to your kitchen from mine

CONTENTS

CARE AND CLEANING

Cook Top 7

Oven 7

Broiler 8

Accessories 8

Cleaning Chart 9

TOP OF RANGE

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

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

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

Rotisserie Tips 45

Conventional Burner Rotisserie Guide 46

Infrared Burner Rotisserie Guide 47

KITCHEN TALK

Cooking Terms and Methods 48

Measuring the Right Way 49

Common Can and Jar Sizes 50

Substituting Ingredients 51

CARE AND CLEANING

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

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”

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.

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.