_to your kitchen from mine_
[Illustration: uncaptioned]
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.
[Illustration: uncaptioned]
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.
[Illustration: uncaptioned]
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.
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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
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
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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
[Illustration: uncaptioned]
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:
[Illustration: uncaptioned]
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.
[Illustration: uncaptioned]
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.
Ready-to-Cook Oven Approx. Roasting Time
Weight (pounds) Temperature Stuffed (Hours)
CHICKEN 1½-2½ 325 1¼-2
2½-3½ 325 2-3
3½-4¾ 325 3-3½
TURKEY (Note: Unstuffed birds require 5 min. less time per lb.)
6-8 325 3-3½
8-12 325 3½-4½
12-16 325 4½-5½
16-20 325 5½-6½
20-24 325 6½-7
RECIPES FOR OVEN
POTATO ROLLS
1 C. milk, scalded
1 C. mashed potatoes or ¼ C. instant potatoes prepared according to
package directions
¾ C. shortening
1 C. sifted all-purpose flour
½ C. sugar
1 Tbsp. salt
1 cake compressed yeast
½ C. lukewarm water
2 eggs, beaten
4½ to 5 C. sifted all-purpose flour
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
degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls.
NOTE: Punch down unused dough, cover and place in refrigerator until
ready to use.
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.
SOUTHERN BUTTERMILK BISCUITS
2¼ C. sifted all-purpose flour
¾ tsp. salt
½ tsp. soda
1 Tbsp. baking powder
½ C. + 2 Tbsp. shortening
¾ to 1 C. buttermilk
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.
LEMON BREAD
6 Tbsp. shortening
1 C. sugar
2 eggs, beaten
1 Tbsp. grated lemon peel
1½ C. sifted all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ C. milk
½ C. chopped English walnuts
⅓ C. sugar
3 Tbsp. lemon juice
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
tea sandwiches.
PLAIN PASTRY
2¼ C. sifted all-purpose flour
1 tsp. salt
5 Tbsp. water
¾ C. shortening
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._
LEMON MERINGUE PIE
[Illustration: uncaptioned]
¾ C. sugar
½ C. all-purpose flour
2 Tbsp. cornstarch
½ tsp. salt
2¼ C. boiling water
3 eggs, separated
¼ C. sugar
6 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 baked 9-inch pie shell
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; mix well. Pour into pie shell.
MERINGUE:
3 egg whites
¼ tsp. cream of tartar
6 Tbsp. sugar
½ tsp. vanilla extract, if desired
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.
TOFFEE TREATS
1 C. butter or margarine
1 C. brown sugar, packed
1 egg
2 C. sifted all-purpose flour
1 tsp. vanilla extract
1 6-oz. pkg. semi-sweet chocolate pieces, melted
½ C. finely chopped nuts
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.
LOW-TEMPERATURE OVEN CONTROL{decorative drawing}
Your new Gas range has a new type of oven thermostat that provides
low-temperature heat control from 140° to 225°. This new feature has
miraculously opened up a new temperature area with many special uses.
See pages 30 and 31 to see how this control will help you!
GENERAL USE
OVEN OPERATION
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.
PREHEATING
When using temperatures below 225°, preheating is generally recommended.
To preheat, just turn the control to the temperature you want. It is not
necessary to turn it first to a higher setting. Allow 10 minutes for
preheating.
COOLING THE OVEN
Many ranges have the special feature of programmed cooking which reduces
the cooking temperature to the keep-warm setting automatically. However,
there are two ways to cool the oven manually to a lower holding
temperature:
1. The quickest method is to turn the oven control to the desired
low-temperature setting and open the oven door for 10 to 15 minutes to
allow excess heat to escape. Then close the door until ready to serve
the food.
2. A second method of cooling is to turn the oven control to the lower
setting about 15 minutes before the end of the usual cooking time for
the food you are preparing. Let the oven cool with the door closed. As
the oven cools gradually to the keep-warm temperature, the food will
finish cooking. If the oven door is opened during this cool down period
(approximately 45 minutes after you lower the temperature) additional
cooking time may be needed.
KEEPING WHOLE MEALS WARM
The setting recommended for the main course is usually a good compromise
if all the foods in a meal do not have the same recommended keep-warm
temperature.
COVERING FOODS
Moist foods should be tightly covered; many foods need only a loose
cover. Aluminum foil makes an ideal cover if the utensil has no lid.
CARVING MEAT
Generally it is best to wait until just before serving to carve
meats—especially rare or medium meats. However, if you do wish to carve
meats ahead of time, keep the exposed cut surfaces close together and
cover lightly with dampened paper towels or a dampened tea towel.
PRO-TEN® (PRE-TENDERED) BEEF
The papain used as a tendering agent continues to tenderize while the
meat is held at keep-warm temperatures. As a result, these meats can
become too tender after a holding period. Cuts which are not naturally
tender, such as chuck and brisket, hold best but should be served within
1 to 2 hours after cooking is completed.
®Swift and Co.
WARMING SERVING DISHES AND PLATES
Preheat the oven and warm dishes at 170°. Allow 10 to 20 minutes to warm
dishes thoroughly. Do not set warm dishes on a cold surface as rapid
temperature changes can cause cracking. Warm only china, pottery,
earthenware or enamelware (not silver).
TO THAW AND FRESHEN BAKED GOODS
Preheat oven to 170°. Wrap baked goods loosely to prevent drying and
permit evaporation of ice crystals formed during freezing. This
low-temperature oven method thaws three to four times faster than at
room temperature.
HOLDING TIME
Most cooked foods may be held safely at serving temperature for 4 hours
after cooking is completed. However, food is most palatable and
nutritious when served reasonably soon after cooking. Therefore, keep
foods warm no longer than necessary—preferably no more than 1½ to 2
hours.
Top burner cooked foods are most attractive when held an hour or less.
Green vegetables are especially subject to color and texture changes.
KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS
Foods should be still hot from cooking—These temperatures will keep them
hot for serving.
FOOD TEMPERATURE SETTING
Bacon 200° to 225°
Baked Potatoes 200° to 225°
Beef, rare 155° to 170°
Beef, medium 170° to 180°
Beef, well done 170° to 200°
Biscuits, Muffins 170° to 190°
Casseroles (covered) 200°
Fish, baked or broiled (cover loosely) 170° to 200°
Ham 170° to 200°
Lamb 170° to 200°
Pies, pastry 155° to 170°
Pizza (cover loosely) 225°
Pork, fresh or smoked 170° to 200°
Poultry, roast 170° to 190°
Poultry, fried 185° to 200°
Rolls 190°
Seafood, baked or broiled (cover loosely) 170° to 200°
KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS
TEMPERATURE SETTING
French-fried potatoes (uncovered, do not hold 200° to 225°
longer than 15 minutes)
Mashed potatoes (covered) 155° to 170°
Pancakes, French Toast (loosely covered) 200° to 225°
Pan-fried meats, Fish and Poultry (loosely covered) 200° to 225°
Vegetables (covered) 170°
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.
FOOD APPROXIMATE THAWING
TIME AT 155°
Fish steaks or fillets, 1 package 40 minutes
Frying chicken, cut up 1¼ hours
Ground meat, 1 pound 1½ hours
Meat patties or chops 45 minutes
Poultry, 3 to 8 pounds 2 to 3½ hours
Poultry, 8 to 12 pounds 3½ to 5 hours
Poultry, 12 to 20 pounds 5 to 7 hours
Rolled roast, 5 to 6 pounds 4½ hours
Round steak, 1-inch thick 1 hour
PROGRAMMED COOKING{decorative drawing}