perfection in a manner similar to above.

ROAST MEATS

Roast meats should be treated the same as steaks and chops,
except that after the meat is seared the cooking should be done
more slowly, which will, of course, take more time. This part of
the cooking can be done with the broiler door closed, or can be
done in the upper or baking oven. Allow about 20 minutes to the
pound for a roast.

BAKING

Baking is cooking at moderate temperatures in a range oven. The
oven should be lighted from 5 to 10 minutes (depending upon the
food to be cooked) before the food is put in.

BREAD

Heat the oven about 5 minutes before using, and bake from 45 to
50 minutes on the lower rack. Bread should be baked in a hot
oven, should continue to rise about 15 minutes, brown for 20
minutes longer, and bake 15 minutes longer with a reduced flame.

BISCUITS

Heat oven for 10 minutes. Put biscuits in oven and bake for 5
minutes with full heat, then turn gas off completely and bake 5
minutes longer.