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 Computer Science
Programming

for Engineering and Science

Programming in
Programming in
for Engineering and Science
C++

Developed from the author’s many years of teaching computing courses, Programming in C++
for Engineering and Science guides readers in designing programs to solve real problems
in
C++
for Engineering
encountered in engineering and scientific applications. These problems include radioactive
decay, pollution indexes, digital circuits, differential equations, Internet addresses, data analysis,
and Science
simulation, quality control, electrical networks, data encryption, beam deflection, and many other
areas.

To make it easier for novices to develop programs, the author uses an object-centered design
approach that helps readers identify the objects in a problem and the operations needed; develop

C++
an algorithm for processing; implement the objects, operations, and algorithm in a program;
and test, correct, and revise the program. He also revisits topics in greater detail as the text
progresses. By the end of the book, readers will have a solid understanding of how C++ can be
used to process complex objects, including how classes can be built to model objects.

Features
• Uses standard C++ throughout
• Explains key concepts, such as functions and classes, through a “use it first, build it later”
approach
• Shows how to develop programs to solve real problems, emphasizing the proper techniques
of design and style
• Introduces the very powerful and useful Standard Template Library along with important
class and function templates
• Develops numeric techniques and programs for some engineering and science example
problems
• Highlights key terms, important points, design and style suggestions, and common

Nyhoff
programming pitfalls in the chapter summaries
• Includes self-study questions and programming projects in each chapter
• Provides ancillary materials on the book’s website

Larry Nyhoff
K11207

K11207_Cover.indd 1 6/19/12 9:01 AM

 Programming in C++
for Engineering and Science

K11207.indb 1 6/15/12 10:06 AM

This page intentionally left blank
 Programming in C++
for Engineering and Science

Larry Nyhoff

K11207.indb 3 6/15/12 10:06 AM

CRC Press
Taylor & Francis Group
6000 Broken Sound Parkway NW, Suite 300
Boca Raton, FL 33487-2742

© 2012 by Taylor & Francis Group, LLC

CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Version Date: 20120409

International Standard Book Number-13: 978-1-4398-2535-8 (eBook - PDF)

This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to
publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials
or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material repro-
duced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any
copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint.

Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any
form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming,
and recording, or in any information storage or retrieval system, without written permission from the publishers.

For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copy-
right.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400.
CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been
granted a photocopy license by the CCC, a separate system of payment has been arranged.

Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica-
tion and explanation without intent to infringe.
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com

and the CRC Press Web site at

http://www.crcpress.com
Contents

Preface, vii
Acknowledgments, xi
About the Author, xiii

Chapter 1 ■ Introduction to Computing 1

Chapter 2 ■ Programming and Problem Solving—

Software Engineering 21

Chapter 3 ■ Types in C++ 39

Chapter 4 ■ Getting Started with Expressions 63

Chapter 5 ■ Control Structures 107

Chapter 6 ■ Functions and Libraries 149

Chapter 7 ■ Using Classes 207

Chapter 8 ■ More Selection Control Structures 261

Chapter 9 ■ More Repetition Control Structures 295

Chapter 10 ■ Functions in Depth 351

Chapter 11 ■ Files and Streams 409

Chapter 12 ■ Arrays and the vector Class Template 451

Chapter 13 ■ Multidimensional Arrays and Vectors 503

v
 vi   ◾   Contents

Chapter 14 ■ B
 uilding Classes 553

Chapter 15 ■ Pointers and Linked Structures 593

Chapter 16 ■ D
 ata Structures 637

Answers to Test Yourself Questions, 677

Appendix A: ASCII Character Codes, 693

Appendix B: C++ Keywords, 697

Appendix C: C++ Operators, 699

Appendix D: Other C++ Features, 701

Index, 715

K11207.indb 6 6/15/12 10:06 AM

Preface

C ++ is a general-purpose programming lan-

guage that has both high-level and low-level lan-
guage features. Bjarne Stroustrup developed it in 1979
at Bell Labs as a series of enhancements to the C pro-
gramming language, which, although developed for
system programming, has been used increasingly in
engineering and scientific applications.
Because the first enhancement was the addition of
classes, the resulting language was originally named
Bjarne Stroustrup
“C with Classes,” but was renamed C++ in 1983.
Along with overcoming some of the dangers and disadvantages of C, these and subsequent
enhancements have resulted in a very powerful language in which very efficient programs
can be written and developed using the object-oriented paradigm. A programming lan-
guage standard for C++ (ISO/IEC148821998) was adopted in 1998 and revised in 2003 and
is the basis for this text.

