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.
A. Foods which program well:
1. Most main dishes, especially casseroles and foods in sauces.
2. Covered foods.
3. Yellow vegetables, onions, or beets. Green vegetables, up to 1 to 2
hours; long holding period causes loss of color.
4. Roasts and other large cuts of meat.
5. Rice, noodles, macaroni.
B. Foods which should not be programmed:
1. Foods such as cookies, pies, and cakes which require exact cooking
times should be removed from oven immediately. If they are
to be kept warm, they should be rewrapped to prevent
drying and then placed in the keep-warm oven.
2. Foods to be served immediately—souffles.
3. Broiled foods.
C. General rules:
1. Food may be held with safety for 4 hours after cooking is
completed, but will be most palatable served within 1½ to
2 hours.
2. Any food which holds well in the low temperature oven usually
programs well also.
3. FOR SPECIFIC PROGRAMMED OVEN FEATURES, REFER TO YOUR RANGE
MANUFACTURER’S INSTRUCTION BOOKLET.
[Illustration: uncaptioned]
PROGRAMMED COOKING GUIDE
Food Weight Temperature Approx. Maximum
Pounds Setting Cooking Holding
Degrees Time Time
Hours Hours
Rolled Rib Beef Roast, Medium 4 325 2½-3 4
Leg of Lamb Roast, Well Done 6 325 3½ 4
Loin End Pork Roast 5 325 4 4
Cured, Whole Ham 12 325 3½ 4
Veal Loin Roast 5 325 3 4
Meat Loaf, Well Done 3 350 1½ 3
Chicken, Stuffed 3½-4½ 325 3-3½ 3
Baked Fish, Stuffed 2½-3½ 400 45 min. 2
Ham Slice With Raisin Sauce 350 1 3
Stuffed Pork Chops 350 1½ 3
Swiss Steak (covered) 350 1½ 4
Glazed Carrots and Onions (covered) 350 1½ 3
Scalloped Potatoes (covered) 350 1½ 3
Stewed Tomatoes 350 1 4
Macaroni and Cheese Casserole 350 45 min. 3
Tuna and Noodle Casserole 400 40 min. 2
Turkey Casserole 350 25 min. 3
Apple Crisp 375 45 min. 4
Fudge Pudding 350 1 3
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.
PROGRAMMED OVEN MEALS
OVEN MEAL 1
Glazed Ham Slice
Succotash With Onion Butter
Fruit Compote
Temperature: 350 degrees
Time: 1 hour
(Complete the meal with Hearts of Lettuce Salad, bread and beverage.)
[Illustration: uncaptioned]
GLAZED HAM SLICE
1 center ham slice, 1-inch thick
¾ C. corn sirup
3 Tbsp. vinegar
3 Tbsp. dry mustard
¼ C. water
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.
SUCCOTASH WITH ONION BUTTER
2 10-oz. pkgs. frozen succotash
1 tsp. salt
2 Tbsp. chopped onion
¼ C. butter or margarine
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.
FRUIT COMPOTE
1 1-lb. pkg. dried prunes
1 C. dried apricots
1 C. dried peaches
2 C. water
½ C. sugar
3 or 4 slices orange
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.
OVEN MEAL 2
Herb Crisp Chicken
Carrots Piquant
Date Nut Pudding
Temperature: 350 degrees
Time: 1 hour
(Complete the meal with a Mixed Green Salad, bread and beverage.)
[Illustration: uncaptioned]
HERB CRISP CHICKEN
4 chicken legs with thighs connected
2 chicken breasts, halved
½ C. evaporated milk
1 C. corn flake crumbs
4 Tbsp. chopped parsley
2 tsp. paprika
2 tsp. salt
¼ tsp. pepper
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.
CARROTS PIQUANT
1½ to 2 lb. carrots
¼ C. butter or margarine, melted
2 Tbsp. brown sugar, packed
2 drops Tabasco sauce
½ tsp. salt
Dash pepper
1 Tbsp. prepared mustard
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.
DATE NUT PUDDING
3 eggs, beaten
1 C. sugar
¼ C. all-purpose flour
1 tsp. baking powder
¼ tsp. salt
1 C. chopped dates
1 C. English walnut pieces
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.
OVEN MEAL 3
Italian Meat Loaf
Butter Baked Carrots
Green Beans With Bacon Chips
Temperature: 375 degrees
Time: 50 minutes
(Complete the meal with bread, beverage and ice cream.)
