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Show HUGHES RANGE IS EXPLAINED 'Miss Lowen Tells of Wonderful Won-derful Points in Kitchen Equipment Electric cooking Is advocated at The StundHrd-Rxamii r cooking school because of Its practical economy, both as to fuel, food and labor. Then I points are belnjr demonstrated by Miss ! Rernlre Lowen. the dnm.-stlc science ! expert. In connection with lir usf t splendid food product! mad' by com-I com-I panles joining with The Standard I'. .-! .-! iin.lner In conducting the school. Miss Low-en Is an advocate of electric elec-tric cooking and with her knowledge j of the most modern methods In domestic do-mestic scb-nce plans to place before the students at the eh''l not only ni w r i lpes and new cot'uMnatlons of eooklng but the exact value of th matt-rials and equipment that she uses. Part of her equipment Is a Hughes electric range, supplied by the I'tah Light & Power company explaining the merits of the latest Hughes range known as the "Hot Point Hughes," she said yesterday ill'1 iioi I'oini iiugn-s eieciric range solves the kitchen problem. It helps very materially In raising the standard of comfort In the home, it solves the servant problem, for with It no servant Is needed. And as rooming room-ing experts Indorse electric cookery as "the foremost step In progress In th home," so culinary science and domestic progress have their latest and greatest exemplification In th'j Hot Point Hughe electric range. Bt7rrr.it COOKED POOD, The way food is cooked Is all-lm-j.'-rtant. Food cooked on the Hot Point Hughes electric range Is better flavored, and has greater food value, for. there. Is a minimum of shrinkage. The oven can do anything which any other oven does and do It better' Operating on the fireless cooker principle, prin-ciple, but without the dlsad antasjei of that device, the hca lly Insulated n onserve.T the heat Meat t" j roasted Is quickly sear, d, retaining Its Juices The non-circulation of air keeps meats, bread and cakes moist enough. The top oven heatiig unit broils splendidly, evenly In i n cooking, high heat is required only at first; most of the operation Is done on low hetit, and at the .nd with that entirely off. A roast may be left for hours at "low" heat No turning is necessary, for the oven bakes with wonderful unhormlty on top, bld s and bottom. Basting Is not required, and many foods are cooked with practically practical-ly no water, and without frequent Inspection In-spection to see that they do not cook dry, due to the fireless cooker principle prin-ciple of the electric oens In the holes of the cooking top. open coll or sheath wire surfaco heating heat-ing units are Interchangeable whatever what-ever their capacity as their circumference circum-ference Is the same. And any oven unit can be Inserted either above or below. Other conveniences aro tho cleanout pan under the eookfng top, the simple withdrawal of which makes the fuses easily accessible, and the convenience receptacle with which these ranges are equipped, for the use of flat-Iron, vacuum cleaner, toaster, etc., at the low rate generally given ' for the range. RANGE EFFICIENCY. Both the surface and oven heating , units produce the greatest possible , amount of heat from the electric cur-1 cur-1 rent. If the bottom of th" Utensil I completely covers n surface unit, every ev-ery bit of heat generated Is dlrectl I n H Th henf 1m Inslantlv recru- i latcd. constant, dependable There is no guess-work. Because of Its scientific construc-1 construc-1 tlon. tho oven retains to such a degree de-gree the boat developed that It Is possible to turn off the current and ! finlBh l In- rooking operation on stored ; heat. Food Is economized, a roast of i.eef. which shrinks about 35 per cent' In a fuel oven, shrinks less than 20 , per cent In a Hot Point Hughes oven. In a month this saving In meat often pays the nousenoia eiecincuy dui. Time and labor are saved, because llt-! llt-! tie supervision is necessary. Upper and lower oven heating units are each controlled by a 3-heat witch, so that many different applications ap-plications of heat are possible. The housewife run gauge the cooking tern-! perature to a nicety, Insuring unl-formly unl-formly successful results. The cleanliness of tho Hot Point Hughes electric range Is a constant satisfaction to the housewife No soot I can collect on the bottoms or sides' of Utensil 4 There are no fumes, no ; smoke, no gurnmv deposit Tho oven I Is rust-rcslsting, because of thn dou-l.lc-seamlng of the lnn..r lining. th I enamel finish and because there are 1 no bolts to harbor rust. There are i no fires to build, no uahes to carry COOLNESS ANI COrFORT. Not only Is the heat of the surfaco units so concentrated that none rad- latos Into the room, but tho ovwn i walls are so heavily insulated (and eovorod with special enamel which J will withstand a heat of 800 degrees Fahrenheit) that even at high heat i tho outside is cool There is no licit wasted, perhaps to hasten the melting of Ice in tho refrigerator. The nbsonce Of matches and flames means much especially In bom I where there are small children |