FRIGIDAIRE ELECTRIC COOKING GUIDE

. . . a helpful guide to better cooking results for owners of Frigidaire Electric Ranges

FRIGIDAIRE P R O D U C T OF G E N E R A L M O T O R S

SURFACE COOKING

ABOUT UTENSILS • Choose utensils with flat bottoms and straight sides; just large enough to cover the surface unit. • Utensils should be medium weight metal to prevent warping. • When glass utensils are used, place

a wire grid between utensil and unit. • No need for a double boiler; use lower heat settings instead—LOW for uncovered saucepan; SIMMER for a covered saucepan.

USING SURFACE UNITS • Cook most foods (except meat for frying, etc.) in covered utensils. • Use HIGH to bring foods to steam-

ing; then switch to lowest heat needed to complete cooking.

• Avoid violent boiling. • Avoid using too high a heat when

frying. This reduces excessive spat-tering.

• Take advantage of stored-up heat in unit by turning control off for last few minutes of cooking. • After foods are cooked, switch to

WARM (just below SIMMER) un-til serving time.

Switching to Electric Cooking? Keep right on using all your favorite rec-ipes. Controls are clearly marked and easy to use. Just follow these tips to get the best results in flame-less cooking from your new Electric Range. USING ALUMINUM FOIL IN DRIP BOWLS Drip bowls are easy to clean, but may be covered with foil, if desired. Smooth foil into drip bowl; make a hole in center and press foil tightly over edges of bowl. (Do not cover hole.)

FRESH VEGETABLES Cook vegetables in a small amount of water to retain color, flavor and nutrients.

• Use Vi cup or less of water in a saucepan with tight-fitting lid. • Start on HIGH until steaming starts,

then turn to LOW or SIMMER. • Avoid lifting cover of saucepan re-peatedly as temperature will drop and you may have to switch to HIGH again to bring food back to cooking temperature. • Cook only until tender.

FROZEN VEGETABLES • Place frozen vegetable, V\ to V2 cup

water, and seasoning in saucepan with tight-fitting lid.

• Bring to steam on H I G H , then switch to LOW or SIMMER.

• For un i fo rm cooking, the f rozen vegetable should be broken up after steaming starts.

FRYING • Melt fat in skillet on HIGH; add meat and switch to M E D I U M LOW. Brown meat turning once. • For longer cooking, switch to LOW;

or cover and switch to SIMMER for 30 to 40 minutes.

2 Copyright 1962, Frigidaire Division, General Motors Corporation, Dayton, Ohio (2632)

PAN-BROILING OR PAN-FRYING

Heat skillet on HIGH and rub with fat to pre-vent sticking. Add meat and fry. Rare: leave control on HIGH. Brown meat on one side, then turn and brown on other side. Medium: switch to MEDIUM HIGH after pre-heating skillet. Well-done: switch to MEDIUM H I G H after pre-heating and pour off fat as it accumulates.

DEEP-FAT FRYING Use enough fat to cover food com-pletely, but keep three inches below top of utensil. Drain foods well, to remove all pos-sible moisture. Pre-heat fat on HIGH. Continue on HIGH for potatoes; switch to ME-DIUM HIGH for other foods. Lower food into fat gently. Avoid

frying too much at one time to pre-vent food f rom becoming grease soaked. When done, remove to paper towel-ing and drain. The Heat-Minder (if your Range has it) is ideal for deep-fat frying. Refer to Heat-Minder Chart on Instruction Sheet for settings. f DEEP-FAT FRYING CHART

FOODS TEMP. FAT FOODS TEMP. FAT Chicken 3 5 0 ° - -375° Fritters 3 5 0 ° - -375° Croquettes 3 7 5 ° - -385° Onions (rings) 3 7 5 ° - -385° Doughnuts 3 5 0 ° - -375° Potatoes 3 8 5 ° - -395° Eggplant 3 7 5 ° - -385° Seafoods: Oysters,

Scallops, Shrimp, Soft Shell Crabs Fish 3 5 0 ° - -375° Seafoods: Oysters, Scallops, Shrimp, Soft Shell Crabs 3 5 0 ° - -375°

GRIDDLE COOKING When using Kant-Slide Griddle on the Heat-Minder Unit (if your range has them), follow temperatures rec-ommended on the handle.

