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Surface CooM ag Units
o Use proper' pan size--This
appliance is equipped with one or'
more surface units of different size
Select utensils having flat bottoms
large enough to cover the surface
unit heating element° The use of
undersized
utensils will expose
a portion of the heating element
to direct contact and may result
in ignition of clothing.
Proper
relationship
of utensil to burner
will also improve efficiency
o Never leave surface
units
unattended
at high heat settings.
Boilover causes smoking and
greasy spillovers that may catch
on fire.
o Be sure drip pans and vent
ducts are not covered and are
in place. Their absence during
cooking could damage range parts
and wiring
o Don't use aluminum
foil to line
drip pans or' anywhere in the oven
except as described in this book_
Misuse could result in a shock, fire
hazard, or damage to the range.
o Only certain types of glass,
glass/ceramic,
earthenware,
or'
other glazed containers
are
suitable for range-top
service;
others may break because of the
sudden change in temperature
(See
section on "Surface
Cooking"
for
suggestions
)
• To minimize
burns, ignition of
flammable
materials,
and spillage,
the handle of a container
should
be turned toward the center of the
range without extending over
nearby surfhce units..
• Don't immerse or soak
removable
surface
units. Don't
put them in a dishwasher.
o Always turn surface
unit to
OFF before removing
utensil.
• Keep an eye on foods being
fried at HIGH or MEDIUM
HIGH
heats.
o To avoid the possibility
of
a burn or electric shock,
always
be certain that the controls for
all surface units are at OFF
position and all coils are cool
before attempting
to lift the unit.
o When flaming foods under the
hood, turn the fan off. The fan, if
operating,
may spread the flame.
o Foods tbr frying should be as .....
dry as possible.
Frost on fl'ozen
foods or moisture on fresh foods
can cause hot fat to bubble up and
over' sides of pan,.
o Use little fat for effective
shallow or deep-fat
frying. Filling
the pan too full of fat can cause
spillovers when fbod is added_
o If a combination
of oils or fats
will be used in frying, stir together
before heating, or as fats melt
slowly_
o Always heat fat slowly, and
watch as it heats
• Use deep fat thermometer
whenever
possible
to prevent
overheating
fat beyond the smoking
point_
EqS UCTX©NS
E erg2ioSavmg
Surface
Cooking
• Use cookware of medium weight
aluminum, with tight-fitting covers,
and flat bottoms which completely
cover heated portion of surface
unit
• Cook fresh vegetables with a
minimum amount of water in a
covered pan
G Watch foods when bringing them
quickly to cooking temperatures
at
HIGH heat. When food reaches
cooking temperature,
reduce heat
immediately to lowest setting that
will keep it cooking.
o Use residual heat with surface
cooking whenever" possible. For
example, when cooking eggs in the
shell, bring water to boil, then turn
to OFF position to complete
cooking,
Use correct heat tor cooking task:
HIGH--to
start cooking (iftime
allows, do not use HIGH heat to
start), MEDIUM
Hl_quick
browning, MEDIUM--slow
frying,
LOW--finish
cooking most
quantities, simmer--double
boiler
heat, finish cooking, and special for
small quantities, WARM--maintain
serving temperature of most foods,
o When boiling water' fbr tea or
coffee, heat only amount needed
It
is not economical to boil a container
full of water for one or two cups
Oven Cooking
o P_eheat oven only when necessary
Most foods will cook satisfactorily
without preheating
If you find
preheating is necessary, watch the
indicator light, and put tbod in oven
promptly after the light goes out,
o Always turn oven OFF befbre
removing food
o During baking, avoid frequent door
openings
Keep door open as short a
time as possible when it is opened
o Be sure to wipe up excess spillage
befbre starting the self-cleaning
operation
o Cook complete oven meals instead
of just one food item. Potatoes,
other vegetables, and some desserts
will cook together with a main-dish
casserole, meat loaf, chicken or
roast Choose foods that cook at
the same temperature
and in
approximately
the same time
', Use residual heat in the oven
whenever possible to finish cooking
casseroles, oven meals, etc Also
add rolls or' precooked desserts to
warm oven, using residual heat to
warm them,
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