Reference > Kitchen Equipment > Fireless Cooker

Fireless Cooker

The Fireless Cooker has become an important factor in the home. The principle employed is the preservation of heat by the use of non-conducting materials. The device ordinarily used is a rectangular box lined on all sides with some substance which will prevent escape of heat, with spaces or wells for stone or metal discs or radiators, and vessels containing food to be cooked.

The advantages of this method are: the improvement in flavor occasioned by the slower cooking with little opportunity for evaporation, the improved appearance of food that is subject to shrinkage when cooked by ordinary methods; the saving in labor and time, as the cooking practically takes care of itself. Dinner may be prepared in the morning, placed in the cooker, and without further attention be ready to serve after 3 or 4 hours. While the time required for cooking is somewhat longer than in the usual methods, the actual time consumed in preparation of a meal is considerably reduced.

General Directions

Prepare food for cooking as usual. Place in special vessel, designed to fit into wells of Fireless Cooker, and heat on range or over gas flame until ordinary cooking temperature is reached. Put into cooker with one or more radiators which have been heated for 10 or 15 minutes over hot fire. For roasting, radiator should be hot enough to brown a pinch of flour immediately. Close cover, fasten lightly so that the steam may escape and allow cooking to proceed for time specified in recipes.

For baking cake, apples, etc., proceed as for roasting. The time required for baking is slightly longer than that specified for regular ovens. For cake ordinarily baked in a moderate oven, heat radiators hot enough to brown a pinch of flour in half a minute.


Print recipe/article only


The New Dr. Price Cookbook (1921).

comments powered by Disqus