To use the Kant-Slide Griddle or any standard griddle on regular 8-inch Surface Units, follow instruc-tions below: FRYING HAMBURGERS OR SCRAPPLE: Melt fat on HIGH. Add food and fry on MEDIUM LOW or LOW. GRILLING SANDWICHES: Brush sandwiches with melted but-ter and arrange on Cold griddle. Turn to MEDIUM LOW and brown on both sides.

BAKING PANCAKES: Preheat griddle on MEDIUM LOW. Griddle is hot enough when 2 or 3 drops of cold water will dance in small beads on the surface. Grease lightly once before baking. FRYING BACON AND EGGS: Arrange bacon on cold griddle, turn to MEDIUM LOW and fry slowly. Add eggs, turn to SIMMER. PAN-BROILING STEAKS OR CHOPS: Preheat griddle on HIGH about 5 minutes, and rub with fat. Rare—Leave on HIGH and brown meat quickly on both sides. Medium or W e l l - D o n e — S w i t c h t o M E D I U M H I G H or M E D I U M LOW after preheating.

ABOUT OVEN COOKING

WHERE TO PLACE OVEN SHELVES

Baking—You can bake with shelves in any position in the oven. Here are tips on where to place oven shelves: Arrange in proper positions before heating oven. If foods are to be baked on one shelf, use one of the middle shelf positions. If two oven shelves are to be used, place shelves in the second and fourth shelf positions from bottom of oven. HOW TO SPACE PANS IN OVEN

Place meats, vegetables (not re-quiring too much browning) on first or second shelf position from bot-tom of oven. Place foods to be browned (breads, cakes, pastry) on upper shelf—high enough to clear food on lower shelf. FOR AUTOMATIC OVEN MEALS

(If your Range has the Cook-Master)

Choose foods which cook at same temperature for same time. Choose foods that can stand at room temperature with no danger of spoil-age, such as frozen meats, ham or cured meats, vegetables. USING ALUMINUM FOIL IN THE OVEN To catch spill-overs, place a piece of foil , slightly larger than the pan, with edges turned up, on the oven shelf which holds the food or on shelf below. Do not cover entire shelf. If foil is used in the Broiling Pan during broiling or roasting, always place it below the grid, on the bot-tom of pan. CAUTION: If foil is used on floor of oven under bake unit be sure foil does not touch bake unit or recep-tacle. Cut out foil around bake unit receptable, allowing V2 inch clear-ance (see picture). Use of foil may make slight difference in browning.

Vz" CLEARANCE

30 inch models 40 inch models • When baking 3 or more layers of cakes, pies, loaves of bread, etc., stagger the pans as shown. Do not place one above the other. • For proper circulation of heat, pans should not touch each other, the sides or door of the oven.

OVEN MEALS Choose foods that cook at same tem-perature.

Vegetables best for oven cooking are potatoes, carrots, beets, onions, squash and corn.

TEMPERATURE CHART Use when recipes just indicate general oven temperature. Very Slow Slow Moderate Hot Very Hot

250° 300° 350° 400° 450°

Extremely Hot 500c

F.-275° F.-325° F.-3750

F.-4250

F.-4750

F.-5500

Baking in your Frigidaire Range

CHOOSING BAKING

UTENSILS

For best results, keep these tips in mind when selecting utensils for: Cakes: Bright, smooth, medium-weight alumi-num. Glass cake pans may be used, but reduce temperature 25°. Pies: Glass, anodized aluminum or enamel. Breads: Anodized aluminum. Glass may be used, but reduce temperature 25°. Cookies, Biscuits, etc.: Bright aluminum baking sheet with very shallow sides or no sides at all. Choose a size that will allow at least an inch clearance from all 4 sides of the oven for good heat circulation. Size: Always use size pan recommended in rec-ipe. Too large or too small pans will not give the desired results. Warped pans will cause uneven browning and baking.

