To Your Kitchen From Mine

by Betty Newton

IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS

BLUE FLAME OVEN TIPS

The oven should be allowed to preheat 10 to 15 minutes for most baking and all roasting operations.

Arrange pans 1½ inches from sides of oven and from each other for best heat circulation. There should also be 1½ inches of air space above and below each pan.

It is possible to use both racks at the same time in a Gas oven and still be assured of even browning. Two sheets of cookies or 4 layers of cake can be baked without shifting the pans. When using two racks and several pans, stagger the pans so no pan is squarely above another.

The most desirable baking results are obtained when the correct pan is used. Use the size pan recommended in the recipe. Use a medium weight aluminum or glass cake pan. Do not expect warped or darkened pans to produce even browning or a level product.

If food runs over in the oven, sprinkle with salt to stop smoking. Clean as soon as baking has been completed and oven has cooled.

Use minute timer to remind you when to check foods.

With a window in the door and an interior oven light, the cooking progress may be checked without opening the door. Leave oven door closed at least until the minimum baking time has elapsed.

When baking in glass pans, lower recommended temperature 25 degrees and use the recommended time.

For mixes, packaged and frozen foods, follow label directions. Remember, however, that cooking times are approximate and can be adjusted to suit personal preferences.

The non-tip oven rack may be pulled out for loading and unloading the oven without reaching into the heated oven.

Oven meals requiring same time and temperature for all foods have been planned on the following pages. Your own favorite recipes can also be cooked and held automatically with the new programmed system.

USE OF ALUMINUM FOIL

If aluminum foil is used in the oven, place a small sheet in the center of the oven bottom. The heated air MUST be allowed to circulate freely through the openings toward the outer edge of the oven bottom. DO NOT completely cover the oven bottom. DO NOT cover an oven rack with foil. Use aluminum foil only when absolutely necessary. DO NOT leave foil in the oven permanently. If these instructions are not followed, damage to the range and unsatisfactory baking results can be expected.

MEAT PROBE

A meat probe is a device for measuring, indicating and/or controlling internal temperature of meats by means of a metal probe inserted into the roast and linked to an indicator or actuator. This convenience feature eliminates guesswork and insures perfection every time.

Wipe meat with a clean, damp cloth. Season and place, fat side up, on rack in shallow roasting pan. Basting is not necessary.

When inserting probe into meat, put center section of probe into the lean center muscle away from bone and fat and as near the center of the meat as possible. When in use, the meat probe tip should be INSIDE the meat, not sticking through the meat and out the other side.

Always make certain the full length of probe is inserted in the meat. This may mean the probe will be inserted at an angle to have tip in center of muscle.

Plug other end of cable into socket in oven wall.

Turn selector dial to desired degree of doneness.

Set oven thermostat to 325 degrees.

DO NOT put an aluminum foil cover on meat when probe is used.

When roasting is completed, the control automatically signals, turns the oven off and/or reduces to and maintains a keep-warm temperature, depending on the type of thermometer.

Refer to manufacturer’s instruction booklet for further information.

MEAT ROASTING GUIDE
OVEN TEMPERATURE 325 DEGREES

Cut			Approx. Minutes Per Pound (3 to 5 lbs.)	Approx. Minutes Per Pound (5 to 8 lbs.)	Meat Thermometer Reading When Done (degrees F.)
BEEF
	Rolled Rib
		Rare	31-36	27-30	140
		Medium	36-40	32-35	160
		Well-done	40-45	38-40	170
	Standing Rib
		Rare	21-26	17-22	140
		Medium	26-30	22-26	160
		Well-done	30-35	28-33	170
VEAL
	Leg		35-40	30	170
	Loin		35	30	170
	Shoulder (boned and rolled)		45	40	170
LAMB
	Leg
		Medium	35	30	175
		Well-done	40	35	182
	Shoulder (bone in)		30-35		182
	Shoulder (boned and rolled)		40		182
FRESH PORK
	Rib and Loin		35-40	35	170
	Shoulder, Picnic		40	35-40	185
	Shoulder, Butt		50-55		185
	Fresh Ham, Whole (10-14 lbs.)		35-40		185
Cut			Minutes Per Pound		Meat Thermometer Reading When Done (degrees F.)
SMOKED HAM (Mild Cure)
	15 lbs. and over		20		160
	12-15 lbs.		21-22		160
	10-12 lbs.		23-24		160
	Under 10 lbs		25-26		160
	Half Hams (5-8 lbs.)		26-28		160
	Picnic Shoulder		30-35		170
	Cottage Roll		35-40		170