or frozen 210°-225° Until tender, covered Potatoes: Baked 375° 1 to 1½ hrs., on rack in covered aluminum pan Hash Brown 325° Until brown Sweet Potatoes (candied) 225°-235° 10 to 20 Min. SPECIAL COOKING OPERATIONS See directions on following pages DEEP FAT FRYING Shrimp, Oysters, etc. 375°-400° 2 to 6 Min. Doughnuts, Fritters 375°-400° 3 to 6 Min. Onion Rings 375°-400° 6 to 7 Min. Potatoes 375°-400° 6 to 10 Min. MISCELLANEOUS Melting Chocolate, Cheese, Butter 175° 7 to 9 Min., covered metal pan Popcorn 375° 3 to 6 Min. Pressure Cooking Follow manufacturer’s instructions 225°-235° 5 lb. pressure 235°-240° 10 lb. pressure 240°-250° 15 lb. pressure WARMING Baby Bottle Low to 150° Until warm Leftovers 150°-175° 10 to 20 Min., covered pan Rolls, wrapped in foil on rack 250° 15 to 20 Min., covered aluminum pan

To convert a favorite recipe to Burner-with-a-Brain cooking—if the recipe says:

Warm or melt use 150°-175° or Low Simmer or low use 175°-200° Boil use 200°-225° High boil use 225°-250° Fry use 250°-375° Deep fat fry use 375°-400°

RECIPES FOR “BURNER-WITH-A-BRAIN”

TOASTED POUND CAKE

For a simple but delicious dessert, toast slices of pound cake. Preheat griddle on the thermostatic top burner at 300 degrees. Cut slices of pound cake one inch thick; butter both sides or leave plain, depending on your flavor preference. When flame lowers, grill on hot griddle for about 3 minutes per side or until nicely browned. Serve plain or topped with ice cream and/or sauce.

WARMING ROLLS

Wrap rolls or muffins in double thickness of aluminum foil, folding edges under tightly. Place foil wrapped package on rack or crumpled aluminum foil in aluminum skillet or saucepan on thermostatic top burner at 250 degrees for 15 to 20 minutes or until heated through.

HARD COOKED EGGS

Eggs 1 Tbsp. water for EACH egg

Place eggs and water in pan. Cover with tight fitting lid. Cook on thermostatic top burner at 200 degrees for 20 minutes. Remove from flame, pour off hot water and immediately cool with cold water. Peel immediately or refrigerate, peeling later. This method of preparation eliminates pot watching, cracked eggs and dark ring around yolks.

“PAN BAKED” APPLES

Wash and core 6 baking apples. Add a dash of cinnamon, one Tbsp. sugar and a dot of butter to each apple. Place apples in skillet or saucepan. Add one Tbsp. water for each apple to be cooked. Cover and cook on thermostatic top burner at 212 degrees for 15 to 20 minutes. Spoon sauce in bottom of skillet over each apple before serving.

“PAN BAKED” POTATOES

Place scrubbed potatoes on a rack or on crumpled aluminum foil in aluminum skillet or saucepan. Do not add water or wrap potatoes in foil. Cover skillet or saucepan and bake on thermostatic top burner at 375 degrees until done, about 1 to 1½ hours.

“BUTTER BOIL” FROZEN VEGETABLE

Break up frozen vegetable by pounding package against edge of counter. Place vegetable in saucepan with 2 to 3 tablespoons butter and ½ teaspoon salt. For starchy vegetables like lima beans and corn, 1 or 2 tablespoons of water may be needed. Cook on thermostatic top burner at 210 degrees. Cook time indicated on package plus 5 minutes.

NOTE: To prevent breaking spears of asparagus and broccoli, thaw just enough to break apart.

FLUFFY RICE

For 3 cups of cooked white rice, place 1 cup uncooked rice, 2 cups water and 1 teaspoon salt in 2-qt. saucepan. Place on thermostatic top burner at 225 degrees. Bring to a boil, then cover pan, lower temperature setting to 190 degrees, and simmer about 15 minutes or until water is absorbed and rice is tender. For extra fluffy rice, turn burner off and let rice stand, covered for 10 minutes more.

