Surface Cooking on the Electric Range
1. Q. Do the “Definite” Surface Heats Provided by Most Electric Ranges, Have Any Advantages Over the “Infinite” Number of Surface Heats Provided by Ranges Using Other Fuels?
A. Yes. This is important because it eliminates “guesswork” in cooking and enables you to use even unfamiliar recipes with confidence and ease. The heat obtained at each switch setting will be repeated exactly each time you use it.
2. Q. How Many Surface Heats Should be Provided for Best Results?
A. Most ranges have five surface heats described here, and these have been found adequate for every cooking need.
3. Q. What Is the Use for Surface “High” Heat?
A. “High” heat is always used to bring foods quickly to steaming point. (As soon as cooking temperatures are reached one of the lower heats is used to continue and complete that cooking.) It is used to preheat fat for frying and used continuously for deep fat frying of potatoes. “High” heat is always used for speed in heating water.
