To Your Kitchen From Mine - free ebook by Betty Newton

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To Your Kitchen From Mine

Betty Newton

74 chapters

47 minute read

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74 chapters

to your kitchen from mine

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 favorit

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COOK TOP

COOK TOP

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. To clean top burner ports, use a pipe cleaner which has been dipped in ammonia or a wire, such as a straightened out paper cli

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OVEN

OVEN

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 are not removable in mos

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BROILER

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 da

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ACCESSORIES

ACCESSORIES

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....

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GRIDDLE

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....

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LIGHT BULBS

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....

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TOP OF RANGE

TOP OF RANGE

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. Correct flame size is determined by pan size, pan material, what you are cooking and whether you are cooking with liquid. Even when cooking

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A THOUGHT OR TWO ABOUT A POT OR TWO

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: aids even heating and ease of use. The pan should set level with or without food. 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 wil

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TIME AND TEMPERATURE GUIDE FOR “BURNER-WITH-A-BRAIN”

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....

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TOASTED POUND CAKE

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....

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WARMING ROLLS

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....

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HARD COOKED EGGS

HARD COOKED EGGS

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....

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“PAN BAKED” APPLES

“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....

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“PAN BAKED” POTATOES

“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....

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“BUTTER BOIL” FROZEN VEGETABLE

“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....

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FLUFFY RICE

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 4

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POPCORN

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....

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TO USE PRESSURE SAUCEPANS

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....

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DEEP FAT FRYING

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....

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PAN BROILING

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....

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HAM SKILLET DINNER

HAM SKILLET DINNER

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....

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APPLESAUCE UPSIDE-DOWN CAKE

APPLESAUCE UPSIDE-DOWN CAKE

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 se

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TOP BURNER CHEESE CAKE

TOP BURNER CHEESE CAKE

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 unbe

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FESTIVE RASPBERRY SAUCE:

FESTIVE RASPBERRY SAUCE:

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....

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QUICK FUDGE

QUICK FUDGE

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....

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GRIDDLE

GRIDDLE

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

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GRILLING GUIDE

GRILLING GUIDE

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

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IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS

IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS

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

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POULTRY ROASTING GUIDE

POULTRY ROASTING GUIDE

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

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POTATO ROLLS

POTATO ROLLS

Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make a slightly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl. Let rise about 1 hour or until doubled in bulk. Shape desired number of rolls; place on greased baking sheet; let rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425

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FOR CINNAMON ROLLS:

FOR CINNAMON ROLLS:

Use enough Potato Roll dough to roll into 12 × 6 inches rectangle, ¼-inch thick. Spread with mixture of ¼ C. melted butter, ¼ C. brown sugar, 1 tsp. cinnamon and ¼ C. chopped pecans. Roll as for jelly roll, cut into 9 slices. Butter a 9-inch square baking dish and pour in ¼ C. light corn sirup. Place rolls, cut side up, in dish. Let rise 1 to 1½ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 12 to 15 minutes. Makes 9 rolls....

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SOUTHERN BUTTERMILK BISCUITS

SOUTHERN BUTTERMILK BISCUITS

Sift together flour, salt, soda and baking powder. Cut in shortening with pastry blender or two knives until mixture resembles coarse corn meal. Stir in ¾ C. milk. Add enough more milk to make dough light and soft but not sticky. Turn out on lightly floured board or pastry cloth. Knead gently about 6 times. Roll dough to ½-inch thickness. Cut with floured biscuit cutter. Place on ungreased baking sheet. Bake in Gas oven at 450 degrees 10 to 12 minutes. Makes about 12 2-inch biscuits....

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LEMON BREAD

LEMON BREAD

Cream shortening and sugar. Add beaten eggs and lemon peel. Sift flour, baking powder and salt together and add alternately with milk. Fold in nuts. Pour into greased and floured 8½ × 4½ × 2½-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour or until done and lightly browned on top. Remove from oven and let cool in pan 15 minutes. Dissolve ⅓ cup sugar in lemon juice. Pour over bread. Let stand for 10 minutes. Remove bread from pan and cool. This is an excellent bread to use for buttered

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PLAIN PASTRY

PLAIN PASTRY

Sift flour and salt into bowl. Remove ⅓ C. flour mixture and combine with water to form paste. Cut shortening into remaining flour until pieces are the size of peas. Add paste to shortening-flour mixture. Mix and shape into ball. For each crust, place half the pastry on floured board or pastry cloth. Roll ⅛-inch thick with short, light strokes from center out, keeping it circular in shape. Makes 2 nine-inch crusts. Note: For baked shell: 450 degrees for 10 to 12 minutes....

