Issue link: http://alabamapower.uberflip.com/i/705219
33 Shor e l i n e S | 2016 Vol :2 When it comes to ranges, make every degree count • Warming foods, plates and platters with the oven's stored heat after baking or broiling requires no energy. If the food must be kept warm for an extended period of time, set the oven no higher than 140 to 200 degrees. A food warmer built into a range usually requires less energy than an oven or surface unit when keeping food heated. • Consider using a microwave oven, small portable electric frying pan, grill or toaster/broiler instead of the oven. These small appliances use about one- third of the power of an oven broiler. • Cook by time and temperature. Precise timing eliminates repeated opening of the oven door to check on cooking progress. Each time the door is opened, the temperature drops 25 to 50 degrees. • When cooking fresh or frozen vegetables, use only enough water to produce steam and prevent sticking. This will keep your stovetop from overworking to boil unnecessary water. Reduce to simmer and cover tightly so vegetables retain vitamins and minerals – and taste better, too. Working out your refrigerator the right way • For best operation, keep your refrigerator's temperature between 37 and 40 degrees and your freezer's setting at 0 degrees. These settings are recommended by the Food and Drug Administration and will prevent rapid bacterial growth. • Cover all liquids stored in the refrigerator. Moisture can be drawn into the air, making the unit work harder. • Opening and closing refrigerator and freezer doors often – or holding the door open too long – causes the unit to use more energy than necessary. Decide what you want before opening the door, and remove several items at once. • Be sure to keep the floor in front of the refrigerator clean and clear of items, such as rugs, to optimize air flow so that the unit does not have to work harder. — K ATIE BOLTON Top left: Photo by Billy BRoWn — When cooking fresh or frozen vegetables, use only enough water to produce steam and prevent sticking. Top right: Photo by Billy BRoWn — Cover all liquids stored in the refrigerator. Moisture can be drawn into the air, making the unit work harder.