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Show I I Sun Chronicle-Advertis- er I Thursday, April 29, 1971 How to select a gas range by Jc Inn Pappasideris, Home Service Director, Mountain Fuel Sup; ly Company Acquring a new gas range is a lot like turning in an hourglass for a precision timepiece or a gramophone for a modern stereo system. A great many developments have happened in the gas range, especially in the past decade, making it as modern as tomorrow. In determining your choice of model and features, the first question to ask yourself is, How many people do I feed each day? This will help you determine what size and style gas range is best for your household. Also, determine how often you entertain and how many guests you generally invite. What are your familys favorite foods? Ask yourself if they are prepared on the top burners, in the oven or in the broiler. With the variety of gas ranges available, you can find the perfect combination of cooking units. Next consider which are your favorite cooking utensils. If you use big kettles for corn or shrimp, for instance, youll want a large top burner that boosts even cold water to the boil- - Modern gas ovens save clean-u- p self-cleani- ng temperatures. Gone are the days when the inevitable spatters and baking spillovers had to be scrubclean. modern gas pyrolyover, it is a simple matter of wiping up the excess soil and cleaning around where the oven door seals closed--an- d then letting the oven clean itself automatically. The pyrolytic system cleans by means of high heat which reduces the oven soil to a fine white ash. After the oven is cooled, the ash removes with a damp cloth or sponge. The operation of the gas pyrolytic selfcleaning oven is extremely 'simple, fast and safe--an- d it operates for less than similar The gas glame accounts for the systems. speed--lik- e all gas ovens. The cleaning cycle is completely automatic, and in some models, the broiler is combined with the oven so that tic self-cleani- they both self-cleanin- g. catalytic yjtem depends on a chemical formula tiohi, impregnated into the finish of the oven linear panels or walls. This special ingredient causes the oven soil to disappear at normal baking and roasting temperatures. Thus, the catalytic system is called the continuous cleaning system. Whichever system is your choice, all modern gas ovens are automatically safe and factory tested and proven. , . are Now, in the ng , T.he, , and temperature requirements for you meal, go about other activities, and be confident your familys dinner will be prepared precisely the way you intended. Programmed cooking describes the auto-m- a ic gas ovens that turn down to keep-war- m temperature after a pre-s- et cooking time has elapsed. The newest refinement of this type is the delay, that allows you to set the controls in the morning and return in the food ready to serve. evening to oven-bakWith these systems, the oven heat can be dropped as low as 170 degrees, and in the moist heat of a gas oven the food does not dry out or over-coo- Burner-with-a-Brai- eye-lev- free-standi- or ing. an free-standi- ng self-cleani- ng free-standi- ng four-in-a-ro- There are now three types of gas broilers available: A high or elevated broiler independent of the oven, a low broiler below the oven that used the oven burner as the heat source, and the oven-broilthat can be used for both with that permit the use controls processes of one burner at a time. In addition, some gas broilers offer infrared broiling. Unlike some types of cooking, broiling success is based on high temperatures. A gas infra-re- d broiler can produce as high as a heat in minutes, reduce cooking time from 33 to 50 per cent, diffuse heat more evenly over the broiling area and save on fuel use. You can get a gas range that includes lifting levers or devices for the broiler to adjust the distance of the food from the burner without sliding out the broiling pan. An automatic meat probe is an oven device that works in conjunction with the control and actually takes the temperature of the roast or. bird. It is inserted into the meat, and when the food approaches the desired degree of donesness, the probe control automa er 1600-degr- ee cook-and-ho- ld self-cleani- ng THE MODERN gas Burner-with-a-Bra- in gives surface cooking oven control. Delicate foods are heated without danger of scorching or broiling. Steady high temperatures can be held for perfect deep-fryin- g. Pop corn pops without your touching the pan. In effect, every pan becomes an automatic ! !, ' el oven-broil- i er. n, another. The built-i- n oven and broiler can be installed into a wall or insulated cabinet, the built-i- n cooking top into one of a variety of in countertops. Built-i- n equipment offers the op- timum in elegance to the modern kitchen. Some food technologists feel that most American cooking is done at too high a temperature, and convenience foods especially demand exacting time and temperature control. Auto- on y way to cook' matic gas range features remove the guess- eliminates ng ng t f. Smokeless broiling with the broiler door closed -- - the flame consuming the smoke and has always been a major gas range spatters advantage. E"en the elder models prevented the inevitable soil from open-dobroiling from settling on your walls and curtains. However, further improvements in broiler design have increased the convenience of clean gas broil- surfaces. provide for smooth, These designs also allow the homemaker to use the range to blend with the decor of surrounding cabinets and appliances. Some ranges permit the addition of a second oven, and continuous cleanothers have ovens. ing model The set-i- n range is also a one-un- it but differs from the range in that it has unfinished sides. It can be slipped