Background and Content

This text grew out of many years of teaching courses in computing, including program-
ming courses intended for students majoring in engineering and science. Although the
Fortran language was first used, these courses are now taught using C++. However, most
C++ textbooks are written for the general college student and thus include examples and
some content that is not aimed at or especially relevant to science and engineering students.
In this text, nearly all of the examples and exercises involve engineering and scientific
applications, including the following (and many more):

• Temperature conversion
• Radioactive decay
• Einstein’s equation
• Pollution indexes
• Digital circuits
• Root finding, integration, differential equations
vii
 viii   ◾   Preface

• Internet addresses
• A-C circuits
• Simulation
• Quality control
• Street networks
• Environmental data analysis
• Searching a chemistry database
• Oceanographic data analysis
• Electrical networks
• Coordinate transformations
• Data encryption
• Beam deflection
• Weather data analysis
• Oceanographic data analysis

Some examples are described and solved in detail, while for others the presentation in the
text outlines the solution and the complete development is available on the text’s website
maintained by the author:

http://cs.calvin.edu/books/c++/engr-sci

This text also focuses on those features of C++ that are most important in engineering
and science applications, with other features described in optional sections, appendices, or
on the text’s website. This makes it useable in a variety of courses ranging from a regular
full-credit course to one with reduced credit such as a two-credit course that the author has
taught many times, where the class lectures are supplemented by lab exercises—tutorial in
nature—in which the students develop a program to solve some problem using the new
language features presented in class.

Presentation
The basic approach of the text is a spiral approach that revisits topics in increasingly more
detail. For example, the basic C++ operations used to build expressions are presented first,
and then predefined functions provided in C++ libraries are added. Once students have
experience with functions, they learn how to define their own simple functions and then
more complicated ones. Later they learn how to incorporate these into libraries of their
own, thus extending the C++ language with custom-designed libraries.

K11207.indb 8 6/15/12 10:06 AM

 Preface   ◾   ix

Learning how to develop a program from scratch, however, can be a difficult and chal-
lenging task for novice programmers. A methodology used in this text for designing
programs to solve problems, developed over years of teaching C++ to computer science,
engineering, and science students and coauthoring texts in C++, is called object-centered
design (OCD):

• Identify the objects in the problem that need to be processed.

• Identify the operations needed to do this processing.
• Develop an algorithm for this processing.
• Implement these objects, operations, and algorithm in a program.
• Test, correct, and revise the program.

Although this approach cannot technically be called object-oriented design (OOD), it does
focus on the objects and operations on these objects in a problem. As new language con-
structs are learned, they are incorporated into the design process. For example, simple
types of objects are used in early chapters, but Chapter 7 introduces students to some of the
standard classes provided in C++ for processing more complex objects—those that have
multiple attributes. In subsequent chapters, more classes are introduced and explained,
and students gain more practice in using them and understanding the structure of a class.
Once they have a good understanding of these predefined standard classes, in Chapter 14
they learn how to build their own classes to model objects, thus extending the C++ lan-
guage to include a new custom-built type.

Important Features
• Standard C++ is used throughout.
• A “use it first—build it later” approach is used for key concepts such as functions (use
predefined functions first, build functions later) and classes (use predefined classes
first, build classes later). Various other topics are similarly introduced early and used,
and are expanded later—a spiral kind of approach.
• The very powerful and useful Standard Template Library (STL) is introduced and
some of the important class templates (e.g., vector) and function templates (e.g.,
sort()) are presented in detail.
• C++’s language features that are not provided in C are noted.
• Engineering and science examples, including numeric techniques, are emphasized.
• Programs for some examples are developed in detail; for others, the design of a pro-
gram is outlined and a complete development is available on the text’s website.
• Object-centered design (OCD) helps students develop programs to solve problems.
• Proper techniques of design and style are emphasized and used throughout.

K11207.indb 9 6/15/12 10:06 AM

 x   ◾   Preface

• Test-yourself questions (with answers supplied) provide a quick check of understand-

ing of the material being studied.
• Chapter summaries highlight key terms, important points, design and style sugges-
tions, and common programming pitfalls.
• Each chapter has a carefully selected set of programming projects of varying degrees
of difficulty that make use of the topics presented in that chapter. Solutions of
selected projects are available on an instructor’s website and can be used for in-class
presentations.

