Using the Electric Range Oven
1. Q. How Long Does It Take to Preheat the Electric Oven for Baking?
A. From seven to fifteen minutes is usually required for preheating to a temperature of 350°F. (In one make of Range, two units provide correct baking heat and fast preheating to 400°F in less than seven minutes.)
2. Q. How Can the User Determine When the Oven Has Reached the Temperature She Desires for Baking or Roasting?
A. This is easily determined by the oven signal light which goes out when the oven reaches the desired temperature.
3. Q. Is It Necessary to Preheat the Electric Oven for Baking?
A. No, however, for time-saving the oven should be preheated.
4. Q. Should the Oven Always be Preheated for Oven Meals?
A. This depends on the type of oven meal. For example, there are many combinations of foods which can be placed in the oven and remain there several hours before cooking is started and which do not require preheat. Other types of oven meals require cooking immediately as soon as they are prepared and better results are obtained from a preheated oven.
5. Q. If Four Baking Pans Are Put Into an Electric Oven at One Time, How Should They Be Placed to Allow for Even Heat Distribution?
A. The pans should be placed so they are not touching each other, or any part of the oven. Since this usually means using two shelves, the pans should be staggered, so one is not directly above the other.
6. Q. Why Is It Not Necessary to “Peek” Into an Electric Oven During Roasting or Baking?
A. Because with accurate electric controls, much of the uncertainty of cooking has been eliminated. Even if the recipe that you are using is questionable, do not “peek” until the required baking time has passed.
7. Q. Why Do You Recommend Roasting in an Open Shallow Pan Without the Addition of Water?
A. A shallow pan allows the heat from the oven to contact the food more directly. With the even penetration of heat, meat will cook more uniformly.
8. Q. Why Is There So Little Shrinkage and “Drying-out” of Meats Cooked in an Electric Range?
A. Because electricity does not require additional air for fuel combustion, there is no excess air circulation to absorb moisture and carry it out of the oven.
9. Q. How Does an Oven Clock Control Work?
A. Simply set the automatic clock control at the time you want the current to go on and at the time you want the cooking operation to stop. Set the thermostat at a given temperature and the range will automatically perform the desired cooking operation.
10. Q. Are All Ranges Equipped With Time Clocks Automatically Controlling the Oven Operation?
A. No. This is a feature usually included as standard equipment on higher priced models. It can be added as an accessory to many of the lower priced models.
11. Q. Is It Possible to Operate an Electric Range Oven at Low Temperature, Such as 200°F?
A. Thermostatic controls are capable of operating at temperatures as low as 150°F. on practically all electric ranges.
12. Q. What Is the Maximum Temperature at Which Electric Range Ovens Can Be Automatically Controlled?
A. Nearly all electric ovens will heat to 550°F. This is above required baking temperatures, yet it avoids danger of burning foods which would of course be possible at higher temperatures. The thermostat is always set at this maximum temperature when broiling is done to avoid having the broiling unit cut off during the cooking operation.
13. Q. What Is the Advantage of Having the Oven Vent Open on the Front of the Back Panel?
A. First, you can place the range flush against the wall without damaging the wall paper or curtains. Second, the top vent prevents moisture from collecting in the top of the oven. Accordingly the housewife is assured that cakes baked on the upper shelf will not be soggy but will turn out as beautifully browned as those baked on lower shelves. Third, no flue pipe is necessary.
14. Q. Why Do Most Electric Ovens Have Shelf Type Doors?
A. This type of door cannot sag, as do swing doors, thus creating drafts of cold air within the oven. Also, they serve as a convenient shelf in placing pans in, or taking them out of the oven.
15. Q. Can the User Depend on an Electric Oven Thermostatic Control?
A. The hydraulic type control is so designed that the bulb can be placed in the desired oven position to insure accurate temperatures while the control knob can be located in that position which is most convenient for the user.
16. Q. Does the Automatic Oven Control Increase Economy for Electric Range Users?
A. Yes. By providing no more heat than is needed to maintain the required temperature this control avoids waste of electricity.
17. Q. Some Electric Ranges Have Two Units for Heating the Oven. Others Only Have One. What Is the Essential Difference?
A. First, two units give a greater degree of flexibility and a more even distribution of heat throughout the oven. Also, they allow the use of the upper unit for broiling in a more convenient position. The single unit oven is not as convenient because broiling is done on the lower part of the oven and it lacks the type of heat distribution made possible by two units.
18. Q. Does the Electric Oven Give Off Much Heat in the Kitchen During Baking or Roasting?
A. Because electric heating elements require no air supply for combustion, the oven is completely insulated on all six sides, thus giving off practically no heat.
19. Q. Should the Broiler Pan Be Heated Before Broiling Is Started?
A. No. A hot broiler pan is many times responsible for excess smoking because of fat drippings from the meat striking the hot broiler pan.
20. Q. How Is Broiling Speed Regulated?
A. Broiling speed is regulated by raising or lowering the position of the broiler pan in the oven. For fast broiling, place on oven shelf located close to heating unit. This will produce results very similar to charcoal broiling. For lower temperature or slower broiling, lower the oven shelf so that top surface of food will be 2½ or 3 inches from the broiling unit, and allow slightly more time for broiling.
21. Q. Are Broiler Meals Popular?
A. Yes. Much of the original flavor is retained in the food by this method of cooking. For example, meat and fruits may be placed on the broiler pan and cooked. The vegetable can be placed in the pan below the broiler rack. The cooked vegetable will be heated while the food on the rack is broiled.
22. Q. Is It Advisable to Use the Broiler Pan for Roasting?
A. Yes, the broiler pan is a convenient utensil for use in roasting.
23. Q. For Best Results, Should Frozen Meats Be Entirely Defrosted Before Cooking?
A. Acceptable cooking results may be obtained either way. However, if meat is allowed to thaw, cooking time can be judged more accurately; also thick steaks broil more uniformly if allowed to thaw. Meat to be thawed may be placed on the shelf of your household refrigerator without removing the wrapping.
If it is more convenient to cook without thawing, the meat should be cooked for a longer period of time than usual at a slightly lower temperature. A thick steak cooking from the frozen condition may appear cooked, but actually be cold and raw in the center. Generally meats that are cooked from the frozen condition should be cooked half again as long as thawed meats, and sometime longer. It isn’t easy to figure cooking time, the length of time will depend, of course, upon the kind of meat and whether you want it rare, medium or well done. See the charts on pages [23] and [24] for a guide in cooking frozen foods.