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

JNIT RECIPES
stiffly eaten egg white. Bake on hot griddle
using MEDIUM LOW on the 8-inch unit.
(Amount— a out 8 servings.)
French Fried Potatoes
For 1 pound of potatoes, use approximately
three pounds of fat. Peel and cut potatoes
in % inch strips. Heat fat on HIGH to
375DF. or 380°F, in deep fat fryer. Add
potatoes. When nicely rowned, drain in
wire asket, turn out on paper toweling.
Sprinkle with salt and serve at once.
(Amount—a out 4 servings.)
Salm on Croquettes
1 can (16 oz.) red salmon
1 egg, beaten
1 tablespoon lemon fuice
1 teaspoon chopped parsley
Vi cup cracker crumbs
3 pounds fat for frying
Break Salmon into fine pieces with a fork;
add egg, lemon jutce, parsley, and I ta le
spoon of the cracker crum s. Shape into
small cakes and roll in remaining cracker
crum s, Heat fat to 375aF, on HIGH; add
the croquettes. Switch to MEDIUM HIGH
for rowning. Croquettes will e nicely
rowned and lender in approximately ten
minutes. (A out 6 servings.)
Fried Chicken
1 frying chicken (3 lb.)
34 cup flour
2V* teaspoons salt
% teaspoon pepper
3 teaspoons paprika
cooking fat for frying
Clean chicken and cut into frying pieces.
Drain. Roll in seasoned flour. Melt ^-ineh
fat in skillet on HIGH. Turn switch to
MEDIUM LOW to rown chicken on oth
sides 25*30 minutes. When chicken is rown,
rover, turn switch to SIMMER and cook
30-40 minutes. (Amount— 4*6 servings.)
Chili
1 tablespoon fat
Vi cup onion, chopped
1 Vi pounds ground beef
1 14-ounce bottle ealsup
1 No. con kidney beans
Melt faL on HIGH and turn to MEDIUM
LOW for rowning onion. When onion is
rowned or sauted for just a few minutes,
remove from the skillet to e added later.
Add the ground eef and allow to cook on
MEDIUM HIGH until moisture disappears.
Add catsup and onion. Turn switch to
MEDIUM LOW and continue cooking until
mixture appears oily- Add eans. After
cooking action returns, turn switch to LOW
and continue cooking for a out 15 to 18
minutes. Serve hot. (6 to 8 servings*)
Note: This is a asic recipe which can e
varied to meet personal preference y add
ing all or part of the following ingredients:
1 Vi? cups hot water
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon sugar
tablespoons Worcestershire sauce
1 dove of garlic (grated or cut fine)
Add the a ove-mentioned ingredients to
asic recipe and allow to simmer for an
additional 5 to 10 minutes efore serving.
Pork Chop Skillet Meal
4 tablespoons fat
4 pork chops (1" thick)
1 teaspoon salt
4 slices Bermuda onion (V*u thick)
4 rings of green pepper
4 tablespoons uncooked rice
3 cups stewed tomatoes
1 cup diced celery
Melt fat in skillet on HIGH, Turn switch to
MEDIUM LOW and rown chops until well
rowned on oth sides, a out 15 minutes.
Add salt. Place a slice of onion and one
pepper ring on each pork chop. Place one
ta lespoon rice in each ring. Pour tomatoes
over the meat; add celery. Place cover on
skillet and when steam appears (a out 8
minutes) switch to SIMMER and allow to
cook for one hour. (Amount— 4 servings.)
Barbecued Short Ribs
2 tablespoons fat
3 lbs. beef short ribs
1 medium si*e onion
tablespoons brown sugar
1 14-oz. bottle catsup
1 teaspoon prepared mustard
Salt and pepper
tablespoons vinegar
4 tablespoons onion (uice
3 tablespoons Worcestershire sauce
% cup chopped celery
Melt fat on HIGH. Brown ri s on MEDIUM
LOW, Remove from skillet and rown
onions. Add remaining ingredients and cook
a out 15 minutes. Add rowned short ri s;
cover. When actively steaming, turn to SIM'
MER, cook for a out 1 hour. (Amount—
4 servings.)
9

