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.

Protect Beauty of Handles

Rena Ware utensils can be washed in anelectric dishwasher
and can be used in the oven. Oven temperes sould not
exceed 400° to prevent damagee to handles. Use 25 °
less than recipe calls for when using Rena Ware in the
Oven. lts heat-holding quality saves fuel. Avoid broiling
inRena Ware as the direct red heat an blister handles.
keep gas flame on surface burners. Hedles are easily
replaced when necessary. Order them by the number
on the inside ofthe handles from your earest Rena
Ware Distributors office.

If food burns

Even if you should forget to turn the heat down and food burns your
Rena-Ware is easy to clean. All that is usually necessary to loosen
burrned-on food is to allow warm water to stand in the pan for a
short time. if this does not loosen badly burned food, half fill the utensil
with cold water and bring slowly to a boil over low to medium hest.
Remve from heat, and allow to cool andwash as usual. Scour if necessary
Note: Avoid hitting metal kitchen tools against the edges of the utensils.
Do not cut food in the utensils as sharp knives can scratch any metal.

Treat it right-Keep it bright

Rena-Ware is so easy to care or when it its used properly that
you will find it seldom needs any car other than wash-ing rinsing,
and drying.

Using too high heat is the only cause of an difficulty in either the use
or Rena Ware. Using higher heat than necessary can give a straw
color or blue tint to stainless steel . these tints are easily removed with
any good household cleanser.

When using cleanser best results are obtained if the cloth or sponge is
only damp--not wet. Too much water interferes withthe action of the
leanser. Avoid scouring the hiighly polished out-For a bright shine on
the outside of utensils and covers polish drycloth or paper towel. The
insides and outside bottoms can be scoured with your favorite materials.
Remember that scouring will foods may leave slight discolorations which
are temporary and harmless to the food and the utensil.

Note: Please read instructions for cooking sulfur-dried fruit

General Information

QUALITY AND CONSTRUCTION OF RENA WARE
rena Ware is made of three layers of steel pressed together
; two layers of 18-8 stainless steel a layerof carbon steel
in-between. The 18-8 stainless steel containes 18 parts
chrome, 8parts nickel, and 74 parts high grade steel which
forms the finest quality steel for cookware. stainless steel
gives the bright shiny quality that means long life and
lasting beauty. the carbon core provides even heat, and
heat retention for effcient low-heat cooking

The WATER-SEAL

Rena Ware utensils and covers are precision engineered
and manufactured for perect fit. All utensils except inset
pan are 3-ply, and covers are heavy gauge single-ply steel
. Heat Travels through the bottom, up the sides and across
the top, to cook food from all directions.

Moisture condenses on inside of self-basting covers and drops
back into utensil and is again changed to steam; thus food
cooks in abath of steam. Some moisture collects around cover
and forms a water-seal. This seal keeps air out of utensil, and
flavor and nutrients in the food

Finger Test is the best
To test for water-seal do not lift cover, just give it a spin. When
cover spins freely, water-seal has formed and heat should be
reduced. When heat is lowered the expanded air shrinks and
pulls cover down tight. Food cooks in a semi-vacuum thereby
retaining more vitamins. Vegetables keep their shape.

While food is cooking, cover should be too hot to hold one's
finnger on it, but not too hot to touch quickly without getting
burrned; food is cooking as fast as it can cook. No steam
should escape around cover after heat has been lowered for
several minutes. Sputtering indicates too high heat.

Dome Cover Water-Seal
The water-seal is slightly different when the dome cover is
used. Moisture is usually visible around the edge. an inequent
Bbble breaking through indicates proper heat adjustment. Look
-ing for moisture is better than spinning this cover. when heat
cannot be lowered enough on large unit or burner of range, move
Dutch oven to smaller one.

Important Instuctions

Before Using your Rena Ware the first time, WASH THE SET

THOROUGHLY toremove all tracrs of manufacturing oils and

polishing compounds.
METHOD: Whash each utensil thorughly in pLenty of hot Soapy

water. Sprinkle a mild cleansing powder on the inside surface.

With a damp (not soaking wet) cloth, rub in circular Mtion, until

pan is clean. Rinse well in hot water, dry with a clean cloth and

utensil is ready for use. Do not use an abrasive cleanser or

steel wool on polished outsides ofutensis or on out-side

of covers; it will dull the shine

"Water-less" Cooking . . . What and why

"Water-less" Cooking with very little or no depending on the food

being cooked. lt means cooking sothat there is no liquid to drain

away. Why? To preserve water-soluble minerals, Vitamins, and

other nutrients and flavors that are lostwhen food is drained.

Basic instructions for easy "WAter-LESS" COOKING

Follow the simple instrctions in this Web and you will enjoy

new cooing pleasure, better tasting and more nutritious foods

prepared with less work.

1. Always start cooking on amedium heat. Starting on high heat
causes moisture tobe driven out of te utensil instead of al-l
owing it to frm a water-seal.

2. As soon as the water-seal forms, or steam escapes from
around the cover,adjust to a very low heat. After a few minutes
there should be no steam escaping. Touch the cover: it it is too hot to
hold your finger on it, but not too hot to touch firmly andquickly
, heat is properly sdjusted.

3. Do not lift cover unil food has cooked long enough to be done.Test
for doneness by inserting fork horizontally under cover just
sufficiently to pierce food, without lifting cover more than
necessary.

4. Shake utensil gently a few times whiles cooking potatoes, beets,
or other dry starchy vegetables. To shake-lift utensil byhandles,
holding cover in place with your thumbs on knob;shake several times
then replace on range. This rearranges food just as stirring does.

5. When cooking sugar mixtures such as candy, fostings, jams, etc.,
and when frying and sauteeing strat on medium heat until sugar
dissolves and shortenings melt. Then increase heat for desired
temperatures. in Renna Ware, cooking time is shorte for sugar
mixtures, and frying temperatures are more esily
maintained because of Rena-Ware's 3-ply coustruction.