Planned Supplementary Materials

• A lab manual (perhaps online) containing laboratory exercises and projects coordinated
with the text
• A website (http://cs.calvin.edu/books/c++/engr-sci) for the text containing
• Source code for the programs in the text
• Expanded presentations and source code for some examples
• Links to important sites that correspond to items in the text
• Corrections, additions, reference materials, and other supplementary materials
• A website for instructors containing
• PowerPoint slides to use in class presentations
• Solutions to exercises
• Other instructional materials and links to relevant items of interest

K11207.indb 10 6/15/12 10:06 AM

Acknowledgments

I express my special appreciation to Alan Apt, whose friendship extends over many
years and who encouraged me to write this text; to Randi Cohen, David Tumarkin,
Suzanne Lassandro, and Jennifer Ahringer, who managed all the details involved in getting
it into production; and to Yong Bakos, for his technical review of the manuscript. And,
of course, I pay homage to my wife, Shar, and to our children and grandchildren—Jeff,
Rebecca, Megan, and Sara; Jim; Greg, Julie, Joshua, Derek, and Isabelle; Tom, Joan, Abigail,
Micah, Lucas, Gabriel, Eden, and Josiah—for their love and understanding when my
busyness restricted the time I could spend with them. Above all, I give thanks to God for
the opportunity and ability to prepare this text.

xi
This page intentionally left blank
About the Author

A fter graduating from Calvin College in 1960 with a degree in mathematics,

Larry Nyhoff went on to earn a master’s degree in mathematics from the University
of Michigan in 1961, and then returned to Calvin in 1963 to teach. After earning his PhD
from Michigan State University in 1969, he settled in for an anticipated lifelong career as a
mathematics professor and coauthored his first textbook, Essentials of College Mathematics
(Holt, Rinehart, Winston, Inc.), in 1969.
However, as students began clamoring for computing courses in the ‘70s, Professor
Nyhoff volunteered to help develop a curriculum and coauthored several manuals for the
BASIC, FORTRAN, and COBOL programming languages. Following graduate work in
computer science at Western Michigan University from 1981–1983, he made the transition
from mathematics to computing and became a professor in the newly formed Computer
Science Department.
A long stint of textbook writing soon commenced, beginning with a coauthored
FORTRAN 77 programming text that was published by Macmillan in 1983. This was
then followed by a Pascal programming text, which went through three editions and
became a top seller. Over 25 other books followed, covering FORTRAN 90, Turbo Pascal,
Modula-2, and Java, and including three editions of a very popular C++ text and an
introductory text in data structures using C++. Several of these texts are still used world-
wide and some have been translated into other languages, including Spanish, Chinese,
and Greek.
A year before his retirement in 2003, after 41 years of full-time teaching, Professor
Nyhoff was awarded the Presidential Award for Exemplary Teaching, Calvin College’s
highest faculty honor. Since retirement, he has continued instructing part-time, teaching
sections of “Applied C++,” a two-credit course required of all engineering students and
also taken by several science students. This textbook is the result of preliminary versions
used in that course over several semesters.

xiii
This page intentionally left blank
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different content
The Project Gutenberg eBook of To Your
Kitchen From Mine
This ebook is for the use of anyone anywhere in the United States
and most other parts of the world at no cost and with almost no
restrictions whatsoever. You may copy it, give it away or re-use it
under the terms of the Project Gutenberg License included with this
ebook or online at www.gutenberg.org. If you are not located in the
United States, you will have to check the laws of the country where
you are located before using this eBook.

Title: To Your Kitchen From Mine

Author: Betty Newton

Release date: October 14, 2020 [eBook #63457]

Most recently updated: October 18, 2024

Language: English

Credits: Produced by Stephen Hutcheson and the Online Distributed

Proofreading Team at https://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK TO YOUR

KITCHEN FROM MINE ***
 to your kitchen from mine
2

YOU ARE WISE ...

to choose a Modern GAS range because it will give you the
best cooking results possible while adding new beauty and
convenience to your kitchen. It is designed for long life and the
easy care that is so necessary in today’s living.

The tips on range use and care can keep your range cooking
perfectly and looking its best for years to come. This booklet is
a collection of some of our most popular recipes. Each one has
been carefully tested in our kitchen—we hope they’ll be
favorites in your kitchen, too.

Call your GAS Company when necessary to check the

temperature and to make any range adjustments. There is no
charge for this service.

Please call me if I can help you. It is always a pleasure to talk

with you about your GAS appliances.

Home Economist
YOUR GAS COMPANY

4
 CONTENTS

CARE AND CLEANING

Cook Top 7
Oven 7
Broiler 8
Accessories 8
Cleaning Chart 9

TOP OF RANGE
Top Burners 10
A Thought or Two About a Pot or Two 11
A Guide for Using the “Burner-With-A-Brain” 13
Recipes for “Burner-With-A-Brain” 17
Griddle 20

OVEN
Blue Flame Oven Tips 22
Use of Aluminum Foil 22
 Meat Probe 23
Meat and Poultry Roasting Guide 24
Recipes for Oven 26
Low-Temperature Oven Control 28
Keep-Warm Temperatures For Oven-Cooked Foods 30
Keep-Warm Temperatures For Top-Burner-Cooked Foods 31
To Thaw Frozen Foods 31
Programmed Cooking 32
Programmed Oven Meals 34
Secrets of Better Baking 38

BROILER
General Broiling Tips 40
Infrared Broiling Guide 41
Reheating Food in the Infrared Broiler 42
Conventional Broiling Guide For Other Foods 42
Broiler Recipes 43

ROTISSERIE
Rotisserie Tips 45
Conventional Burner Rotisserie Guide 46
Infrared Burner Rotisserie Guide 47

KITCHEN TALK
Cooking Terms and Methods 48
Measuring the Right Way 49
Common Can and Jar Sizes 50
Substituting Ingredients 51

6
CARE AND CLEANING
You will find that your Gas Range is as easy to care for as it is to
use. The following suggestions will help keep it looking—and cooking
—like new. Remember, good care means longer wear and maximum
good service from any household appliance.

