How to Convert a Three-Prong Cooking Stove to a Four-Prong

Recent electrical code changes require four-pronged cords on electric ranges.

Flag this photo

Electric stoves use both 120 volt and 240 volt current. Two wires supply 120 volts which combines to provide 240 volts. A third neutral wire provides a return path for the 120 volt current. Modern electrical wiring codes require a fourth wire that attaches to the home's electrical grounding electrode which protects users from faults or shorts in the wiring system. Most electric ranges are easily converted from three-prong cords to four-prong cords.

Related Searches:Difficulty:ModerateInstructions 1

Turn off the circuit breaker or remove the fuse that controls power to the stove. Pull the stove away from the wall and remove the plug from the outlet. Remove the screw that holds the wiring box cover on the back of the stove to expose the cord connections.

2

Examine the cord connections. Two colored wires, often both black or one black and one red, each supply 120 volts of current. Look for the white neutral wire connection. You will see a metal strap or wire, called the ground strap, that goes from the white neutral terminal to the metal case of the stove. Make note of the wire connections so you can duplicate them with the new cord.

3

Loosen the screws that connect the three wires and remove the old cord. Remove the ground strap from neutral terminal. Loosen the screw that holds the ground strap to the metal case and remove the ground strap.

4

Place the green ground wire on the screw that previously held the ground strap to the metal case. This screw is often green. Place the white wire on the same terminal as the previous white wire, and the two colored wires on the remaining two terminals. Tighten all the terminals with the screwdriver and make them very tight. A firm connection is required.

5

Replace the wiring box cover and the screw that holds it in place. Plug the cord into the receptacle range and slide the stove back into place. Turn on the circuit breaker or reinstall the fuse.

Tips & Warnings

This process separates the neutral from the ground. In older connections, the electrical codes allowed the ground and the neutral to share the same wire, but newer codes disallow that configuration.

Older cords are sometimes difficult to remove from the receptacle. Turn off the power to avoid possible electric shock while removing or installing the cord.

Suggest item

References"Wiring Simplified, 40th Edition"; Herbert P. Richter, et al.; 2002ResourcesAmerican A/C and Appliance Electric Dryer How To CordPhoto Credit Comstock/Comstock/Getty ImagesRead Next:

Print this articleCommentsFollow eHowFollow

View the Original article

How to Date a Vintage Stove

Stoves from different time periods have different characteristics.

Flag this photo

Vintage stoves can be attractive accessories in homes where the ambiance is all about the colonial era, or even the time around and after the American Civil War. However, if you're interested in knowing when a particular stove was made, you're not generally going to find it stamped on the body. Knowing the different types of stoves and when they were made is crucial for accurate dating.

Related Searches:Difficulty:ModerateInstructions 1

Look for ovens with between five and 10 cooking plates over an open flame, some with two cooking compartments stacked to one side. Made in the 1700s, these stoves also served as the primary heat source in homes, so you might find one in a colonial bedroom as well. Built of cast iron, these were highly durable.

2

Check for a split-level cook stove if you're interested in a 19th century innovation. The two tiers increased the surface area in which cooks could heat pots on the stove. Cast more finely than their 18th century counterparts, these stoves were also somewhat lighter.

3

Watch for more ornate scroll work and drawers where you could warm your food, as well as places to store heated water, as stoves entered the 1900s. In addition to iron, ceramic became a common cooking surface.

ReferencesAntique Stoves: Eighteenth Century American StovesAntique Stoves: Historic StovesPhoto Credit Hemera Technologies/PhotoObjects.net/Getty ImagesRead Next:

Print this articleCommentsFollow eHowFollow

View the Original article

Removing Cooked-on Sugar From a Stove

Cooked on sugar can be challenging to clean up.

Flag this photo

When making candy or sauces, you may accidentally spill sugar on your stove that can burn and set quickly. This sugar can seem impossible to remove from the stovetop, but there are a couple of techniques you can try to safely remove the cooked-on sugar without damaging the stovetop. can be challenging.

