The Glenwood Insulated Oven Range

The (S-18) Glenwood Insulated oven is surrounded with a space of nearly two inches securely packed with sixty-five pounds of Mineral Wool.

Escape of Valuable Heat is reduced to the minimum by this heat resisting-wall. Desired oven temperatures are more quickly attained, and through assistance of the Glenwood-Robertshaw (oven heat control) are easily maintained with smaller fuel consumption.

• Automatically maintains the correct oven temperature. You do not have to stay in or even near the kitchen when cooking.
• Eliminates guesswork and the pies, cakes, biscuits, cookies, etc. is just right every time.
• Roasts all kinds of meats and fowl-rare, medium or well done-deliciously and without a single failure.
• Boils cereals, soups and vegetables in the oven at the same time you roast meats and bake desserts.
• Cooks a whole meal in the oven at one time without attention whatsoever. You can leave the house for a period of three to five hours and return to find the whole meal cooked perfectly, ready for serving. Replaces the fireless cooker.
• Cans all your fruits and tomatoes in the oven, the scientific way.
• Makes all your peach butter, apple butter, tomato butter, etc. in the oven. No stirring necessary.
• Dries and sterilizes dishes in the oven giving them a clean, polished surface and affords a warming closet of large capacity.
• Saves more gas than its cost per year and eliminates loss of foods.
• Requires no experience and having no parts which can deteriorate or wear out, it will operate correctly throughout the entire life of your Gas Range.

Requires No Experience
In using the Glenwood-Robertshaw AutomatiCook and the Time and Temperature Charts, no experience whatever is required. You simply prepare the foods or mix the ingredients in the usual way, or follow any reliable recipe book, and then refer to the Chart for the cooking directions. In this Chart you will find listed the food to be cooked (or a similar one) and the proper temperature and the length of time given for cooking each class of food. The Cooking and Canning Charts have been compiled very carefully by experts and cover practically every class of food, but if the particular article of food being prepared is not listed in the charts, select a similar food and follow the time and temperature given for it.

The Glenwood-Robertshaw AutomatiCook
The Glenwood-Robertshaw AutomatiCook is so simply and durably constructed, having no parts which can deteriorate or wear out, that it will control the oven temperature accurately throughout the entire life of your gas range and it is recommended by Gas Companies, Home Economics Bureaus and Gas Range Dealers everywhere.

INSTRUCTIONS
For the care and adjustments of the Glenwood- Robertshaw AutomatiCook Detailed View

The minimum burner flame Pilot and the Independent Pilot must be properly adjusted by the person installing the Range.

To adjust the minimum burner flame pilot, move the Pointer of the AutomatiCook up to the 500 degree mark, then light the gas in the burner and allow the oven to heat for about 1'() minutes. Then move the pointer down to the 250-degree mark. This closes the valve seat. Any gas then passing to the burner is through the minimum burner flame port and this should burn about lh in. high over the entire burner. If the flame is too high or too low, by the use of a screwdriver, turn the adjusting valve (23) slowly, either to the right or the left (watching the flame), until the proper size minimum burner flame-% in. high-is secured. The adjusting valve (23) is located underneath the knurled protecting cap (24) on the body of the AutomatiCook.

The Independent Pilot light is the small yellow flame that burns near the oven burner so that it will ignite the burner and be ignited by it. It is a precautionary pilot and serves to relight the burner in case the minimum burner flame pilot is improperly adjusted and goes out. It is entirely independent of the AutomatiCook and will burn at the same height regardless of the temperature. It is lighted with the burner and extinguished when the burner is shut off. Turning the small screw at the end of this Pilot regulates the length of flame, which should be adjusted to about %, inch in length.

The temperature setting seldom has to be changed, but should it be necessary, this is done by means of a convenient set-screw (12) on the temperature pointer. Merely loosen the set-screw (12), not more than one-quarter turn, and the temperature pointer can then be moved to any degree mark on the dial to correspond with the thermometer reading. In moving the temperature pointer, do not allow the tube (18) to revolve and after the temperature change has been made, be sure to tighten the set-screw (12) securely. To clean the valve parts it is simply necessary to remove cap (2), take out the disc (4), the spring (3) and the gland pin (15). Clean all these parts thoroughly, especially the valve seat, and replace parts.

To clean the valve parts it is simply necessary to remove cap (2), take out the disc (4), the spring (3) and the gland pin (15). Clean all these parts thoroughly, especially the valve seat, and replace parts.

Cleaning the valve parts does not change the temperature setting.

