Convection Cooking Tips

(For Convection Models)

To learn how to use your convection oven to the best advantage, refer to Convection Cooking on page 23.

1.The fan-forced hot air movement permits baking and roasting on as many as 3 levels at once.

2.The Delay feature can not be used when using Convection for baked items e.g.…pies, cakes, cookies.

3.There should be a minimum of 1" (2.5 cm) between the walls and the pans used.

4.Position food in oven to allow free flow of air around the convection fan.

5.Uniform spacing of baking dishes will produce the most even results.

6.Place bread pans lengthwise facing the oven door.

7.Do not use aluminum foil for convection baking. It may block airflow.

8.True convection cooking is used for baking breads, cakes and other foods which require gentle heating. This setting is also recommended when baking large quantities of food on more than one rack.

Note: During convection cooking, the oven door must remain closed. The fan will operate only when the door is closed.

Convection cooking creates more moisture in the kitchen than normal, usually because more food is being cooked at one time. We suggest that the exhaust blower be set on low when convection cooking.

9.For convection roasting, do not use a roasting pan with high sides, as it cuts down the free flow of air circulating around the food. Use the convection roasting rack on the broiler pan.

10.Convection cooking of frozen convenience foods:

•Preheating the oven is not necessary.

•Cooking times will be similar to package recommendations. Follow suggestions for oven temperatures and use of cookie sheets and foil coverings.

•Most foods are best placed in the middle of the oven.

•If more than one item is being cooked, stagger foods on multiple racks for proper air circulation.

Closed Door Broiling only

2.Use the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke and fire.

3.Turn food only once during broiling. Using tongs to turn meats prevents loss of juices. Use Minute Timer for timing each side.

Roasting tips

•Roast meats fat-side up in a shallow pan using a roasting rack.

•Use a roasting pan that fits the size of the food to be roasted. Meat juices may overflow the sides of a pan that is too small. Too large of a pan will result in increased over spatter.

•Spatter can be reduced by lining the bottom of the roasting pan with lightly crushed aluminum foil.

•A foil tent will slow down surface browning for long- term roasting, as when roasting a turkey. Place tent- shaped foil loosely over meat to allow for air circulation. Do not seal foil or meat will be steamed.

•Use an accurate meat thermometer to determine when meat has reached desired degree of doneness. Insert the thermometer into the center of the thickest portion of the meat or inner thigh or breast of poultry. For an accurate reading, the tip of the thermometer should not touch fat, bone or gristle.

•After reading the thermometer once, push it further into the meat 1/2 inch or more and read again. If the temperature drops, return the meat to the oven for more cooking.

•Check pork and poultry with a thermometer in 2-3 places to ensure adequate doneness.

•Poultry and roasts will be easier to carve if loosely covered with foil and allowed to stand 10-15 minutes after removal from the oven.

Convection Broiling

(On Convection Models)

1.Keep the oven door closed.

2.Use the convection roasting rack and broiler pan for convection broiling. Convection broiling is essentially high-temperature convection cooking, combining fan-circulated hot air with the direct heat of the broiler element.

3.Do not cover the roasting rack with tin foil as this will block air flow and extend cooking time.

4.The circulating air creates a seal on all sides of the food so that turning of foods is often not necessary.

General Broiling Tips

1.The surface of the food should be at least 3" (7.4 cm) away from the broil element.

2.For steaks and chops, slash fat evenly, at 2" (5 cm) intervals, around the outside edges of meat to prevent curling.

3.Meats and poultry can be marinated before broiling. Brush foods with barbecue sauce only during the last 5 to 10 minutes of broiling.

4.Place food on a cold pan to prevent sticking. If the rack is hot, grease it or grease the food.

Convection Roasting Rack

(On Convection Models)

The Convection Roasting Rack is a specially designed rack, ideal for use when roasting and broiling meats using the Convection Bake and Convection Broil functions. Place it in the broiler pan instead of the regular grid. It raises the meat for better airflow to all sides for more even roasting and broiling.

Air Circulation

The hot air must circulate around the pans in the oven for even heat to reach all parts of the oven. This results in better baking.

For best air circulation:

•Place the pans so that one is not directly over the other.

•For best results, allow 1-1/2" to 2" (3.7-5 cm) of space around each pan and between pans and oven walls. There must be a minimum space of 1" (2.6 cm).

•When baking with one pan, place pan in the center of the oven rack.

•When baking with two pans, place pans in opposite corners of the oven rack.

NOTE: Opening the oven door will cause heat loss, longer cooking times and unsatisfactory baking or roasting results. Rely on your timer.

Oven Rack Positions

Your oven has five rack positions. Rack position 1 is the lowest position, or closest to the bottom of the oven. Rack position 5 is the highest position, or farthest from the bottom of the oven.

There are three straight racks. Be sure to position the oven rack(s) before putting food into the oven or turning the oven on.

To remove oven racks:

Lift rack at front and pull out.

To replace oven racks:

1.Place rear of rack on rack guides.

2.While lifting front of rack, push in all the way. Lower front.

1955, 1956 specifications

Elmira Stove Works, known for its commitment to quality craftsmanship and vintage aesthetic, made significant strides in the mid-1950s, particularly in the years 1955 and 1956. This era represented not only a peak in the company's production but also a passion for blending nostalgic design with modern technology.

In 1955, Elmira Stove Works offered a range of kitchen appliances that captured the eye with their charming retro styling, reminiscent of the early mid-century modern design. The company emphasized vibrant colors, often presenting stoves and refrigerators in shades of turquoise, pink, and pastel yellow, which added a pop of personality to any kitchen. These colors were more than just for aesthetic appeal; they represented a shift in consumer preferences, where bold hues began to dominate the domestic space.

The stoves produced during this period featured innovative technologies that would appeal to the modern homemaker. They were equipped with advanced ventilation systems to eliminate smoke and odors, making cooking a more pleasant experience. Additionally, the introduction of automatic temperature controls simplified baking and cooking, allowing even novice cooks to achieve consistent results. The use of high-quality enamel finishes not only ensured durability but also made cleanup easier, reflecting the increasing desire for convenience in household appliances.

Another hallmark of Elmira Stove Works in 1956 was the incorporation of more compact and efficient designs, catering to the growing popularity of smaller kitchens. The appliances were designed to maximize functionality without sacrificing style, maintaining an elegant silhouette while providing essential features that supported day-to-day cooking demands.

In this era, Elmira Stove Works also focused on enhancing the consumer experience. Features such as easy-to-read dials and large viewing windows in ovens were designed to assist users in monitoring their cooking while adding an element of elegance to the design. The appeal of these appliances extended beyond their functionality; they were viewed as status symbols, representing modernity and style in the post-war era.

Overall, Elmira Stove Works in 1955 and 1956 showcased a remarkable fusion of mid-century charm and advanced kitchen technology. These appliances not only fulfilled the practical needs of the time but also contributed to the overall aesthetic of the 1950s home, characterized by a passion for style, comfort, and innovation.