Related Searches:Difficulty:ChallengingInstructions Things You'll NeedHot wet clothOven mittRazor bladeStainless steel cleanerPlastic scrubberSuggest Edits1

Heat a wet cloth until it is steaming hot. This can be done by microwaving a wet cloth for approximately 45 seconds, or by dipping it in a pot of boiling water if you do not have a microwave.

2

Put on the oven mitt before handling the hot, wet cloth, and place the cloth over the cooked-on sugar stain. Allow the cloth to sit over the stain for at least five minutes, as this will help moisten and loosen the cooked-on sugar stain.

3

Remove the cloth and go to work gently scraping the cooked-on sugar stain with a razor blade. Keep the razor blade at a steady 45 degree angle to avoid chipping or scratching ceramic and glass stovetops. If you have a stainless steel stovetop, you may want to use a stainless steel cleaner and a plastic scrubber instead of a razor blade to avoid harming the surface and leaving scratches on the steel.

4

Remove excess cooked-on sugar after scraping with a plastic scrubber, which is like steel wool that is made of plastic instead to avoid leaving deep scratches or grooves. If there is still a significant amount of cooked-on sugar left on the stovetop, repeat Steps 1 and 2 to reheat and remoisten the cooked-on sugar, scrape as much as you can off the stovetop and repeat your attempt at scrubbing any additional sugar off the stovetop with a plastic scrubber.

ReferencesOchef: How to Liberate Your Pans From Crystallized SugarGeneral Electric Appliances: Glass Cooktop Cleaning InstructionsPhoto Credit Comstock/Comstock/Getty ImagesRead Next:

Print this articleCommentsFollow eHowFollow

View the Original article

Why Does My Kenmore Stove Keep Beeping?

Print this articleMost Kenmore ranges have an electronic display panel where the time of day is shown, the cooking function is illuminated or the timer counts down. The oven will also beep when a cooking selection is made, the oven begins to heat and when the timer is complete. However, if the Kenmore oven keeps beeping, it is attempting to indicate something of there is a problem.

Related Searches: Programmed Cook Time

When the Kenmore oven is set for a specific cook time, the oven will beep when the cook time is complete. The oven will continue to beep 3 times every 30 seconds to notify users that the cooking is finished until “Stop” is pressed to turn off the timer. Remember to press “Cancel/Off” to turn off the oven when cooking is done.

Convection Cooking

Some Kenmore ovens have a convection cooking feature, which can also convert traditional cooking recipes to the corresponding convection cooking temperature and time. The display will change to “CF” after the bake time has reached 75 percent of the original cooking time and then will begin to beep 1 time in regular intervals until the cook time is complete. Push “Stop” to turn off the convection cooking feature.

Error Code

If the Kenmore oven flashes an error code and beeps regularly, a problem has happened. The display will show an error code with a letter and a number, such as F2. Touch “Stop” to clear the code and stop the beeping sound, then reprogram the range. Touch “Stop” again if the error code appears after reprogramming and call Kenmore.

Service Needed

When the Kenmore oven is beeping regularly and there is no error code, a major fault has occurred. For instance, the control board may be defective. Disconnect the power to the range and call Kenmore for service if you cannot determine the source of the beeping and there is no error code.

ReferencesManage My Life: Kenmore Range User ManualManage My Life: Why is My Oven Beeping?Manage My Life: Kenmore Elite Electric Range Keeps BeepingResourcesKenmore: Customer CareRead Next:

Print this articleCommentsFollow eHowFollow

View the Original article

How to Cook Oatmeal on the Stove Without Scorching the Milk

A hot bowl of oatmeal is a satisfying breakfast.

