Frigidaire Thrifty 30 User manual

G E T T IN G x
TO K N O W Y O U R
7
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N E W
F R IG I D A I R E
g»|hri fly -30
E L E C T R IC
R A N G E

is designed to help you get the greatest satisfac
tion from your new Frigidaire Thrifty-30 Range.
It is not intended as a recipe ook. However,
sufficient recipes have een included to illustrate
TkwtV- - ......... -...- .... —
on your range. Also, the instruction material is
divided into four main sections to help you etter
understand it and for quick reference.
WHERE TO FIND IT . . .
Section 1— Surface Coo kin
How To Use Surface Units 1
Cooking Top Lam p................... 1
Using The Five Surface Heats . . -3
Cooking Vegetables ............... 4
Vegetable Cooking Guide. 5
Cooking Terms and Tips . 6
Canning Suggestions ............... 7
A W ord About Pots and Pans ....... 7
Surface Unit Recipes. 7-9
Section 2 — B a kin and R o astin
The Frigidaire Thrifty Oven 10
Oven Conlrol Panel. .11
The Cook-Master O ven Control 1
Automatic Appliance Outlet (RT-38).13
The Appliance Outlet .13
Time-Signal ........... 13
A Guide To Better Baking 14
Baking Chart 15
Roasting Meats 16
Roasting Chart 17
Oven Meals and Recipes 18- 5
Section 3 — Broilin
The High-Speed Broiler .................. 6
Broiler C h a r t .................... 7
Broiler Recipes 8
Section 4 — Care and Cleanin
Surface Units (RT-30) 9
Surface Units (RT-3B). 30
Cleaning the Oven . . 30
Location of Fuses. . 31
Other Frigidaire Products 3
Frigidaire W arranty Inside Back Cover
Frigidaire
Range Accessories Back Cover
1953 Copyright General Motors Corporation (1991)
RT-38
d a # # ?
*1 ' -=53 ' ’ NO TE: !t is important to know which range you
have ecause references to oth the RT-30 and
RT-38 models are made frequently in this hook.
_ 1 Operating instructions and helpful suggestions
on the oven apply to oth ranges. The Range
Model Number and Serial Plate are located on
RT-30 the front of the ranee ehind the oven door.
IMPORTANT: Before You Call the Service Man, See Pa e 31.

SECTION 1 SURFACE COOKING...
You will find that your new Thrifty-30
range has een designed for easy,
convenierlt surface cooking. For ex
ample, the Radiantu e Surface Cook
ing Units are conveniently spaced with
plenty of work area etween. The
cooking area is easy to clean ecause,
like the entire range, it is finished in
Lifetime Porcelain that will retain its
natural eauty through the years.
There is a full-width fluorescent Cook
ing-Top Lamp uilt in across the ack
panel of Model RT-38 which floods
the entire cooking area with soft, even
light. (The Lamp can . e turned on
and off y simply pushing in and
momentarily holding the white utton
at right end.)
The Surface Unit switches are con
veniently located at the front of the
range so you don’t have to reach over
utensils to operate them. Each switch
kno is clearly marked to show which
Radiantu e unit it controls. (See il
lustration elow.)
You’ll like the wonderful Radiantube Surface Units
Cooking with Frigidaire’s Radiantu e
units is easy ecause it is accurate.
You don’t have to guess how much
heat to use— the heat is measured for
you. Each unit provides five separate
heats, one for each type of cooking.
Each heat is accurately controlled and
spread evenly over the entire surface
of the unit, giving you exactly the
same temperature every time.
There are four of these units on
your range— three 6-inch and one 8-
inch. As a general rule you will want
lo use the 6-inch units for most of
your cooking. The 8-inch unit is ideal*
for frying and for cooking large i£_
quantities of food.
Under each Radiantu e unit is a
owl to catch spill-overs. These owls
can e cleaned easily y washing them
in the dishpan just as any cooking
utensil. (See Pages 29-30.)

