COOKING ON THE “BURNER-WITH-A-BRAIN”

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 ½″ to ¾″ thick 325° 3 to 7 Min. per side 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°