SECTION 2 BAKING AND ROASTING
The Giant Thrifty
Oven ...
For good aking and roasting results
every time, whether you are using an
old favorite recipe or trying a rand
new one, you can always count on the
Giant Thrifty Oven in your Frigid-
aire Thrifty-30 Range. And don’t
hesitate to use the oven for small quan
tities of food such as aking a few
potatoes, as well as for complete
meals, for it’s heavily insulated for
really economical operation. Note: Be
sure to remove roiler pan and grid
from oven efore starting to ake.
Now let’s take a quick look at some of the good things that have een uilt into
your oven. Heat is supplied y two units, (A ) and (B ). The upper unit is re
cessed in the lop of the oven. The lower unit is equipped with the famous Frigid-
aire Evenizer, which distri utes heat evenly for proper cooking results. Each
side of the oven is provided with 5 em ossed guides, permitting 5 different shelf
positions. Your Frigidaire Oven is thoroughly insulated on all six sides for
greatest economy and a cool kitchen, (Model RT-38 has an Automatic Interior
Light that comes on when the door is opened.)
How to use the Oven Control
The oven control is used to select
temperatures from 150° to 525° for
warming, aking and roasting. It can
also e set at BROIL to give a constant
high heat most desira le for roiling.
To use the oven for warming foods
without further cooking, set the con
trol to 150° (marked WARM).
To Broil, turn oven control clockwise
to BROIL position. Upper unit will e
on high heat for entire roiling time.
To Bake or R oast, turn oven control
to desired temperature. When Signal-
Light goes out, place food in oven.
During aking or roasting, the Signal-
Light will turn on and ofT, indicating
that the set temperature is eing main
tained. (When using the Cook-Master
tfie food is placed in a cold oven e
fore heat is turned on).
10

Usin Aluminum Foil in the oven
Aluminum foil is an excellent house
hold aid and its correct use in cooking
— on the surface, in the roiler or in
the oven of your Frigidaire Electric
Range— will save difficult pot washing
and scouring. It is important, hoxv-
ever, to use •aluminum foil correctly
and follow carefully the manufactur
er’s instructions for its use.
Never lay sheets of aluminum foil
directly on the ottom, sides, door or
floor of the oven as a lanket liner.
Such use causes a concentration of
heat and the foil will fuse to the oven
liner harming the porcelain finish. Do
not cover porcelain Evenizer over
oven unit with foil. The Evenizer has
een carefully designed to give the
proper distri ution of heat for est
' aking and roasting results. Covering
the Evenizer with foil locks the dis
tri ution of heat and endangers its
porcelain finish.
When using aluminum foil during
roiling, place foil IN the roiler pan
UNDER roiler grid, NEVER on the
grid itself. Do not allow the foil to ex
tend up over the sides of the roiler
pan during roiling.
O V E N C O N TRO L PANEL
M odel RT-38
Control Panel for Model RT-38.
(A) Dual-Purpose Electric Time-
Signal, (B) Automatic Appliance
Outlet, (C| Cook-Master Clock
Control, (D) Oven Signal-Light,
(E) Oven Temperature Control,
M odel RT-30
Control Panel for Model RT-30,
(F) Regular Appliance Outlet, (G)
Oven Temperature Control, (H)
Oven Signal-Light.
11

COOK-MASTER Clock Control (Model RT-38)
So easy to use . . .
Cooks food automatically
Here is the Cook-Master Clock Con
trol. Actually, it is two precision in
struments in one. First, it’s a depend
a le electric clock, the hands of which
are set y turning the kno in the
center of the face. Second, and most
important, the Cook-Master will cook
whole meals for you while you’re
away from home. The Cook-Master
automatically turns heat on and off
in the oven at the times YOU specify.
Before you set the Cook-Master,
determine how long the food must
cook, and what time you want to eat.
For example, if your meal takes two
hours to cook at 350° F., and you
want to eat at 6 o’clock, the food must
start to cook at 4 o’clock. To set Cook-
Master, follow these simple steps:
Step 1: Turn kno (A) to the right
until indicator hand (B) points to the
time food must start cooking, (4 o’
clock) .
V:
A .t,.*> ■. • . , '
' Step 2: Set Dual-Purpose Time-
Signal (C) for the length of time the
food must cook, (2 hours).
Step 3: Set Oven Control (D) to
the required temperature {350 de
grees) .
That’s all you have to do!
Now, white dot (E). has appeared,
showing that the Cook-Master is set
for automatic operation. At the end
of the set cooking time (6 o’clock),
the Time-Signal will chime. It will
continue to chime until you turn
kno to left as far as possi le. After
you turn the Time-Signal OFF, e
sure to turn off Oven Control (D)
as well, or the heat will turn on again.
The white dot on the Cook-Master dis
appears when the oven is turned on
y the Cook-Master. No reset of Cook-
Master is necessary for manual oper
ation of oven.
CAUTION: For manual operation of the oven a red clot must appear at the small
window (E ). If for any reason a white dot is showing at (E) indicating that
the oven is set for automatic operation, and you want to operate the oven man
ually, do as follows: Turn kno (A) to the right until the indicator hand (B) is
in line with, or just slightly past the hour hand, then release kno (A) and the
white dot will disappear and e replaced y the red dot.
12

