Elmira Stove Works 1955 Convection Poultry Roasting Chart, Convection Yeast Bread Baking Chart

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sure to leave at least one inch (2.5 cm) of space between the individual pans, and the diagram shown here indicates which convection feature and rack position you should be using for that particular recipe. At the Convection setting, the center element surrounding the fan at the rear of the oven is on. At the Convection/Broil setting, the top element in the oven will heat up. At the Convection/Bake setting, the lower element will be in use. Rack positions number from 1 at the bottom to 5 at the top.

Convection Baking and Roasting

Your convection oven utilizes precise, consistent temperature control to ensure absolutely even baking and roasting results. In particular, foods that require browning are greatly enhanced by the hot air convection cooking method. Depending on the quantities you wish to prepare, convection cooked foods can be positioned on single or multiple racks. When roasting whole poultry or large cuts of meat, you can effectively lower oven temperature settings, and substantially reduce cooking times. You will notice the remarkable difference in convection cooked foods.

Memorable Meats

Convection cooking techniques contribute special appeal to your meat dishes by locking in flavour and retaining moisture. The result is meat that is evenly browned outside and tender and naturally juicy inside.

Bakeware Selection

Bakeware with lower sides allows for constant air circulation around all surface areas of food, for more even cooking. High- sided casserole dishes and bread pans should be positioned on the lower racks in the oven where they will benefit from optimal heat distribution. For the most appetizing browning results, use matte or dull finish metal pans as they conduct heat more efficiently. Dark finishes on bakeware will absorb more heat than reflective surfaces, resulting in darker, crispy bottom crusts more suitable for pies and breads. Shiny muffin tins, cake pans and cookie sheets tend to reflect heat, producing light, tender crusts. Glass, ceramic, and stainless steel dishes may not transmit heat as evenly as metal bakeware.

Perfect Poultry

Preheating your oven to cook poultry is often not necessary, but we do suggest that you consult your individual recipes first. As you will notice in the Convection Poultry Roasting Chart, convection roasting temperatures are generally 25°F (15°C) lower than those used in conventional ovens.

Poultry is completely cooked when an accurate meat thermometer, inserted at the thickest part of the breast or inner thigh, registers 185°F (85°C). The juices will run clear and the meat should pull easily away from the bone.

Glazes or sauces may be brushed onto poultry during the last half of cooking time, for the perfect finishing touch.

CONVECTION POULTRY ROASTING CHART

Set Cooking Selections to: TRUE CONVECTION

 

 

 

 

 

 

 

 

 

INTERNAL

 

 

 

APPROXIMATE

 

OVEN

TEMPERATURE

 

APPROXIMATE

COOKING TIME

RACK

TEMPERATURE

OF POULTRY

FOOD

WEIGHT

PER LB. (500g)

POSITION

NOT PREHEATED

WHEN COOKED

Chicken, Whole

3

- 5 lb.

20-25 min

2

325°F/160°C

185°F/85°C

 

(1.5

- 2.2 kg)

 

 

 

 

Parts, Quarters

 

3 lb.

18-25 min

2 or 3

325°F/160°C

185°F/85°C

 

(1.5 kg)

 

 

 

 

Turkey, Unstuffed

13 lb. and under

10-15 min

2

300°F/145°C

185°F/85°C

 

(5.85 kg)

 

 

 

 

 

over 13 lb.

10-12 min

1 or 2

300°F/145°C

185°F/85°C

 

(5.85 kg)

 

 

 

 

Capon, Unstuffed

4

- 7 lb.

15-20 min

2

325°F/160°C

185°F/85°C

 

(1.8

- 3.1 kg)

 

 

 

 

Domestic Duck

3

- 5 lb.

25-30 min

2

325°F/160°C

185°F/85°C

 

(1.5

- 2.2 kg)

then 15 min

 

400°F/205°C

185°F/85°C

Domestic Goose

4

- 8 lb.

30-35 min

2

300°F/145°C

185°F/85°C

 

(1.8

- 3.6 kg)

 

 

 

 

Cornish Hen

1 - 1.5 lb.

50-60 min

2 or 3

325°F/160°C

185°F/85°C

 

(0.5

- 0.7 kg)

 

 

 

 

Stuffed poultry may require additional cooking time.

Before roasting or broiling, brush the entire surface of lean meats with butter or oil. This will increase moisture retention and enhance browning. Position cuts of meat, uncovered, on the raised convection roasting rack, so that heat freely reaches all sides.

Convection oven methods can conveniently reduce the length of time required to roast meats, in comparison to conventional roasting. Therefore, meat should be checked shortly before the end of recommended cooking times, to avoid over-cooking.

Insert an accurate meat thermometer into the thickest part of the meat, taking care to avoid any bone, fat or gristle. Once the desired internal temperature is reached, remove the meat from the oven and let stand for a few minutes. This allows the juices to settle for easier carving.