[Illustration: uncaptioned]
ITALIAN MEAT LOAF
2 slices rye bread
2 slices white bread
½ C. water
1 lb. ground beef
1 medium onion, chopped
1 Tbsp. chopped parsley
3 Tbsp. grated Parmesan cheese
1 egg
1 tsp. salt
¼ tsp. black pepper
2 Tbsp. butter or margarine
1 8-oz. can (1 C.) tomato sauce
1 tsp. oregano
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.
BUTTER BAKED CARROTS
1½ to 2 lb. carrots
½ tsp. salt
⅛ tsp. pepper
2 Tbsp. butter or margarine
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.
GREEN BEANS WITH BACON CHIPS
2 No. 303 cans (3½ C.) cut green beans
4 bacon slices
½ tsp. salt
Dash pepper
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.
OVEN MEAL 4
Pork Chops With Basil
Yummy Yams OR Baked Yams
Pecan Pie
Temperature: 350 degrees
Time: 1 hour
(Complete the meal with a Lettuce and Tomato Salad, bread and beverage.)
[Illustration: uncaptioned]
PORK CHOPS WITH BASIL
½ C. all-purpose flour
½ tsp. salt
1 tsp. garlic salt
8 loin pork chops, trimmed
1 Tbsp. olive oil
½ tsp. dried basil
½ C. apricot nectar
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.
YUMMY YAMS
3 9½-oz. cans baby yams
½ tsp. salt
1 lemon
1 tart apple, unpeeled
¼ C. honey
½ C. brown sugar, packed
1 Tbsp. butter or margarine
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.
PECAN PIE
[Illustration: uncaptioned]
½ C. butter or margarine
½ C. sugar
1 C. dark corn sirup
3 eggs, slightly beaten
1 tsp. vanilla extract
1½ C. pecans, broken
1 unbaked 9-inch pie shell
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.
OVEN MEAL 5
Baked Salmon Loaf
Savory Rice
Buttered Asparagus
Temperature: 350 degrees
Time: 1 hour
(Complete the meal with a bread, beverage and fruit dessert.)
[Illustration: uncaptioned]
BAKED SALMON LOAF
1 1-lb. can red salmon
2 eggs, beaten
3 slices bread, cubed
1 tsp. salt
¼ C. butter or margarine, melted
1½ C. warm milk
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.
SAVORY RICE
⅓ C. butter or margarine
2 medium onions, finely chopped
1 clove garlic, minced
1 C. long grain rice, uncooked
1 14-oz. can chicken broth
1 tsp. marjoram
½ tsp. parsley flakes
½ tsp. thyme
¼ tsp. salt
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.
BUTTERED ASPARAGUS
2 10-02. pkg. frozen asparagus
3 Tbsp. butter or margarine, melted
1 tsp. salt
¼ tsp. pepper
2 Tbsp. minced green onion
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.
SECRETS TO BETTER BAKING{decorative drawing}
BISCUITS ARE DARK ON BOTTOM, LIGHT ON TOP
Pan dark or heavy (use shiny cooky sheet)
Pan too deep or too large
BISCUITS ARE PALE
Temperature too low
Too much flour
Pan too deep (invert pan or use cooky sheet)
BREAD BURNING ON BOTTOM
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
BREAD BURNING ON EDGES
Pans placed too close together
Too much dough in pan
CAKE IS UNDERSIZED
Too little leavening
Batter overbeaten
Pan too large
Temperature too high
Ingredients not at room temperature
CAKE IS HIGH IN MIDDLE
Too much flour
Temperature too high
CAKE HAS SOGGY OR RUBBERY LAYER
Batter undermixed
Too little leavening
Too much liquid
Temperature too low
Egg yolks underbeaten
CAKE FALLS
Too much shortening, liquid or sugar
Too much leavening
Insufficient or too slow baking
Pan too small
CAKE HAS TUNNELS
Not enough shortening
Overmixing after adding flour
All-purpose flour used
CAKE IS UNEVEN
Pans not staggered in oven
Batter uneven in pan
Warped pans
Range not level
Pans touching sides of oven or each other
SPONGE CAKE FALLS OUT OF PAN
Pan greased
Too much sugar
Insufficient baking
CAKE BURNS ON SIDES
Oven too full
Oven too hot
Pans too close to sides of oven
CAKE CRACKS ON TOP
Oven too hot
Too thick batter (If cake flour not used, decrease quantity about ¼ to
½ C. or increase liquid ¼ C.)