Brown and wild rice are best cooked this way also, but cooking time will be much longer—about 35 to 45 minutes total cooking time. Also, add about ½ cup more water.

POPCORN

Place 2 tablespoons of oil and ½ cup popcorn in 10-inch aluminum skillet or saucepan. Cover tightly and place on thermostatic top burner at 375 degrees. Heat until popping stops, about 3 minutes. No need to shake the pan. Pour into serving bowl and toss with melted butter and salt.

TO USE PRESSURE SAUCEPANS

Pressure cooking is extremely easy with a thermostatic top burner. The following temperatures may be used as a guide: 240° to 250° for 15 pounds pressure, 235° to 240° for 10 pounds, and 225° to 235° for 5 pounds. Use medium flame if the pressure saucepan is of non-aluminum material. Raise or lower the temperature if needed to maintain the correct pressure; once it is determined, record it for future use. Time pressure cooking from the time the desired pressure is reached.

DEEP FAT FRYING

Accurate top burner temperature control makes deep fat frying just as easy as boiling water. Use a deep aluminum skillet or French fryer so oil will only half fill it and completely cover food. Preheat oil at recommended temperature (usually 375 to 400 degrees) until flame lowers, about 10 minutes. Add food in small amounts, cook until brown, turning once. Remove and drain on absorbent paper.

PAN BROILING

Set thermostatic top burner at 275 to 350 degrees depending on kind of meat and thickness. Preheat the griddle or skillet until the flame reduces. Rub pan lightly with a bit of meat fat. Brown meat on both sides. Do not cover. Do not add water. Pour off fat as it accumulates in pan. Turn meat occasionally so that it cooks evenly. Season and serve.

HAM SKILLET DINNER

1 ham slice, ½-inch thick 1 tsp. butter or margarine 8 small potatoes 1 pkg. (10-oz) frozen green beans ½ C. chopped onion ½ tsp. salt Dash pepper ½ C. water

Brown ham slice on both sides in butter in large skillet. Add potatoes, green beans, onion, salt, pepper and water. Cover and place on thermostatic top burner at 215 degrees for 30 minutes. Makes 4 servings.

APPLESAUCE UPSIDE-DOWN CAKE

½ pkg. applesauce spice cake mix (plus ingredients necessary to prepare according to directions on pkg.) 6 Tbsp. butter or margarine ¾ C. brown sugar, packed 1 C. canned apple slices, drained ¼ C. maraschino cherries

Prepare cake mix according to directions on package. Combine butter and brown sugar in 10-inch skillet; heat enough to melt and blend together. Arrange apple slices and maraschino cherries on sugar mixture. Spread cake batter over fruit. Cover skillet. Cook on thermostatic top burner at 250 degrees for 25 minutes. Uncover; allow to cook 5 minutes longer. Cool 2 to 3 minutes. Loosen sides and invert on platter, allowing pan to remain in position for 1 minute. Remove pan and serve. Makes 6 to 8 servings.

TOP BURNER CHEESE CAKE

2 C. graham cracker crumbs ¼ tsp. cinnamon ¼ C. butter or margarine, softened 2 8-oz. pkg. cream cheese 1 C. coffee cream 1 C. sugar 2 Tbsp. all-purpose flour ½ tsp. salt 3 eggs, separated 1 tsp. vanilla extract ¾ tsp. grated lemon peel

Cut two double thickness strips of aluminum foil 18 × 3 inches. Place crosswise over bottom and up side of 10-inch skillet, extending about an inch above rim of skillet. Cut a circle of foil to fit bottom of skillet and lay over foil strips. Grease foil and sides of skillet. Mix graham cracker crumbs and cinnamon. Cut in butter. Press mixture on bottom and about 2 inches up sides of skillet. Soften cream cheese, add cream and beat until smooth. Add combined sugar, flour and salt; blend. Add unbeaten egg yolks, vanilla extract and lemon peel; mix well. Beat egg whites to soft peak stage and fold into cheese mixture. Pour into crumb-lined pan and place on thermostatic top burner at medium flame and 235 degrees. Cover tightly and bake for one hour. Turn burner off and let cake stand one hour. Refrigerate covered, for 3 to 4 hours. Carefully lift cake from pan, using foil strips and transfer to serving plate. Trim off excess foil or pull strips carefully from underneath the cake. Spoon Festive Raspberry Sauce over individual servings if desired. Makes 10 to 12 servings.

