How to Use Your Chambers Electric Cooking Equipment

COOK WITH THE ELECTRICITY TURNED OFF

Page 2:

"MY CHAMBERS COOKING EQUIPMENT is superbly easy to use, because I can cook as I please," say countless owners. Use it just like any other good equipment, and in addition enjoy the carefree hours that only "cooking with the electricity turned off" * can give you. Appearance is lovely, performance superb. Skillful engineering and careful craftsmanship have produced for your pride and pleasure your Chambers built-in range. It should serve you well for many, many years.

*T. M. Registered, U. S. Patent Office.

CONTENTS

What your Chambers oven IS...1

What your Chambers oven DOES 2

Conventional-Method Meat Chart 3

How to "Cook with the Electricity Turned OFF" (Trade Mark

Reg.)

Add vegetables, desserts

Oven utensils, roasters

Three ways to brown meat

High altitude cooking

Rack and pan placement

Retained-Heat Chart

Baking chart

Chambers Electric Super Broiler

Broiler Chart

Surface Unit Chart

Foods suitable for Retained Heat in the oven

Typical oven meals

Typical broiler meal

Retained-Heat recipes

Baked Fish

Ham Loaf

Pork Roast with Vegetables

Veal Roast

Baked Stuffed Eggplant

Corn Pudding

Baked Potatoes

Casserole Potatoes

Oven Rice

Baked Winter Squash

Oven Broiled Tomatoes

Caramel Apple Pie

Apricot Crisp

Swedish Pudding

Cleaning Instructions

Page 3:

WHAT YOUR CHAMBERS OVEN IS

Your Chambers Oven has been designed to perform all sorts of cooking magic for you. It is completely insulated on top, bottom, front, back and sides, with triple walls, fitted castings around the door, and a tight-latching door handle. All these unique structural features are necessary to "cook with the electricity turned off," all combine to hold heat inside for unbelievably low fuel consumption, excellent heat distribution for fine baking, and a cool kitchen.

Chambers pioneered absentee cookery back in 1910, originated meal-to-meal cooking, built the first insulated ranges to be marketed in America. As modern feature after modern feature has been added to Chambers cooking equipment, the ovens always have been built to cook by conventional methods, and cook on retained heat too.

Countless users of Chambers ranges agree that the Chambers retained-heat method is practical, flexible and simple. Its economies become merely coincidental to its great convenience. This unique cooking method is yours now with electricity.

STRUCTURAL FEATURES

The oven is lined with easy-to-clean porcelain; has removable rack runners at the sides; and self-locking, gliding oven racks. The bottom is rounded for easy cleaning, and its parts are so simple to remove that there is no need to disturb oven heat distribution by using extra drip pans or foil to catch boil-overs. Anything that spills onto the enclosed baking coil either burns off or can be wiped off when the coil is cool, just like a surface element.

Both the 2000 watt baking element below and 3000 watt broiler coil above are tubular, enclosed elements, removable, durable, and shock-proof.

A new, improved thermostat accurately controls the oven and feeds 750 watts (at 120 voltage) into the broiler coil above when the baking element is on (at 240 volts) below. This provides superior top-to-bottom heat distribution for the browning of pastry. Incidentally, the broiler element will not glow red when supplying its share of baking heat.

The broiling element is recessed into the super insulated oven top, where it is out of the way during cooking. The oven itself, designed to broil with the door closed, with little or no smoke, is the ultimate in holding heat and confining broiling spatter within the oven where it is easy to remove.

The handsome instrument panel under the door is simplicity itself. Set the thermostat to turn on the oven. The signal lights are clearly visible at the side of the thermostat: top light for top coil, bottom light for baking coil. When the baking element is on, the top light is on too, but paler to show its lowered voltage. When the oven is on "Broil" the top signal glows brightly.

Page 4:

A manual timer with a ringing bell is at the opposite end, to remind you about cakes, cookies, when to add vegetables to oven meals-anything up to 60 minutes.

AUTOMATIC SHUTOFF

In the center of many models is an automatic shutoff which merely requires one setting. Simply put in the food, set the thermostat, then set the automatic shutoff for the correct amount of time, and be free to leave. The automatic device will turn off the electricity, and your Chambers oven will finish the cooking on stored heat and serve as a warming compartment to keep the food deliciously hot long after the cooking has ended. When the pointer is at zero no electricity can be turned on, regardless of thermostat setting, so turn the pointer to "manual," or the required number of minutes, to start any oven cooking. And set your thermostat back to "Off" when you take out a meal finished automatically.