AN OUNCE OF PREVENTION:

1. Use correct flame size. A flame which is too high will cause
spattering and spillovers. Also, avoid overfilling utensils.

2. Before putting utensils into the oven or on a surface burner, be

sure outside of pan is thoroughly clean.

3. Time cooking operations properly, and use CORRECT

TEMPERATURES for roasting, baking and thermostatic top burner
cooking. This will not only give you better cooking results, but also
eliminate the possibility of spillovers and hard-to-clean pans.

4. A little care regularly keeps a range like new and is much easier
than waiting until stains are cooked on and a major cleaning job is
necessary. All surfaces can safely be washed with detergent and hot
water. To retain the original appearance, RINSE and wipe surfaces
dry after washing.
5. To keep the fine porcelain enamel and polished metal finishes free
of scratches, avoid the use of gritty, harsh cleansers and abrasives
which in time take away the shiny new finish.

6. If acid foods such as fruit juices, vinegar, coffee, tea or milk are
spilled on the range, wipe them off immediately to guard against
permanent discoloration of the finish.

7. Never place extremely hot utensils on the porcelain finished areas.

THE POUND OF CURE:

1. If there is a spillover when the range is warm, wipe off with a dry
cloth or paper towel. After the range is cool, finish cleaning with
warm water and a mild soap, or wash with a solution of 3
tablespoons baking soda dissolved in 1 quart of warm water. Rinse in
clear warm water and dry with soft cloth.

2. Never scrape surfaces with a sharp object such as a knife or razor

blade. In most cases, ordinary stains can be removed from the range
with baking soda and a damp cloth. If the stain proves to be
stubborn, use a mild cleanser such as Bon-Ami, Bab-O, or similar
cleansers.

3. In most cases, a damp cloth will wipe the chrome surface clean.
Use any one of the many good chrome cleaners if the stains prove to
be stubborn.

4. All removable parts (except aluminum) will clean more easily if

soaked in ammonia and hot water (4 tablespoons to 2 quarts) for a
few hours.

5. If food spills over in the oven, sprinkle with salt to stop smoke
and odor. Clean as soon as finished baking. Failure to do so may
result in a permanently pitted surface.
 7

COOK TOP

BURNERS

Burners can be wiped off without removing them from the range.
However, they are removable for an occasional thorough washing in
a solution of detergent water. Remove stubborn spots with a damp
cloth and baking soda. They may be placed in an inverted position in
a warm oven to be dried. It is not necessary to boil burners. Be sure
to fit burners securely back into place.

BURNER PORTS

To clean top burner ports, use a pipe cleaner which has been dipped
in ammonia or a wire, such as a straightened out paper clip rather
than a toothpick which could break off and further clog the ports.

THERMOSTATIC SENSING DEVICE

Cooking is carefree and accurate if the sensing device of the

thermostatic top burner is kept clean. Simply wipe with a damp cloth
or remove stubborn spots with SOAPLESS, fine steel wool. Generally
the sensing devices do not lift out, however, there are exceptions.
Refer to your range manufacturer’s manual for specific instructions.

BURNER BOWLS, GRIDS, DRIP TRAYS

Burner bowls, grids and drip trays can be removed for washing at
the sink. Wash with mild detergent and hot water. If especially
soiled, soak in a solution of hot ammonia water. Remove stubborn
spots with a damp cloth and baking soda.
BURNER CONTROL

Burner control knobs are removable. Be sure control is in OFF

position before removing knob. If knobs do not remove easily, slide a
dish towel or cloth under the edge of the knob; encircle the knob
and pull. Wash with mild detergent and hot water.

OVEN

OVEN INTERIOR

The oven interior and all removable parts clean much easier if a
small dish of undiluted household ammonia is allowed to stand in it
for several hours or overnight prior to washing. In most cases,
cleaning can be completed with hot soapy water. Baking soda or a
mild cleanser can be used on stubborn spots and stains. Soap filled
steel wool pads may be used if well moistened and used gently.

Teflon-lined oven: Refer to range manufacturer’s instruction booklet.