FOR BETTER BAKING If your range has the Cook-Master be sure it's in "MANUAL" position before using oven—turn right hand knob to "MAN." Be sure bottom oven unit is pushed all the way into the outlet at the rear of the oven. Always pre-heat oven for baking cakes, pies, cookies and breads. Fill cake pans about two-thirds full. Use standard measuring tools. Use level measurements, in same amount as called for in the recipes. Dip sifted flour with a broad spatula or flour scoop and lightly fill meas-uring cup heaping full—then level off with edge of knife or spatula. Reduce oven temperature 25 de-grees when baking breads or cakes in glass pans. When using package cake mix, fol-low directions on package. Beat long enough. Scrape bowl, sides and bottom often. Do not under-mix.

Frozen pies in foil pie plates should be placed on aluminum baking sheet for satisfactory browning. Allow butter cakes to remain in pans 10 minutes after baking, remove and continue cooling on cake rack. After baking, invert angel food and sponge cakes and allow to cool in pan. TO TEST CAKES FOR DONENESS A wire cake tester or toothpick in-serted near the center of cake should come out clean and dry. Or the top surface when pressed lightly with finger should spring back and leave no imprint.

BAKING CHART

FOOD TEMPERATURE APPROX. TIME

Bread 375° 60 mins. Breads Yeast: Rolls 400° 15-20 mins.

Coffee Cakes 375° 25-30 mins.

Biscuits 450° 10-15 mins. Biscuits, Southern 475° 10-12 mins. Muffins 425° 20-25 mins. Corn Bread 425° 20-25 mins.

Breads Quick: Corn Bread, Southern 450° 20-25 mins. Loaf, Nut, Fruit, etc. 350° 60-65 mins. Popovers 400° 45-50 mins. Cream Puffs 400° 40-50 mins. Gingerbread 350° 30-40 mins.

Angel Food 325° 60-65 mins. Angel Food 375° 40-45 mins. Sponge 350° 40-45 mins. Layer, Plain 8" 350° 30-40 mins.

Cakes: Layer, Chocolate 8'' 350° 30-40 mins.

Cakes: Loaf, Plain 350° 45-60 mins. Pound Cake, Loaf 325° 60-75 mins. Pound Cake, Large 325° 75-90 mins. Cup Cakes 375° 15-25 mins. Fruit Cake, 3 lb. 250° 3-4 hrs.

Drop 375° 10-15 mins.

Cookies: Refrigerator Bar

375° 350°

10:15 mins. 25-30 mins.

Rolled 375° 8-10 mins.

2-Crust Fruit, Fresh 425° 50-60 mins. Fruit, Frozen 400° 1 hr. 15 mins.

1-Crust Pumpkin 400° 45-60 mins.

Pies: Custard 450° then reduce to

325°

15 mins.

30-35 mins. Pie Shell 425° 10-15 mins. Meringue Topping 325° 25-30 mins.

Commercially frozen pies—use 425° or follow baking directions on package. Place on aluminum baking sheet.

Baked Potatoes 400° 45-60 mins. Scalloped Potatoes 350° 40-50 mins. Souffle Dishes 325° 35-45 mins.

Misc.: Candied Sweet Potatoes 375° 45-60 mins. Baked Macaroni & Cheese 350° 40-50 mins. Baked Apples 400° 30-40 mins. Rice Pudding 325° 50-60 mins.

Time and Temperature Chart for Roasting

Only tender cuts of meat should be oven roasted or cooked by dry heat without liquid. Less tender cuts are best cooked covered in a 325° oven or on a surface unit with or without the addition of liquid. Allow about V3 to V2 more cooking time for frozen roasts.

