Turn off cooker main switch when cooking is finished. Do not waste heat —cook as many dishes as possible in the oven at one time.

Arrange the shelves in the oven and remove all surplus tins, etc., before switching on to heat the oven. Have the food assembled near the oven so that it can be packed in with the minimum loss of time and heat.

Electric ovens and boiling plates keep hot for a while after the switch is off. Use up this heat by getting into the habit of switching off before the food is quite ready to serve, or by having something to go into the oven which will cook on the retained heat.

When using the oven for one or two dishes requiring short cooking periods or a falling temperature, take full advantage of the heat-retaining properties of the electric oven, by switching off when a hot oven has been reached.

Foods taking 30 minutes or longer to cook may be put into a cold oven and the switch turned to high until a temperature slightly lower than that normally used to cook the food is reached. Then switch down.

When vegetables have come to the boil on the boiling plate, switch to low, then off, and experiment to see how long the switch may be off and the contents of the pan continue to boil. The success of this procedure will depend on the type of pan being used. It is essential that flat-based pans be used on the solid type of boiling plate.

Use a large pan covering the whole surface of the boiling plate even though heating a small quantity of food.

Remember to use a lid on every pan, and two or three pans will keep boiling on one boiling plate.

Remember that vegetables when cooked in the oven require a longer cooking period.

Put a bowl of water to heat for washing-up into the oven when cooking is finished, but stand it in a baking tin or tray so that it is easy to remove.