WHAT YOUR CHAMBERS OVEN DOES

1.Bakes and roasts superbly by conventional methods, with a minimum of fuel. You will be amazed at how much your signal lights will be off during any prolonged cooking, indicating how little the elements need to be on to maintain the set temperature of your thermostat.

2."Cooks with the electricity turned off."

3.Lets you combine foods of widely varying cooking times in complete oven meals that "cook while the cook's away."

4.Broils with the door closed.

FIVE CHARTS

There are four charts for oven operation exclusively because your oven cooks in so many different ways-as you choose. The Open Pan Roasting and Baking Chart, though essentially the same as those found in any reliable cook book, are included for your convenience should you prepare by conventional methods, a recipe without specific cooking directions.

You will want to familiarize yourself, however, with the Retained-Heat Chart, because so many foods are readily adaptable to this supremely simple way of cooking.

Your Broiler Time Chart too, merits special attention for its unique way of controlling "doneness" by preheat instead of distance from the coil- possible with closed-door broiling.

The fifth chart, for Surface Units, also has suggestions for cooking many vegetables and fruits in the oven by retained heat.

Page 5:

THE CHARTS ARE GUIDES

Variations in foods themselves, cooking utensils, quantities to be cooked, and temperature of the food as it goes into the oven, affect the timing. But try these suggestions first; then modify them if necessary, to fit your own requirements.

HERE IS YOUR CONVENTIONAL-METHOD MEAT CHART Open Pan Roasting at Constant 300 degree to 350 degree Temperature

Chambers does this superbly

Suitable for tender cuts of high quality.

Place meat fat side up in an open pan; use rack under boneless cuts. Your Chambers Broiler Pan with its self-draining insert is excellent for large roasts cooked by this method.

Preheat if you choose, but it is not necessary.

MEAT (over 2 lbs.)

Direct from refrigerator Beef

(please see download file for full Temp/Time recommendations)

Rare............................................

Medium..........................................

Well done.......................................

Lamb...............................................

Veal...............................................

Fresh Pork.........................................

Smoked Pork

Tenderized cook-before-eating...................

Ready-to-eat ham................................

Smoked butt and picnic.............................

All Rolled Roasts-add 10 to 15 minutes per pound.

POULTRY Chilled, stuffed

Cover less tender birds at least part of the cooking time, and use 1 to 2 cups hot water with older, fatty birds.

The smaller the roast, the longer "per pound" timing required.

In Your Chambers Oven-if you wish to start your roast several hours early, using the constant 300-350 degree method, Use the Shorter Time Given. Your Chambers Retained-Heat Oven will continue to cook, even at these lower temperatures, after the electricity is shut off, and will maintain serving temperature long after the cooking has ended.

Page 6:

NOW FOR YOUR CHAMBERS DIVIDEND-RETAINED HEAT

WHY "Cook with the Electricity Turned OFF" when the oven uses so little fuel by conventional methods? Many cuts of meat and all older poultry need long, slow cooking, require a lid, and often need extra moisture. Retained heat does this deliciously in your Chambers Oven, with no pot-watching whatsoever. The same simple directions also apply to the finer cuts, and retained heat only makes them juicier, tastier, does not dry them out. Most vegetables needing 30 minutes or more of surface cookery can go into the oven while you start the meat, and stay there until the meat is done. So can numerous casserole dishes and desserts.

Because the cooking is started as soon as the dish is prepared, many foods with milk and egg in them can be included in "absentee" oven meals-a cooking feature exclusive with Chambers. Chambers retained-heat is the simplest, most flexible meal-to-meal cookery imaginable; it lets you combine foods of widely varying cooking times in complete oven meals that cook automatically while the cook's away.

HOW TO "COOK WITH THE ELECTRICITY TURNED Off

The Chambers way starts the actual cooking in the oven just as soon as the food is taken from the refrigerator. Usually the meat timing determines the meal timing. The average 3-pound roast is put into the oven, the timer set for 35 minutes, no preheat, and vegetables and puddings are added before the oven is shut off (automatically on some models; manually on others). The meal finishes cooking in the usual length of time, but it need not be removed when done. Hours later it still will be hot and delicious.

