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Energy Saving Ideas
Surface Cooking
• Turn surface units off before cooking is completed. The unit will
stay hot long enough to finish the cooking process.
_"- __ _ •Uselids. A lid traps steam and uses it to speed up the cooking
process. If you have a pressure cooker or vegetable steamer, use
it. You I1waste fewer vitamins and cut energy costs at the same
_ time.
• Use medium weight, flat bottomed pans that match the sizes of
the elements. Pick pans made of a metal that conducts heat well.
• Bring frozen foods to room temperature before cooking.
• Never use the range to heat the kitchen. Using your range without
utensils or pans to absorb the element's heat risks damaging the
surface and the controls.
Oven Cooking
• Preheat the oven only when a recipe tells you. Put roasts and casse-
roles into a cold oven and then turn the oven on.
Opening the oven door to check on foods wastes electricity.
Use the oven to prepare complete meals. For instance, start a roast,
add vegetables when the meat is half-cooked, and then warm rolls
or dessert after the main dishes are cooked.
• Make it a habit to turn the oven off before you remove the cooked
food from it.
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Surface Cooking
Setting surface controls
Push in and turn the surface unit control in either direction to the
desired setting. Start most cooking operations on a higher setting,
then turn to a lower setting to finish cooking. A glowing red element
indicates that heat and energy are being wasted. The controls do
not have to be set exactly on a particular mark. Use the marks as
a guide and adjust the control as needed.
The surface signal light glows when any surface element
is on. A glance at the light when cooking is finished is an easy check
to be sure all controls are turned off.
The suggested settings below are based on cooking in medium
weight aluminum pans with lids. Settings may vary when using other
types of pans.
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