oven, set oven thermostat at 350 degrees for low flame; at “broil” for
high flame. Keep door closed as for broiling.
Preheat 10 minutes.
FOOD WEIGHT FLAME SETTING FOR MINUTES PER POUND
POUNDS ROTISSERIE
BEEF
Rolled Rib 4-6 In Broiler—Low Rare 26-30
Medium 35-40
Well-done 40-45
Tenderloin 2½-3 In Broiler—medium Rare 10-15
Medium 15-20
Well-done 22-28
LAMB
Rolled Leg 4-5 In Broiler—low ... 40-45
PORK
Canadian Bacon 3-4 In Broiler—low ... 20-25
Ham-cured 3-4 In Broiler—low ... 35-40
Ham-precooked 4 In Broiler—low ... 20
Loin, fresh (boned and 3-5 In Broiler—low ... 45-55
rolled)
use meat thermometer
to make sure that pork
roasts are well-done.
FOOD WEIGHT FLAME SETTING FOR COOKING TIME
POUNDS ROTISSERIE
Spareribs In Broiler—low 1½-2 hours
Weiners In Broiler—medium 12-15 min.
POULTRY
Chicken (halved) 2-3 In Broiler—low 1-1¼ hours
Chicken (whole) 2-3 In Broiler—medium 1¼-1½ hours
Cornish Hen ¾-1 In Broiler—low 1½-2 hours
Duckling 4-5 In Broiler—low 2½-3 hours
INFRARED BURNER ROTISSERIE GUIDE
Use High flame for preheating and cooking
Preheat 5 minutes
FOOD WEIGHT DONENESS MINUTES INTERNAL
POUNDS PER POUND TEMPERATURE
BEEF
Rolled Rib 4-6 Rare 20 140°F.
Medium 22 160°F.
Well-Done 25 170°F.
Rib Eye Roast 3-4 Rare 20 140°F.
Medium 22 160°F.
Well-Done 25 170°F.
LAMB
Rolled Leg 3-4 Medium 25 175°F.
PORK
Canadian Bacon 2-3 Well-Done 20 170°F.
Ham—Ready-to-Eat 5-6 Well-Done 20 160°F.
Loin—Bone In 4-5 Well-Done 15 170°F.
POULTRY
Broiler-fryer 2-3 Well-Done 20 190°F.
Turkey (not stuffed) 6-8 Well-Done 15 190°F.
COOKING TERMS AND METHODS{decorative drawing}
Note: See pages 12 through 18 to use thermostatic top burner for these
methods.
BOIL
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.
BRAISE
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 rolled in flour and browned in hot fat. Then add a small amount of
liquid and cover the pan. Turn burner valve knob to simmer flame, so
food simmers, not boils, until done.
DEEP FAT FRY
To cook in fat deep enough to completely cover the food being cooked. A
saucepan or skillet may be used. Method: use a high flame to bring the
fat to frying temperature (usually 375 degrees), then lower the flame
until it just maintains the desired fat temperature.
HIGH BOIL
This term is used to describe a vigorous, rolling boil which cannot be
stirred down. It cooks no faster than a gentle boil but is needed for
cooking foods like macaroni or jellies and jams. Method: cover the pan
and use a high flame to bring the contents to a boil quickly. Then
uncover the pan and turn to a medium flame or enough heat to maintain a
high boil. The food is cooked uncovered in this case to prevent
boil-overs and/or to permit evaporation.
MELT
To liquify a solid food by heat. Method: heat over “keep warm” flame
until liquified. Covering the pan will speed melting.
PAN BROIL
To cook uncovered on a hot surface, usually in a skillet, pouring off
fat as it accumulates. Method: heat skillet on “high”. Do not add fat or
water and do not cover. Turn to “simmer” and brown meat slowly on both
sides, pouring off fat as it accumulates.
SAUTÉ OR PAN FRY
To cook uncovered in a hot skillet in a small amount of fat. Method:
heat just enough fat or butter to keep the meat from sticking (one to
four tablespoons) in a skillet over a low to medium flame, depending on
the utensil material. Add the food to the hot fat and cook, turning
occasionally, until brown as desired.
SIMMER
To cook in liquid, usually water, at a temperature below the boiling
point. Small bubbles are formed and rise slowly, but the liquid is
practically motionless. Method: cover the pan and bring the food to the
boiling point over a high flame. Then turn to the “simmer” flame.
STEW
To cook foods slowly in a covered pan in enough water to cover the food.