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LEMON MERINGUE PIE

LEMON MERINGUE PIE

Combine ¾ C. sugar with flour, cornstarch and salt in saucepan. Slowly add boiling water, stirring constantly to keep smooth. Cook on thermostatic top burner at 200 degrees, stirring constantly, until smooth and thick enough to mound when dropped from spoon. Reduce temperature to 190 degrees; cover and cook 15 minutes. Beat egg yolks with ¼ C. sugar; gradually stir hot filling into egg yolk mixture. Return to pan and continue to cook for 5 minutes, stirring occasionally. Add lemon juice and peel

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MERINGUE:

MERINGUE:

Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Blend in vanilla extract. Pile meringue onto pie filling, being careful to seal the meringue to edge of crust to prevent shrinking. Bake in Gas oven at 350 degrees for 12 to 15 minutes. Cool gradually, away from drafts....

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TOFFEE TREATS

TOFFEE TREATS

Cream butter and sugar. Add egg; mix well. Add flour and vanilla; blend. Spread dough to ½-inch thickness on a 17 × 14-inch greased cooky sheet or in a 15½ × 10½-inch jelly roll pan. Spread with melted chocolate. Sprinkle nuts over top and press into chocolate. Bake in Gas oven at 375 degrees for 15 to 20 minutes. Score while still warm. When cool, cut and remove from cooky sheet. Makes approximately 4 dozen cookies. Your new Gas range has a new type of oven thermostat that provides low-temperat

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GENERAL USE

GENERAL USE

You will notice the following characteristics with the new low-temperature oven control: 1. After turning the oven control to the desired temperature, there will be a slight delay (several seconds) before the oven burner comes on. 2. The oven burner turns on and off as the oven operates except at the “Broil” setting. Baking times and temperatures are not affected by the “off-on” control. When using temperatures below 225°, preheating is generally recommended. To preheat, just turn the control to

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KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS

KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS

Foods should be still hot from cooking—These temperatures will keep them hot for serving....

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TO THAW FROZEN FOODS

TO THAW FROZEN FOODS

PREHEAT OVEN TO 155°. Leave foods tightly wrapped in their moisture-vapor proof freezer wrapping. Thaw just enough to separate or to handle easily and once thawed, do not refreeze. In general, foods will thaw four times faster than at room temperature. Cook as soon as possible after thawing....

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PROGRAMMED COOKING

PROGRAMMED COOKING

One of the most outstanding, truly automatic features of the Gas range is the programmed oven. 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 temperature. In other words, set the oven control for the cooking temperature and the amount of cooking time. The oven will cook the food, then automatically reduce to a keep-warm temperature to hold the foods for serving without over-cooking or drying out.

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PROGRAMMED COOKING GUIDE

PROGRAMMED COOKING GUIDE

Many variables such as size, composition and initial temperature of the meat are often encountered in roasts of the same weight. Therefore, the oven timer settings can only be approximate. For more accurate and unattended meat roasting a meat probe is recommended. (Complete the meal with Hearts of Lettuce Salad, bread and beverage.)...

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GLAZED HAM SLICE

GLAZED HAM SLICE

Slash fat on ham slice and place in shallow baking dish. Spread with mixture of corn sirup, vinegar and dry mustard. Pour water around ham. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings....

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SUCCOTASH WITH ONION BUTTER

SUCCOTASH WITH ONION BUTTER

Place frozen succotash in 10 x 6 x 2-inch baking dish. Sprinkle with salt and chopped onion; dot with butter. Cover. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings....

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FRUIT COMPOTE

FRUIT COMPOTE

Rinse fruit in warm water. Drain. Place in a 2-qt. baking dish. Add water, sugar and sliced orange. Cover. Bake in Gas oven at 350 degrees for one hour. Makes 8 servings. (Complete the meal with a Mixed Green Salad, bread and beverage.)...