HOW TO USE
EACH SURFACE HEAT
MOST EFFECTIVELY
Surface Unit Switch
Each surface unit switch is
clearly marked to help you
select any one of the five
heats. Notice that HIGH is
the hottest, and SIMMER the
lowest, heat. Notice, too, that
HIGH and SIMMER are
next to each other— this is
for your convenience e
cause most surface cooking
is started on HIGH and fin
ished on SIMMER. These
surface unit switches may
e turned either to the right
or to the left— whichever is
more convenient — to select
the heat you want.
Si nal-Li ht
(Model RT-38)
On the DeLuxe Model RT-3S
range there are two surface
Signal-Lights, one etween
each pair of surface unit
switches. The Signal-Light on
the left glows whenever a unit
on the left is in use. The Sig
nal-Light on the right indi
cates when a surface unit on
the right is in use.
H IG H
Use H i h to s ta rt
most surface cookin
operations . . .
M E D IU M H IG H
Use Medium High for
French - fryin foods
(except pot a toe s
which require Hi h).
To heat fat for frying or
to heat skillet or griddle
for pan broiling . . .
O r to turn out crusty,
golden-brown croquettes.
To french-fry potatoes. Use Medium High on six-
inch unit for frying smalt
quantities of food.

M E D IU M LOW
Use Medium Low for
fryin and brownin
meat and for cookin
boiled icin s.
LO W
Use Low to finis h
cookin lar e quan
tities of food.
SIM M ER
Use Simmer to finish
most surface cookin
operations.
To fry chickens, steaks,
chops, hamburgers, e)c.
To make boiled icin gs
with sugar*water base , , ,
W he n y o u ’re cookin g
pofatoes for o large
crowd . . .
When you're making a lot
of stew or chili or the like.
To finish cooking vegeta
bles and other foods after
they have been brought
to cooking temperature
on High.
No need for a double-
boilerl Use Simmer heat
for m elting chocolate,
cooking custards, etc.
Use Medium Low on fhe
eighMnch unit for frying
griddle cakes and pan*
cokes.
To make fudge, or cream
sauce and similar dishes
which require low-temper*
ature cooking.
Simmer is ideal too, for
warming food or for keep
ing it hot until serving
time.

I
, / , for cookin ve etables
on your Fri idaire Electric Ran e . . .
Fresh Full-flavored ve etables
It’s easy to cook vegeta les with the accurately controlled heat on your Frigidaire
Electric Range. For est results cook them for the shortest possi le time, in only
a very little water (V2 CUP or less) in a covered saucepan.
Use HIGH to start the vegeta le cooking quickly— it will take only a few
minutes! Then, as soon as the vegeta le starts to steam actively, turn the heat
to LOW or SIMMER, and cook only until tender. Seasonings may e added
efore or after cooking as desired. You’ll see the difference and you’ll taste the
difference too, for cooked this way, vegeta les retain all their flavorful goodness
and color.
Cookin Frozen Ve etables
All frozen vegeta les should e cooked from the frozen state. Remem er, frozen
vegeta les require a much shorter cooking time than fresh vegeta les ecause
they are partially cooked ( lanched) efore they are frozen,
to cook: Place ^4 t0 V 2 CUP °f oiling water in a saucepan, add the frozen
vegeta les and cover the pan. When steam comes actively from the vent in the lid,
turn the switch to LOW or SIMMER and start to count the actual cooking time
at this point. Seasonings may e added efore or after cooking as desired.
U SIN G THE VEGETABLE C O O K IN G GUIDE . . .
If you’ve never tried to cook vegeta les this quick and easy way, use the Vegeta le
Cooking Guide. Remem er: Use only Yo cup of water or less, depending on the
kind of vegeta le, its age and tenderness. Young, tender vegeta les with a high
water content, such as ca age, green eans, peas, asparagus, etc., usually require
only 14 CUP water- Vegeta les that are older— and therefore not so tender—
especially root vegeta les, such as potatoes, carrots, eets, etc., may require V2
cup of water. Leafy green vegeta les such as spinach, Swiss chard, eet tops,
etc., may e cooked in the water that clings to the leaves after xvashing, without
adding any extra water.
Remem er, too, that any water that is left in the pan after cooking can e
served with the vegeta le, or it may e used in making cream sauce, soup, stew
or a delicious gravy.
k4