Method: this is the same as braising except that more liquid is used.
The food should simmer, not boil.
MEASURING THE RIGHT WAY
ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT
[Illustration: uncaptioned]
FLOUR
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.
LIQUIDS
1. Always set liquid measuring cup on level surface and fill to desired
mark.
2. If thick like molasses or sirup, level off with spatula.
SHORTENING
Use graduated measuring cups. Have shortening at room temperature. Pack
firmly into measuring cup. Level off with straight-edged spatula.
BROWN SUGAR
Use graduated measuring cup. Pack down in cup with back of spoon, just
enough to hold together when turned out.
BUTTER AND MARGARINE
One stick (¼ lb.) equals ½ cup. To measure ¼ cup, cut stick in half. 1
Tbsp. equals ⅛ of a stick. Do not substitute whipped margarine or butter
unless recipe specifically calls for it.
DRIED FRUITS
Pack raisins, dates, figs, etc. lightly into measuring cup. Press gently
to level off top.
NUTS AND COCONUT
Pack lightly into cup and level off.
SOFT BREAD CRUMBS
Pack lightly into measuring cup. Do not press down hard. Level off.
FINE DRY BREAD CRUMBS
Spoon lightly into measuring cup and level off. Don’t shake cup.
SHREDDED OR GRATED CHEESE
Pack lightly into measuring cup and level off.
COMMON CAN AND JAR SIZES{decorative drawing}
CAN SIZES
Size of Cans Weight Cups Per Can
8 oz. can 8 oz. 1 C.
Picnic can (No. 1) 10½ oz. 1¼ C.
12 oz. can 12 oz. 1½ C.
No. 300 can 14 to 16 oz. 1¾ C.
No. 303 can 16 to 17 oz. 2 C.
No. 2 can 1 lb., 4 oz. or 2½ C.
1 pt., 2 fl. oz.
No. 2½ can 1 lb., 13 oz. 3½ C.
No. 3 can 3 lb., 3 oz. or 5¾ C.
1 qt., 14 fl. oz.
No. 10 can 6½ to 7 lb., 5 oz. 12 to 13 C. or 3¼ qt.
SUBSTITUTING INGREDIENTS
Ingredients Quantity Substitute(s)
BAKING POWDER 1 teaspoon 1½ teaspoons phosphate or tartrate
double-acting baking powder
¼ teaspoon baking soda plus ½ cup
buttermilk or sour milk
¼ teaspoon baking soda plus ⅝
teaspoon cream of tartar
BUTTER 1 cup 1 cup margarine
⅞ to 1 cup hydrogenated fat plus ½
teaspoon salt
⅞ cup lard plus ½ teaspoon salt
CHOCOLATE 1 square 3 tablespoons cocoa plus 1
unsweetened tablespoon shortening
CORNSTARCH 1 tablespoon 2 tablespoons flour (approx.) or 4
(for teaspoons quick-cooking tapioca
thickening)
CORN SIRUP 1 cup 1 cup sugar plus ¼ cup liquid (as
replacement for ½ of sugar in
recipe)
CREAM 1 cup coffee cream 3 tablespoons butter plus ⅞ cup
(20% milk fat) milk
1 cup heavy cream ⅓ cup butter plus ¾ cup milk
(40% milk fat)
EGGS 1 whole egg 2 egg yolks
FLOUR (for 1 tablespoon ½ tablespoon cornstarch
thickening) 2 teaspoons quick-cooking tapioca
FLOUR (sifted) 1 cup all-purpose 1 cup plus 2 tablespoons cake flour
1 cup cake flour ⅞ cup all-purpose flour
HERBS 1 tablespoon fresh 1 teaspoon dried
HONEY 1 cup 1 to 1¼ cups sugar plus ¼ cup
liquid
MILK 1 cup fresh milk 1 cup reconstituted non-fat dry
milk plus 2 teaspoons butter
1 cup whole milk ½ cup evaporated milk plus ½ cup
water
1 cup sour milk 1 tablespoon lemon juice or
vinegar plus sweet milk to make 1
cup
1¾ teaspoons cream of tartar plus
1 cup sweet milk
YEAST 1 cake compressed 1 package or 2 teaspoons active
dry yeast
[Illustration: COLUMBIA GAS SYSTEM]
HSR-67
Transcriber’s Notes
—Silently corrected a few typos, including listed errata.
—Retained publication information from the printed edition: this eBook
is public-domain in the country of publication.
—In the text versions only, text in italics is delimited by
_underscores_.