COOKIES AND BISCUITS TOO BROWN ON TOP
Cookie sheet set too high in oven
Uneven heat distribution in oven. See that vent is unobstructed
COOKIES TOO DARK ON BOTTOM
Cookie sheet set on too low a rack in oven
Cookie sheet too wide or too long for oven
Uneven distribution of heat in oven
MUFFINS HAVE TUNNELS AND SHARP PEAKS
Overmixing
PIE SHELL SHRINKS
Pastry stretched in pan
Too much water
Pastry not pricked enough
PIE HAS SOAKED CRUST
Temperature too low at start of baking
Filling too juicy
A glass pan or old dull or dark pan will give a browner, crisper
undercrust
Avoid shiny tin or glossy aluminum pans for pies
Do not reduce temperature 25 degrees for pie when using oven glass, as
you do when baking a cake
Chill unbaked crust before adding filling for custard or pumpkin pies
PIE BURNS AROUND EDGE OF CRUST
Temperature too high
Pans touching each other or oven wall
Edge of crust too thin
Granite or black metal pan may cause scorching
PIE HAS PALE TOP
Oven not hot enough
Oven too full cutting off circulation of air
Brush top with milk or cream
PIE NOT BROWN ENOUGH ON BOTTOM
Shiny tin or aluminum pan may cause this problem
Filling too thin—soaking bottom pastry
Temperature too low
BROILER{decorative drawing}
Broiling is a fast method of cooking. It is smokeless because the
broiler flame literally consumes any smoke formed. It is cool because it
is done with the oven and broiler compartment doors closed.
There are no set rules for broiler cooking time because foods vary,
personal preferences differ and broiler burners vary in speed and
performance characteristics according to type.
GENERAL BROILING TIPS
{decorative drawing}
Always broil with full flame unless otherwise specified in recipe. If
recipe requires low flame, preheat on full flame first; then lower flame
to about 325 degrees to broil food. When preheating, remove the broiler
pan from the broiler compartment. Preheat broiler 5 to 10 minutes. This
speeds up broiling and gives browner and juicier meats. If broiler is
not preheated, allow a few extra minutes on the broiling time.
Do not use aluminum foil on the broiler insert, for it will block the
insert openings and prevent drainage of fat and drippings.
Allowances must be made for broiling large quantities of meat at one
time by lowering broiler pan position.
Meat for broiling should be tender, but need not be expensive.
Hamburgers, weiners, etc. are tasty when broiled.
Veal and fresh pork should not be broiled. Veal is too lean. Pork
requires long, slow cooking to be eaten safely.
Always turn meat with tongs, as piercing it with a fork will cause
unnecessary loss of meat juices.
Allow meat to brown well on the first side before turning it.
When turning meat, place on its original spot to cover the greasy area
and prevent unnecessary charring on the pan insert.
Although it is possible to broil frozen meat, a better product is
obtained by thawing before broiling. However, if frozen, increase
distance from the burner and allow more time than the chart indicates.
In a Gas range that has a broiler below the oven, it is possible to bake
and broil at the same time. Ham, fish, chicken, sandwiches, cold cuts
and fruit are just a few of the foods than can be broiled using a low
flame. Broiling time will be lengthened by this method. Meat will have a
less crusty surface but will be tender and juicy.
INFRARED BROILING GUIDE
Remove broiler pan before preheating. Use high flame for preheating and
cooking. Preheat 5 minutes.
FOOD DONENESS DESCRIPTION INCHES MINUTES
BETWEEN TOP BROILING
OF FOOD AND TIME
FLAME TURNING ONCE
MEAT
Bacon Crisp Regular sliced 5 5
Ham ½ inch slice 6 10
Hamburger Medium ½ inch 6 8
Well-done ½ inch 6 10
Hot Dogs Scored diagonally 8 3
Lamb Chops Medium 1 inch 5 10
Well-done 1 inch 6 16
Liver Well-done ¼ inch 5 7
Steak, cube Medium ¼ inch 3 4
Steak Rare 1 inch 4 8
Well-done 1 inch 4 10
Rare 1½ inches 5 12-14
Well-done 1½ inches 5 18
Rare 2 inches 6 25
Well-done 2 inches 6 30
FISH
Fillets ½ inch 7 10
1 inch 9 12
Lobster 3 ounces 6 10
7 ounces 9 20
Shrimp Medium size 5 5
POULTRY
Chicken Halves or Breast 9 20
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.
BEFORE REHEATING:
Food should be at room temperature, if possible. Brush fruits and
vegetables with butter.
DISTANCE AND TIME:
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 not necessary.
