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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.
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.
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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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.
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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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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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.
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.
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.
Pan dark or heavy (use shiny cooky sheet)Pan too deep or too large
Pan dark or heavy (use shiny cooky sheet)
Pan too deep or too large
Temperature too lowToo much flourPan too deep (invert pan or use cooky sheet)
Temperature too low
Too much flour
Pan too deep (invert pan or use cooky sheet)
Oven too full; shuts off proper circulation of heatWrong type of pans used. Granite or heavy black pans will cause this.Pans placed too close to oven 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
Pans placed too close togetherToo much dough in pan
Pans placed too close together
Too much dough in pan
Too little leaveningBatter overbeatenPan too largeTemperature too highIngredients not at room temperature
Too little leavening
Batter overbeaten
Pan too large
Temperature too high
Ingredients not at room temperature
Too much flourTemperature too high
Too much flour
Temperature too high
Batter undermixedToo little leaveningToo much liquidTemperature too lowEgg yolks underbeaten
Batter undermixed
Too little leavening
Too much liquid
Temperature too low
Egg yolks underbeaten
Too much shortening, liquid or sugarToo much leaveningInsufficient or too slow bakingPan too small
Too much shortening, liquid or sugar
Too much leavening
Insufficient or too slow baking
Pan too small
Not enough shorteningOvermixing after adding flourAll-purpose flour used
Not enough shortening
Overmixing after adding flour
All-purpose flour used
Pans not staggered in ovenBatter uneven in panWarped pansRange not levelPans touching sides of oven or each other
Pans not staggered in oven
Batter uneven in pan
Warped pans
Range not level
Pans touching sides of oven or each other
Pan greasedToo much sugarInsufficient baking
Pan greased
Too much sugar
Insufficient baking
Oven too fullOven too hotPans too close to sides of oven
Oven too full
Oven too hot
Pans too close to sides of oven
Oven too hotToo thick batter (If cake flour not used, decrease quantity about ¼ to ½ C. or increase liquid ¼ C.)
Oven too hot
Too thick batter (If cake flour not used, decrease quantity about ¼ to ½ C. or increase liquid ¼ C.)
Cookie sheet set too high in ovenUneven heat distribution in oven. See that vent is unobstructed
Cookie sheet set too high in oven
Uneven heat distribution in oven. See that vent is unobstructed
Cookie sheet set on too low a rack in ovenCookie sheet too wide or too long for ovenUneven distribution of heat in oven
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
Overmixing
Pastry stretched in panToo much waterPastry not pricked enough
Pastry stretched in pan
Too much water
Pastry not pricked enough
Temperature too low at start of bakingFilling too juicyA glass pan or old dull or dark pan will give a browner, crisper undercrustAvoid shiny tin or glossy aluminum pans for piesDo not reduce temperature 25 degrees for pie when using oven glass, as you do when baking a cakeChill unbaked crust before adding filling for custard or pumpkin pies
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
Temperature too highPans touching each other or oven wallEdge of crust too thinGranite or black metal pan may cause scorching
Temperature too high
Pans touching each other or oven wall
Edge of crust too thin
Granite or black metal pan may cause scorching
Oven not hot enoughOven too full cutting off circulation of airBrush top with milk or cream
Oven not hot enough
Oven too full cutting off circulation of air
Brush top with milk or cream
Shiny tin or aluminum pan may cause this problemFilling too thin—soaking bottom pastryTemperature too low
Shiny tin or aluminum pan may cause this problem
Filling too thin—soaking bottom pastry
Temperature too low
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.
decorative drawingGENERAL BROILING TIPS
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.
Remove broiler pan before preheating. Use high flame for preheating and cooking. Preheat 5 minutes.
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 not necessary.
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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.
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 INCHESFLAME—HIGH
Conventional Broiler:
DISTANCE—5 TO 8 INCHES
FLAME—HIGH
Infrared Broiler:DISTANCE—8 TO 9 INCHESFLAME—HIGH
Infrared Broiler:
DISTANCE—8 TO 9 INCHES
FLAME—HIGH
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 INCHESFLAME—HIGH
Conventional Broiler:
DISTANCE—4 INCHES
FLAME—HIGH
Infrared Broiler:DISTANCE—9 INCHESFLAME—HIGH
Infrared Broiler:
DISTANCE—9 INCHES
FLAME—HIGH
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 INCHESFLAME—HIGH
Conventional Broiler:
DISTANCE—3 TO 5 INCHES
FLAME—HIGH
Infrared Broiler:DISTANCE—5 INCHESFLAME—HIGH
Infrared Broiler:
DISTANCE—5 INCHES
FLAME—HIGH
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.
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.
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.
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.
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.
NOTE: This glaze should be made in advance and cooled before broiling the cake.
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.
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.
Use High flame for preheating and cooking
Preheat 5 minutes
Note: See pages12through18to 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 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.
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.
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.
To liquify a solid food by heat. Method: heat over “keep warm” flame until liquified. Covering the pan will speed melting.
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.
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.
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.
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.
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FLOUR1. 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.LIQUIDS1. Always set liquid measuring cup on level surface and fill to desired mark.2. If thick like molasses or sirup, level off with spatula.SHORTENINGUse graduated measuring cups. Have shortening at room temperature. Pack firmly into measuring cup. Level off with straight-edged spatula.BROWN SUGARUse graduated measuring cup. Pack down in cup with back of spoon, just enough to hold together when turned out.BUTTER AND MARGARINEOne 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 FRUITSPack raisins, dates, figs, etc. lightly into measuring cup. Press gently to level off top.NUTS AND COCONUTPack lightly into cup and level off.SOFT BREAD CRUMBSPack lightly into measuring cup. Do not press down hard. Level off.FINE DRY BREAD CRUMBSSpoon lightly into measuring cup and level off. Don’t shake cup.SHREDDED OR GRATED CHEESEPack lightly into measuring cup and level off.
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 spatula.
Use graduated measuring cups. Have shortening at room temperature. Pack firmly into measuring cup. Level off with straight-edged spatula.
Use graduated measuring cup. Pack down in cup with back of spoon, just enough to hold together when turned out.
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.
Pack raisins, dates, figs, etc. lightly into measuring cup. Press gently to level off top.
Pack lightly into cup and level off.
Pack lightly into measuring cup. Do not press down hard. Level off.
Spoon lightly into measuring cup and level off. Don’t shake cup.
Pack lightly into measuring cup and level off.