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Top of the Range Baking 

Page 52 

With your Chef’s Ware Cookware, you can actually bake a cake or pie on your front burner, and even on top of your meat and vegetables, if you like. This space and energy saving method is possible because of the uniform heat distribution of Chef’s Ware Cookware. It turns the pans into small “oven”. 

Top of the range baking is more economical and more convenient in the quality of your baked good. Cakes will be moister, and your rolls will taste richer, simple mixes will take on old fashioned flavor. 

 

The Skillet Method 

This is the easiest place to start with your top of the range baking. 

 

Cookware: 

9-or 11 Inch Skillet and Cover 

1. Prepare the skillet for baking in one of the following way;  

1. Oil the inside of the skillet lightly. Place a circle of waxed paper, cut to fit, on the bottom. 

1. Melt butter or shortening on skillet and be sure the sides are oiled.  Sprinkle with flour and remove the excess. 

1. Preheat the prepared skillet over a low heat. 

1. Pour the mixed batter into the skillet. Cover and be sure heat is at low simmer. 

1. Bake at low heat until nearly done, about 10 to 15 minutes before the time is up, remove the cover. Wipe away any excess moisture on the cover. Quickly replace it. Do this about every five minutes until the toothpick test indicated the food is done. You may find that slight adjustments need to be made in the cooking times. 

1. After done, cool in the pan for a few minutes. Run a knife carefully around the edge. Invert over a cooling rack until the cake or bread comes out of the skillet. 

 

The Dry Method Cookware 

3- hole Utility Rack (without Egg Cups) 

9 – Inch Skillet and 9 - Inch Dome Cover or 

6 – Hole Utility Rack (without Egg Cups) 

11 - Inch Skillet and 11- Inch Dome Cover or 

6 – Hole Utility Rack (without Egg Cups) 

6 – Quart Dutch Oven and 11 – Inch Dome Cover 

 

The above pieces all fit each other and provide the basis for your baking. They will also combine with many of your ordinary bakeware pieces. Small loaf pans and 9 or 10- pie plates will fit into the 11 – inch skillet and 6 – quart dutch oven and can be covered by the 11- inch dome cover. (See illustrations on pages 6 and 7 for possible combinations.) 

 

The Combinations these utensils make together are many. Here is how it works: 

1. Put the appropriate cover on the skillet or dutch oven. No liquid is necessary. Preheat over medium or medium – high heat for about 5 minutes.  

1. Remove the cover and put the utility rack on the lip of the pan. NOTE: You may use a wire, trivet, or your egg cups turned upside down on the bottom of the pan. just be sure your baked goods are at least 1 ½ inches above the bottom of the skillet duth oven.  

1. Pour the batter in the proper utensil (loaf, pie or cake pan) and place the utensil on the rack or trivet. Cover with the appropriate dome cover.  

1. Lower the heat to low or medium- low and bake for suggested time. Food will brown lightly on top and bottom using this method. NOTE: While you are getting used to this wat of baking, check now and then to make sure the heat is not too high.  

The utility rack with the egg cups in place may be used for rolls, muffins, and cup – cakes.  

Keep in mind that the heat must be able to circulate freely around the food. If you’re baking rolls in the egg cups, for example, place the cups on the rack between the holes not in them otherwise the rolls will not brown on top. 

 

The Moist Method 

This is the most successful method to use for Top of the Range Baking. 

Cookware: 

6 – Hold Utility Rack (without Egg Cups) 

Double Boiler Inset Pan 

11 – Inch Skillet and 11 – Inch Dome Cover or  

6 – Hole (without Egg Cups) 

Double Boiler Inset Pan  

6 – Quart Dutch Oven and  

11 – inch Dome Cover 

In this method the moisture is provided from the lower pan by water, or by the food cooking in it. The double boiler inset pan is the most convenient utensil for the second lever. It rests on the utility rack and if cakes or rolls are being cooked, it must be covered with foil to prevent condensed moisture inside the dome cover from dripping into the cake (see pages 7 for groupings). 

When the foil-covered double boiler pan with its contents is first put on the utility rack and covered with the 11 – inch dome cover, you must give it an initial burst of medium – high heat.  This can be done while the meat is browning in the lower pan, or when vegetable are just starting to cook. If you’re using water (1-2 quart) for moisture, keep it boiling long enough for vapor t escape from the pan and for the dutch oven to become hot. Reduce the heat to low but be sure the vapor seal has form and the cover is free.to spin when twisted. If heat is too low, the food above won’t bake.