The Daily Banner, Greencastle, Putnam County, 17 April 1968 — Page 8

Page 8

The Daily Banner, Greencastle, Indiana

Wednesday April 17, 1968

Electronic Oven Is On The Way

By DOROTHEA M. BROOKS NEW YORK (UPI) — Home at 5:30, dinner on the table at 6—a succulent roast, perhaps, with baked potato, the meal topped off with a freshly baked layer cake and turned out not in the “kitchen of the future” but by you, busy housewife, in your 1969 or 1970 model kitchen. The tool? The electronic 'oven which seems just about ready to move out of the ex-perimental-novelty stage and into the market place to compete with electric and gas ovens. With new electronic ovens, ,minutes do the job of hours.

Using the same radio energy that brings television into the home and tracks missiles in space, today’s cook can roast a .16-pound turkey in 70 minutes, a meat loaf in 20, bake a cake in four and fry bacon in 50 seconds. No longer that sinking feeling when unexpected guests are announced for a meal that w T as to have included Sunday’s leftovers. An eight-pound frozen turkey can be thawed and roasted in little over an hour, compared with seven hours of thawing and four hours of roasting the conventional way. No longer is the working wife limited to quick and easy—and

often expensive — weekday

meals.

In an electronic oven, microwaves emitted by an electron tube are absorbed by the food, become heat-produced energy, and cook the food in jig time. Oven, utensils—and kitchen— remain cool. The electronic oven will not require the housewife to learn how to cook all over again. Once she adjusts to the faster cooking time, she will feel as comfortable with her electronic oven as with a conventional one. In fact, it is expected most cooks will use electronic ovens to widen the range of their meal planning and cooking. supplementing rather than

supplanting conventional oven cooking. New electronic oven models for home use will be operable also, at the turn of a switch, as conventional electronic units. Since microwaves do not brown foods, both units will be used simultaneously where browning of electronically cooked foods is desired. Electronic oven sales have been slow getting off the ground. Available models have been expensive—around $1,000 for a kitchen unit. They will for a time probably continue to be expensive, but new developments bring the promise of price cuts and new models will be more versatile and less cumbersome than units previously available. RCA—one of the world's big-

gest manufacturers of radar— recently announced a new microwave tube that for the first time permits uniform cooking of thin foods, such as bacon strips, and larger items such as roasts and fowl with equally satisfactory results. RCA now is offering the tube to leading appliance manufacturers and estimates that its new system can shave at least $100 off the retail price of electronic ovens. Both General Electric and Tappan are offering electronic ovens in the $900 to $1,000 price category, and hope t o achieve national distribution by mid-1968. Amana is the first company to offer a portable microwave unit, which is priced just below $500. It hopes to achieve nationwide distribution this spring. The Atherton

Division of Litton Industries, a major supplier of commercial ovens, plans to begin field testing a consumer unit in the near future. John B. Farese, executive vice president, RCA Electronic Components, is convinced', along with other industry spokesmen, that women will want electronic ovens once they realize the advantages of cooking by radar. In addition to the extra time made available to the cook by the freedom of menu selection and quick cooking, Farese said, the speed of cooking by this method retains natural juices and enhances food flavor. Leftovers can be reheated without the usual drying out. Microwave cooking makes for cooler kitchens and allows

use of the same dishes for cooking and serving. Even paper plates can be used in the oven, eliminating messy and time-consuming cleanup. In RCA’s demonstration oven— which gives a choice of cooking conventionally with electricity or electronically with microwaves—bacon strips are fried on paper towels which absorb the grease. The new RCA tube, Farese said, operates at much lower frequency than most standard microwave cooking tubes, providing “deeper penetration of the microwave energy into foods and assuring uniform cooking in a minimum of time.” He said ovens built with the RCA tube will offer maximum power for the widest range of

oven loads, greater visibility through the oven window since the lower frequency permits larger spacing in the window’s microwave shield, and a warmup time of only 20 seconds before cooking starts. Up Is the Trend CHICAGO (UPI)—Wanted: a drug to control the pain in the pocketbook when a person’s assigned by disease or accident to the hospital. The American Hospital Association (AHA) says, in case you wonder why, that the cost of a day’s care rose to an average of $58.06 last year. That’s up 15.4 per cent over the previous year. Hospital economists see the up trend continuing this year—and the year after and after.

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