The WP electrics were Kelvinator-built in the 70s.
Something about this range should be pointed out: it does not have two full-duty ovens. It has one oven and Estate's Bar-B-Kewer oven for meats in which the heat only comes from the top. It can be used for broiling. According to the information in a manual for an RCA Estate range a couple of years older than this one:
"Cooking is accomplished with radiant heat rays applied continuously during an entire cooking period. Since it is radiant heat, of either high or low intensity, not temperature that is used, there is no need to control it thermostatically. For the separate Bar-B-Kewer, this radiant heat is generated by the unit at the top of the Bar-B-Kewer compartment."
That second sentence is poorly constructed. When they used the word "temperature" they are trying to differentiate between usual roasting in an oven at a set temperature where warm air surrounds the meat and comes from below it versus meat cookery done by radiant heat which is not thermostatically controlled, but is controlled in intensity.
This compartment can also be used as a warming oven and they give instructions for that.
"Ordinarily, roasts are cooked int the separate B-B-K compartment from start to finish, but it is also entirely practical to start the roast cooking in the oven, then transfer it to the preheated B-B-K and continue the cooking with the B-B-K switch set at low, when the oven is wanted for other foods. This is a convenient way of doing your holiday turkey. Start it in the oven and, by the time you need the oven for other foods, the turkey will be nearly enough done so you can finish it in the B-B-K." This could be problematic since the heat comes from the top and the breast meat cooks faster and dries out easier than the meat on the other parts of the bird. They don't mention roasting it breast-side down, however when using the B-B-K for roasts, the do mention turning the meat at least once, at the halfway point in cooking, but mention that some roasts will have to be turned more than once to brown them all over. If you will notice, the lower rack is constructed with an opening to hold the roasting pan. The pan is held securely so that with the rack pulled out, the meat can be safely turned over without worrying that the pan will slide out of place and cause an accident. At any rate, it does not sound like an ideal way to do a whole turkey without some modification of the usual roasting process which is not given in the booklet.
"The Bar-B-Kewers handle whole hams, roasts or poultry with the pan at the lower levels. With the pan raised to the upper levels, it doubles as a high broiler for conventional broiling of chops, steaks, barbequed ribs and other flat cuts."
