Elements of the theory and practice of cookery

28. Learn which pipes supply each burner; learn the position of each gas-cock, when open and when closed. "When the range is not in use keep all gas-cocks closed, i.e. turned toward the right. It is 7iot sufficient to turn off the gas hy closing the cock in the connecting pipe only; if this is done, leaving other cocks open, the gas, when next turned on, will escape unlighted. If it escapes into the oven, a dangerous explosion is likely to take place, on lighting the oven burners. PREPARATORY LESSONS 19 How to light the gas range. — To light a top burner_ first open the cock in connecting pipe by turning it to the left; then open the cock in tlie pipe supplying the burner, let the gas flow for two or three seconds, and apply lighted match or taper. If the burner is a double one, and you wish to light both parts, light one first ; then turn the cock admitting gas to the other, and it will light from the first. To light the oven burners, first see that all stop-cocks regulating the supply of gas to the oven burners are closed, and that both oven doors are open. Now open the pilot light cock, and light the pilot light from the outside, through the hole made for this purpose ; this done, open first one oven cock and then the other. Each set of burners will light with a slight explosive sound ; wdien you see that both are burning blue and clear, turn off the pilot light. If the gas burns yellow with a roaring noise, it has " struck back," and is burning in the air-chamber. Turn it off at once, let it flow a few seconds, and relight it.^ 29. How to use the gas range. — For broiling, toasting, etc., have oven burners lighted and doors closed at least five minutes before using the oven. Place the rack and pan close under the burners. For roasting in the broiling oven, observe the same rules and turn the roast fre- quently. For baking, light the oven burners and close the door ten to fifteen minutes before putting in the food. 30. To avoid wasting gas. — 1. As soon as the contents of a kettle or saucepan boil, turn the gas down, and keep it as low as possible without checking the boiling. For simmering, turn still lower or use the simmering 1 In some ranges the supply of air may be regulated by turning a cap, which enlarges or decreases the size of the air-holes in the supply pipe. 20 THEORY AND PRACTICE OF COOKERY burner. When so little heat is required that the gas is in danger of going out, turn it up a little and mod- erate the heat by putting an asbestos board over it. 2. When the oven is sufficiently hot, close one oven cock, or partly close both. 3. Always turn off the gas the instant you are done using it, even if it is to be re- lighted ; matches are cheaper than gas. 31. Care of the gas range. — Keep air-holes clear. Draw out iron sheet under top-burners and clean it once a day. For further care see § 95. FUELS 32. Anything that unites readily with oxygen may be used as fuel. Fuels common in American households are coal, wood, coal-oil (kerosene), and, in some places, gas.