ODOURS AND GAS OVENS

Sun (Auckland), Volume II, Issue 490, 20 October 1928, Page 20

ODOURS AND GAS OVENS

When a gas oven smells, it is frequently because the gas cannot complete its combustion owing to lack of plenty o£ air to burn it. Be sure, therefore, that there is always a good clearance of air space between the cooking vessels and the burners. Next in importance to the smooth working of a gas oven is the efficiency of the burners. In the case of* an old model, the burners may be choked or need renewal. If the oven is a modern one, take out the burners at least once a month and steep them in very strong soda and water for three or four hours. Then scrape them free of corrosion, grease and dirt; dry, and replace. Not only does this prevent unsavoury odours, but less gas is needed in future. In the newer gas ovens the enamel lining can be removed for cleaning. Powdered bath-brick moistened in a little paraffin is cheap and effective if rubbed on with a rag while the enamel is just warm; finish off with strong soda and water. A burnt black oven is too often considered the inevitable result of constant use. This is not so. Nothing is more likely to increase the intensity of .unpleasant odours. Wash the oven with ammonia and then whitewash the inside, including the door and underparts of the shelves. It will then give no further trouble, but will aid in imparting a nice “brown” to pastry with a minimum of effort. Proper regulation of the force is of the utmost importance in using any type of gas oven. Usually the saving that can be affected here is enormous. Too much pressure does cook any quicker than a strong, steady flame.