for Surface Un t Cook ng
The Cooking times listed elow will sometimes vary, depending
upon the freshness and quantity of the food. This should e
considered when using the following ta le, which is simply a
1
1
guide to help you determine the correct cooking time.
I App roxim ate C ookin Time
I Vegetable
or Fruit Method of
Preparation
Mins, on
HIGH
For Steaming
Mins, on
tow or SIMMER
Until Tender
Total Mins.
Cooking
Time
| ‘Apples Peeled and quartered 3-5 **
Asparagus Tied in serving bundles 3-6 10-15 14- 0
Green Beans Cut in slivers, lengthwise 3-6 10-15 15- 0
Green Beans Broken 3-5 15- 0 0- 5
Beans, Lima Shelled 3-5 15- 0 18- 5
Beets Peeled, diced or sliced thin 3-5 15- 0 0- 5
Beets Whole, unpeeled 3-5 15- 0 5-35
Broccoli Stalks, split 3-5 15- 0 0- 5
Brussels Sprouts Whole 3-5 10-15 15- 0
| Cabbage Shredded or quartered 3-5 6-7 10-1
1 Carrots Shredded 3-5 6 10-1
Carrots Sliced, thin 3-5 15 15- 0
Cauliflower Separated into flowerettes 3-5 10-1 15-18
Cauliflower W hole head 5-6 15- 0 0- 5
‘ Corn Cut from cob 3-5 **
Onions Small, whole 3-5 10- 0 15- 5
Pcrsnips Quartered lengthwise 3-5 15- 0 0- 5
Peas, Greer Shelled 3-5 10-15 15- 0
Potatoes Cut in halves 3-6 15- 0 0- 5
Potatoes, Sweet Cut in halves 3-6 0- 5 5-30
‘ Spinach No water added 3-5 * *
Squash, Hubbard Sliced 3-4 15- 0 0- 5
Squash, Summer Cut in slices 3-4 5-10 10-15
Tomatoes Quartered, no water added 3-4 5-10 10-15
Turnips Sliced or cubed 3-5 15 15- 0
‘These are usually sufficiently cooked when they reach the boiling point. Any additional cooking time on
^ lower heots will depend upon the amount and "vorieiy1* of the food.
i5

■H4^
SURFACE C O O K IN G TERMS
Acquaint yourself with these common surface cookin terms.
You will find them helpful when you use the recipes.
Boil: To cook in water or a liquid, mostly water, in which bubbles
rise continually and break the surface. The boiling temperature
at sea level is 1 degrees F.
Sim m er: To cook in a liquid just below boiling point, at temper
atures of 185 degrees F. to 10 degrees F. Bubbles form
slowly and break below the surface.
Steam: To cook in steam with or without pressure. The steam
may be applied directly to the food, as in a steamer or pressure
cooker.
Stew: To simmer or boil in a small quantity of liquid. When
applied to meat, simmering temperature Is used.
Fry: To cook in fat; applied especially, (1) to cooking in a small
amount of fat, also called saute or pan-fry; ( ) to cook in □
deep layer of fat, also called deep-fat frying.
Saute: To brown or cook quickly in a small amount of fat with
frequent turning.
Braise. To brown meat or vegetables in a small amount of
fat, then cook slowly in a covered utensil in a small amount of
liquid. The liquid may be juices from meat or added water,
milk, cream and meat stock.
Fricassee: To cook by braising; usually applied to fowl, rabbit,
or veal cut into pieces.
Some tips on fryin , sautein
and deep-fat fryin
Frying, sauteing and deep-fat frying
refer to the cooking of food on the Sur
face Units in varying amounts of fat.
For est results, the skillet or deep-
fat fryer should e flat on the ottom.
For small amounts of food, use a small
skillet or utensil on a 6-inch unit. For
the average amount, use a large skillet
or utensil on the 8-inch unit.
When fat is eing heated in the
skillet or deep-fat fryer do not allow it
to reach the smoking stage. Heat the
fat on HIGH. Use MEDIUM HIGH for
deep fat frying most foods except pota
toes. (Potatoes require HIGH heat all
during the deep fat frying period).
Heat fat on HIGH then reduce to
MEDIUM LOW for rowning meats.
For foods which need to e cooked un
til tender after rowning, cover skillet
and continue cooking on LOW or
SIMMER heat.
6

Su estions for Cannin
By all means, have complete information at your
command efore starting to can meats, fruits, and
vegeta les. Such data can e readily o tained
through the Department of Agriculture, Bureau of
Human Nutrition and Home Economics, Washing
ton, D. C., or from your local State Home Demon
stration Agent or the canning equipment maker.
Relishes, jams, and jellies may e prepared on the,
surface of your Frigidaire Electric Range. You will
find the five-heat units a real convenience in prepar
ing these foods.
For non-acid vegeta les and meats, the pressure-'
cooker method is suggested as most satisfactory. Use
your Surface Units and follow instructions furnished
with pressure cooker.
A word about Pots and Pans
Utensils should not e loo large or small for the sur
face units on which they are used. A flat- ottomed
utensil provides good contact with the cooking unit,
and uses the heat more efficiently. Straight sides con
serve the heat. A tight-fitting lid holds the steam and
shortens cooking time. Pots, pans and other utensils
can e stored in the full-width storage drawer in
your range. The drawer is equipped with special
stops Lo keep it from rolling out accidently, yet it
may e removed for cleaning under the range.
SURFACE U NIT RECIPES
M ak in Coffee:
In Percolator: Pour desired quantity
of water, oiling or cold, into the
coffee maker. Turn 6-inch unit on
HIGH until coffee egins to percolate,
then turn heat to SIMMER and allow
coffee to finish percolating.
In Drip Coffee Maker: Heat water
to oiling on HfGH. Warm the coffee
maker, then add desired quantity of
the oiling water. Coffee is ready
when all water has dripped through.
Use SIMMER to keep coffee hot for
serving.
In Vacuum Type Coffee Maker: In
view of the wide variety of these coffee
makers on the market today, we sug
gest that you follow the instructions
given y the manufacturer.
7