[Illustration: uncaptioned]
CONVENTIONAL BROILING GUIDE
Food Thickness Inches between Broiling Time
Top of Food Turning Once
and Flame (minutes)
Bacon Thin Slices 3-5 5
(no turning)
Meat Patties 1 in. patties 2-3
Medium 8-12
Well-done 12-20
Liver ½ to ¾ in. 3 6-10
Lobster 4-5 20-25
Fruit 3-4 5-10
(Grapefruit, (no turning)
tomato or
peach halves)
BROILER RECIPES
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
softened butter and serve on a hot platter.
The distance from the flame depends upon thickness of the meat and
doneness preferred—the rarer the steak, the nearer to the flame. Broil
until nicely browned; turn and finish cooking the second side.
PREHEAT BROILER COMPARTMENT 5 TO 10 MINUTES FLAME-HIGH
RARE: Place so top of meat is 1½ to 2 inches from flame. Broil 8 to 10
minutes, turning once.
MEDIUM: Place so top of meat is 2 to 3 inches from flame. Broil 12 to 18
minutes, turning once.
WELL-DONE: Place so top of meat is 3 to 5 inches from flame. Broil 20 to
25 minutes, turning once.
BROILED CHICKEN
{decorative drawing}
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 Broiler:
DISTANCE—5 TO 8 INCHES
FLAME—HIGH
Infrared Broiler:
DISTANCE—8 TO 9 INCHES
FLAME—HIGH
BROILED FISH
{decorative drawing}
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
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
STEAK CHAMPIGNONS
4 sirloin strip steaks, 1-inch thick
1 Tbsp. chopped green onion
1 4-oz. can sliced mushrooms
2 Tbsp. butter or margarine
1 Tbsp. chopped parsley
1 Tbsp. lemon juice
Salt
Pepper
Butter or margarine for garnish
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
softened butter and serve immediately. Makes 4 servings.
REUBEN GRILL
2½-oz. corned beef, chopped
2-oz. process Swiss cheese, grated
¾ C. chopped drained sauerkraut, packed (reserve juice)
¼ C. sauerkraut juice
¼ C. mayonnaise
Salt
Pepper
8 slices rye bread
2 Tbsp. butter or margarine, melted
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.
SIX ’N ONE HAMBURGER
1 lb. ground beef
½ C. canned whole tomatoes, chopped and well drained
¾ C. soft bread crumbs
1 tsp. salt
¼ tsp. pepper
2 Tbsp. chopped onion
2 tsp. chopped fresh parsley
½ C. shredded Cheddar cheese
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 and remove foil. Broil about 6 minutes on second side.
Remove meat from broiler; top with cheese. Cut into squares. Makes 6
servings.
STRAWBERRY POUND CAKE DELIGHT
1 12-oz. frozen pound cake, thawed
1 C. commercial sour cream
¼ C. brown sugar, packed
1 pt. fresh strawberries
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,
garnish the top of each serving. Pour strawberry glaze over berries on
cake. Serve immediately. Makes 6 servings.
STRAWBERRY GLAZE
1 pt. fresh strawberries
1 C. sugar
1½ Tbsp. cornstarch
Dash salt
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.
ROTISSERIE{decorative drawing}
ROTISSERIE TIPS
Foods cooked on the rotisserie require little attention because they
rotate slowly, basting themselves to achieve flavor and appearance.
It is best to bring meat to room temperature before cooking.
Before preheating, check to see that food on rotisserie spit is centered
under the burner and rotating evenly. Reposition food if necessary.
For most accurate test of doneness, use a meat thermometer. It will
indicate internal temperature which is more accurate than estimating
time. Insert carefully so thermometer does not touch fat, bone or
rotisserie spit, or hit any part of compartment when meat is rotating.
Bones and fat are both good conductors of heat, so roasts which have
larger amounts will cook more quickly than lean boneless pieces.
Smaller pieces of meat require a longer cooking time per pound than
large pieces of meat.
Season the cavity of poultry before cooking. Stuff if desired. Tie wings
and legs close to body before securing firmly on rotisserie spit. Season
skin. Brushing with butter is not necessary.
When using High flame, baste only during the last 10 minutes of cooking.
When a longer basting period is desired, it is best to use Low flame.
To make a roast carve more easily, allow the meat to “set” after
cooking. Rare roasts should be covered loosely and allowed to stand in a
Gas oven at 170 degrees for 20 to 30 minutes before carving. The medium
and well-done roasts should be allowed about half this much time.
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.