Better Because it's Gas, Best Because it's Caloric! Part Two

[Ultramatic]

 

 

 

 

This is a replacement due to almost the complete loss of the original Caloric series. This will take some time to reconstitute due to it's size. Sadly, most of the comments will be lost since it would be far too time consuming to repost each and every one. When the rebuilding is complete, I will post the latest updates of the Ultramatic.

 

Many thanks to John, Martin, Mark, Louis, Steve, Bill, Paul and everyone else for their help, advice and encouragement on this project.

 

Part One:

Better Because it's Gas, Best Because it's a Caloric! Part One

Another thread that is being rebuilt due almost to complete image loss and for the archives. This one will take some time to reconstitute due to it's size. Sadly, most of the comments will be lost since it would be far too time consuming to repost each and every one. When the rebuilding is...

www.automaticwasher.org

 

 

 

So let's take a step back in time shall we?

 

[Ultramatic]

Originally posted 4/28/2016

 

 

Well the rotisserie spit rod arrived today. The rod was too thick. I know, thought I'd never admit to that one. So back to square one.

 

[Ultramatic]

Originally posted 4/29/16 by combo52

 

 

Too Thick Rotisserie Rod

 

<span style="color: red;"><span style="color: #000000;"><strong>Hi Louie, you could just grind down or have it ground down on the end that is inserted into the motor to fit.</span></strong></span>

 

[Ultramatic]

Originally posted 4/29/16

 

 



Hey thanks John. By grinding down the tip, the chrome plating  would be lost. Wouldn't the tip begin to rust?

 

[Ultramatic]

Originally posted 4/29/16

 

 

Spit rod...

 

The problem is the head. It's cone shaped. I'm going to have to do some serious grinding to get it to slip in. The spit rod came with a kit, it has the forks, handle and bushings that slip on the spit.

 



 



 



 



 

 

 

[Ultramatic]

Originally posted 4/29/16

 

 

The new oven light switch arrived today. Perfect fit!

 

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[Ultramatic]

Originally posted 4/30/2016

 

 



I have no idea of the original rods specs, but this one seems perfect at 19 inches in length. It's 5/16" in width, the smallest I could find in the correct length. It seems it needs a 3/16" width spit rod, never seen one at 19" length. The longest the rod can be is 20".



 



This is as far as it goes. The square sides don't engage into the receptacle. No choice but to grind the tip down.



 



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[Ultramatic]

Originally posted 4/30/16 by combo52

 

 

Rust should not be an issue unless you want to put the rod in the DW, lots of cook-ware over the years is just plain uncoated steel, we are only talking about the last inch of the rod not the part that is in prolonged contact with the food.

 

[Ultramatic]

Originally posted 5/11/2016

 

 

Well, after grinding down the rod...while not pretty it will do fine until I find the correct one. The original rods' forks had 2 tines each, this one has 4. I think this is better. We all know how important it is to secure the meat.

 

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[Ultramatic]

Originally posted 5/11/2016 by combo52

 

 



Louie you are going to love the way that broiler will roast with the Rotisserie.



 



Everyone knows that I am more of an electric range person, and I actually think the the biggest single advantage of a gas range is the gas Ultra-Ray broiler because of the way a gas flame helps consume the smoke from broiling.

 

[Ultramatic]

Originally posted 5/12/2016 by Yogitunes

 

 

talk about time and effort....WHEW!!!


its is absolutely beautiful.....


I would be afraid to get it dirty after all of this work and detailed cleaning...


in either case, enjoy it in good health....


how about sliding a few small washers over the stems to build up the difference for the knobs, so as they don't touch the porcelain....

not that you need to make adjustments, but for most gas stoves, there was a screw adjustment behind the knob, down inside the slot of the shaft, you will need a tiny screwdriver...

 

[Ultramatic]

Originally posted 5/12/2016

 

 

Thanks John, I am looking forward to doing a roast on the Ultra-ray!

 

<strong>Thanks Martin. To be honest, the Caloric was NOT designed for easy cleaning. But every time I walk into the kitchen, I'm like "WOW". It was so worth it.</strong>

 

[Ultramatic]

Originally posted 5/13/2016

 

 

Interesting,  I found on ebay they are selling the receptacle for the Caloric's meat probe, but no probe. It came from a GE. I guess many manufacturers used the same meat probe.

 

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<strong>The seller calls it a "thermometer" . Obviously has no idea what he's selling.</strong>

 

[Ultramatic]

Originally posted 5/14/2016

 

 

Done.

 

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[Ultramatic]

Originally posted 4/14/2016 by combo52

 

 

Meat temperature probe

 



Most of these were made by someone like King-Seealy Controls, they are fairly interchangeable, and I am sure that we have one, problem is I really don't have time to find parts many times.

 

[Ultramatic]

Originally post 4/17/2016

 

 

Damn meat probe...

 

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[Ultramatic]

Originally posted 5/18/2016 by askolover

 

 

Louie, I know you want to keep original of possible, but could you rig a new temp probe and plug-in to it?

 

 

 

[Ultramatic]

Originally posted 5/18/2016

 

 

You know Greg, I had thought of that. And I'm afraid I'm going to have to go that route. The meat probe is proving to be even more elusive than the spit rod.

 

I have to say, that oven is a real blast furnace. I opened the door to take out a pizza and I literally felt my face being seared. I have never used an oven, gas or electric, that warms up so fast and so intensely in my life. I suppose it's because the oven is relatively small, and the burner is oversized. Oh well.

 

[Ultramatic]

Originally posted 5/19/2016

 

 

As suggested by Martin...

 

I fixed the knob problem. They will no longer gouge the porcelain. The washers will have to do for now.


 

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