into available kitchen space of from 24 to 36 inches to give the room a smart, unbroken line of the built-i- n look at a price less than that for built-i- n equipment. The glamorous new eye-lev- el gas range development is so named because the oven is located at eye level and eliminates the neea for you to stoop or stretch to reach it. Singleoven models can be mounted on a base cabinet, and double-ove- n models can be placed as freew standing ranges. In some models, the mouncounter a work are and burners top ted on a shelf that slides out of view when not in use, and the newest eye-levranges also offer a convertible The built-ithe most versatile of all gas ranges, allows the oven and range top to be placed side by side or separated, with the range top in one section of your kitchen and the oven ng in Burner-with-a-Bra- self-cleani- $r k. ng Burner-with-a-Bra- fe y ed el self-cleani- BEFORE cycle: Baked on food soils no longer cause a housewife to despair. controls She simply turns one cr two fail-saand forgets her dirty oven. After cyle: Food soils have been reduced to a fine -powder which whisks away in seconds - making oven like new again. Gas ovens operate faster and more economically than their flameless counterparts. m cook-an-ho- ld work and the spoiled dinners. Aside from the new gas ovens, the single biggest news in cooking consists that alin the famous gas lows you to control the temperature of food cooking on a surface unit just as you do your oven. Controls adjust the flow of gas to just the amount you need to cook, and when the foods reach the desired temperature, the thermostatic control reduces the heat. The self-cleani- tically turns down the oven. . Other new gas range features include griddles, indoor grills, ovens with mirror or French doors, cutting boards, combination range-rooheaters and a host of colops, from the popular white to cooper tones, avo" cado green, beige and chrome. free-standin- easy-to-cle- To be really modern, a new homes kitchen should have an automatically safe gas oven that saves oven clean-u- p. Modern gas ranges offer a choice of two systems, (1) the pyrolytic that cleans itself automatically on a special cycle, and (2) the which operates at normal baking catalytic bed ing point quickly. If most of your food preparation is done in the oven or broiler, you may want a double oven or double broiler. Automatic gas cooking controls are so new that chances are you are not acquainted with the amazing cookless cooking that a modern gas range does. If youve had no experience with programmed cooking or the gas n, call or visit the Mountain Fuel Supply Home Economics Department. Taking the time now to discover automatic gas cooking will save you much time later. There is a gas range or combination of gas range components to meet every cooking requirement and kitchen specification. The four g, basic types of gas range are: The and built-i- n range. the the set-i- n, The built-i- n gas range perhaps offers the most freedom to the kitchen planner, but each type has its place in kitchen planning The range is the most popular type in America today. It derives its name from the fact that it is a complete cooking unit that stands independently and consists of surface burners, oven and broiler. It comes in widths from 24 to 36 inches and with a choice of manual and automatic controls. The new models have square-of- f designs to boil-over- says Chef Pierre Pavlov in double- s, and the world's great cooks. Why? The basic reason is control. From the gentlest warm to a searing heat, only the modern gas range performs instantly giving you exact results. Clean. Safe. Fast. Only the modern gas range puts ojt only the amount of heat that is required directly into the pan. broilers and the need for special appliances such as popcorn poppers. in Some gas ranges have a that can be timed automatically by built-i- n clock. With a timed control, the heat is further reduced when the food is done and is held at 180 degrees to prevent scorching and burning. In other words, you can set the time Burner-with-a-Bra- See the glamorous new gas ranges in decorator colors at your appliance dealer's. Theyre a joy to VIM cook with and beautiful in your kitchen. 7.?rf , ' I v gas ranges combine the clean cooking conwith glamor oven venience. Here an beoven seconds the low. In some models, however, both MODERN eye-lev- self-cleani- ng el vens are, in effect, as the side back and bottom panels of the upper oven slide out and are placed in the lower for automatic cleaning. self-cleanin- g, SIMULTANEOUS baking and broiling is possible in a modern gas range, if the foods bake and broil at compatible temperatures. The even distribution of moving heat in the oven permits even baking even in the corners -- and the broiler broils with the door Smoke and closed. spatters are consum- ed by the clean gas falme, not deposited on your walls and gas oven set at Keep Warm. Uncovered, food remains delectably hot and moist. Even mea stays rare. This is thanks to the slight amount of water vapor released by the accurately controlled low flame v a modern The fail safe modern gas oven is remark able for even baking. The constant circu lation of freshly heated air also prevents Chef Pavlov here shows that biscuits, fish and store bought broc coli au gratin can all be baked at the same time without each food's losing its moividual flavor identity flavor-mixin- range for a modern woman the Gas range k 'S ww S," V w . loves broiled steaks, but only Everyone owners of modern gas ranges enjoy the broiling. Here Chef PavloV is broiling steaks with the broilejtfoor closed The clean gas flame consumes the- smoke and spatters. And you can be sure that the flavorful the intense heat sears-i- n juices! ' i ' MOUNTAIN FUEL if i f h |