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HERB CRISP CHICKEN

HERB CRISP CHICKEN

Dip pieces of chicken in milk; roll in mixture of crumbs, parsley, paprika, salt and pepper. Place chicken pieces, skin-side up, in shallow baking pan lined with aluminum foil; do not crowd. Bake in Gas oven at 350 degrees for 1 hour....

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CARROTS PIQUANT

CARROTS PIQUANT

Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Combine melted butter, brown sugar, Tabasco sauce, salt and pepper; pour over carrots. Cover with lid or aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Just before serving, stir in prepared mustard. Makes 6 to 8 servings....

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DATE NUT PUDDING

DATE NUT PUDDING

Beat eggs with sugar until light. Add sifted dry ingredients and mix well. Stir in dates and nuts. Turn mixture into a greased 10 x 6 x 2-inch baking dish. Set this dish into a larger pan with ½ inch of water. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 to 8 servings. (Complete the meal with bread, beverage and ice cream.)...

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ITALIAN MEAT LOAF

ITALIAN MEAT LOAF

Break bread into small pieces and soak in water. Combine beef with moistened bread, onion, parsley, cheese, egg, salt and pepper. Mix well. Place in 8¾ x 5 x 2½-inch greased loaf pan. Dot with butter. Bake in Gas oven at 375 degrees for 30 minutes. Pour tomato sauce over meat and sprinkle with oregano. Bake 20 minutes longer. Serve hot or cold. Makes 8 servings....

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BUTTER BAKED CARROTS

BUTTER BAKED CARROTS

Scrape carrots; cut into ¼-inch rings. Place carrots in buttered 10 x 6 x 2-inch baking dish. Sprinkle with combined salt and pepper; dot with butter. Cover with lid or aluminum foil. Bake in Gas oven at 375 degrees for 50 minutes. Makes 6 to 8 servings....

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GREEN BEANS WITH BACON CHIPS

GREEN BEANS WITH BACON CHIPS

Drain green beans. Brown bacon. Remove bacon from skillet; crumble. Retain only 2 tablespoons of bacon fat in skillet. Return bacon to skillet. Add green beans, salt and pepper. Mix thoroughly. Place mixture in 1-qt. casserole; cover. Bake in Gas oven at 375 degrees for 50 minutes. Makes 6 to 8 servings. (Complete the meal with a Lettuce and Tomato Salad, bread and beverage.)...

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PORK CHOPS WITH BASIL

PORK CHOPS WITH BASIL

Combine flour, salt, and garlic salt in a paper bag, add the chops and toss lightly until they are thoroughly coated. Heat oil in skillet on thermostatic top burner at 325 degrees; add pork chops and brown. Arrange the chops in a shallow ungreased baking dish without letting them overlap. Sprinkle with basil. Pour apricot nectar around chops. Cover the dish closely with aluminum foil. Bake in Gas oven at 350 degrees for 1 hour. Makes 8 servings....

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YUMMY YAMS

YUMMY YAMS

Drain yams; sprinkle with salt. Cut lemon in very thin crosswise slices. Quarter and core apple; slice into ¼-inch slices. Arrange in two rows lengthwise in 10 x 6 x 2-inch baking dish alternating yams, lemon and apple slices. Place skin side of apple slice up. Combine honey and brown sugar; mix well. Spoon over yam mixture. Dot with butter. Bake in Gas oven at 350 degrees for 1 hour. Makes 8 servings....

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PECAN PIE

PECAN PIE

Cream butter; add sugar slowly, creaming until fluffy. Slowly stir in corn sirup, eggs, vanilla and pecans. Pour into pie shell and bake in Gas oven at 350 degrees for 1 hour. Cool. Serve with whipped cream, if desired. (Complete the meal with a bread, beverage and fruit dessert.)...

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BAKED SALMON LOAF

BAKED SALMON LOAF

Drain salmon, remove skin and bones; flake. Combine all ingredients. Mix thoroughly. Place in greased 9 x 5 x 3-inch loaf pan. Bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings....

