CONTENTS
Betty Newton
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CARE AND CLEANING
Cook Top
7
Oven
7
Broiler
8
Accessories
8
Cleaning Chart
9
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TOP OF RANGE
Top Burners
10
A Thought or Two About a Pot or Two
11
A Guide for Using the “Burner-With-A-Brain”
13
Recipes for “Burner-With-A-Brain”
17
Griddle
20
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OVEN
Blue Flame Oven Tips
22
Use of Aluminum Foil
22
Meat Probe
23
Meat and Poultry Roasting Guide
24
Recipes for Oven
26
Low-Temperature Oven Control
28
Keep-Warm Temperatures For Oven-Cooked Foods
30
Keep-Warm Temperatures For Top-Burner-Cooked Foods
31
To Thaw Frozen Foods
31
Programmed Cooking
32
Programmed Oven Meals
34
Secrets of Better Baking
38
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BROILER
General Broiling Tips
40
Infrared Broiling Guide
41
Reheating Food in the Infrared Broiler
42
Conventional Broiling Guide For Other Foods
42
Broiler Recipes
43
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ROTISSERIE
Rotisserie Tips
45
Conventional Burner Rotisserie Guide
46
Infrared Burner Rotisserie Guide
47
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KITCHEN TALK
Cooking Terms and Methods
48
Measuring the Right Way
49
Common Can and Jar Sizes
50
Substituting Ingredients
51
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