Elmira Stove Works 1954 manual Roasting tips, Convection Broiling, General Broiling Tips

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Roasting tips

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.

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Contents Electric Ranges Model #1704-4Installation and Operating Instructions for NORTHSTARGAS RANGE WARNING BEFORE USING YOUR RANGE READ THIS BOOK CAREFULLYTABLE OF CONTENTS Before you request serviceHot Surface SAFETY INSTRUCTIONSChildren StorageSafety SAFETY INSTRUCTIONS - GASSelf-CleaningOven Service“DO IT YOURSELF” PROCEDURE INSTALLING YOUR RANGEMobile Home Installation Power cord installationMinimum Clearances to Combustibles LocationTemperatures ClearancesHigh Speed Radiant - Electric Top Burners ELECTRIC COOKTOPSELECTION & USE OF POTS & PANS Surface Elements ControlsThings Not To Do On A Ceramic Cooktop Care and Cleaning1. Saving on Cleaning Time Energy TipsGAS COOKTOP How To Deal With Burned-OnSpotsGRIDDLE OPTION CANNINGTo Clean Burners GAS BURNER CLEANINGOperating Range During a Power Failure Manual Burner Adjustment On LowThe Oven Vent Pressure TestingGas Leak Testing GAS SUPPLY SYSTEMModels Installation of “LP” SpudsDisconnect Power to Range RANGE TOP CONVERSION TO “LP”A. PLASTIC COVER OVEN CONVERSION MODELTo Convert Oven Bake and Broil Burner To Convert Oven Broiler BurnerSETTING MINUTE TIMER SETTING CLOCK - ALL MODELSIf the “low” flame needs to be adjusted Adjust Oven Broil Burner Flame if neededOVEN LIGHT SELF CLEANBefore You Start Self Cleaning For Best Cleaning ResultsAutomatic Door Lock MAINTENANCE & MINOR REPAIRResetting Breakers REPLACING OVEN LIGHTSWarning Do not touch ignitor when it is sparking GAS TROUBLESHOOTINGPROBLEM WARMING DRAWER CONTROLS Setting the TemperatureClosed Door Broiling only CONVECTION COOKING TIPSConvection Roasting Rack Roasting tipsConvection Broiling General Broiling TipsTo remove oven racks Rack Placement for Specific FoodsOven Rack Positions For Proper Cooking Follow These GuidelinesMEAT STANDARD OVEN MEAT ROASTING CHARTWEIGHT APPROXIMATESIDE STANDARD OVEN BAKING CHARTBroiling Chart TIME MINUTESPreheating CONVECTION MEAT ROASTING CHARTINTRODUCTION TO CONVECTION COOKING Air FlowPerfect Poultry Convection Baking and RoastingMemorable Meats Bakeware SelectionEffortless Quick Breads CONVECTION POULTRY ROASTING CHARTCONVECTION YEAST BREAD BAKING CHART Incredible Egg & Cheese DishesCookies CONVECTION QUICK BREADS BAKING CHARTCONVECTION DESSERT BAKING CHART Yeast BreadsOVEN CIRCUIT MODELS 1954 & 1955 NORTHSTAR WIRING DIAGRAMSwitch 7-F ELECTRIC SURFACE UNITSSTAINS TO COOKTOP SERVICING RANGE UNDER COOK TOPCLEANING GUIDE Clean after each useSEE PAGE 10 & 14 FOR GAS TROUBLESHOOTING RANGE TROUBLESHOOTINGPage Page OUR FACTORY HELP LINE NUMBER IS Elmira Stove WorksWARRANTY FOR WARRANTY SERVICE