OVEN WINDOWS

Oven windows are not removable in most ranges. Wash in place with
mild detergent and water or a solution of baking soda and water (3
tablespoons to 1 cup water).

OVEN DOORS

Oven doors are removable on some ranges for easy cleaning. Also,
once removed, access to the oven interior is easy. Refer to your
range manufacturer’s manual regarding this feature.

OVEN BOTTOM
The oven bottom and oven racks are easily removed for cleaning at
the sink in mild detergent and water. If necessary, clean with fine
steel wool pads, rinse well and wipe dry. Be sure to replace in
correct position for even heat distribution.

8
MEAT PROBE

A meat probe should not be immersed in water when cleaned. Wipe

with a damp cloth.

A meat probe is a delicate instrument which should not be abused.

When disconnecting the probe after cooking, grasp the plug on one
end and the solid part of the probe on the other end. DO NOT PULL
ON THE CABLE AT ANY TIME.

Also, the meat probe should not be stored in the oven or other parts
of the range. Since the probe could become defective if it is exposed
to 350 degrees or over, it should be stored at room temperature.

BROILER
Broiler pan cleaning can be minimized by removing the broiler pan
BEFORE preheating broiler compartment. Cold food placed on a hot
broiler pan will stick before it is placed in the broiler. After food is
cooked, remove it AND the broiler pan from broiler compartment.
Drippings will bake on the broiler pan if left in a hot broiler
compartment. As soon as food has been removed from the broiler
pan pour off grease. Sprinkle pan and insert with soap powder or
liquid detergent and cover with a hot damp cloth or wet paper
towels. Drippings will steam and loosen while the meal is being
served. A soapy fine steel wool pad may also be used if needed. Do
not cover broiler pan insert with aluminum foil during broiling.
Grease MUST be allowed to drip through the broiler pan insert into
the lower pan away from the heat.

ACCESSORIES

ROTISSERIE

Rotisserie with burner above food: Use broiler pan without insert as
a drip pan. Keep at least ½ inch of water in pan to eliminate
spattering of basting sauces and to aid cleaning.

Rotisserie with indirect heat from oven burner: Water in the

rotisserie pan is not recommended when using this type rotisserie.
Since the water is between the food and the burner—there is too
much steaming. Instead, crumple aluminum foil and place in
rotisserie pan to catch drippings and help reduce spattering.

GRIDDLE
To keep a gleaming griddle, turn off the flame when cooking is
finished and wipe the surface with paper towels. When cool, wash
with hot soapy water (not synthetic detergent), rinse and dry
thoroughly. Avoid using a soda or alkaline cleaner.

To preserve the finish of the griddle never scrape it with knives or

other sharp objects.

Overheating or sudden temperature changes can damage a griddle.

Teflon: Refer to manufacturer’s instructions.

LIGHT BULBS
If oven light needs replacing, buy a 40 watt Heat Resistant lamp (not
an ordinary light bulb). Turn light switch to OFF position, cover old
lamp with a dry cloth and unscrew; replace with new one. When
cleaning, do not touch hot lamp with a wet cloth; it may break.

CLEANING CHART

MATERIAL OR
FINISH RANGE PART TO REMOVE SOIL
Porcelain Cook Top Detergent OR baking soda (3
Enamel Door and Side Tbsp. to 1 qt. water) and hot
Panels water
Burner Grids
Burner Bowls
Oven Interiors Detergent OR ammonia and hot
Broiler Pan water
Broiler Soap filled steel wool pad with
Compartment plenty of water
Interior
 Oven Racks and Ammonia Solution (½ C. to 1 gal.
Guides water)
Chrome Burner Bowls Detergent and hot water or
Oven Interior chrome polish
Handles
Aluminum Burner Caps Detergent and hot water, soapy
Trim fine steel wool pad, or aluminum
cleaner. Dry aluminum parts fairly
rapidly. To prevent darkening, do
not soak.
Glass, Plastic Back Panel Detergent and hot water only;
and Enamel Oven Window rinse well and polish dry.
Paint Burner Control
Knob
Range Bottom
Stainless Steel Doors Full strength ammonia OR full
or Brushed Range Tops strength liquid all-purpose cleaner
Chrome with ammonia; rinse well and
polish dry.
10

TOP OF RANGE

TOP BURNERS

Gas burners provide a thousand and one shades of heat from high
to very low to suit every cooking need. Heat is supplied instantly,
and there is no leftover heat when the burner is turned off. To use
the burner, turn the burner control until the burner ignites; then turn
to adjust the flame size. Some burners have audible “clicks” to
indicate heat settings.

FLAME SIZE

Correct flame size is determined by pan size, pan material, what you
are cooking and whether you are cooking with liquid. Even when
cooking in a liquid or with a pan which conducts heat well, you may
want to lower the flame to adjust for pan size (see sketch below).
The flame should never extend beyond the outer edge of the utensil.
Any higher flame is wasted heat.

