For Proper Cooking,

Follow These Guidelines:

When using one rack, place the rack so the top of the food will be centered in the oven.

When using two racks, place racks in positions 3 and 1 (the closest to the oven bottom).

Use only one cookie sheet in the oven at a time when using the regular Bake setting.

Rack Placement for Specific Foods:

(For rack positions, see “Rack Positions” on page 19.)

 

RACK

FOOD

POSITION

 

 

Frozen Pies

1 or 2

 

 

Angel and bundt cakes,

2

most quick breads, yeast breads,

 

casseroles, meats

 

 

 

Cookies, biscuits,

2 or 3

muffins, cakes,

 

non frozen pies

 

 

 

Using Aluminum Foil in the Oven

Do not use aluminum foil for convection cooking. Aluminum foil may block airflow.

Do not cover the broiler grid with foil. Poor drainage of grease may result in a fire.

When using aluminum foil for non-convection cooking to catch spillovers from pies or casseroles, follow these instructions.

Place the foil on the oven rack below the rack with the food. Turn foil edges up and make sure foil is about 1 inch (2.5 cm) larger all around than the dish holding the food.

Do not cover the entire rack with aluminum foil. It will reduce air circulation and cause poor cooking results.

The self-cleaning cycle operates with the easy-to-use clock control. See page 14.

STANDARD OVEN MEAT ROASTING CHART

- Roast at oven temperature of 325°F.*

*For chicken, set the oven temperature to 350°F. Preheating is not needed.

- Place roasting pan on rack position 1 or 2. See page 19 for rack positions.

 

 

APPROXIMATE

MEAT

 

APPROXIMATE

MINUTES

THERMOMETER

MEAT

WEIGHT

PER POUND

TEMPERATURE

 

 

 

 

Beef

 

 

 

rolled rib

3-5 lbs

 

 

• rare

 

25-29

140°F

• medium

 

35-37

160°F

well-done

 

45-47

170°F

standing rib

6-7 lbs

 

 

• rare

 

23-25

140°F

• medium

 

30-32

160°F

well-done

 

35-40

170°F

rump roast

4-6 lbs

 

 

• medium

 

25-30

160°F

well-done

 

35-37

170°F

Lamb

 

 

 

leg

6-7 lbs

 

 

• rare

 

18-29

140°F

• medium

 

21-24

150-155°F

well-done

 

30-32

180°F

Pork

 

 

 

loin

3-4 lbs

45-48

170°F

 

5-6 lbs

40-44

185°F

shoulder

4-5 lbs

40-44

185°F

ham, fully cooked

3-5 lbs

17-18

130°F

 

8-10 lbs

13-14

130°F

Poultry

 

 

 

chicken*

3-4 lbs

28-30

185°F

turkey, unstuffed

10-16 lbs

14-19

170-180°F

 

18-25 lbs

11-15

170-180°F

Veal

 

 

 

loin

3-4 lbs

35-38

170°F

shoulder

5-6 lbs

43-45

170°F

 

 

 

 

20

21

Page 11
Image 11
Elmira Stove Works 1955, 1956 manual Standard Oven Meat Roasting Chart, For Proper Cooking Follow These Guidelines

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.