Flag this photo

Oatmeal is among the healthiest of breakfasts, a hearty and filling hot meal to fuel your body for a busy day. Most standard recipes call for the oats to be cooked in water, then dressed at the table with milk, cream, sugar or whatever other topping appeals to you. However, some prefer their oatmeal cooked in milk, rather than water, which results in a richer and creamier porridge. Unfortunately, the milk tends to scorch on the bottom of the pot. There are several ways to minimize this.

Related Searches:Difficulty:Moderately EasyInstructions Things You'll NeedHeavy-bottomed saucepanWooden spoon or silicon spatulaWire heat diffuserDouble boilerSuggest Edits1

Select a saucepan with the heaviest bottom possible. The heavier the saucepan the better it will distribute heat, and the less likelihood of your milk scorching.

2

Substitute water for one half of the milk. Cook the oatmeal in water alone, until it is almost all absorbed. Add the milk, and stir continuously with a wooden spoon or silicon spatula until the milk is absorbed and the oatmeal fully cooked.

3

Place a wire heat diffuser under the saucepan to raise it slightly from the burner. These are the simple wire rings or star shapes used to heat a glass or ceramic dish on the stove top. If your oatmeal still scorches, cook it over a double boiler instead. That will take longer, but guarantees your oatmeal cannot scorch.

Tips & Warnings

Make physics your friend. A wider saucepan exposes more surface area to the heat, and more surface area to the oatmeal. Your cereal will heat quickly and evenly, with less risk of scorching. Whenever possible, use a finer grade of oatmeal when you're cooking it in milk. If you normally use old-fashioned large flake oats, switch to the quick-cooking variety that take half as long. The shorter your cooking time, the less risk of scorching.

Cook your oatmeal slowly, at low temperature, for the best results. It takes longer, but minimizes the risk of scorching.

Suggest item

ReferencesQuaker Oats: Product FAQsThe Kitchn: Slow and Easy: How to Cook Perfect Steel-Cut OatsThe Amateur Gourmet: Sunday Morning OatmealPhoto Credit Jupiterimages/liquidlibrary/Getty ImagesRead Next:

Print this articleCommentsFollow eHow FoodFollow

View the Original article

How to Cook a Good Seasoned Hamburger on a Stove

Hamburgers are a convenient meal.

Flag this photo

Hamburgers are a simple snack food made almost worldwide with a variety of meats and in numerous styles. Burger patties can be enhanced in a number of ways by adding ingredients to the meat itself. Fresh herbs, seasoning mixes and even cheese can be combined with the ground meat to customize the burger's final taste. On the simplest level, a mixture of lean and fatty ground meat with basic seasoning and a good technique creates a tasty burger.

Related Searches:Difficulty:Moderately EasyInstructions Things You'll NeedGround beef, 80 percent lean 20 percent fatSaltPepperLong-handled spatulaCooking oil sprayProbe thermometerSuggest EditsForming the Patty1

Sprinkle the ground beef with salt and pepper as well as any other seasonings, such as ranch dressing mix or chili. Mix the meat carefully by hand, making sure not to squeeze or compact it as you work the seasonings through the beef. Squeezing the meat together will make the patty tough after cooking.

2

Section the seasoned beef into roughly equal lumps, which will be formed into the patties.

3

Roll each section of beef into a loose ball shape, being careful not to overly compress or handle the meat. Gently flatten the ball into a circular patty shape, and make sure to keep it as even in thickness as possible.

4

Indent each burger patty slightly at the center so the edges are thicker than the center of the burger. As the burger cooks, the center balloons slightly, so if it is not thinner in the middle, the patty will dome in the center.

Cooking the Patty1

Heat the cooking surface to a medium-high temperature and check that it is hot enough to sear the meat. This can be tested by using a little piece of leftover meat. It should sizzle loudly when placed on the cooking surface.

2

Spray the burgers on both sides with a neutral-tasting cooking oil spray before laying them on the heated surface. Be decisive with the patties' placement because you should not move them again until they are ready to flip.