For all cooking in aluminum utensils or for cooking in liquid in other

utensils, adjust the flame so it touches the pan about ½ inch from
the outer edge.

For non-aluminum pans (unless you are cooking in liquid) adjust the
flame so it is about half the diameter of the pan.

Foods cook just as quickly at a gentle boil as at a rapid rolling boil—

in both cases the water temperature is 212 degrees. A high boil is
used only to bring food to the boiling point; then lower the flame
and finish cooking with a minimum flame.

EXCESS HEAT RESULTS IN HARD-TO-CLEAN GREASE AND STEAM

DEPOSITS ON WALLS, CABINETS AND CEILINGS. WHILE THE FUEL
IS OFTEN BLAMED FOR SUCH DIRT, THE REAL PROBLEM IS TOO
MUCH HEAT AND/OR FAILURE TO COVER UTENSILS WHENEVER
POSSIBLE.

HIGH FLAME

For instant heat needed to bring foods to a rapid boil.

MEDIUM FLAME

To brown and fry food.

SIMMER FLAME

To maintain gentle boil for boiling or steaming, cream sauces,

gravies, puddings, etc.

KEEP WARM

To keep foods hot without additional cooking; melting and keeping

hot beverages at serving temperature. Always cover utensils with
this setting.

11
FLAME ADJUSTMENT

Of all its advantages, the cleanliness of GAS is perhaps the greatest.

A properly adjusted Gas flame is one of the cleanest energy sources
known.
The color of the flame is the key to proper burner adjustment. A
good flame is clear and blue and hardly visible in a well lighted
room. Each cone of flame should be steady and sharply defined.

A THOUGHT OR TWO ABOUT A POT OR TWO

Cooking is easier with the correct pan; a well designed pan. Look
for these characteristics when selecting new pans:

GOOD BALANCE

aids even heating and ease of use. The pan should set level with or
without food.

WELL FITTED COVER

helps to retain moisture, flavor and nutrients during the cooking

process. It keeps temperature in the pan more even and holds in
heat, aroma, and steam. Cover pans whenever you can so foods
cook with maximum speed and minimum clean-up. Cooking with a
cover will require a lower flame setting than will be needed for the
same food cooked uncovered.

HEAT-RESISTANT HANDLE
aids in easy handling of the utensil and avoids discomfort or burn.

DENT-RESISTANT MATERIAL

aids in retaining the original shape of the pan to insure good lid fit
and ease in cleaning.

GOOD HEAT CONDUCTOR MATERIAL

insures more even heating of the pan and more even browning or
cooking. Examples of good heat conducting materials are: aluminum
or aluminum-clad stainless steel. Materials which conduct heat
slowly (stainless steel, cast iron, glass and enamel) may require
special attention for desired results. GENERALLY, LOWER FLAME
HEIGHTS ARE BEST FOR NON-ALUMINUM UTENSILS.

12
COOKING ON THE “BURNER-WITH-
A-BRAIN”
THERMOSTATIC TOP BURNER WITH FLAME SIZE CONTROL

This new flexible control permits you to cook automatically in

utensils of many types and sizes. Temperature is thermostatically
controlled by a sensing device in the center of the burner. The
sensing device, in contact with the pan bottom, transmits food
temperature to a thermostat which maintains any degree of heat
you select, automatically.

The flame size control is an added convenience to permit easy

adjustment of the height of the flame on the burner. The size of
flame should be selected to fit the size or type of cooking utensil, or
the kind of food or cooking to be done. A low size flame is best for
small utensils, for non-aluminum pans (stainless steel, cast iron,
glass and enamel), and foods requiring a temperature of 200
degrees or below.

TIMED OR PROGRAMMED TOP BURNER

Some thermostatic top burners are available which can be set to

cook at any temperature, then AUTOMATICALLY reduce to a holding
temperature. For details, refer to manufacturer’s instruction booklet.
ADVANTAGES OF “BURNER-WITH-A-BRAIN” COOKING:

1. Food is better because each food can be cooked at the most

desirable, accurate temperature.

2. Cooking is more carefree because the temperature selected is

maintained automatically. Burning, scorching, boil-overs and pot-
watching are eliminated.

3. After cooking the food can be held on the “LOW” setting when
there are unavoidable delays at serving time. Even mashed potatoes
will stay hot and fluffy without scorching!

4. Results are excellent when doing special types of cooking such as

deep fat frying, griddle cooking, warming leftovers, popcorn, skillet
meals, and sensitive foods such as custards and cream sauces
because it assures even, accurate temperature control.

BEST RESULTS:

1. Use flat bottomed utensils which make good contact with the
sensing device. Try also to choose pans that fit the quantity of food
you are cooking. Utensils perform best when nearly full.