If you want the oven to turn off automatically
at a later time, here’s all you have to do:
Turn Oven Control to desired temperature .and place food in oven
immediately without waiting for oven Signal-Light to go out. Then
set the Dual-Purpose Time-Signal for the length of time you want the
food to cook. At the end of the set time, the heat will turn off auto
matically and the Time-Signal will chime to indicate that the food is
ready to serve. Turn Time-Signal and Oven Control (D) off, then
your oven can e operated manually once again.
Usin the Cook-Master to operate
small appliances (Model rt-38)
The Automatic Appliance Outlet, connected directly to the Cook-
Master, is located at left of control panel. To use the Cook-Master to
operate small appliances automatically, here’s all you do: (1) Plug
the appliance into the outlet (if appliance has its own switch, turn it
on) ; (2) Set Cook-Master kno (A ) to the time you want the appli
ance to start operating (See Step 1, page 12); (3) Set Dual-Purpose
Time-Signal for length of time you want appliance to operate, and (4)
After appliance is turned off, pull out plug and turn off Time-Signal,
NOTE: Automatic Appliance Outlet may e used without Cook-Master
as a regular appliance outlet. Simply plug in appliance. (Model RT-30
is equipped with a regular Appliance Outlet.)
Usin the Dual-Purpose Time-Si nal (Model RT-38)
The Time-Signal with its precision electric drive can e used to time
any cooking or aking operation up to 4 hours. It may e used inde
pendently or in connection with the Cook-Master. (See opposite page.)
To Use Independently: Turn Time-Signal to desired time. Chime will
ring when time is up, and will continue to ring until Time-Signal is
turned to the left' as far as it will go. When using Time-Signal for
periods of less than 10 minutes, turn dial past 10-minute marking, then
ack to desired time.
Note: During the interval the Time-Signal is chiming, electric current
will not flow into oven. Therefore when you are aking or roiling
and using the Time-Signal to time any other operation, e sure to
turn Time-Signal off promptly so as not to affect either the aking
or roiling operation.

H A N D Y
U.E
s i I tablespoon
= Vi cup
=s % eup
= % cup
= 1 cup
1 cup., - . ss 1 pint
4 eups .............. = 1 quart
2 tablespoons. ~ 5 iiq. ox. (Vs cup)
8 oz..................= 1 cup (Vi pint)
3 teasp°°ns •
2 ta lespoon*-
4 tabte*PoonS ’
12 to le sp oon i
16 tablo*P°on*
2 cups-
4 eup*-
A Guide To
• Alwa s adjust oven shelves
before turning on heat.
• Fill cake pans about % full.
• Allow butter cakes to remain
in pans 10 minutes, then remove
and continue cooling on cake
rack.
* Let sponge and angel food
cakes cool in pans. (Invert to
hasten cooling.)
« Remove cookies from baking
sheet immediatel after remov
ing from oven, and let them cool
on a rack before storing.
* Pastr shells baked over out
side of pan bake more quickl
than filled pastries baked on in
side of pan.
* Warped, unevenl darkened
over-size pans cause uneven
baking and browning. Shiny
baking sheets give good results.
• Be sure all measurements
used in baking are the same as
those called for in standard
recipes,
* Alwa s sift flour before meas
uring. Dip it with a broad spat
ula or flour scoop and lightl
fill measuring cup heaping full
—then level off with edge of
knife or spatula.