3

Once the patties are cooked on the first side, turn them over by sliding the spatula underneath and flipping each burger once only. Do not squash them down with the spatula, as this will just push out all of the juices.

4

Test the internal temperature of one of the burgers by pushing the thermometer's probe into the side of the patty all the way to the center. It should be a minimum of 160 degrees Fahrenheit to be safe, but can be cooked more for a well-done burger. If all of the patties are the same thickness, you will only need to test one.

Tips & Warnings

If you do not have a meat thermometer, cut one patty in half to check that the center is at least not raw. A hint of pink is usually fine and safe to eat.

Experiment with seasoning levels and types to find the ones you like.

Suggest item

ReferencesFood Network: Basic Hamburger TipsGood Housekeeping: Hamburger Cooking TipsPhoto Credit Brand X Pictures/Brand X Pictures/Getty ImagesRead Next:

Print this articleCommentsFollow eHow FoodFollow

View the Original article

How to Cook Filo Dough on the Stove Top

Thaw frozen filo dough in the fridge for best results.

Flag this photo

Filo dough, also spelled Phyllo, is made up of layers and layers of buttery dough. It cooks up very flaky and it is similar in many ways to puff pastry. It is also normally cooked in the oven. However there are methods you can use to cook filo dough on the stove top. The first way is to fry the thawed filo dough, and the second way is to poach it in broth or water. The first is probably the more preferred method, because it resembles the oven method, although it will be a bit crisper and have a slightly different texture in the middle. The second method will lead to a soggy piece of filo that has sopped up the flavor of the liquid, making it ideal for dumplings in soups or stews.

Related Searches:Difficulty:Moderately EasyInstructions Things You'll NeedVegetable oilLarge heavy-bottomed potClip-on candy or deep fry thermometerThawed filo doughKnifeCooling rack with paper towels or newspaper underneathTongs or long-handed frying strainer, sometimes referred to as a spiderBroth of any kindLong cooking spoonSuggest EditsFrying1

Pour several inches worth of vegetable oil into your pot. Clip the thermometer to the side of the pan, with the spike going into the oil.

2

Place the pan on a burner on your stove and turn that burner to medium-high. Keep an eye on the thermometer. When the oil reaches 365 degrees, you'll be ready to fry.

3

Remove the thawed filo dough from the fridge and cut it to the desired size with a sharp knife.

4

When the pan reaches the correct temperature, drop the dough into the oil, a few pieces at a time. You'll want no more than five or six small pieces or two to three large pieces in the pan at a time. As they cook, they'll puff up and float, and one side will be less done than the other. Flip over about 2-to-3 minutes in and continue to cook until golden brown. Remove to cooling rack with tongs or spider.

5

Wait until the oil reaches 365 degrees again and repeat the process for the remainder of the filo dough.

Poaching1

Fill your pan at least halfway with broth.

2

Place the pan on a burner of the stove and turn to high.

3

Remove the filo from the fridge and cut it into pieces 1-inch wide by 2-inches long.

4

When the broth boils, add the filo dough, a few at a time. Turn the burner to medium high and stir occasionally. When all of the pastry is floating and puffy looking, serve it with plenty of broth.

Tips & Warnings

You can wrap the filo dough around a variety of fillings before frying. Cut a piece of filo, place a small amount of filling in the exact center, fold the filo over and press the edges together firmly. You may use an egg wash -- a little bit of egg beaten with a little bit of water -- to help "glue" the two edges together.

You can poach filo in soup that has ingredients added already, like meat and vegetables. Be aware that this process will shed some of the starch from the dough, thickening your soup.

Always be careful when frying and never leave hot oil unattended. Not only is the oil itself dangerous and capable of causing severe burns, but it can also set your kitchen on fire.

Suggest item

ReferencesBaking911: Fry FoodsPhoto Credit Ryan McVay/Photodisc/Getty ImagesRead Next:

Print this articleCommentsFollow eHow FoodFollow

View the Original article