Care of the Electric Range
1. Q. Why Is It Easy to Keep Electric Ranges Clean?
A. First, electricity is the cleanest of all fuels. Second, one piece ovens eliminate cracks and provide round corners—work surfaces with coved backs and cooking units that are easily removed for cleaning. Porcelain in itself is one of the easiest of all surfaces to clean.
2. Q. What Is the Best Way to Clean the Outer Surface of an Electric Range?
A. First, let porcelain finished surfaces cool before cleaning. Second, wipe up spots as soon as possible. If porcelain is warm, use a dry cloth, never a wet one. Third, when porcelain is cool, wipe with a damp soapy cloth, rinse and dry well. Do not use gritty soaps or acid.
3. Q. Are There Any Precautions That Should Be Used in Cleaning an Electric Range?
A. Yes. First, see that all switches are “Off.” Second, do not use abrasives or other cleaning materials that will scratch. Third, do not immerse electrical units in water. If these units become damp in cleaning, be sure that they are dry before connecting. Fourth, do not clean surface units while hot. Fifth, always soften hardened foods before removing as unnecessary scraping may damage any type of surface.
4. Q. What Is the Best Way to Clean the Oven?
A. Always be sure the current is turned off and the oven is at least partially cooled. The interior is more easily cleaned with a damp cloth before the oven is entirely cooled. Be sure to remove shelves and heat units first and put them in a dry place. Wipe out the inside of the oven with a cloth wrung from soap water, rinse and dry well. Fine steel wool may be used to remove any food particles adhering to the surface. Spillovers which occur during baking or roasting may involve a little more difficulty in cleaning. If so, a cloth saturated with water to which household ammonia has been added may be placed over the soiled surface of the oven or “baffle” and allowed to remain for 20 minutes or an hour. Burned-on material may then be more easily removed by a cloth or fine steel wool without damaging glossy surface.
Caution: Do not use the oven repeatedly after a spillover. This causes continual burning on of the food particles making them more difficult to remove, and in time will cause some damage to the glossy surface.
5. Q. What About Cleaning Under the Electric Range?
A. This is seldom necessary. However, if it is, remove the lower utility drawers which gives access to the floor space below. If a thorough cleaning is desired, the range can be moved away from the wall where there is a long enough cord, or where it can be disconnected.
6. Q. What Happens When Hot Grease Spatters Out of the Frying Pan on to the Electric Range?
A. Nothing. After cooking has been completed and the surface units have had time to cool completely, wash the surface with soap and water, rinse, and dry well. Note: If spattering occurs in excess during frying, you are using heat too high for this type of cooking operation. Review again the suggested heats for the different cooking operations on the surface units.
7. Q. What Is the Best Method of Cleaning the Broiler Pan?
A. The broiler pan and rack should be washed just as any of your other cooking utensils. Place in water immediately after using and apply steel wool to any food which cannot be removed easily.
8. Q. Should the Surface of the Range be Waxed to Protect the Porcelain?
A. No. Thorough cleaning and drying is the best protection you can give to that glossy porcelain.
9. Q. Is It Necessary to Place the Range Some Distance from the Wall to Prevent Soilage of the Paper?
A. No—in fact the range can be placed as close to the wall as desired because oven vents are usually on the back panel and open towards the front, eliminating danger of soiling from the oven.
10. Q. How Are Spillovers Cleaned from the Surface Units?
A. Most surface units are of the fully enclosed type and can be cleaned by merely brushing them off occasionally. The ring around the units should be cleaned with a damp cloth and soap powder.
11. Q. What Happens if Foods Spill Over on the Surface Unit?
A. Nothing. They are caught by the reflector and the drip tray causing no damage to the unit. Wiring is so protected that no electrical problems are involved.
12. Q. How May the Drip Tray Be Cleaned?
A. The drip tray which is located directly below the surface cooking units is easily removed and can be washed as any other utensil.
• Time and temperature tables for cooking vegetables • baking and roasting,
Vegetable Cooking Guide
The cooking time for vegetables will vary somewhat, depending upon their freshness and the quantity. This should be taken into account when using the following table, which is simply a guide to help you determine the correct cooking time.
| APPROXIMATE COOKING TIMES | ||||
|---|---|---|---|---|
| VEGETABLE OR FRUIT | METHOD OF PREPARATION | MINUTES ON HIGH FOR STEAMING | MINUTES ON LOW OR SIMMER UNTIL TENDER | TOTAL MINUTES OF COOKING TIME |
| Apples | Peeled and quartered | 3 to 5 | [1] | [1] |
| Asparagus | Tied in serving bundles | 4 to 6 | 10 to 15 | 14 to 20 |
| Green Beans | Cut in slivers, lengthwise | 5 to 8 | 10 to 15 | 15 to 20 |
| Green Beans | Broken | 4 to 7 | 15 to 20 | 20 to 30 |
| Beans, Lima | Shelled | 3 to 8 | 15 to 20 | 18 to 25 |
| Beets | Diced or sliced thin | 5 to 6 | 15 to 20 | 20 to 25 |
| Beets | Whole unpeeled | 5 to 8 | 15 to 20 | 25 to 35 |
| Broccoli | Stalks Split | 5 to 8 | 15 to 20 | 20 to 30 |
| Brussels Sprouts | Whole | 3 to 5 | 10 to 15 | 15 to 20 |
| Cabbage | Shredded or quartered | 4 to 5 | 6 to 7 | 10 to 12 |
| Carrots | Shredded | 4 to 6 | 6 | 10 to 12 |
| Carrots | Sliced ⅛ inch thick | 5 to 8 | 15 | 15 to 20 |
| Cauliflower | Separated into flowerettes | 4 to 6 | 10 to 12 | 15 to 18 |
| Cauliflower | Whole head | 5 to 8 | 15 to 20 | 20 to 25 |
| Corn | Cut from the cob | 3 to 5 | [1] | [1] |
| Onions | Small, whole | 4 to 6 | 10 to 20 | 20 to 25 |
| Parsnips | Quartered lengthwise | 5 to 6 | 15 to 20 | 20 to 30 |
| Peas, green | Shelled | 5 to 8 | 10 to 15 | 18 to 20 |
| Potatoes | Cut in halves | 4 to 8 | 15 to 20 | 25 to 30 |
| Potatoes, sweet | Cut in halves | 3 to 8 | 20 to 25 | 25 to 30 |
| Spinach | No water added | 5 to 8 | [1] | [1] |
| Squash, Hub. | Sliced | 3 to 8 | 15 to 20 | 20 to 30 |
| Squash, Sum. | Cut in slices | 3 to 8 | 5 to 10 | 10 to 18 |
| Tomatoes | Quartered—no water | 3 to 4 | 5 to 10 | 10 to 15 |
| Turnips | Sliced or cubed | 5 to 6 | 15 | 20 to 25 |
[1]These are usually sufficiently cooked when they reach the boiling point. Any additional cooking time, on lower heats will depend upon the amount and “variety” of the food.