The Retained-Heat chart is based upon starting the meat while the oven builds up enough heat to finish "cooking with the electricity turned OFF." Best heat retention is obtained with covered roasters, so-

Place the roast in the bottom of a roaster that comfortably holds the meat; put it in the oven on the Bottom Rack Position ; turn the thermostat to 500. If you have an automatic shutoff, set the pointer of the shutoff to the number of minutes given on the retained-heat chart for that poundage.

The two signal lights at the right of the thermostat will both glow; the top one paler.

If you wish, leave the lid off the roaster 20 to 30 minutes to start the browning. Add the lid-and ½ to 2 cups hot water or other liquid if the meat is lean or tough, needing extra moisture to tenderize. Finish the required number of "electricity-on" minutes and then turn thermostat to OFF position. Or set the automatic shutoff earlier; it will turn off the electricity for you, even though the thermostat still shows the set temperature.

Page 7:

Now leave the oven door closed for the required retained-heat period- or as much longer as desired for well done meat.

If you have kept the oven door open excessively during the "electricity-on" period, give the oven a few more minutes before turning to OFF. The signal lights should have been on and allowed to go off by themselves at least once after the last time you opened the oven door. The timing suggestions in the charts, however, usually cover this.

Leave the oven door tightly closed during the retained-heat period. If it should be opened turn on the electricity for at least 5 minutes to compensate for heat loss.

ADD VEGETABLES (4 to 6 servings) 10 to 12 minutes before electricity is turned OFF for meat-whether around the meat in a covered roaster, or in separate covered utensils with ¼ cup or more liquid and seasonings.

Increase the time for larger quantities. For instance, enough carrots or potatoes (halved or quartered) for 8 to 12 people will require 15 to 18 minutes of electricity.

BAKING POTATOES should be put directly on one of the racks in the oven, and given 25 to 35 minutes of electricity at 500 setting; remove with meat. Size, type and quantity determine time. Grease scrubbed potatoes with unsalted vegetable fat. Give baked sweet potatoes or yams the same timing as Irish potatoes.

ADD DESSERTS suggested in "Typical Oven Meals."

OVEN UTENSILS FOR VEGETABLES

Covered saucepots and Pyrex or similar oven-proof casseroles with lids, are excellent for steaming vegetables, fruits, rice, and numerous other foods in oven meals. So are the Wearever aluminum utensils sold as Chambers Thermowell accessories.

ROASTERS

A porcelain roaster will brown most heavily-acts like an oven within your oven. Stainless steel comes next. Moderate to heavy aluminum cooks well; needs surface searing for small roasts, or a few minutes under the Broiler just before serving.

Pyrex or similar oven-proof utensils with self covers do admirably for small roasts.

Cast metal utensils (aluminum or iron) have excellent heat-holding properties. Avoid very thin roasters, or else smooth a layer or two of foil under the meat in the bottom of the roaster.

When a roaster has a trivet or inside tray, you may need 5 extra minutes on smaller roasts, or omit the inside piece, especially for standing ribs and similar roasts having a built-in trivet in the bones themselves.

Page 8:

If meat is crowded into the roaster, give a few extra minutes; it behaves as if it were boned and rolled.

If roaster is large in proportion to meat, better add ½ to 1 cup liquid.

THREE WAYS TO BROWN MEAT AND POULTRY

1.Leave lid off roaster until meat begins to brown, especially if using an aluminum roaster.

2.Keep roaster covered during the entire cooking period. Use no liquid unless meat is lean or tough or roaster is unusually large for the size of meat being cooked in it; then add ½ to 2 cups liquid. Older poultry will be tenderized, plump up better, and have a softer skin, if liquid is used. Rub lean roasts and poultry with shortening for attractive color. Then if meat is not brown enough to suit your taste when removed from the oven, place it on an open pan (your Chambers Broiler Pan is fine) or drain off juices and leave meat in roaster bottom, and brown under broiler coil for a few minutes.

3.Sear on surface unit, meat cut in pieces, or small roasts with wide cut surfaces (Swiss Steak for instance), but preheat the oven at 500 for 10 minutes, so that hot meat goes into a warm oven. Then give the same timing for that poundage as you would for NO preheat.

WHEN TO PREHEAT

1.For all recipes to be cooked by conventional methods, preheat at the set temperature until the signal lights go off. If your food is not quite ready, your Chambers Oven will continue to maintain that set temperature.

When your recipe says "start in a cold oven," omit the preheat in your Chambers Oven too.