2. Aluminum conducts heat very well and is ideal for use on the
thermostatic top burner.

3. Do not use glass utensils unless food is cooked in liquid.

4. The top of the sensing device and the bottom of the utensil
should be kept clean.

5. In frying foods, particularly meats, make certain that the center of

the pan over the sensing device is covered with food.

6. Generally, lower flame heights are best for non-aluminum utensils.

7. When meats with bones are pan broiled and insufficient fat is
obtained from the meat, it may be necessary to add a small 13
amount of shortening to insure good contact between pan and
meat.

8. Frying in pyroceram (Corningware) requires low flame size and 25

to 50 degrees lower temperature.

9. When cakes, breads or desserts are baked on the thermostatic

top burner, the top of the food has a slightly steamed appearance.
Remove cover for last 5 minutes to allow food to dry on top.

10. Preheating is necessary when pan frying, deep fat frying, pan
broiling and griddle cooking. Put the shortening in the pan (except
for pan broiling) and set the thermostatic control at the flame size
and temperature recommended for the food being cooked. When the
temperature is reached, the flame will automatically lower or
diminish completely and you can begin to fry then or whenever you
are ready. The burner will automatically increase or decrease the
flame as needed to maintain the selected temperature.

11. Tight-fitting lids keep heat, moisture and flavor inside the pan
and should be used for warming, melting, simmering, steaming and
most boiling. Cooking without a cover will require a higher
temperature setting than will be needed for the same food cooked
covered. Frying and pan broiling do not require covers.

12. It may be helpful to record the temperature settings which give

you the best results.

TIME AND TEMPERATURE GUIDE FOR

“BURNER-WITH-A-BRAIN”

Personal taste, the quantity of food and other factors may

necessitate a slightly higher or lower temperature. Reduce flame size
for all small utensils before selecting temperature and for
nonaluminum pans (stainless steel, cast iron, glass and enamel). To
fry in pyroceram (Corningware) utensils, lower temperature 25
degrees to 50 degrees.

ALUMINUM IS THE BEST HEAT CONDUCTOR AND IS IDEAL FOR USE

ON THERMOSTATIC TOP BURNER.