BAKING CHART
Food Quantity Temperature Approximate Time
(in minutes)
Biscuits
Breakfast Biscuits 450° 10-15
Bread, Rolls
Bread 1 to 4 loaves 400° 60
Bread 6 to 10 loaves 375° 60
Shift loaves after 30 minutes
Dinner Rolls 375 “ 0- 5
Brown Bread loaves 375° 50-55
Butterscotch Bread loaves 350° 60
Quick Coffee Cake 1 pan 350° 45
Corn Bread 8 "x 8 "x " pan 4 5° 30-35
Cakes
Angel Food 9 " Tube cake pan 3 5° 60-70
Sponge Cake 9 " Tube cake pan 350° 45-50
*Layer Cake Two to four 9 " layers 375° 35-40
Two to six 8 " layers 375° 5-30
Pound Cake Two loaf pans 350° 65-70
Meringue Cake O ne layer 300° 55-60
Devils Food Cake Two 9 " layers 350° 45-50
Cookies
Refrigerator Cookies O ne sheet 400° 9-10
Mincemeat Cookies One sheet 400° 10
Sugar Cookies One sheet 400° 10
Butterscotch Cookies One sheet 375° 10
W alnut Cookies One sheet 400° 10
Cream Puffs O ne sheet 375° 45-50
Entrees
Baked Potatoes 400° 50-60
Scalloped Potatoes 375° 50-60
Candied Sweet Potatoes 375° 50-60
Cheese Souffle 3 5° 35-40
Salmon Souffle 3 5° 35-40
Corn Souffle 350° 35-40
Baked Macaroni 350° 40-45
Baked Apples 375° 30-40
Baked Hash 350°' 50-60
Baked Beans 300° 180
M uffins
Plain Muffins 400° 5-30
Blueberry Muffins 400° 5-30
Pies Pie Shell T or pies 450° 15- 0
Apple Pie 1 or pies 400° 45-60
Fresh Six 8 " pies 400° 50-55
Frozen Six 3 " pies 400° 55-60
Blueberry Pie 1 or pies 400° 45-60
Butterscotch Pie
(Meringue) 1 or pies 3 5° 0- 5
Custard Pie t or pies Start 450°
Then 3 5° 8-10
5
•Bake medium or standard size layer cokes 30-35 minutes. 15

MEATS
The Time and Temperature Chart for
roasting meat {see page 17) is in
tended as a guide to help you esti
mate the total cooking time required.
It is ased on the Constant Temper
ature Method of roasting (without
searing), in an uncovered pan, with
out adding water and without asting.
This method produces a roast that is
uniformly done throughout, plump
and full-flavored; it reduces shrink
age— thus yielding more servings per
pound— and the ones and fat are
not charred.
It should he remem ered however,
that all meat roasting charts are
simply a guide and that the “ minutes
per pound,” as listed, are only ap
pro imate. This is true ecause of
the many varia les that exist in the
meat itself, and ecause personal
preferences vary greatly concerning
the degree of doneness desired. Also
“minutes per pound” as given on the
chart are ased on meat which is at
room temperature when it is placed in
the oven. If meat is taken directly from
refrigerator to oven, the total roast
ing time should e increased slightly
to compensate for this difference.
Since personal preferences do vary
greatly in determining “ Rare” , “ Me
dium” and “ Well-Done” (What one
person regards as “Medium”, another
may consider “ Rare” !), you may
find it necessary, in order to secure
an extremely well-done product, to in
crease slightly the num er of minutes
per pound. A relia le meat-roasting
thermometer is the most accurate
method of judging the degree of
doneness you prefer.
Roastin versus “Pot-Roastin ”
Roastin / as explained a ove, is
cooking meat y “ dry heat” in an
open roasting pan (no cover) with
out adding water, and without ast
ing. This method is recommended for
cooking the tender cuts of meat such
as those listed on the Meat Roasting
Chart on the opposite page.
“Pot-Roastin ”, or Braising, is
cooking meat in “ moist heat” in a
covered pan with, or without, adding
water. This method is recommended
for cooking those less tender cuts of
meat which require long, slow cook
ing in moist heat to make them tender.
When you cook these less tender cuts
of meat in your electric oven e sure
to cook them in a covered roaster,
and increase the roasting time.
16