Automatic Cooking Directions

• LIGHTING UP THE OVEN
  In lighting up the Oven be sure that the Oven Burner Cock is open full because the AutomatiCook takes care of the gas supply, and it is necessary only to open the Oven Gas Cock when lighting the oven burner and to turn it off when the cooking is completed. The AutomatiCook throughout the entire cooking process will automatically increase or decrease the oven burner flame to the proper volume for maintaining the set oven temperature.
• PREHEATING THE OVEN
  As the foods must never be put into the oven before it is heated to the, set temperature, time will be saved if the oven is lighted while the foods are being prepared. The time given in the Cooking Chart for preheating the Oven is generally sufficient but it is easy to determine when the oven is fully heated, for just as soon as the set temperature is reached, the AutomatiCook will decrease the size of the Oven Burner flame.
• TWO CLASSES OF COOKING
  The Glenwood-Robertshaw AutomatiCook can not only be used in cooking single articles of food, such as in ordinary baking or roasting, but in addition, any entire meal which can be cooked in a Fireless Cooker, can be cooked in a Gas Range Oven equipped with the AutomatiCook. The Glenwood-Robertshaw AutomatiCook therefore, makes one appliance in the kitchen serve as both Gas Range and Fireless Cooker.
• COOKING SINGLE FOODS
  Baking and Roasting are greatly simplified by the use of the AutomatiCook, and correct results are assured in advance, by cooking according to the time and temperature indicated in the cooking chart. Roasts are best seared in the oven as directed by the cooking chart, then roasted for the specified length of time. The Glenwood-Robertshaw AutomatiCook roasts and bakes deliciously and eliminates the constant supervision.
• WHOLE MEAL COOKING
  Whole meals, consisting of meats, fish, vegetables, cereals, macaronis, puddings, etc. can be prepared and cooked, ready for serving, with practically no attention or time spent in the actual cooking. A person may leave the house for a period of three to five hours and return to find the meal cooked perfectly, ready for serving.

  To cook entire meals in a temperature controlled oven, no previous experience is necessary as only a few rules are to be observed. For those combinations of meals, which include roast meats, it is necessary first to sear the meat in an uncovered pan and then cover it for the roasting process. For the vegetables and other foods, simply prepare these, and place in the oven in covered pans for the required length of time. Do not baste or add water during the cooking process, as the juices and flavors will be retained in the covered pans.

  In whole meal cooking, it is never necessary to open the oven doors nor change the temperature setting. In cooking vegetables in covered pans for long periods, very little water should be added, especially to potatoes. Pastries, Biscuits and similar ·fast cooking foods should be cooked separately and not with whole meals, as they require but a short time to cook and at a very high temperature. If prepared in advance, pastries, biscuits, etc. can be baked while the rest of the meal is being served.

  To cook a three hour meal: First, sear the meat, then place all the foods in tightly covered pans, set the AutomatiCook at 275° and remove after three hours. For a four or five hour meal, the same instructions apply except that the temperature must be set at 250°. A few suggestions for whole meals, showing different articles of foods:

  • POULTRY AND FISH - Complete instructions for roasting Poultry and Baking Fish are given at the bottom of the Cooking Chart.
  • SOUPS AND CEREALS Soups, cereals, and foods of like nature can be cooked in the oven safely over night, with the Control Pointer set at 250°, or for periods as long as ten hours, without attention.
  • BROILING OR TOASTING Broiling or Toasting can be done either in the Baking Oven or the Broiling Oven, with the AutomatiCook set at the mark "Broil" If done, in the Broiling Oven, set the Pointer at "Broil" and regulate the height of the flame by operating the burner cock by hand.
  • PEACH BUTTER, APPLE BUTTER, ETC. Peach Butter, Apple Butter, Tomato Butter, etc. can be made in the oven and the AutomatiCook eliminates the constant tedious stirring. Prepare in the usual way and place the kettle in the oven with the pointer set at 250 degrees. No stirring throughout this long cooking process is necessary as the butter will not burn nor stick to the vessel.
• DRYING DISHES IN THE OVEN
  Dishes and silverware can be dried in the Oven with the AutomatiCook set at 25.0°.

Concerning Recipes
There are so many excellent recipe books published that it is therefore not the purpose of this booklet to list various recipes, but to place in the hands of the housewife complete, approved Time and Temperature Cooking and Canning Charts for all classifications of foods. Cooking authorities are unanimous in advocating that foods are best cooked at a certain temperature for a definite length of time, and by having the Glenwood-Robertshaw AutomatiCook on your gas range and following the Time and Temperature Charts in this booklet, you can cook and can foods that are scientifically correct and delicious, without a single failure.