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SAVORY RICE

SAVORY RICE

Melt butter in 2-qt. saucepan on thermostatic top burner at medium flame and 300 degrees. Add onions, garlic and rice. Cook until lightly browned, stirring constantly. Add chicken broth and seasonings and bring to a boil. Pour into 2-qt. casserole, cover and bake in Gas oven at 350 degrees for 1 hour. Stir before serving. Makes 6 servings....

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BUTTERED ASPARAGUS

BUTTERED ASPARAGUS

Thaw asparagus just enough to separate. Place in greased 1½-qt. casserole. Add seasonings and onion to melted butter and pour over asparagus. Cover and bake in Gas oven at 350 degrees for 1 hour. Makes 6 servings....

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SECRETS TO BETTER BAKING

SECRETS TO BETTER BAKING

Pan dark or heavy (use shiny cooky sheet) Pan too deep or too large Temperature too low Too much flour Pan too deep (invert pan or use cooky sheet) Oven too full; shuts off proper circulation of heat Wrong type of pans used. Granite or heavy black pans will cause this. Pans placed too close to oven bottom Pans placed too close together Too much dough in pan Too little leavening Batter overbeaten Pan too large Temperature too high Ingredients not at room temperature Too much flour Temperature too

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INFRARED BROILING GUIDE

INFRARED BROILING GUIDE

Remove broiler pan before preheating. Use high flame for preheating and cooking. Preheat 5 minutes....

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REHEATING FOOD IN THE INFRARED BROILER

REHEATING FOOD IN THE INFRARED BROILER

Food that has been cooked, reheats exceptionally well in the infrared broiler. Preheat as usual. Use High flame. Turning is optional. Food should be at room temperature, if possible. Brush fruits and vegetables with butter. Varies with thickness and quantity of food. Hamburger, chops, chicken and seafood reheat successfully at the same distance and time required when originally cooked. Roasted meat, sliced ¼-inch thick, reheats successfully 3 inches from the flame in 2 to 3 minutes. Turning is n

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BROILED STEAKS

BROILED STEAKS

Steak is probably the most popular meat in America and certainly there is nothing more hearty or satisfying than a good steak, thick and juicy, and sizzling hot right from the broiler. Figure ¾ to 1 pound of steak per person. It should be at least 1-inch thick. Trim away excess fat and slash remaining edge of fat to prevent curling. To test a thick steak for doneness, make a small cut with a sharp knife near the bone. When steak is done as desired, season with salt and pepper, spread with soften

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BROILED CHICKEN

BROILED CHICKEN

Preheat broiler compartment 5 to 10 minutes. Select 1½ to 2-lb. chicken for broiling. Split in half lengthwise. Break the wing, hip and leg joints to keep chicken flat. Season with salt and pepper. Arrange chicken skin side down on cold broiler pan. Brush with melted butter or margarine, if desired. Broil on the first side until brown, about 15 minutes; turn skin side up and broil until done. Total broiling time varies from 35 to 50 minutes. One chicken makes 2 to 3 servings. Conventional Broile

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BROILED FISH

BROILED FISH

Preheat broiler compartment 5 to 10 minutes. Arrange fish fillets or steaks on cold broiler pan insert. Place fillets skin side down. Dot with butter or margarine and sprinkle with salt and paprika. Broil without turning until golden brown and fish flakes easily when tested with a fork, 10 to 13 minutes. 1½ lb. fish makes 4 to 6 servings. Conventional Broiler: DISTANCE—4 INCHES FLAME—HIGH Infrared Broiler: DISTANCE—9 INCHES FLAME—HIGH...

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BROILED HAM

BROILED HAM

Preheat broiler compartment 5 to 10 minutes. Have ham steak cut ¾ to 1-inch thick. Slash edges of fat to prevent curling. Place ham on cold broiler pan insert. Broil 10 to 20 minutes, depending on thickness of ham, turning once. Conventional Broiler: DISTANCE—3 TO 5 INCHES FLAME—HIGH Infrared Broiler: DISTANCE—5 INCHES FLAME—HIGH...