2.Foods in small quantity, or started on a surface coil, should go into a warm oven when they are to be cooked on retained heat. Preheat 10 minutes at 500 setting (signal lights will still be on) or until the lights go off with a lower thermostat setting. See the charts and recipes.

ABOUT THE RETAINED-HEAT CHART

The Retained-Heat Chart has been based upon starting food on the rising oven temperature. The thermostat is set high, it is true, but the electricity is on for such a short time that the internal temperature of the food rises by the Chambers method very much as it does by cooking at a constant lower temperature.

The timing has been figured carefully to start meat's internal temperature on a slow rise that continues after the electricity has been turned off. Meat

Page 9:

will be done in approximately the same total time as if cooked by the constant 300-350 degree method. But additional retained heat only tenderizes it and makes it more delicious, because the internal temperature stays at the "done" stage for quite some time, without moisture loss. In fact, it is difficult to maintain a constant internal temperature by conventional direct heat methods. That is why conventional cookery is timed backward from mealtime. The early start possible with retained heat simplifies planning-produces fine food. Chambers has been famous for years for cooking tough cuts tender, keeping tender cuts juicy, and holding food at serving temperature over long periods. All this extra kitchen freedom that lets you go places and do things is a dividend you collect when you "cook with the electricity turned off."

Heat retention is based upon the bulk of the food. Small pieces of meat will cool more rapidly than large ones, but the cooling process is gradual, without moisture loss, so that a few minutes of electricity just before mealtime will bring food up to serving temperature, should the retained heat period have been overlong for small quantities. This usually is unnecessary in meal-to-meal cooking, however.

EXTRA CHAMBERS FEATURE FOR MEDIUM-RARE ROASTS

Foods that do not have "or longer" after their retained-heat time in the following chart should be removed approximately when done, but by reducing the "electricity-on" period, medium-rare meat need not be removed when done, as suggested on the chart.

As explained previously, utensils and food itself affect the timing. This is a guide, to be varied to suit your special needs.

EXTRA TIPS

Timing has been based on meat taken from your refrigerator, but not frozen.

Large turkeys which have been frozen and thawed usually do not need the extra electricity ordinarily required for "Over 15 pounds" on the chart. But give them the full retained heat for juiciness.

When you cook meat from the frozen state, possibly the simplest method (especially if you have the automatic shutoff) is to follow the constant 300-350 degree method, and figure about 50% additional cooking time.

FOR HIGH ALTITUDE COOKING increase the cooking time on meats and vegetables about 10% for each 1,000 feet over 3,000 feet above sea level; 10% more electricity, 10% more retained heat for each additional 1,000 feet. Consult local home economics authorities for corrections in sea level pastry recipes.

Page 10:

TYPICAL OVEN MEAL

•VEAL ROAST

• CASSEROLE POTATOES

•BAKED WINTER SQUASH

• SWEDISH PUDDING

VEAL ROAST

Rub 5 to 6 lb. veal roast with 1 tablespoon salt, ½ teaspoon pepper, 2 teaspoons paprika, ½ teaspoon ginger and 1 teaspoon sugar. Place in covered roaster in lowest rack position. Shut the door and set thermostat at 500 with no preheat. Give 45-50 minutes of electricity and 2½ to 3 hours of retained heat or as much longer as desired. If roast is boned and rolled give 5 to 8 extra minutes of electricity and at least 50 minutes more retained heat. If cooking in aluminum, leave lid off 20 or 30 minutes to start browning; or turn broiler coil on finished roast for a few minutes to brown just before serving.

BAKED WINTER SQUASH

Cut acorn or Hubbard squash in serving pieces and place in 2-inch deep baking pan. Season liberally with salt, pepper, brown sugar and dots of butter. Pour about ½ cup hot water in bottom of pan and cover the pan with two layers of thin foil or one layer of heavy-duty foil, twisted at the ends for fairly tight seal. Bake in 500 oven with roast (either top position) with 20-25 minutes of electricity. Remove with roast.

CASSEROLE POTATOES

Fill 1 ½ quart covered casserole with 2-inch chunks of Irish potatoes. Sprinkle with salt and pepper and dot with bits of butter (2 tablespoons). Add ¼ cup water and lid. Put into oven with roast (on bottom position) 12-15 minutes before electricity is to be turned off.

