Elmira Stove Works 1956 Convection Meat Roasting Chart, Air Flow, Preheating, Broiling Chart

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STANDARD OVEN BAKING CHART

INTRODUCTION TO CONVECTION COOKING

 

 

Approximate

Food

Oven

Cooking Time

 

Temperature

(Minutes)

 

 

 

Breads, yeast

375°F

 

• loaf

30-40

• rolls, pan

400°F

12-15

Breads, quick

450°F

 

• biscuits

10-15

• muffins

400°F

20-25

• popovers

450°F

20-25

• corn bread

425°F

25-30

• nut bread

350°F

60-75

• gingerbread

350°F

25-30

Cakes

375°F

 

• angel food

30-40

• layer cake

350-375°F

20-30

• loaf cake

350°F

35-45

• sponge cake

350°F

35-45

• pound cake

350°F

34-45

• fruit cake

300°F

2-21/2 hrs

• sheet cake

300°F

25-35

 

 

Approximate

Food

Oven

Cooking Time

Temperature

(Minutes)

 

 

 

Miscellaneous

375°F

 

• apples, baked

50-60

• beans, baked

300°F

5-6 hrs

• custard, cup

325°F

35-40

• potatoes, baked

400°F

75

• pudding

350°F

 

• bread

45-60

• cottage

375°F

30-40

• rice

325°F

40-60

• scalloped dishes

350°F

60-90

• soufflé

350°F

50-60

Pastries

400°F

 

• cream puffs

35-40

• custard and pumpkin pie

350°F

30-40

• pastry shell

450°F

10-12

• two crust fruit pie

 

 

Welcome to convection cooking, the ultimate culinary technique that uses fan-circulated hot air to efficiently create delicious meals with appetite appeal.

Air Flow

The secret to convection cooking lies in maintaining a consistent temperature throughout the oven during the cooking process. The fan circulates hot air in your convection oven continually to distribute heat more evenly than the natural movement of air. This fundamental difference means food is cooked on all sides, sealing in natural flavour and moisture. Avoid blocking the air circulation fan at the rear of the oven with a large dish, as this will interrupt free flow of air throughout the oven. It is important not to cover foods with foil, so that surface areas remain exposed to the moving air. The effective use of circulating air also means that many of your convection creations require shorter cooking times at lower oven temperatures, so you enjoy the added benefits of less time spent in the kitchen, and greater energy savings.

Preheating

When preheating the oven is specified in a recipe, normal time is approximately 15 minutes.

BROIL ELEMENT

 

5

CONVECTION ELEMENT

4

3

 

2

1

BAKE ELEMENT (below oven floor)

Multi-Level Convection Cooking

An immediate practical benefit of the convection cooking method is that hot air movement allows you to load the oven racks to capacity. For instance, you can bake four loaves of bread as quickly as you might finish two, with outstanding, uniform results. You may choose to cook your main course and side dishes or dessert, at the same time. For greatest success with multi-level cooking, stagger dishes on opposite corners of the oven racks to the ones above and below. Be

Cookies

375°F

 

• drop

10-15

• rolled and refrigerated

375°F

8-12

• chocolate

375°F

10-15

• fruit and molasses

375°F

10-15

• brownies

350°F

20-30

• macaroons

350°F

12-15

cooked filling

400°F

25-30

uncooked filling

400°F

40-50

• meringue topping

350°F

10-15

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.

CONVECTION MEAT ROASTING CHART

Set Cooking Selections to: CONVECTION/BAKE

 

 

 

R - Rare M - Medium WD - Well Done

 

 

INTERNAL

 

 

 

 

 

APPROXIMATE

 

 

TEMPERATURE

 

COOKING TIME

RACK

OVEN

OF MEAT

FOOD

PER LB. (500G)

POSITION

TEMPERATURE

WHEN COOKED

 

 

 

 

 

Beef

 

 

 

 

 

 

 

 

 

Broiling Chart:

The recommended rack position is numbered lowest (1) to highest (5). Preheat broiler for five minutes before placing food in oven.

