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Show i Page Ten THE SALT LAKE TIMES FRIDAY, APRIL 23, 1971 Mt. Fuel Home Economist Tells How to Select a Gas Range By Jo Ann Pappasideris Home Service Director Modern gas ranges combine glamor with clean cooking convenil ences. Here an oven seconds the oven below. In some models, however, both ovens are, in effect, selfcleaning, as the side back and bottom panels of the upper oven slide out and are placed in the lower for automatic cleaning. self-cleani- eye-leve- ng Modern Gas Ranges Offer Two Self Cleaning Oven Systems The biggest news in modern simple, fast and safe and they gas cooking is the self cleaning operate for less than similar oven in fact, the two new gas systems. The gas flame accounts self cleaning oven systems. for the speed, like all gas ovens. Gone are the days when the The cleaning cycle is completely inevitable spatters and baking automatic, and in some models spill-ovehad to be scrubbed the broiler is combined with the clean. Now, in either of the mod- oven so that they are both self ern gas self cleaning ovens, it cleaning. The catalytic system of selfis a simple matter of wiping up the excess soil and cleaning cleaning depends on a chemical formulation impregnated into a finish of the oven liner panels or walls. This special ingredient causes the oven soil to disappear - rs at normal baking and roasting temperatures. Thus, the catalytic system is called the continuous cleaning sysetm. Whichever system is your choice, all modern gas ovens are Before '.Baked cycle automatically safe and factory on food soils no longer cause a tested and proven not only for housewife to despair. She simply safety and self cleaning but for e turns one or two con- the ultimate in modern cooking. trols and forgets her dirty oven. self-cleani- ng fail-saf- Smokeless Gas Broiling Reaches New Heights Smokeless broiling has always been one of the chief benefits of gas cooking. You broil with the broiler door closed the flame consuming smoke and spatters and your kitchen walls and furnishings stay cleaner. But now modern gas broilers come in waist and eye level models, adding a good deal of convenience to the modern gas broiling cleanliness. And infra-re- d broiling is another step forward for the modern gas range. Available in the broilers at all levels infra-re- d broiling is even faster, cleaner and tastier than conventional modern gas broiling. The penetrating infra red rays seal in all the flavorsome juices and the meat tastes like its been grilled outside. After self cleaning cycle: After cleaning cycle, food soils have been reduced to a fine powder which wisks away in seconds making oven like new again. Gas ovens operate faster and more economically than their flameless counterparts. -- self-cleani- ng around where the oven door seals closed and then letting the oven clean itself automatically. The technical names of the two systems are pyrolytic and catalytic. The pyrolytic cleans by means of high heat which reduces the oven soil to a fine white ash. After the oven is cool the ash removes with a damp cloth or sponge. The operation of gas pyrolytic self cleaning ovens is extremely if its printing... ' did 3643464 Mountain Fuel Supply Co. Acquiring 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 a day? This will help you determine what side 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 utensils. If you use big kettles for corn or shrrimp, for instance, you will want a large top burner that boosts even cold water to the boiling point very quickly. If most of your food preparation is done in the oven or broiler, you may want the 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 you have had no experience with programmed cooking or the gas Burner with a Brain 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 component to meet every cooking requirement and kitchen specification. The four basic types of gas range are: The free standing, the set-iand built-i- n the gas range range. The built-i- n perhaps offers the most freedom to the kitchen planner, but each type has its place in kitchen planning. The free standing 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 width from 24 to 36 in. and with a choice of manual or automatic controls. The new models have square-of- f designs to provide for easy-t- o clean surfaces. These designs also allow the homemaker to use the range to blend with the decor of surrounding cabinets and appliances. Some free standing ranges permit the addition of a second oven, others have self cleaning and continuous n, eye-lev- el base cabinet and double oven models can be placed as freestanding ranges. In some models the four in a row top burners and a work counter are mounted on a shelf that slides out of view when not in use, and the newest eye level ranges also offer a convertible over broiler. The built-ithe most versaof all tile 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 in another. The built-i- n oven and broiler can be installed into a wall or insulated cabinet, the built in cooking top into one of a variety of countertops. Built-i- n equipment offers the optimum 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. Automatic gas range features remove the guess work and the spoiled dinners. Aside from the new gas self cleaning ovens, the single biggest news in cooking consists in the famous gas Burner with a Brain that allows 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 Burner with a Brain eliminates n, boil-over- s, double broilers and need for special appliances such as popcorn poppers. Some gas ranges have a Burner with a Brain 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 and temperature requirements for your meal, go about other activities, and be confident your familys dinner will be prepared precisely the way you intended. deProgrammed cooking scribes the automatic gas ovens that turn down to a keep warm temperature after a preset cooking time has elapsed. The newest refinement of this type is the delay, cook and hold that allows you to set the controls in the morning and return in the evening to oven baked food ready to serve. With 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 overcook. Smokeless broiling with the broiler door closed the flame consuming the smoke and spatters has always been a major gas range advantage. Even the older models prevented the inevitable soil from open door broiling from setting on your walls and curtains. However, further improvements in the broiler design have increased the convenience of clean gas broiling. 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 usese the oven burner as the heat source, and the oven broiler that can be used for both processes with controls that permit the use of one burner at a time. In addition, some gas broilers offer infra red broiling. Unlike some types of cooking, broiling success is based on high temperatures. A gas infra red broiler can produce as high as a 1600 degree 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 cook and hold 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 doneness, the probe control automatically turns down the oven. Other new gas range features include top of the range griddle, indoor grills, ovens with mirrors or French doors, cutting boards, combination range room heaters and a host of colors from the poplar white to copper tones, avacado green, beige and also chrome. cleaning ovens. The set-i- n range is also a one unit model but differs from the free standing 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 look at a line of the built-i- n built-i- n for the less than price equipment. The glamorous new eye level gas range development is so named because the oven is located at eye level and eliminates the need for you to stoop or to stretch to reach it. Single oven models can be mounted on a The modern gas Burner-with-a-Brai- n gives surface control. Delicate foods are heated without danger ofcooking scorchin broiling. Steady high temperatures can be held for perfect frying. Pop corn pops without your touching the pan. In el every pan becomes an automatic appliance. |