SWEDISH PUDDING

1 cup sugar1 egg

1 cup flour1 cup drained, pitted red

1 teaspoon sodasour cherries

¼ teaspoon salt½ cup broken nut meats

Mix dry ingredients together thoroughly with a fork; beat in egg and cherries; add nuts. Spread into greased shallow baking pan (approx. 7" x 11" x 1½"). Put into 500 oven withroastin one of top positions 5-8 minutes

beforeturning off electricity;removewith rest of meal. (Serves 6 to8)

Or bake in fully preheated 450 oven with approximately 10 minutes of electricity and 40 minutes or as much longer as desired of retained heat. Serve with whipped cream or Cherry Pudding Sauce.

CHERRY PUDDING SAUCE. Mix 1 tablespoon flour and dash of salt into ½ cup sugar; blend in 1 cup cherry juice; add 2 tablespoons butter; cook until thickened, stirring to keep smooth; add 1 tablespoon lemon juice.

Page 11:

PORK ROAST WITH VEGETABLES

Rub a 5-lb. fresh pork roast with onion salt, pepper, marjoram and thyme; place in roaster. Put into oven (lowest position); set thermostat to 500 (no preheat); leave uncovered 35 to 40 minutes. Add 6 potatoes (halved), 6 carrots (halved lengthwise), 6 parsnips (halved and cored), vegetable seasonings, and roaster lid. Give about 15 minutes more electricity, and 2½ to 3 hours of retained heat or as much longer as desired.

RACK AND PAN PLACEMENT

Always place your sliding, self-locking racks where you want them in the oven before turning on the electricity.

For retained heat, meat and many vegetables go on the bottom rack position. Then dessert can be slipped onto the other rack in one of the upper positions for complete oven meals. When pie is included in such a dinner, be very sure that it has good clearance above and below; that it is not over or under some other utensil that completely blankets it.

Your Chambers Oven has excellent heat distribution. The super insulation and tight door seal required for retained-heat cooking, plus warmth from the top coil, give above-average flexibility in pan placement for pastry baking.

In fact, you can bake six 8-inch layers of cake at once in your oven very satisfactorily. Simply increase the preheat a little, and place three pans on one of the bottom positions; then arrange the three others on the next-to-top, so that they do not completely blanket the pans below-so that each pan gets a little heat directly from the bottom without interference completely from a pan below. Then bake as usual.

Four layers of the 8-inch size usually would be baked on a single rack near the center of the oven; or any four layers brown beautifully staggered on two racks with good clearance between them.

This same staggering applies to four or more pies and other pastries.

Increased preheat levels off the temperature for increased baking loads.

A single rack of pastry usually is placed so that the top of the food is centered in the oven top to bottom. This puts tubular cake pans low in the oven.

An extra-large cooky sheet, big enough for a dozen big cream puffs fits in nicely, with beautiful browning all across. Two small cooky sheets can be used at once in the cake positions without shifting, but two large sheets that blanket each other completely should usually be switched toward the end of the baking period for best browning.

Aluminum cake pans and cooky sheets, not too thin, are excellent bakers. Avoid blackened metal for cakes, cookies, biscuits, etc. Whenever you use glass cake pans in conventional baking, set the thermostat 25 degree lower.

Glass pie pans are excellent. Porcelain or blackened metal or aluminum pie pans with dull finish are satisfactory. Avoid shiny finishes on thin metal pie pans; they may produce soggy bottom crusts.

Page 12:

RETAINED-HEAT CHART

(please see download file for the Retained Heat Chart on this page)

Page 13:

Where "Retained Heat" says "or longer" food need not be removed when done. Cooking times are approximate.

(Minimum Retained Heat for Individual Meats)

Beef

Rare..................12-15 minutes per pound

Medium................15-18 minutes per pound

Well Done.............25-30 minutes per poundor longer

Lamb.....................30-35 minutes per poundor longer

Veal.....................30 minutes per poundor longer

Smoked Pork..............25-30 minutes per poundor longer

Ready-to-eat..........10-20 minutes per poundor longer

Fresh Pork-Butt and meaty end cuts need longest time. Poultry-Young birds take the shorter general time given.

Rare.....................12-13 minutes per pound

Medium...................15-18 minutes per pound

Well done................20-35 minutes per poundor longer

After 3 to 4 hours retained heat; turn on electricity at 500 for 5 to 15 minutes; then give 2 to 4 more hours retained heat or longer.