• Unstuffed turkeys require about 5 min. per lb. less time than stuffed.

• Always place roast with fat side up —this will keep meat basted.

• Use meat thermometer and follow manufacturer 's directions. If your Range has a Meat Tender, see sepa-rate Use and Care Instructions.

CUT OVEN TEMP.

INTERNAL TEMP.

APPROXIMATE TIME*

Standing Ribs Rare 325° 140° 22-28 min. per lb. Medium 325° 160° 28-35 min. per lb.

Beef Well Done 325° 170° 35-40 min. per lb. Rolled Ribs 325° Same as

above Add 10 min. per

lb. to above times Rump, boneless 325° 170° 30 min. per lb.

(Choice Grade)

Leg 325° 170° 30-40 min. per lb.

Veal Loin 325° 170° 30-35 min. per lb. Veal Shoulder, bone in 325° 170° 35-40 min. per lb. Shoulder, boneless 325° 170° 40-45 min. per lb.

Leg, Medium 325° 175° 30-35 min. per lb.

Lamb Leg, Well Done 325° 180° 35-40 min. per lb. Lamb Shoulder, bone in 325° 180° 35 min. per lb. Shoulder, boneless 325° 180° 40 min. per lb.

Loin 325° 185° 35-40 min. per lb. Leg, whole 325° 185° 35-40 min. per lb.

Fresh Pork Leg, part 325° 185° 40-45 min. per lb. Shoulder, Picnic 325° 185° 35-40 min. per lb. Shoulder, Butt 325° 185° 45-50 min. per lb.

Ham, Whole 325° 160° 18-20 min. per lb. Smoked Pork, Ham, Half 325° 160° 22-25 min. per lb.

Uncooked Ham, Boned, Rolled 325° 160° 30 min. per lb. Picnic 325° 170° 30-35 min. per lb.

Smoked Pork, Fully Cooked

Type

Ham, Whole Ham, Half

325° 325°

130° 130°

10 min. per lb. 14 min. per lb. Smoked Pork,

Fully Cooked Type Ham, Boned, Rolled 325° 130° 12-15 min. per lb.

Smoked Pork, Fully Cooked

Type Picnic 325° 130° 14 min. per lb.

Duck-Goose 325° 190°-195° 30 min. per lb.

IV2-21/2 lbs. 325° 190°-195° IV2-2V2 hrs. Chicken 21/2-31/2 lbs. 325° 190°-195° 2V2-3 hrs.

31/2-43/4 l b s . 325° 190°-195° 3-31/2 hrs.

4-6 lbs. 325° 190°-195° 3-33/4 hrs. 6-8 lbs. 325° 190°-195° 33/4-41/2 hrs. 8-10 lbs. 325° 190°-195° 4-41/2 hrs.

Turkey, Stuffed

10-12 lbs. 325° 190°-195° 41/2-5 hrs. Turkey, Stuffed 12-14 lbs. 325° 190°-195° 5-51/4 hrs. Turkey, Stuffed 14-16 lbs. 325° 190°-195° 5V4-6 hrs.

16-18 lbs. 325° 190°-195° 6-61/2 hrs. 18-20 lbs. 325° 190°-195° 6V2-71/2 hrs. 20-24 lbs. 325° 190°-195° 71/2-9 hrs.

If thermometer is placed in center of stuffing, roast until center of stuffing is 165°.

*The minimum time per pound is for larger roasts.

Broiling in your new Frigidaire Range

TIPS ON BROILING • Tender cuts are best: club, T-bone, porterhouse, sirloin or tenderloin (filet mignon) steaks; lamb chops; sliced ham, broiler chickens, bacon, ground meat patties, frankfurters, cold cuts. • For Rare, use intense heat. Well-done, less heat. • For steaks with charred exterior and very rare interior, preheat Broil Unit 5 minutes. BROILING CHART N0TE:

• Steaks should be at least 1" thick. • Cut or score fat every inch to keep

edges from curling. • Turn meat with tongs, or with fork

inserted in fat, not the meat, to prevent juice escaping.

