GAS COOKERS

Hawke's Bay Tribune, Volume XXV, Issue 159, 21 June 1935, Page 13

GAS COOKERS

Making the Best Use Although thousands of women use a gas stove, there are probably many of them who receive greater value from it than others, both m cooking efficiency and economy of gas. For instance as a gas cooking expert said, “So often you find a woman fill a kettle and put it on to boil when she wants only- to make a cup of tea.” But the thrifty woman puts on just enough water for her requirements and brings it to the boil. If she needs more she can easily add more water, and if not ishe can turn out her gas and there it ends. Another hint which this expert gave was, “Don't turn up the gas high enough to allow the flame to come outside your kettle or saucepan, because this means that gas is being wasted.” A further hint for using a burner was, “Bring things quickly to the boil with the gas on full, then turn it down and just let it simmer.” These are just simple little economies, but they are well worth practising, for they save many pennies during the year. If the g filler is to be used for toast or meat, it should be turned lull on until it is red-hot before the food it placed under it, but while it is heating a kettle or saucepan may be put on top to catch the benefit of the heat. It is not economical to use the grille!' for boiling purposes however, as it does not give as much heat as the burner. “.Always keep the underneath ol the browning shelf perfectly clean,” was another piece of useful advice that was offered. If the browner k. steamy or dirty it cannot throw the heat back in the same way as a clean, bright sheet does. The same principle applies to the oven generally, also to tbc burners, for if these are clogged with grease or dirt they cannot be expected to give the best results. The new type of enamelled stoves may be taken entirely to pieces and thoroughly cleaned. One way of keeping the oven clean it by preventing the fat from a roast splashing on the sides of it. This can bo doue by using a double roaster or simply by covering the meat witn a piece of butter paper. When an oven has two sets ol burners a good method when cooking several articles at once is to put these on econo trays that are lour inches narrower than the oven itself. This allows the heat to rise and the browner then throws the heat back. Cakes may be placed on top of the browner to rise and under it to cook. With a single burner oven, especially one fitted with an automatic heat control, a whole dinner may be put in at once. This is by far the most economical method of baking, in fact the oven should net be used if possible unless several dishes are put in at ori-e.