Thin Medium Thfck
1 3
13-4
%%Va
few few few
grains groins grains
1T1
W hite Sauce
Butter or fat
tablespoons
Flour
tablespoons
Salt
teaspoons
Pepper
Milk
cups
Melt utter in a saucepan on HIGH, ap
proximately 2 minutes. Turn switch to LOW.
Stir in flour, salt, and pepper and lend
well. Add milk, stirring constantly and cook
until smooth. If covered pan is used, turn
switch to SIMM ER instead of LOW.
(Amount: a out % pint.)
Rice
1 cup rice
cups boiling water
1 teaspoon salt
1 tablespoon buffer or margarine
Wash and drain rice, and pour into sauce
pan. Add water, salt and utler; cover.
Place on the unit. Turn switch to HIGH
until steam appears, then to SIMMER for
30 minutes. (A out 6 average servings.)
Rolled O ats (Quick Oats)
cups water
Vi teaspoon salt
1 cup rolled oats
Place water and salt in 2-quart covered
saucepan. Turn switch to HIGH until water
oils rapidly: add cereal slowly, stirring
constantly. Turn switch to SIMMER and
cook uncovered 2% to 5 minutes. Stir oc
casionally. (Amount— a out 4 servings.)
Com fort Icin
2 'A cups sugar
*4 teaspoon cream of tarter
Vi cup white corn syrup
V4 cup water
egg whites
Dash of salt
1 V2 teaspoons vanilla
Com ine sugar, cream of tartar, syrup and
water. Turn to HIGH and stir constantly
until sugar is dissolved. Cover for 2 minutes.
Remove cover and turn to MEDIUM LOW
hea! and cook without stirring to 240°F. or
until syrup spins a thread. When syrup is
almost ready, whip egg whites, with salt, in
large owl; eat until stiff ut not dry.
Pour hot syrup in a fine stream over egg
whiles, eating steadily with electric or ro
tary heater. Add vanilla, continue eating
until icing is stiff enough to stand in peaks.
(Amount— frosts sides and top of an 8 or
9-inch two-layer cake.)
Fud e Icin
cups granulated sugar
'A teaspoon cream of tartar
Vi cup milk
squares ( 01.) chocolate
teaspoons butter
1 teaspoon vanilla
Heat sugar, cream of tartar, and milk on
MEDIUM LOW, stirring until sugar is
thoroughly dissolved. Melt chocolate on
SIMM ER and add to a ove mix. Continue
cooking on LOW to 230°F. or until syrup
forms a soft all in cold water. Add utter
and vanilla. Cool to lukewarm (110°F,)
then eat until right consistency for spread
ing. (Frosts top and sides of an 8 or 9-inch
two-layer cake.)
Caram el Icin
Vi cup butter
Vi cups of brown sugar (1 ]b.)
Vs teaspoon cream of tartar
1 cup cream or rich milk
Cream utter, sugar, and cream of tartar
and stir while cooking over MEDIUM LOW
heat until smooth and creamy. Add 1 cup
cream or rich milk and cook to 238°F, or
until it will form a soft hall when dropped
into cold water. Remove from heat and cool
for a out 10 minutes. Beat until thick
enough to spread. The icing will ecome
light in color. Chopped nuts may e sprin
kled on icing, if desired. ( Amount— frosts
top and sides of 8 or 9-inch two-layer cake.)
Pancakes Delicious
l'/i cups flour
teaspoons baking powder
V/ 2 tablespoons sugar
Vi teaspoon salt
1 egg, separated
114 cups milk
tablespoons melted shortening
Sift together flour, aking powder, sugar
and salt. Separate the egg, eat yolk and
add to milk. Stir this mixture into the flour
mixture. Add the shortening and fold in the
8