I have the 30 inch version of the model just below that. It lacks the automatic unit and the meat thermometer. That was the last year for the visual heat settings for the surface unit switches. The master ovens also had a selector switch that was a flip switch beneath the thermostat knob to select BAKE or BROIL which allowed variable heat input for broiling. Any time the switch was out of the center "OFF" position, red showed through the window below the control, but, as you can see from the right side of the control panel, there are separate signal lights to show when the ovens are heating. One of the toggle switches on the right is for the cook & hold feature and the other is a three position switch that allows the fluorescent light to 1, be on constantly; 2, come on when a surface unit is switched on (so the light will show through the little oval windows); or 3, be off no matter what. I remember when they came into to the Home Ec Dept. The teacher who was head of the dept and who, on a fluke, was my 8th grade homeroom teacher told me that the new equipment had been delivered so I should come look at it. Two of the ranges were 40" single oven models and then there was this one. WH only offered colors in the TOL models. Our TOL was white. One of the features of this range and mine is the optional "Cook & Hold" oven control for timed baking. If selected, it will gradually lower the baking temperature so that at the end of the cooking time, the oven will be at 140F, a much more difficult feat to accomplish with a well sealed & insulated electric oven. Cook and hold had been introduced on gas ovens a few years before when they went to cycling oven burners which enabled them to hold temperatures lower than 200F. Keeping food hot in an electric oven after using time bake was not so much of a problem. I don't know of any other electric range manufacturer who featured this elaborate cook and hold feature. The inset around the oven window is beautiful.
