convenient for flat irons, and the top being level there is no
danger of pans tipping over.
Parts of a Gas Stove, In using a gas stove become familiar
with every part of it. Locate the supply pipe leading from
the main pipe, the shut off, the ovens, the pilot light and other
oven burners, the iron drip sheet under the top, and the
valves for each burner.
Some valves or stop cocks are circular and turn over to
the right and left ; others have a long knob or handle which
opens out in a straight line with the burner pipe to admit
the gas, and turns at right angles to shut it off. One
can tell at a glance whether these valves are open or
closed.
Lighting the Top Burners. If the gas has been shut off
entirely from the range, open the valve in the connecting
pipe, — usually when open it is in a line with the pipe. See
that all the valves are tight, light the match, open the valve
to be used, let the gas run a second, then apply the lighted
match at the top of the burner. If it pops and goes out, or
" burns back " with a roaring noise and you see flame in the
air hole near the valve, the match was applied before suffi-
cient gas had flowed ; turn it out and light again.
Lighting Oven Burners. Always open both doors before
lighting the pilot, as gas sometimes collects under the oven
if it is turned on too long before applying the match, as is
often the case when the first match goes out. If this gas is
lighted suddenly in the confined space there is danger of
explosion. Leaving the door open five minutes dries out any
moisture that may have collected there.
Open the pilot valve and light it through the hole in the
side of the stove ; this flame acts as a taper and as soon as you
open the valves lights the burners with a slight explosive
sound. When both are burning freely with a blue flame turn
off the pilot light.
When using the lower oven for toasting or broiling, heat
the oven well with closed doors, then put in the food and
leave the door open that air may be admitted, for it is the
oxygen in the air which causes the difference between the
browning of broiling and that of baking by confined heat.
44 SCHOOL KITCHEN TEXTBOOK
Economical Use of Gas. The gas should always burn
with a blue, not a yellow flame. The yellow indicates that
the flame is too high or the burner is clogged and the supply
of air is not sufficient.
Use the full flame only to start water boiling quickly, or
for quick heating of the oven. As soon as the water boils
turn the gas as low as can be without checking the boiling,
and then regulate it as needed. Only a few foods need brisk
boiling.
If kettles are too full, or the flame too high, the contents
boil over and clog the burners, cause a disagreeable odor and
much extra work.
When a hot oven is needed quickly leave the full flame on
for ten minutes that you may have the heat radiated from
the hot iron of the oven which helps in top browning ; then
reduce the heat, sometimes by turning off the back burner
entirely. Five minutes before removing the food turn off
all heat.
Amount of Gas Consumed. When burners are turned on
full, each top burner consumes about two cubic feet per
hour; the simmering burner somewhat less, and the oven
burners from thirty to forty cubic feet per hour.
Page 25
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
convenient for flat irons, and the top being level there is no danger of pans tipping over.
Parts of a Gas Stove, In using a gas stove become familiar with every part of it. Locate the supply pipe leading from the main pipe, the shut off, the ovens, the pilot light and other oven burners, the iron drip sheet under the top, and the valves for each burner.
Some valves or stop cocks are circular and turn over to the right and left ; others have a long knob or handle which opens out in a straight line with the burner pipe to admit the gas, and turns at right angles to shut it off. One can tell at a glance whether these valves are open or closed.
Lighting the Top Burners. If the gas has been shut off entirely from the range, open the valve in the connecting pipe, — usually when open it is in a line with the pipe. See that all the valves are tight, light the match, open the valve to be used, let the gas run a second, then apply the lighted match at the top of the burner. If it pops and goes out, or " burns back " with a roaring noise and you see flame in the air hole near the valve, the match was applied before sufficient gas had flowed ; turn it out and light again.
Lighting Oven Burners. Always open both doors before lighting the pilot, as gas sometimes collects under the oven if it is turned on too long before applying the match, as is often the case when the first match goes out. If this gas is lighted suddenly in the confined space there is danger of explosion. Leaving the door open five minutes dries out any moisture that may have collected there.
Open the pilot valve and light it through the hole in the side of the stove ; this flame acts as a taper and as soon as you open the valves lights the burners with a slight explosive sound. When both are burning freely with a blue flame turn off the pilot light.
When using the lower oven for toasting or broiling, heat the oven well with closed doors, then put in the food and leave the door open that air may be admitted, for it is the oxygen in the air which causes the difference between the browning of broiling and that of baking by confined heat.
Economical Use of Gas. The gas should always burn with a blue, not a yellow flame. The yellow indicates that the flame is too high or the burner is clogged and the supply of air is not sufficient.
Use the full flame only to start water boiling quickly, or for quick heating of the oven. As soon as the water boils turn the gas as low as can be without checking the boiling, and then regulate it as needed. Only a few foods need brisk boiling.
If kettles are too full, or the flame too high, the contents boil over and clog the burners, cause a disagreeable odor and much extra work.
When a hot oven is needed quickly leave the full flame on for ten minutes that you may have the heat radiated from the hot iron of the oven which helps in top browning ; then reduce the heat, sometimes by turning off the back burner entirely. Five minutes before removing the food turn off all heat.
Amount of Gas Consumed. When burners are turned on full, each top burner consumes about two cubic feet per hour; the simmering burner somewhat less, and the oven burners from thirty to forty cubic feet per hour.