MEDIUM-RARE MEAT can be given the "or longer" treatment. Simply reduce the TOTAL "electricity-on" period by about 5 minutes; then proceed as for well done. This rule also applies to ready-to-eat type smoked pork.

FOR 450 SETTING, desirable in some complete oven meals, add about 10 minutes to the total "electricity-on" period; same retained heat as for 500 setting.

RETAINED HEAT

30-60 minutes or longer

40 minutes or longer...................Give longest time to large potatoes, especially at the lower

temperature.

1 hour or longer.......................Add lid or put foil on top about 5 minutes before turning

off electricity, unless covered with hot milk or white sauce.

Remove with meat

1hour or longer 40-60 minutes or longer

2to 3 hours or longer

NOTE

If you open the oven door near the end of the "electricity-on" time, to add a dessert for example, be sure that signal lights have been on and go off once by themselves before turning off electricity for retained heat.

RETAINED HEAT

1to 1 ½ hours or longer

30-35 minutes per pound or longer (General Rule)

20-35 minutes per pound or longer (General Rule)

Page 14:

CURED MEAT SIMMERED IN WATER

Corned beef Smoked tongue Pickled tongue Boiled ham

Barely cover meat with water in tightly covered kettle, casserole or roaster, and count the cups as you add the water. Figure each 2 cups water as 1 pound and add to weight of meat in computing "electricity-on" time. Then cook on the lowest rack position in the oven as "fresh pork" in the preceding chart. For instance: 3½ lbs. corned beef just covered with 3 cups water figure 5 lbs.; need 30 Minutes Plus 25 Minutes (or 55 minutes) of electricity in 500-set oven, no preheat; 3½ to 5 hrs. or overnight on retained heat. If meat can cool in its own liquid it will be juicier.

FRESH MEAT SIMMERED IN WATER

Fresh tongue Meat stews Chicken stews, etc.

Use hot water and measure as you add it to the meat or poultry in a tightly covered kettle or casserole or roaster. Fresh tongue usually is just covered; stews partially so. But count the cups used and figure 1 pound for each 2 cups hot water. Then cook on the lowest rack position in the oven as beef, veal, etc. For example: 4 lbs. stewing beef with 2 cups hot water figure 5 lbs.; need 20 Minutes Plus 25 Minutes (or 45 minutes) in 500-set oven, no preheat, 2½ to 3 hours of retained heat or longer-the longer the better for tougher meats.

DRIED VEGETABLES (no soaking)

Beans, navy, pinto, etc. Split peas Lentils

Use 3 times as much water as beans. Figure beans at about 2 cups to the pound, water the same. Then use above directions for simmering cured meat. If beans are old and dry, better start in hot water.

If fat meat broth is used for liquid, cooking is slowed somewhat; after an hour or two of retained heat; give 10 or 15 minutes more of electricity and extra retained heat.

A kettle of dry beans and water can be put into a hot oven with a roast; will need about the same "electricity-on" time, as explained above.

Dried limas and split peas cook more rapidly, so need less retained heat if you are pushed for time. Or give them about 5 minutes less electricity, if you choose.

DRIED FRUITS (no soaking)Prunes

Apricots

Peaches

Pears

Apples

Rinse fruit and cover with water in tightly covered casserole or other oven-going utensil. A single package will take 12-15 minutes of electricity in a 500-set oven, when put in with meat; 2 packages need about 20 minutes; remove with meat. With a 450-set meal, use 15-18 minutes of electricity, for 1 package, etc.

Page 15:

OVEN RICE

Use twice as much cool water as rice (unwashed longgrain or Uncle Ben's) and 1 teaspoon salt per cup of rice. Place in greased covered casserole or other tightly covered utensil, into 500 oven with meat on bottom position. Give 10-12 minutes of electricity for l½ cups rice and 3 cups water; 15-18 minutes for 2 cups rice and 3½ cups water. Remove with meat.

Notice that less water is used in proportion to rice as quantity is increased. If rice has been washed (necessary if longgrain is not used), reduce water to l½ cups for 1 cup washed rice; 2-2½ cups water for l½ cups rice. Add 1 to 2 tablespoons butter for flavor; keeps grains separate too.

For softer rice, use 3 times as much water as rice.

In 450 oven, either give 5-10 minutes more electricity, or start in hot water.

