1956 Frigidaire Range near Omaha
- Thread starter swestoyz
- Start date
If you stand in front of that lighted control panel for any length of time, you would not need a light box for Seasonal Affective Disorder. Then behind the rest of the controls, you have about a Christmas tree light string's worth of C-7 bulbs to inform you of what's happening. What a shame it's only a single oven with a warming drawer
In the picture on the lower right in the link, the thing that looks like some sort of small antenna is the popcorn stirer. The rounded base it is sitting on snaps into the three projections under the cover of the deep well Thermizer, which lets the two big loops rest on the bottom of the kettle. Once you add the corn and oil, you simply turn the cover to stir the popping corn. It's just like commercial poppers, except not motor driven and much easier than trying to shake the stove or grabbing the Thermizer and shaking it up and down in the well.
The little round rack with feet and handles could be lowered into the Thermizer well and used for baking potatoes and other small items. The feet sat on the three legged burner support to keep it above the element.
There was a spring-loaded thermostat in the side of the Thermizer well that pressed against the side of the kettle. When the kettle was used for deep fat frying, you started the fat heating on HIGH. When the fat reached the proper frying temperature, you were alerted by a signal light to switch the heat to MEDIUM HIGH, which only heated one of the two elements in the Radiantube unit giving 50% heat. The thermostat then cycled that heating element off and on to maintain the temperature of the fat for frying. You don't really want to think about all of the splatters and fat being carried by the steam up across the control panel during that operation. This stove saw pretty light use and good maintenance.
In the picture on the lower right in the link, the thing that looks like some sort of small antenna is the popcorn stirer. The rounded base it is sitting on snaps into the three projections under the cover of the deep well Thermizer, which lets the two big loops rest on the bottom of the kettle. Once you add the corn and oil, you simply turn the cover to stir the popping corn. It's just like commercial poppers, except not motor driven and much easier than trying to shake the stove or grabbing the Thermizer and shaking it up and down in the well.
The little round rack with feet and handles could be lowered into the Thermizer well and used for baking potatoes and other small items. The feet sat on the three legged burner support to keep it above the element.
There was a spring-loaded thermostat in the side of the Thermizer well that pressed against the side of the kettle. When the kettle was used for deep fat frying, you started the fat heating on HIGH. When the fat reached the proper frying temperature, you were alerted by a signal light to switch the heat to MEDIUM HIGH, which only heated one of the two elements in the Radiantube unit giving 50% heat. The thermostat then cycled that heating element off and on to maintain the temperature of the fat for frying. You don't really want to think about all of the splatters and fat being carried by the steam up across the control panel during that operation. This stove saw pretty light use and good maintenance.
danemodsandy
Well-known member
Backguards and Spatter:
Frying spatter was always an issue when I taught cooking; students were often reluctant to try certain things because of the cleanup requirements. Over time, I evolved a system that some people were very happy with:
What you do is to use aluminium foil to cover the backguard; it clings and moulds so that it will stay in place. If you have to have access to a burner control, you can tear a little hole in the foil to allow that.
When you're done, you remove the foil, wad it up, and put it in the recycle bin. Saves a whole bunch of cleaning, and since the metal is being recycled, not really wasteful.
You can also cover the top of a range with foil for the same purpose, to protect unused burners and their burner bowls.
Frying spatter was always an issue when I taught cooking; students were often reluctant to try certain things because of the cleanup requirements. Over time, I evolved a system that some people were very happy with:
What you do is to use aluminium foil to cover the backguard; it clings and moulds so that it will stay in place. If you have to have access to a burner control, you can tear a little hole in the foil to allow that.
When you're done, you remove the foil, wad it up, and put it in the recycle bin. Saves a whole bunch of cleaning, and since the metal is being recycled, not really wasteful.
You can also cover the top of a range with foil for the same purpose, to protect unused burners and their burner bowls.
Controlled Heat
I hate frying spatters and for that reason I loved Seni-Temp burner and letting the pan get hot before the adding any grease and then, just enough. Most often I use an electric frying pan far away from any stove parts.
I hate frying spatters and for that reason I loved Seni-Temp burner and letting the pan get hot before the adding any grease and then, just enough. Most often I use an electric frying pan far away from any stove parts.
Plastic wrap would work well in the upper regions of the control panel in the area near the Thermizer since you would be able to see the light signaling that the fat was at the proper temperature while foil could be used closer to the heat.
Mom always used the electric skillet on the table and she would put a few sheets of newspaper down for the initial browning operation. As soon as everything was ready for the covered cooking, the skillet moved to the counter, she removed the papers and the table was clean.
Mom always used the electric skillet on the table and she would put a few sheets of newspaper down for the initial browning operation. As soon as everything was ready for the covered cooking, the skillet moved to the counter, she removed the papers and the table was clean.
danemodsandy
Well-known member
Tom:
The problem with plastic wrap (clingfilm) is that it's flammable or meltable (depending on what it's made of), which could be a problem if any sort of rangetop fire got started.
With foil, if there is something on the backguard you need to see or to use, you just make a hole in the foil to permit that. A few spatters might get on that one area, but it's easier to clean that small area than the entire backguard.
The problem with plastic wrap (clingfilm) is that it's flammable or meltable (depending on what it's made of), which could be a problem if any sort of rangetop fire got started.
With foil, if there is something on the backguard you need to see or to use, you just make a hole in the foil to permit that. A few spatters might get on that one area, but it's easier to clean that small area than the entire backguard.
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