 

 

 

APPROXIMATE

 

RACK

 

TIME (MINUTES)

MEAT

POSITION

TEMPERATURE

SIDE 1

SIDE 2

 

 

 

 

 

Steak, 1" thick

4

500°F

 

 

• rare

 

 

4

4

• medium

 

 

6

6

well-done

 

 

8

8

Steak, 1 1/2" thick

4

500°F

 

 

• rare

 

 

8

8

• medium

 

 

10

10

Hamburger patties or steaks, 1/2" thick or less

500°F

 

4

• medium

4

6

Lamb chops, 1" thick

4

400°F

9

9

Ham slice, 1/2" thick

4

500°F

5

5

precooked 1" thick

4

500°F

10

10

Pork chops, 1" thick

4

450°F

12

12

Frankfurters

4

500°F

4

4

Chicken pieces

3

500°F

16

16

Fish, 1" thick

3

350°F

10

10

Beef liver, 1/2" thick

4

350°F

5

5

Temperatures and times are guidelines only and may need to be adjusted to individual tastes.

Standing Prime Rib

R - 20-25 min

 

 

140°F/60°C

 

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

 

 

170°F/75°C

Rolled Rib

R - 22-25 min

 

 

140°F/60°C

 

M - 27-30 min

2

300°F/145°C

160°F/70°C

 

WD - 32-35 min

 

 

170°F/75°C

Rump, Sirloin Tip

R - 20-25 min

 

 

140°F/60°C

 

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

 

 

170°F/75°C

Pot Roast (braised)

35-40 min

2

300°F/145°C

170°F/75°C

Meatloaf

20-25 min

2

325°F/160°C

170°F/75°C

 

 

 

 

 

Veal

 

 

 

 

Leg, Loin, Rib

M - 25-35 min

2

325°F/160°C

160°F/70°C

Shoulder, Blade

WD - 30-40 min

2

300°F/145°C

170°F/75°C

 

 

 

 

 

Pork

 

 

 

 

Loin

30-40 min

2

325°F/160°C

170°F/75°C

Shoulder

35-40 min

2

325°F/160°C

170°F/75°C

Tenderloin

25-30 min

2

325°F/160°C

170°F/75°C

 

 

 

 

 

Ham

 

 

 

 

Fresh (uncooked)

25-35 min

2

300°F/145°C

170°F/75°C

Pre-cooked

15-20 min

2

300°F/145°C

140°F/60°C

 

 

 

 

 

Lamb

 

 

 

 

Leg, Shoulder

M - 25-30 min

2

300°F/145°C

160°F/70°C

 

WD - 30-35 min

2

 

170°F/75°C

Rib, Rack, Loin

M - 20-25 min

2

300°F/145°C

160°F/70°C

 

WD - 25-30 min

2

 

170°F/75°C

22

23

Image 12
Contents Northstar Safety Instructions Before Using Your Range Read this Book CarefullyTable of Contents GAS Range WarningSafety Instructions GAS Installing Your RangeElectric Cooktop Griddle Option CanningGAS Cooktop Optional GriddleGAS Burner Cleaning GAS Supply SystemInstallation of LP Spuds Models 1955Conversion of Regulator to LP on Model Replacing rangetop orificesSetting Clock ALL Models Self CleanOven Light GAS Troubleshooting Problem CheckReplacing Oven Lights Warming Drawer ControlsConvection Cooking Tips Standard Oven Meat Roasting Chart Rack Placement for Specific FoodsUsing Aluminum Foil in the Oven For Proper Cooking Follow These GuidelinesConvection Meat Roasting Chart Broiling ChartAir Flow PreheatingConvection Poultry Roasting Chart Convection Yeast Bread Baking ChartSee More Convection Tips on Convection Quick Breads Baking Chart Convection Dessert Baking ChartRange Troubleshooting See page 10 & 14 for GAS TroubleshootingServicing Range Under Cook TOP Page Warranty

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.