BAKED FISH

Rub 4-lb. fish inside and out with salt and pepper, and lay in baking pan. Mix ½ cup each of chopped carrot, celery, green pepper and onion, and put half the mixture inside the fish; sprinkle the rest over and around. Pour l½ cups tart French dressing over fish. If dressing fails to cover bottom of pan, add a little water. Bake in oven set at 500 and preheated 10 minutes, with 30-35 minutes electricity; 1 hour retained heat or longer. Spoon drippings over fish before serving.

BAKED STUFFED EGGPLANT

1large eggplant1 teaspoon salt

Cold salt water (1 tablespoon â…› teaspoon pepper

to each pint water)½ teaspoon rubbed sage

¼ cup drippings2 tablespoons flour

1lb. hamburger2 tablespoons catsup

1medium onion, diced1 cup soft bread crumbs

Halve eggplant lengthwise; remove centers, leaving ½-inch thick shells. Dice centers; soak shells and centers in cold salt water 15-30 minutes. Melt shortening in skillet; blend diced eggplant and remaining ingredients and heat thoroughly in melted shortening. Stuff shells. Place in baking pan at least as deep as the stuffed shells, with ½ to 1 cup hot water in bottom of pan. Bake uncovered in Chambers Oven set at 500 and preheated for 10 minutes with 20 to 25 minutes of electricity. "Cook with the electricity turned OFF" 1 hour or as much longer as desired. (Serves 4 to 6)

Or bake in fully preheated Chambers Oven set at 450 with 25 to 30 minutes of electricity; same retained heat.

OVEN BROILED TOMATOES

Wash and cut off blossom ends of 4 to 8 small tomatoes; do not peel. Place cut side up, in baking pan of same depth as tomatoes. Over each sprinkle a few drops of lemon juice, salt and pepper, ½ to 1 teaspoon brown sugar and ¼ teaspoon butter. Put uncovered into 500 oven with a roast 5 to 7 minutes before turning off the electricity; into 450 oven 7 to 10 minutes. Remove with roast. Gently spoon any pan liquid over the tomatoes and lift out with pancake turner; serve on meat platter as tasty garnish.

Or prepare tomatoes same way and broil around meat for 5-10 minutes.

Page 16:

BAKING CHART

Your Chambers Retained-Heat Oven has been designed for your baking pleasure. Follow any reliable recipe, its time and temperature. Or refer to the following baking guide.

Preheat oven at the specified temperature until the indicator lights go off

(Please see download file for full baking chart)

BREADS

BISCUIT

CAKE

COOKIES

PIES

FOOD TEMPERATURE DEGREES F.

Page 17:

CHAMBERS ELECTRIC SUPER-BROILER

Like all Chambers equipment, the broiling feature of your new electric oven is unique. A tubular, enclosed 3000 watt coil is recessed into the super insulated oven top. It is durable, removable and shock-proof like your surface units.

The oven itself has been designed for broiling With the Door Closed, with little or no smoke; is the ultimate in confining heat and broiler spatter within the oven.

THREE-PIECE BROILER PAN

The broiler pan is another special .feature. A porcelain drip pan matches the oven lining in finish. In it fits a thick aluminum insert with openings to drain off grease. These two pieces together form the easiest, most efficient way imaginable to broil fish, hamburgers, fruits and vegetables, anything small or delicate that needs to be turned. For steaks, chops, and toast if you choose, there is a substantial wire rack which doubles as a separate cake rack. All three pieces are exceptionally easy to clean-and durable of course.

BROILING PROCEDURE

Place an oven rack in the proper position. Prepare the food to be broiled. Turn thermostat to word "BROIL." The top signal light will glow brightly. Preheat or Not, as you choose, but try the suggestions in the Broiler Time Chart.

Distance of the food from the broiler coil determines broiling speed, but great flexibility in doneness of steaks is obtained by the suggested preheating variations in the chart. Often you will be broiling for several people with different tastes for rareness. You will notice that the variation in suggested preheat time makes possible the broiling of steaks of the same thickness, at the same time, at the same oven rack position. You can "take your orders" and fill them to suit individual tastes, easily and deliciously. Simply start the steaks wanted "well" and add those wanted "medium" and "rare" later.

Always cut the fat at close intervals around the edge of meat to be broiled to prevent "cupping" or curling and uneven broiling. You will like bias cuts 1 to

1 ½ inches apart. On ¾-inch steaks cut the fiber between the fat and meat in one or two places too. Especially if the broiler pan is to be filled, remove excessive fat. Turn with tongs and spatula or pancake turner.