• Split whole fish and spread flat, skin side down, on greased broiler pan grid. Foil may be used under fish on grid, if cut to size of fish and greased. Note: for easier cleaning, never return

soiled broiler pans to hot oven. 5 given are approximate since personal preferences

on what is "Rare," "Medium" or "Well-Done."

FOOD

Shelf Position

from Top of Oven**

Approx.

1st Side

Mins.

2nd Side

Broiler Grill

Control Setting*

FOOD

Shelf Position

from Top of Oven**

Approx.

1st Side

Mins.

2nd Side

Broiler Grill

Control Setting*

MEAT: Calves Liver—Vi" 3rd 5-6 3-4 Medium Beef Steaks—Not Frozen Chicken—Broiler 5th or 6th 20-25 15-20 Position Below

Rare—1" 2nd 4-5 3-4 Rare Well-Done Medium—1" 3rd 8-9 5-6 Medium

6-7 Well-Done Medium—1" 3rd 11-12 9-10 Well-Done Frankfurters 4th 6-7 4-5 Well-Done

Well-Done—1" 4th 11-12 9-10 Well-Done Frankfurters 4th 6-7 4-5 Well-Done

Rare—IV2" 2nd 7-8 5-6 Rare Lamb P a t t i e s — W 4th 9-10 7-8 Well-Done

Medium—\W 3rd 11-12 8-9 Medium Ham Slice—1" 4th 11-12 10-11 Well-Done Well-Done—11/2" 4th 17-19 15-17 Well-Done

FISH: Rare—2" fillet 2nd 9-10 6-7 Rare Small Fish 4th 18-20 Well-Done Medium—2" fillet 3rd 12-13 8-9 Medium

Large Fish 4th 24-25 Well-Done Beef-Steaks—Frozen

Medium Lobster Tails

Rare—1" 3rd 10-11 7-8 Medium (frozen-thawed) 3rd 7-9 Medium Medium—1" 4th 13-14 9-10 Medium

(frozen-thawed)

Well-Done—1" 4th 20-22 19-20 Well-Done FRUITS & VEGETABLES:

Rare—IV2" 4th 17-18 15-16 Medium Fruits, Canned 4th 10-11 — Well-Done

Medium—IV2" 4th 25-26 23-24 Well-Done Grapefruit Halves 4th 10-11 — Well-Done

Well-Done—IV2" 4th 28-30 26-28 Well-Done Tomato Halves 4th 10-11 — Well-Done

Lamb Chops—1" 4th 10-12 9-11 Weil-Done Mushrooms 3rd 6-8 — Medium

Bacon 4th 5-6 Mi/2 Well-Done Sweet or White

Hamburgers—Vi" Potatoes cooked 3rd 5-6 3-4 Medium

Rare 2nd 3-4 2-3 Rare MISCELLANEOUS: Medium 3rd 5-6 3-4 Medium Broiled Icing 4th 5-6 — Well-Done Well-Done 4th 7-8 5-6 Well-Done Toasted Sandwiches 3rd 3-4 1-2 Medium

*lf your range has Broiler Grill Control, set for degree of doneness preferred. **For models without Broiler Grill Control.

A good man to know if you ever need service . . . your Authorized Frigidaire Dealer or Service Station! He specializes in fast, efficient, courteous service. And for lasting satisfaction, ask your serviceman to use Frigidaire Precision-Built Service Parts! Write his name here for ready reference!

D E A L E R ' S NAME

A D D R E S S T E L E P H O N E NO.

Pc. No. 7522188 Form No. 11-383 82 Litho in U.S.A. Frigidaire reserves the right to change specifications and prices or discontinue models, without notice.