Delicate Fish & Seafood

A limitless variety of fish and seafood can be elegantly prepared using different convection cooking methods. Variable Convection/Broil temperature settings offer you greater diversity compared to conventional broiling.

Before Convection/Broiling we recommend that you baste all surface areas of your fish and seafood with oil or butter. Reduce your oven temperature for broiling thin fillets, and use a higher setting for broiling thicker fish steaks. Lower temperatures may require longer cooking times, but thorough hot air circulation eliminates the need to handle or turn fragile fish during convection cooking.

Testing fish and seafood during the last few minutes of recommended cooking time will ensure flawless results without over-cooking. When the fish is opaque and flakes

Incredible Egg & Cheese Dishes

You’ll be delighted with the significant difference convection cooking makes, particularly to the preparation of dishes that are sensitive to fluctuations in oven temperature.

With a consistently maintained temperature throughout the oven, a fabulous soufflé, with a light-textured interior and an exquisitely golden crust, will no longer elude you. You’ll enjoy complete success creating ham and swiss cheese soufflé as egg whites rise evenly while the wonderful flavour of cheese is gently blending in.

Most egg and cheese dishes bake higher and lighter using the constantly moving air in a convection oven. Positioning dishes in the center of the oven makes efficient use of evenly distributed heat, guaranteeing perfect results with your egg and cheese dishes.

Effortless Quick Breads

Whether your family’s preference leans toward delicious snack muffins or a hearty fruit and nut loaf, your convection range makes baking their favourites easy and rewarding!

Using a preheated oven will ensure quick breads are completely cooked in the center and delicately browned outside.

Enhanced heat distribution during convection baking may finish smaller items, such as biscuits and muffins, sooner than you might anticipate. Check for the desired level of doneness shortly before the end of recommended cooking times.

The moisture content and density of quick breads require convection oven temperatures within the same range as conventional baking temperatures.

Convection Broiling

Convection broiling is essentially high-temperature convec- tion cooking, combining fan-circulated hot air with the direct heat of the broiler element. We recommend preheating your oven first to maintain an even temperature during cooking. Convection broiling times will depend upon the variable temperature selected and the rack position used. Do not cover the broiling rack with tin foil as this will block air flow and extend cooking time. The oven door must remain closed while convection broiling. Circulating air creates a seal on all sides of the food so that turning foods is often not necessary.

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easily, remove from the oven and serve.

Savory Vegetables & Side Dishes

Oven-baking your vegetables is no longer limited to potatoes! Take full advantage of multi-level cooking and simultaneously prepare appetizing, piping hot accompaniments to your main meal with no cross-over flavors. Continuous heat distribution throughout your convection oven offers you the opportunity to efficiently prepare a variety of side dishes and vegetables.

As you prepare your own favorites, remember that more dense rice and pasta casseroles may require longer cooking times. To allow for thoroughly cooked centers without over- browned outside edges, lower oven temperatures at least 25°F (15°C), but not lower than 300°F (145°C).

SEE MORE CONVECTION TIPS ON PAGE 23.

CONVECTION YEAST BREAD BAKING CHART

Set Cooking Selections to: TRUE CONVECTION

 

 

 

 

 

 

PREHEATED

APPROXIMATE

 

SIZE OF

RACK

OVEN

COOKING

FOOD

BAKING DISH

POSITION

TEMPERATURE

TIME

 

 

 

 

 

Yeast Breads

 

 

 

 

Loaves

Bread Pans

 

 

 

 

9" x 5" (23 cm x 13 cm)

2

350°F/175°C

30-35 min

Dinner Rolls

Single Pan

3

350°F/175°C

10-15 min

 

Multiple Pans

1, 3

350°F/175°C

12-15 min

 

 

 

 

 

Homemade Pizza

 

 

 

 

 

Single

3

400°F/205°C

15 min

 

Multiple

2, 4

400°F/205°C

15-20 min

 

 

 

 

 

 

 

25

 

 

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Contents Northstar Before Using Your Range Read this Book Carefully Safety InstructionsTable of Contents GAS Range WarningInstalling Your Range Safety Instructions GASElectric Cooktop Canning Griddle OptionGAS Cooktop Optional GriddleGAS Supply System GAS Burner CleaningModels 1955 Installation of LP SpudsConversion of Regulator to LP on Model Replacing rangetop orificesSelf Clean Setting Clock ALL ModelsOven Light Problem Check GAS TroubleshootingReplacing Oven Lights Warming Drawer ControlsConvection Cooking Tips Rack Placement for Specific Foods Standard Oven Meat Roasting ChartUsing Aluminum Foil in the Oven For Proper Cooking Follow These GuidelinesBroiling Chart Convection Meat Roasting ChartAir Flow PreheatingConvection Yeast Bread Baking Chart Convection Poultry Roasting ChartSee More Convection Tips on Convection Dessert Baking Chart Convection Quick Breads Baking ChartSee page 10 & 14 for GAS Troubleshooting Range 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.
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