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STEAK CHAMPIGNONS

STEAK CHAMPIGNONS

Have butcher cut pocket in steaks. Cook onion and mushrooms in 2 tablespoons butter in skillet on thermostatic top burner at 212 degrees for 5 minutes. Add parsley, lemon juice and salt and pepper to taste. Lightly season pockets with additional salt and pepper; fill with 2 tablespoons mushroom mixture. Secure with a wooden tooth pick. Place in preheated Gas broiler about 3 inches from high flame. Broil 5 minutes or until nicely browned; turn and broil 2 to 3 minutes longer. Garnish with softene

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REUBEN GRILL

REUBEN GRILL

Combine first 7 ingredients, mix well. Brush bread with butter on one side only. Spread the buttered side of each slice of bread evenly with ¼-inch layer of corned beef mixture. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil about 5 minutes. Press 2 halves together. Serve immediately. Makes 4 sandwiches....

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SIX ’N ONE HAMBURGER

SIX ’N ONE HAMBURGER

Place ground beef in medium size mixing bowl. In small bowl combine tomatoes, bread crumbs, salt, pepper, onion and parsley. Add combined ingredients to beef and toss lightly with a fork. Form mixture into a large patty, 6 × 6 × 1 inches in the center of a 12-inch square of aluminum foil. Fold exposed 3-inch edge of foil underneath to fit size of meat patty. Place in preheated Gas broiler about 3 inches from high flame. Broil about 6 minutes or until nicely browned; turn meat with pancake turner

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STRAWBERRY POUND CAKE DELIGHT

STRAWBERRY POUND CAKE DELIGHT

Slice cake into four ½-inch lengthwise layers; lay cake layers in bottom of broiler pan. Spread sour cream evenly over top of each layer; sprinkle with brown sugar. Using a spatula, swirl top of the mixture to slightly blend the cream and sugar. Place in preheated Gas broiler about 7 to 9 inches from high flame. Broil 6 to 7 minutes. Make two separate cakes, placing one layer on top of another, keeping cream and sugar side up. Cut each cake crosswise into 3 servings. Using 1 pint of berries, gar

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STRAWBERRY GLAZE

STRAWBERRY GLAZE

Wash, drain and hull strawberries; crush. If necessary add enough water to make 1½ cups. Place strawberries and juice in saucepan on thermostatic top burner at medium flame and 212 degrees; gradually stir in mixture of sugar, cornstarch, and salt. Bring to boiling, boil 1 minute, stirring constantly. Cool. Pour over berries on cake. Makes 6 servings. NOTE: This glaze should be made in advance and cooled before broiling the cake. Foods cooked on the rotisserie require little attention because the

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CONVENTIONAL BURNER ROTISSERIE GUIDE

CONVENTIONAL BURNER ROTISSERIE GUIDE

Consult manufacturer’s instruction booklet for specific information. The following is intended only as a guide. The rotisserie may be located in the oven, broiler or on top of the range. FOR ROTISSERIE LOCATED IN OVEN, FOLLOW TIME AND TEMPERATURE GIVEN IN OVEN MEAT ROASTING GUIDE. In built-in ranges with rotisserie located in broiler compartment under oven, set oven thermostat at 350 degrees for low flame; at “broil” for high flame. Keep door closed as for broiling. Preheat 10 minutes....

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INFRARED BURNER ROTISSERIE GUIDE

INFRARED BURNER ROTISSERIE GUIDE

Use High flame for preheating and cooking Preheat 5 minutes...

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COOKING TERMS AND METHODS

COOKING TERMS AND METHODS

Note: See pages 12 through 18 to use thermostatic top burner for these methods. To cook in a liquid at a temperature of 212 degrees. Visually, bubbles should rise continually. Method: cover the pan and bring the contents to a boil over a high flame. Then turn to the simmer flame (first click on many burners) and continue boiling, covered until done. To cook meat or poultry by searing in fat, then simmering in a covered pan in small amount of moisture. Method: generally, meats are seasoned and ro

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MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT

MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT

1. Always sift cake and all-purpose flour before measuring. Sift pre-sifted flour unless recipe specifically says otherwise. Do not sift rye, graham or whole wheat flour. Instantized flour cannot be sifted. 2. Sift onto waxed paper. Spoon lightly into dry measuring cup, being careful not to pack or shake it. Level with straight-edged spatula, without packing down. 1. Always set liquid measuring cup on level surface and fill to desired mark. 2. If thick like molasses or sirup, level off with spat

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