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Range/Oven

1. Prepare several meals at one time and freeze them for later use. You'll save energy and provide convenient, speedy meals.
2. Reduce the amount of heat escaping from burners by matching the pan size to the burner size.
3. Cook with aluminum or copper-bottomed pots and pans for even heat conduction. Pans with straight sides and flat bottoms reduce cooking time and heat loss.
4. Thaw frozen foods in the refrigerator or microwave before cooking them.
5. Once a liquid begins to boil, lower the temperature and let the food simmer. A quick boil doesn't cook food any faster than a slow boil.
6. Cover pans with lids to help keep the heat in, permitting the use of lower temperature settings and shorter cooking times.
7. Keep reflector pans below burners clean and shiny to allow heat to be reflected onto the pan.
8. You can lower the oven temperature by 25 degrees Fahrenheit when baking with glass or ceramic dishes.
9. If you are broiling, roasting or cooking a casserole, you do not usually need to preheat the oven. If you must, preheat no more than 10 minutes before baking.
10. Rearrange oven shelves before preheating the oven. Rearranging shelves after the oven is preheated allows heat to escape and poses a potential burn hazard.
11. Replace the oven door seal if heat leaks out. Avoid opening the oven door to check on food. The oven temperature is lowered up to 25 degrees Fahrenheit each time the door is opened.