T REAT YOUR range well. See that it stands level on the floor. Make sure, too, that removable glides in the oven are properly hung and that the shelves are on an even keel. . Keep the baffle or deflector on the bottom shelf, not on the floor of the oven. This allows more even distribution of heat and better baking, prevents overheating the deflector and there fore saves wear and tear. Avoid boil-overs, but if they do occur, let them dry, then remove. On open coils use a soft bristled brush, not a harsh one. . . Remove drops of milk, tomato, fruit juices and other acid liquids at once to avoid etching or staining the enamel finish. Kep the enamelled top clean, but wait until it has cooled before wiping with a damp cloth; it should not be sub jected to sudden changes of tem perature. . . Rotate the use of units or elements, instead of making the same ones work overtime. Rub
closed elements with beeswax or waxed paper at leàst once a week. Prevents corrosion and helps to preserve the metal ... Keep the broiler pan out of the oven unless it is being used.. .After using the oven, leave the door open until cool. This allows the steam and hot air to escape and discourages rusting.
Keep the range clean inside and out. Every so often remove the oven racks and drip tray and wash thoroughly. Wash the lining of the oven, removing burned spots with fine abrasive or fine steel wool. Rust spots, if any, should be rubbed with fine sandpaper and wiped off with cooking oil.. .Take the shortest way to the desired setting when turning the switches. Most of them turn both ways and there’s no sense in going the long way home.
To save power
Use flat-bottomed pots and pans with close-fitting covers. Fit the pots to the elements. A small pan en a large unit is wasteful of fuel, while large utensils which extend over a small element may cause tiny
cracks in the enamel around it. . . Cook vegetables in a small quantity of water. This gives a better result and uses less fuel. To start vegetables turn the switch to “high,” then, when boiling rapidly, finish the cooking at “medium” or “low.” Don’t leave the kitchen with the elements on “high”; you may be longer than you think and waste fuel. Make use of the stored-up heat in the top elements and oven. Turn the current off when the kettle begins to sing or before the dish is
quite done.. .Don’t boil more water than you really need and keep your kettle free of lime deposits. Heat water just before you need it and avoid using power to keep it hot... use your oven to full advantage. Several dishes will cook with the same amount of fuel required for one. Plan oven dinners frequently. Turn off the warming oven as soon as the dishes are heated sufficiently... If reflectors are used under the elements keep them clean and shiny.
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