Directions for Top-of-Range Roasting

Beef,Lamb pork and Veal
Rena-Ware holds heat and uses it so effciently that preheating

the utensil is not necessay. Always place cold roast in cold

utensil, fat side down; then place on range and turn heat to

medium or medium high. Allow about 6 minutes before

turning meat. Meat sticks to utensil at first, but loosens itself in

a few minutes. Turn to Brown all sides. When roast has been

turned to brown last side, add salt and seasonings; cover utensil

No water is needed. meat cooks in its own juices. When water-seal

forms, turn to low heat and cook approximately the same time as

when oven roasting. Adjust heat to maintin water-seal (see

General Information )

Beef should be cooked to the rare, the medium, or the well-done

stage according to personal taste. pork and veal must be well

cooked, and lamb is better if well done. Rena-Ware low-heat

are tender and delicious. see instructions .

Top-of- Range Roasting of poulty

singe, wash clean and fully drees poulty. Rub inside with salt,and

stuff ifdesired. Do not pack stuffing too tightly. Truss bird as for

oven roasting. Dry poultry and rub entire bird with shortening.

Place in Dutch oven,dome cover, orfrypan depend-ing on size of

poulty. place utensil on range and turn to me-dium heat. Brown well

on all sides, turning frequently. Turn breast-side down and reduce heat

to low. Cover and cook 20 to 30 minutes per pound. Trun occasionally

During roasting. Giblets may be cooked in 1 to 2cups water to make stock

for gravy. see instructions below for gravy.

Oven Roasting

To roast tender cuts in the oven-salt the roast and place inlarge frypan or

4-quart dome cover and cook uncovered at 325 degrees. Use a meat

thermometer for accrate results. Roasting time is approximately the same

for accurate results. Roasting time is approximately the same for top-of-rane

and oven roast-ing High heat is not necessary to brown or sear the meat.

Browning occurs as meat coo; lessshrinkage occurs at low temperature roasting.

steam tray may be used as a rack if you prefer to roaston a rack.

Gravy

When roast is done therewill be brown drippings for grav. Re-move roast and

pour off allbut about 2 tablespoons of fat.Place utesil on range over medium heat.

Stir in two table-spoons of flour for each cup of gravy. Add warm water gradual-ly,

stirring constantly and cook until smooth and thick Season to taste

Time Table For Poultry

Time Table for Roasts

Basic Four Food Geoups

Milk Group some milk daily
Children ................................................... 3 to 4 cup
Teenagers ............................................... 4 or more cup
Adults ...................................................... 2 or more cup
Pregnant women .................................... 4 or more cup
Nursing mothers .................................... 6 or more cup
Cheese and ice cream can replace part of the milk.

Meat Group 2 or more sevings
Beef, veal, pork, lamb, poulty, fish, and eggs. dried beans,
peas and nuts can serve as alternates

Vegetable - Fruit Group 4 or more serving
including-

A dark-green of deep-ellow vegetable-important foVitamin A
- at least every other day.

A citrus fruit or other fruit or raw vegetable important for
Vitamin C- daily.

Other fruits and vegetables including potatoes.

bread - Cereal Group 4 or more servings
Bread or cereals-- whole grain, eneiched of restord( includes
macaroni and spaghetti products).

Daily Food Plan

Make this daily food plan your guide to good health

Authorities in the sciences of medicime and nutrition have pro-
vided the following easy-to-follow guide to good nutrition .Use
it every day to be sure your family is getting proper foods for a
balanced diet. prepare the goods by the Rena Ware "water-less"
method which preserves the maximum minerals, vitamins, and
other important nutrients. Additional calories will be added by
sugars. fats and oils used in preparing foos and at the thabele .Eat
for good heath and good flavor.

How To Adjust Heat (2)

STACKING. Stacking is one of the fine features of Rena-Ware.
The 3-ply construction of the dome cover and other utensils
which can be inverted and used as covers, makes it possible to
stack one utensil n another to finish cooking. For satisfactory
results when stacking one utensil on another (Two high is the
limit for cooking) follow these instructions. before direct heat
until a water- seal forms and the food is thoroughy heated
through. hen it is stacked onto another utensil that has
been heated until the water-seal has formed on it.

Here are some foods that are ideally suited to stacking:
Rice cooks fluffy yet moist if brought to a boil over medium
heat then stacked to inish cooking allow atleast 30 minutes,
and long cookig will not spoil it.

Sun-Dried fuits-prunes, apricots, peaches, apple and any
combianation of these will cook without pre-soaking. wash
fruit, just coverwith warm water: cover utensil and vring to
boil on medium heat. Sack to finsih cooking. Foe sulfur-dried
fruit, boil 10minutes uncovered on medium heat, then cover
and stack. Sulfur stains covers when fruit is not boiled
uncovered at first.

When root vegetables such as carots, bees, turnips and par-
snips are going tobe stacked, itis best to dice them short-en
cokoking time. Potatoes are not a good choice for stacking-Green
vegetables, especiay cabbage ,brussels sprouts, cauil- flower
and frozen peas,cook in 6 to 10 minutes after the water- seal forms.
They are not improved by longer cooking so are best not sracked.
These vegeables will cook while last minute meal preparations
are being made.Should dinner be elayed, stack, foods can be kept
warm for serving.
Although food does not cook in the top utensil of a three-high stack,
foods can be kept warm for serving in the top utensil og a three-
high stack.
TOP-STOVEBKING. So-called top-stove "baking" can be done as well in
Rena-Ware as in other pans; howevwr, t best this is amke-shif method of
''baking''. lt is not baking at all. Baking means "cooking n dry heat in an oven."
Anytime a cover is put on a pan food steams or cooks, the food does not "bake"
. Even in an oven, when a pan is covered, the food does not "bake".

Such foods as cakes, pies, biscuilts, muffins, and breads are baked in the oven
in vaking pans designed for the purpose. No kitchen would be modern without an
oven, and modern insulated obens are economical to use.

How To Adjust Heat (1)

ELECTRICITY: Use utensil on the unit it most nearly fits. Always
start cookingon a medium heat. when steam appears , or water-
seal froms turn switch to the lowest heat, (usually marked "simmer
or warm") that will mantain cooking temperature as explained on
page 2. lf lowest heat on lage unit is too high, move utensil to small
unit.

AUTOMATIC ELECTRIC UNITS: WithRena Ware lower setting
than those recommended by range manufacturers can be used-
approximately 25° lower, but a little practice will show you where
to set your control.

GAS, To adjust flame to "medim" , light burner on full, then lower
flame until you can hold your hand comfortably for 4 or 5 seconds
at a height of 10 to 12 inhes over thefalame "Low" is the lowest
possile pint at which flame will burn teadily. keep burners clean
and properly adjusted Oftena simer burner provides sufficient heat
to inish cooking.
AUTIMATIC GAS BURNERS: Follow instuctions given by your
range manufacturer, execept lower settings can be used. lf handles
are too hot to hold, you are using too much heat.

OVEN USE: Oven temperatures up to 400 degrees Fahrenheit will
not damage handles, provided the broiler is not on. the direct red
heat from the brovided in either a gas or electeic oven will cause
handles to blister. For best baking result use baking temperatures
of 25 to 50 degrees lower thanrecipes call for. Rena Ware holds
heat so that less is needed.

The inset pan which is the only single ply utensil in the set, is
recommended for casserole recipes. Te 2-quart cover fits it.
When the casserole is done slip the pan into the 3-quart utensil
for convenient serving.