1738 The Cornell Reading Courses 



compartment, because without this the moisture due to the condensation 

 of steam in the cooking compartment may reach the coils through which 

 the electric current passes. 



COOKING UTENSILS 



The utensils used for food containers should be durable and free from 

 crevices and seams where particles of food and harmful microorganisms 

 may lodge. Seamless aluminum is perhaps most commonly used for this 

 purpose. Each utensil should be supplied with a tight-fitting cover that 

 can be clamped down. 



VENT VALVE 



For baking or roasting, a vent valve or a similar device for the escape 

 of steam is desirable to produce the best results. 



HOT PLATES 



All fireless cookers are not equipped with hot plates, or radiators. For 

 some cookery processes they are not necessary; but their use makes a 

 baking temperature possible, and also prolongs the time for which a lower 

 cooking temperature can be maintained. The plates are commonly 

 made of soapstone, or steatite; iron is occasionally used. For baking, 

 there are various kinds of racks on which to rest the plates, usually one 

 plate being placed below and one above the food to be baked. 



LOCKS AND HINGES 



The locks, or clamps, and the hinges should be strong and well-fitted 

 to insure absolute tightness. Some cookers are provided with stop 

 hinges to prevent the lid from swinging back when it is opened. 



SIZE 



The quantity and the kind of food ordinarily to be cooked should 

 determine the size of the cooker. In most cases a small amount of food 

 in a large container does not hold the heat satisfactorily, but this difficulty 

 _jB.y be overcome to a certain extent by using a small food container 

 placed in a larger kettle and filling the intervening space with boiling 

 water. Cookers with food compartments of various sizes are convenient 

 because they allow the cooking of such foods as ham and chicken, as well 

 as small quantities of vegetables, cereals, and the like. 



COST 



The cost varies with the size, the materials used in construction, and 

 the number of conveniences and appliances furnished; it ranges from 

 about five dollars to sixty dollars or more. Some cookers are supplied 

 with bases, which raise the cooker to a good working level, thus eliminating 

 unnecessary labor. Others that are so equipped utilize the space under 

 the cooker for the storage of the cooking utensils and the radiators. There 

 is also a cooker made as a part of a kitchen cabinet. 



