Oven self-cleaning cycle, Standard oven meat roasting chart, For proper cooking, follow these guidelines – Elmira Stove Works 1956 User Manual
Page 11: Rack placement for specific foods, Using aluminum foil in the oven
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.)
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.
OVEN SELF-CLEANING CYCLE
The self-cleaning cycle operates with the easy-to-use clock
control. See page 14.
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
20
21
21
- 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
STANDARD OVEN MEAT ROASTING CHART