NOTE: At the end of the cooking time this cheese cake will be very soft in the center. After 3 to 4 hours refrigeration, the cake will be firm enough to cut.

FESTIVE RASPBERRY SAUCE:

2 10-oz. pkg. frozen raspberries, thawed 2 Tbsp. sugar 2 tsp. cornstarch

Drain raspberries; reserve sirup. Combine sugar and cornstarch; add to reserved sirup in saucepan. Cook and stir on thermostatic top burner at medium flame and 212 degrees until mixture comes to a boil and thickens; cool. Add raspberries; refrigerate. When chilled, spoon raspberry sauce over cheese cake.

QUICK FUDGE

2 C. sugar 3 Tbsp. butter or margarine ½ tsp. salt 1 C. evaporated milk ½ C. miniature marshmallows 1½ C. semi-sweet chocolate pieces ⅔ C. chopped nuts 1 tsp. vanilla extract

Mix sugar, butter, salt and milk in a 10-inch skillet. Place over thermostatic top burner at 300 degrees. Bring mixture to a boil, stirring until sugar is dissolved. Continue stirring and allow to boil 4 to 5 minutes. Turn burner off. Add marshmallows, chocolate, nuts and vanilla; stir until marshmallows and chocolate are completely melted and smoothly blended. Place in a buttered 8-inch square pan, spreading evenly. Cool before cutting into squares. Makes approximately 2 pounds.

GRIDDLE{decorative drawing}

One type of griddle is designed by the range manufacturer to fit over one of the surface burners. It can usually be converted to a fifth burner and is often thermostatically controlled. The other type is a portable separate utensil which fits over any range burner.

The griddle should be seasoned before using for the first time. To do this, brush surface with unsalted shortening. Heat on thermostatic top burner at 325 degrees for 15 minutes. Turn flame off and allow griddle to cool. While griddle is still warm, wipe off excess shortening with paper towel. The griddle is now ready for use.

The recommended thermostatic controlled burner temperature or a medium flame should be used when grilling foods. If griddle has no temperature indicator or is not thermostatically controlled, use a few drops of water as a test for proper cooking temperature. The water will form beads and “dance” when the griddle is ready to use.

GRILLING GUIDE

Preheat griddle at high flame and recommended temperature. Rub griddle lightly with a bit of meat fat.

FOOD THICKNESS TEMPERATURE TOTAL TIME

BEEF: Club, T-Bone, Rib, ¾″ 325°-350° 12-14 min. for medium Sirloin Steaks Cube Steaks ¼″ 350°-375° 4-6 min. for medium Ground Beef Patties ½″ to 1″ 300°-325° 8-12 min. for medium EGGS 300° 2-4 min. FRENCH TOAST 350°-375° 2-3 min. LAMB CHOPS ½″ to ¾″ 300°-350° 16-20 min. PANCAKES 375°-400° 3-4 min. PORK: [a]Bacon ⅛″ 300°-325° 6-10 min. Canadian Bacon ⅛″ 275°-300° 4-6 min. Ham Slice ½″ 275°-300° 10-14 min. [a]Sausage Patties ½″ 275°-300° 12-14 min.

[a]Do not preheat griddle.

IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS{decorative drawing}

BLUE FLAME OVEN TIPS

The oven should be allowed to preheat 10 to 15 minutes for most baking and all roasting operations.

Arrange pans 1½ inches from sides of oven and from each other for best heat circulation. There should also be 1½ inches of air space above and below each pan.

It is possible to use both racks at the same time in a Gas oven and still be assured of even browning. Two sheets of cookies or 4 layers of cake can be baked without shifting the pans. When using two racks and several pans, stagger the pans so no pan is squarely above another.

