Elmira Stove Works 1954 manual Introduction To Convection Cooking, Convection Meat Roasting Chart

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INTRODUCTION TO CONVECTION COOKING

INTRODUCTION TO CONVECTION COOKING

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

Air Flow1

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

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

 

 

 

 

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

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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
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