Use Any Reliable Recipe Book for Mixing the Ingredients or Preparing the Foods but for Correct Cooking and Canning Results.

Hints for Cake Baking
All cakes can be divided into two classes, sponge and butter cakes. After baking sponge cakes, pans should be inverted and cake should hang in pan until cool. Do not turn butter cakes. They should cool for 5 to 10 minutes before being removed and should be turned out on wire racks.

Note that small cakes and layer cakes require higher temperatures. Never jar or move a cake until baking is entirely completed. Pans for angel and sponge cakes should not be greased.

If cakes are not brown enough to suit, raise the temperature 25 degrees for the last few minutes of baking. Heavy cakes result from too much sugar or butter. To prevent coarse grain cakes, do not use too much raising ingredients, cream well the butter and sugar and beat the batter sufficiently.

A solid or bready cake results from too much flour.

BRIEF EXPLANATION OF THE COOKING CHART
The Cooking Chart on Pages 2 and 3 has been compiled very carefully and covers practically every class of food. If the food to be cooked is not listed, select a similar food and follow the time and temperature given for it. Move the White Handle of the AutomatiCook to the temperature mark indicated in the first column opposite the article of food to be cooked, open the oven gas cock full, light the burner and allow the oven to preheat for the time specified in the second column. The foods can be prepared while the oven is preheating and when the oven is fully heated, put the food in the oven and allow it to cook for the length of time given in the third column.

Some articles of food must be cooked at two temperatures, first at a high temperature and then at a lower temperature, and in the fourth column you will find the lower temperature to which the AutomatiCook should be reset when required. The fifth column shows the total time that the food should be cooked.

COOKING EXAMPLES
Baking Powder Biscuits: Set the pointer at 450 degrees. Turn on the gas and light the oven burner. After 20 minutes, place the biscuits in the oven and allow to bake from 12 to 15 minutes.

Roasts (6 lb. medium): Set the pointer of the AutomatiCook at 550 degrees. Turn on the gas and light the oven burner. Allow 20 minutes for the oven to become heated. Then place the roast in the oven and let sear for 20 minutes. Then reset the pointer to 450 degrees and let roast for 70 minutes, a total of 90 minutes, or 15 minutes to the pound.

For Roasts weighing over ten pounds, the temperature for the long Roasting period should be set at 400 degrees instead of 450 degrees.

A Few Suggestions for Whole Meals
Many different articles of food can be combined together for Whole Meal Cooking in the oven and your own experience and preference can dictate your choice of foods for the whole meal. A number of different items of food are listed below as suggestions and you can select and combine any of these for the whole meal as all the foods listed will be thoroughly cooked by following the Whole Meal Cooking Directions. For a three hour meal, the Controller should be set at 2750 and for a four or five hour meal, set at 2500•

Oven Canning Instructions
The Oven is a quick, simple convenient means for canning, which may be relied upon, and the fruits and tomatoes will retain their natural coloring, shape and flavor. If the chart directions are carefully followed not one jar canned should spoil. Avoid the possibilities of failure in oven canning by using only fresh fruits and vegetables. All jars should be inspected for nicks and imperfections that would prevent a perfect seal.

We recommend that only new rubber rings be use. A fresh supply each season and the rubber rings should be dipped in boiling water before using and jars and covers should be thoroughly washed and scalded. As the first step for oven canning of fruits and tomatoes, arrange the utensils; two large pans of boiling water, one for scalding the jars, tops, rubbers, etc., and one for scalding the products if they are to be packed hot. All products to be canned should be washed thoroughly and prepared for cooking. Those with earth clinging to them should have special attention and thoroughly washed and cleaned. Peaches, apricots and tomatoes have a skin which must be removed before packing them into jars, and this is best done by immersing the product in boiling water, using a wire basket, colander or square piece of cheese cloth. Allow the fruit to remain in the boiling water just long enough to loosen the skin, then dip in cold water and peel before packing in jars.

In preparing pineapple for canning, pare and remove the eyes. Then cut up the pineapple removing the hard center core. For such fruits as raspberries, cherries, blackberries, etc., pack these into scalded jars immediately after being washed and the boiling syrup poured over them.

The syrup for canning fruits can be thin, medium or thick, depending upon the sweetness of the fruit itself. For thin syrup, bring one part of sugar and three parts of water to the boiling point. For a medium syrup, one part of sugar to two parts of water, and for a thick syrup, one part of sugar to one part of water.

Fill the jars to within one inch of top and place the jars in the oven two inches apart.

Immediately upon removal from the oven, seal the jars tightly and then turn upside down until cool.

Keep in a dark place where it is cool but not in a place where the products are liable to freeze.