The most desirable baking results are obtained when the correct pan is used. Use the size pan recommended in the recipe. Use a medium weight aluminum or glass cake pan. Do not expect warped or darkened pans to produce even browning or a level product.

If food runs over in the oven, sprinkle with salt to stop smoking. Clean as soon as baking has been completed and oven has cooled.

Use minute timer to remind you when to check foods.

With a window in the door and an interior oven light, the cooking progress may be checked without opening the door. Leave oven door closed at least until the minimum baking time has elapsed.

When baking in glass pans, lower recommended temperature 25 degrees and use the recommended time.

For mixes, packaged and frozen foods, follow label directions. Remember, however, that cooking times are approximate and can be adjusted to suit personal preferences.

The non-tip oven rack may be pulled out for loading and unloading the oven without reaching into the heated oven.

Oven meals requiring same time and temperature for all foods have been planned on the following pages. Your own favorite recipes can also be cooked and held automatically with the new programmed system.

USE OF ALUMINUM FOIL

If aluminum foil is used in the oven, place a small sheet in the center of the oven bottom. The heated air MUST be allowed to circulate freely through the openings toward the outer edge of the oven bottom. DO NOT completely cover the oven bottom. DO NOT cover an oven rack with foil. Use aluminum foil only when absolutely necessary. DO NOT leave foil in the oven permanently. If these instructions are not followed, damage to the range and unsatisfactory baking results can be expected.

MEAT PROBE

A meat probe is a device for measuring, indicating and/or controlling internal temperature of meats by means of a metal probe inserted into the roast and linked to an indicator or actuator. This convenience feature eliminates guesswork and insures perfection every time.

Wipe meat with a clean, damp cloth. Season and place, fat side up, on rack in shallow roasting pan. Basting is not necessary.

When inserting probe into meat, put center section of probe into the lean center muscle away from bone and fat and as near the center of the meat as possible. When in use, the meat probe tip should be INSIDE the meat, not sticking through the meat and out the other side.

Always make certain the full length of probe is inserted in the meat. This may mean the probe will be inserted at an angle to have tip in center of muscle.

Plug other end of cable into socket in oven wall.

Turn selector dial to desired degree of doneness.

Set oven thermostat to 325 degrees.

DO NOT put an aluminum foil cover on meat when probe is used.

When roasting is completed, the control automatically signals, turns the oven off and/or reduces to and maintains a keep-warm temperature, depending on the type of thermometer.

Refer to manufacturer’s instruction booklet for further information.

MEAT ROASTING GUIDE OVEN TEMPERATURE 325 DEGREES

Cut Approx. Approx. Meat Minutes Per Minutes Per Thermometer Pound (3 to Pound (5 to Reading When 5 lbs.) 8 lbs.) Done (degrees F.)

BEEF Rolled Rib Rare 31-36 27-30 140 Medium 36-40 32-35 160 Well-done 40-45 38-40 170 Standing Rib Rare 21-26 17-22 140 Medium 26-30 22-26 160 Well-done 30-35 28-33 170 VEAL Leg 35-40 30 170 Loin 35 30 170 Shoulder (boned and rolled) 45 40 170 LAMB Leg Medium 35 30 175 Well-done 40 35 182 Shoulder (bone in) 30-35 182 Shoulder (boned and rolled) 40 182 FRESH PORK Rib and Loin 35-40 35 170 Shoulder, Picnic 40 35-40 185 Shoulder, Butt 50-55 185 Fresh Ham, Whole (10-14 lbs.) 35-40 185

Cut Minutes Per Pound Meat Thermometer Reading When Done (degrees F.)

SMOKED HAM (Mild Cure) 15 lbs. and over 20 160 12-15 lbs. 21-22 160 10-12 lbs. 23-24 160 Under 10 lbs 25-26 160 Half Hams (5-8 lbs.) 26-28 160 Picnic Shoulder 30-35 170 Cottage Roll 35-40 170

POULTRY ROASTING GUIDE

Place breast-side up on rack in shallow pan. Brush skin with fat or cover with fat-moistened cloth.