CONTROL SETTING
APPROXIMATE COOKING
FOOD TEMPERATURE TIME
BEVERAGES
Cocoa 175°-200° 10 to 15 Min.
Coffee
Percolator 225°-250° 12 to 15 Min.
Vacuum 185° 8 to 10 Min.
To Keep Warm 150°-175°
BREADS
Grilled 325°-350° 2 to 3 Min. per side
Sandwiches
French Toast 325°-350° 3 to 4 Min. per side
Pancakes 350°-375° 1 to 3 Min. per side
CAKES
(Bake in 10-inch skillet, covered)
Gingerbread 250° 30 to 35 Min.
Package Cake, 1 250° 25 to 30 Min.
layer
Pineapple Upside- 250° 25 to 30 Min.
down Cake, 1
layer
CANDY
(Use a heavy pan, preferably aluminum)
 Fudge 250° To soft ball stage on candy
thermometer
Divinity 250° To hard ball stage on candy
thermometer
Peanut Brittle 325°-350° 15 to 20 Min. or hard
cracked stage on candy
thermometer
CEREAL
(added to boiling water)
Cream of Wheat 175°-200° 5 Min.
(quick)
Oatmeal (quick) 175°-200° 3 to 5 Min.
Macaroni, 225°-250° Until tender
Spaghetti and
Noodles
Rice 210°-225° 20 Min.
DESSERTS
Custards:
Soft (stirred) 175°-190° 4 to 7 Min.
Steamed, 175°-190° 20 to 30 Min.
individual
Puddings:
Cream Pie 200°-210° 6 to 8 Min.
Filling
Package Mix 200° 4 to 8 Min.
Steamed, 1-qt. 200° According to recipe
mold
Tapioca 200° 5 to 8 Min.
EGGS
Fried 200°-225° 2 to 4 Min. preheated skillet
Omelet 250°-300° 3 to 5 Min.
Poached 175°-200° 3 to 7 Min., covered
 Hard Cooked 200° 20 Min., covered
Soft Cooked
(Added to 200°-225° 3 to 6 Min.
boiling water)
Scrambled 200°-225° 2 to 4 Min. preheated skillet
FRUITS
Applesauce 200° 15 to 20 Min., covered
Cranberry Sauce 225° 15 to 20 Min.
Dried Fruits, 1 lb. 190°-200° 15 to 35 Min.
FROSTINGS
(Use heavy pan, preferably aluminum)
Boiled 250°-275° 8 to 10 Min. or long thread
Fudge or Caramel 250°-275° 12 to 14 Min. or soft ball
Seven Minute 190°-200° 3 to 10 Min.
JAM AND JELLY
Jam, 3 to 4 lb., 225° According to recipe
fruit
Jelly, 2 cups juice 250° Until jelly “sheets″
FISH, MEAT AND POULTRY
Bacon (do not 300°-325° 3 to 5 Min. per side
preheat pan)
Braised Meat 350° Until brown
210° Until tender
Canadian Bacon 275°-300° 2 to 5 Min. per side
Chicken, cut up 325° Until brown
210°-225° 20 to 40 Min., covered
Fish Fillets 325° 4 to 5 Min. per side
Ground Beef 300°-325° 4 to 6 Min. per side
Patties
Ham Slice, ¼″ to 300° 6 to 8 Min. per side
½″ thick
 Liver, ¼″ to ½″ 275° 3 to 5 Min. per side
thick
Pork Chops, ½″ 275° Until brown
to 1″ thick
200° 20 to 40 Min., covered
Pork Sausage 275° Until thoroughly cooked
Pot Roast, 3 to 5 325° Until brown
lb.
200°-215° 3 to 4 Hr., covered
Steak, Cube 350° 2 Min. per side for medium
doneness
Steak, Sirloin, 325° 3 to 7 Min. per side for
Club, T-Bone or medium doneness
Rib ½″ to ¾″
thick
SAUCES
(Cook uncovered, stirring constantly)
Barbecue Sauce 210° 15 Min.
Gravy 200°-225° 5 to 8 Min.
White Sauce 200°-210° 4 to 6 Min.
SOUPS
(Cook covered, stirring occasionally)
Heating creamed 200° 8 to 10 Min.
soups
Vegetable 210° 2 to 3 Hr.
VEGETABLES
Fresh or frozen 210°-225° Until tender, covered
Potatoes:
Baked 375° 1 to 1½ hrs., on rack in
covered aluminum pan
Hash Brown 325° Until brown
 Sweet Potatoes 225°-235° 10 to 20 Min.
(candied)
SPECIAL COOKING See directions on following pages
OPERATIONS
DEEP FAT FRYING
Shrimp, Oysters, 375°-400° 2 to 6 Min.
etc.
Doughnuts, 375°-400° 3 to 6 Min.
Fritters
Onion Rings 375°-400° 6 to 7 Min.
Potatoes 375°-400° 6 to 10 Min.
MISCELLANEOUS
Melting Chocolate, 175° 7 to 9 Min., covered metal
Cheese, Butter pan
Popcorn 375° 3 to 6 Min.
Pressure Cooking Follow manufacturer’s instructions
225°-235° 5 lb. pressure
235°-240° 10 lb. pressure
240°-250° 15 lb. pressure
WARMING
Baby Bottle Low to 150° Until warm
Leftovers 150°-175° 10 to 20 Min., covered pan
Rolls, wrapped in 250° 15 to 20 Min., covered
foil on rack aluminum pan

To convert a favorite recipe to Burner-with-a-Brain cooking

—if the recipe says:
Warm or melt use 150°-175° or Low
Simmer or low use 175°-200°
Boil use 200°-225°
High boil use 225°-250°
Fry use 250°-375°
Deep fat fry use 375°-400°
17
RECIPES FOR “BURNER-WITH-A-
BRAIN”

TOASTED POUND CAKE

For a simple but delicious dessert, toast slices of pound cake.

Preheat griddle on the thermostatic top burner at 300 degrees. Cut
slices of pound cake one inch thick; butter both sides or leave plain,
depending on your flavor preference. When flame lowers, grill on hot
griddle for about 3 minutes per side or until nicely browned. Serve
plain or topped with ice cream and/or sauce.

WARMING ROLLS

Wrap rolls or muffins in double thickness of aluminum foil, folding

edges under tightly. Place foil wrapped package on rack or crumpled
aluminum foil in aluminum skillet or saucepan on thermostatic top
burner at 250 degrees for 15 to 20 minutes or until heated through.

HARD COOKED EGGS

Eggs
1 Tbsp. water for EACH egg

Place eggs and water in pan. Cover with tight fitting lid. Cook on
thermostatic top burner at 200 degrees for 20 minutes. Remove
from flame, pour off hot water and immediately cool with cold water.
Peel immediately or refrigerate, peeling later. This method of
preparation eliminates pot watching, cracked eggs and dark ring
around yolks.

“PAN BAKED” APPLES

Wash and core 6 baking apples. Add a dash of cinnamon, one Tbsp.
sugar and a dot of butter to each apple. Place apples in skillet or
saucepan. Add one Tbsp. water for each apple to be cooked. Cover
and cook on thermostatic top burner at 212 degrees for 15 to 20
minutes. Spoon sauce in bottom of skillet over each apple before
serving.

“PAN BAKED” POTATOES

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