Don't use blacking. When dry and still warm, rub thoroughly inside and out with an oily cloth, using a tiny bit of lard, suet or olive oil. Never clean when the stove is cold. Plunge a wire into the burner holes occasionally to see that they are free from dirt.

Wash the wire rack and drip-pan every time you roast or broil.

Make test of time required to cook certain things; study the degree of heat required. Such tests will, in a short time, give you definite knowledge of your range, which can be acquired in no other way.