USE OF GAS OVENS

Wairarapa Times-Age, 11 June 1938, Page 4

USE OF GAS OVENS

SAVING OF GAS AND TIME. WORTH WHILE SUGGESTIONS. A good way of saving gas and time, according to Mrs Olwen Francis, 8.A., home service supervisor of the Australian Gas Light Company, is to cook several courses of a meal at the same time.

This method is particularly suited to the newer types of automatically controlled gas ovens, but is also quite practicable with the older ranges.

Pre-heat the oven for 15 minutes at the top number, or 500 degrees Fahrenheit. Then set the heat control at the specified cooking temperature and place all dishes in the oven together. After that there is no need to open the oven again, nor to alter the regulator until the cooking is completed. It is necessary, of course, to choose foods which require approximately the same time for cooking. Soups may be prepared on the hot-plate and the cooking completed in a casserole in the oven. Fish baked or steamed or stewed in a casserole may be included. Meat courses may consist of roast joints, braised meat, savoury stews, or meat pies. Root and green vegetables may be steamed in a casserole with about one and a half inches of water. Potatoes, onions, pumpkin, and parsnips, fruit sponge puddings, and baked cake puddings are suitable. Fresh or dried fruit may be stewed in a casserole.

For meat, allow 20 to 30 minutes to each pound when baking at 350 degrees to 425 degrees. Allow one hour to each pound when baking at 275 degrees to 300 degrees. Heat the fat before placing the meat and vegetables in the dish and baste once before placing in the oven.

It is to be remembered that heat rises; therefore, foods, requiring the higher temperatures are placed in the upper part of the oven. Custards, soups, savouries, and casseroles are placed on the lower shelves. In the top of the oven, with a temperature of 450 degrees, place a roast of meat. The middle of the oven will be about 425 degrees; there place a cake. On the bottom shelf, where the temperature is about 400 degrees, place a custard or soup. The three dishes will be cooked in the same time, say, 50 minutes.

Another suggestion: Baked loin of lamb or sirloin of beef (about 21b), potatoes and pumpkin in middle of oven; peas, baked apples, and custard in the lower half. Cook for one hour at 375 to 400 degrees. Casserole of veal and bacon and creamed potatoes on the middle shelf, casserole of celery, savoy pudding, tomato and cheese savoury in lower half. Cook for one and a half to two hours at 350 degrees.