The Northwest enterprise. [volume] (Seattle, Wash.) 1931-1952, 1940-04-05

There ore no flames, no matches,
no danger an electric range "a q
fire Insurance policy that money
cannot buy, that requires no pre-
MUM 10 pay.
Cooking the watsrless way"
the browning achievement of the
electris range, Whose new 1910
models are being displayed By 10
cal dealers, makes fruits sDd veg
etables ready for the tabis swiftly
and individually favored with that
fresh from the garden" taste.
Moreover, cakes, the browning
achievement Of any table, are
brought from the electric oven
moist and of even texture. Baked
foods are cooked by scientific
cook book temperatures, auto
matically controlled and are not
dried out because there is no air
circulation in the electric oven.
Results, therefore, are perfect
every time, without guesswork or
"peeking" in the oven. Cakes stay
fresh longer and keep better be-
cause they retain proper moisture.
Roasts come out rare, medium or
well done, as you like them, all the
way through, without soaring.
Steaks, fish or fowl are broiled
naturally, not burned, scorched or
smoked.
The most marvellous, perhaps, of
the miracles achieved by the cleo
trio oven is the way fruits and
vegetables emerge. Cook them all
at one time, all in the same con-
tainer, each vegetable holds its
own distinctive flavor, and both
vegetables and fruits impart to the
eater the pleasing fancy of having
been somehow cooked right on the
vine without loss of garden fresh
ness.
Electric cookery's miraculous,
new speed brings with it another
advantage, an artistry in the pre-
paration of meals impossible to
achieve by any other method. This
is the retention of individual sue
culent flavors, due to the almost
instantaneous formation of steam.
New 1910 range models being
displayed by local dealers are
equipped with enclosed speed units
These direct and confine electric
heat and apply it only where it
is needed. There is no flaring
flame to waste its heat on sides
of utensils and in the air. The
heat is conserved and centered
under the bottom of pot or pan.
This makes it possible to boil,
or to be more specific, to steam
foods almost entirely in their own
juices. 1t is unnecessary to put in
water to cover; little or no water
is used. Therefore, no heat is
wasted. Cooking begins almost in
stantly, in the foods own steam,
Withholding its flavor instead of
dissipating it into a lot of water
that requires much precious time
to bring to the boil.
The new enclosed speed units are
not only the fastest heating units
devised, they are most durable and
easiest to clean. But their chief
aid to the housewife is the cooking
speed they give her, and to the
epicure the delightful individual
food flavors they capture and re-
tain.
Steamy, uncomfortable kitchens,
so damaging compilations, dainty
coiffures and sweet dispositions of
housewives, have gone forever
with the advent of the new 1910
models of the electric range which
local dealers are now displaying.
Grandma stood for hours watch
ing and stirring steaming kettles,
and continually was opening hot
ovens, out of which came a blast
of scalding steam as she "peeked'
at what was going on within.
Today even canning, hottest and
steamiest of all kitchen tasks, can
be done in cool, sticky-less COM
fort with the new electric range.
Oven temperatures are con-
trolled, not by ''feer' and guess
work but scientifically. They run
themselves, automatically, and
"peeking' is not only unnecessary
but actually abortive of quickest,
surest and most perfect results.
A two-inch blanket of insulation
all around the oven keeps the heat
where it belongs, inside, and be-
cause little or no water is used,
an entire oven meal may be cooked
at one time with individual fla
vors preserved without mingling,
almost entirely without kitchen
steam.