TIME and TEMPERATURE CHART for ROASTING MEATS
Cut of Meat Cookin Temperature Approximate Time
(minutes per pound)
Beef
Standing Rib
Rare 300° 18- 0 or to internal temp, of 140°
Medium 300° - 5 or to internal temp, of 160°
Well Done 300° 7-30 or to internal temp, of 170°
Rolled Rib Roasts 300° Add 10 to 15 min. per lb. 1o above
Top Round
Medium 300° 0- 5
Well Done 300° 30-35
1Lam b Internal temp, of 175° to 180°
9Leg 300° 30-35
1Stuffed Shoulder
W
O
oo
30-35
Stuffed Breast 300° 30-35
Crown Roast 300° 30-35
Pork— Cured Internal temperature of 160°
Large Ham (14-18 lb.) 300° 15- 0
Small Ham (TO-1 lb.) 300° 0- 5
Half of Ham (5-6 lb.) 300° 5-30
Shank End 300° 35-40
Butt End 300° 40-45
Pork— Fresh Internal temperature of 185°
Ham 350° 30-35
Loin 350° 35-45
Cushion 350° 35-40
1Pork Butt 350° 45-50
1Spareribs 350° 30-35
1Tenderloin 350° 35-40
•Vea l Internal temperature of 170°
Leg Roast 300° 5
Loin 300° 30-35
Rack— 4 to 6 ribs 300° 30-35
Shoulder 300° 5
Shoulder, rolled 300° 40-45
Duck - Goose 3 5° 30 minutes per pound.
Chicken Internal temperature of 190°
m to '/j lb. 3 5° 1 Vi to !/j hours (total time)
'A to 3Vi lb. 3 5“ !6 to 3 hours (total time)
3V4 to 4 3A lb. 3 5° 3 to 3'/a hours (total time)
Turkey* Internal temperature of 190°
8 to 1 lb.
1 to 16 lb.
T6 to 0 lb.
0 to 4 lb.
3 5°
300°
300°
300°
4 to 4V4 hours (total time)
4Vb to 5 hours (total time)
5 to 5Vi hours (total time)
5Vi to 6 hours {total time)
*Unstuffed turkeys require approximately 5 minutes per pound less time.
Differences in individual birds may necessitate increasing or decreasing cooking time slightly.
Courtesy of the Notional Livestock and Meat Board
and Egg and Poultry National Board.

- f f a , C t o O * ™ ' * * *
Here are meat loaves and aked eans for
24 people, aked in the oven at the same
time and room for extra food} for example,
a casserole of dried fruits*
1. Preheat oven tD 3 5° F.
. When Signal-Light goes out place
beans and apricots on lower shelf
on lowest guide.
3. Place meat loaves on upper shelf
on third highest shelf guide.
4. Bake for two hours.
OVEN MEALS
A luscious 20 pound standing ri roast for
12 people will ake on one shelf, then the
last two hours of roasting time, escalloped
potatoes are added, along with stewed
prunes or any other type of dried fruit.
1. Preheat oven to 300°F.
. When Signal-Light goes out place
standing rib roast on upper
shelf on third highest guide.
Roast, using approximate time
given in chart on page 17.
3. Place scalloped potatoes and
prunes on lower shelf on lowest
guide for last two hours of
roasting time.
A large Smithfield ham, aked apples and
sweet potatoes to serve 12, or two pans of
aked apples and a ham to serve 24 people
— a 11 aked in one oven.
1. Preheat oven to 75°F.
2. Place ham on baking rack in
shallow roosting pan.
3. When Signal-Light goes out place
ham on upper shelf in third
highest guide.
4. Bake allowing 5 minutes per
pound.
5. Two hours before baking is
completed, remove ham. Skin and
score. Dot with cloves. Make a
paste of one cup brown sugar
and two tablespoons cream, Spread
over scored side of ham.
6. Return to oven on upper shelf,
7. Place sweet potatoes and apples on
lower shelf on lowest guide- Bake
for two hours.
18