Common practice omits salt from steak until it has browned, but herbs and other seasonings usually are added at the start.

For best color on thin, rare steaks have meat refrigerator cold when it goes into the broiler.

These are suggestions, to be varied to meet your own particular cooking requirements, your own particular types of food.

TYPICAL BROILER MEAL-Ham, Succotash, Pineapple, Yams

Spread canned succotash in broiler pan; season; add insert. On the insert lay a ham slice. Broil per chart. Add slices of drained canned pineapple and cooked or canned yams when turning ham; season yams and brush with butter.

Page 18:

BROILER TIME CHART

"Preheat" means broiler coil on-oven door closed on empty oven.There are seven rack positions. Count down from the top.

These suggestions do NOT include preheating the broiler pan.Wherever "Omit rack" is given, lay the food directly on the insert.

BEEF STEAK (TENDER CUTS) Use wire rack on insert in broiler pan (Club, rib, sirloin,

Porterhouse etc.)

(Please see download document for full broiler time chart)

Page 19:

(Please see download document for full broiler time chart)

LIVER

½ inch thick3rdpositiondown

(Brush with butter)

Preheat 10 minutesBroil7-10minutes;turnat4-6minutes

FRUITS & VEGETABLES

Brushvegetables3rd rack position down OR place around Preheat 2-5 minutesBroil 5-10 minutes; turn at 3-6 minutes,

with buttermeat at other rackWhen cooking around meat, fruits and vegetables

positions after meat isusually need not be turned,

turned.Lay them in foil cups or on strips of foil when

cooking on wire rack around steaks or chops.

FROZEN STEAKS & CHOPS

Should be broiled slowly, without preheat, one position lower than suggested in the above chart. Will require about half again as much broiling time. You may prefer to turn them several times during the broiling.

Page 20:

TYPICAL OVEN MEAL

• HAM LOAF• CORN PUDDING

• BAKED POTATOES• CARAMEL APPLE PIE

BAKED POTATOES can be started during the preheat; follow Retained-Heat Chart.

HAM LOAF

1 lb. ground smoked ham¼ teaspoon pepper

1lb. hamburger2 slices bacon (can be omitted)

2cups soft bread crumbs1 cup tomato puree, seasoned

½ cup milkwith ½ teaspoon salt

2tablespoons minced green1 teaspoon sugar

pepperDash cayenne pepper

1teaspoon minced onionOR

2tablespoons chopped parsley 1 cup condensed tomato soup

Mix first eight ingredients and shape into an oblong loaf. Place in baking pan; score bacon and lay on top. Spread on seasoned tomato puree. Bake in Chambers Oven set at 500 and preheated 10 minutes with 25-30 minutes of electricity. Cook on retained heat 1 hour or as much longer as desired. Or bake at 450 with pie (full preheat) with 30-35 minutes of electricity, same retained heat. (Serves 6 to 8)

CORN PUDDING

1No. 303 can (2 cups) cream1 teaspoon salt

style cornâ…› teaspoon pepper

¼ cup sugar¼ teaspoon nutmeg

2tablespoons flour2 eggs

½ cup milk2 tablespoons meltedbutter

Beat all ingredients together in mixing bowl; pour into greased casserole; bake uncovered in oven preheated to 450 with 15-20 minutes of electricity until mixture begins to bubble gently around edges; "cook with the electricity turned OFF" 1 hour or as much longer as desired. (Serves 4 to 6) For double recipe, 20-25 minutes electricity; 1 ¼ hrs. or longer retained heat.

CARAMEL APPLE PIE

1No. 2 can sliced apples1 egg

¾ cup brown sugar (firmly packed) 1 tablespoon lemon juice

2tablespoons flour2 tablespoons butter

â…› teaspoon saltDouble crust pastry

¼ teaspoon cinnamon1 tablespoon evaporatedmilk

Blend sugar, flour, salt and cinnamon. Add juice from apples, lemon juice and egg; beat smooth. Mix in apples; add butter; cook on surface unit slowly till butter melts and mixture thickens; stir to prevent sticking. Pour into 9-inch pie pan lined with unbaked pastry rolled out thin. Make lattice top; brush lattice strips (NOT edge) with evaporated milk. Bake in fully preheated 450 Chambers Oven with 20-25 minutes of electricity (until pie begins to brown lightly). Then "cook with the electricity turned OFF" for 45 minutes or as much longer as desired.

Page 21:

CHAMBERS ELECTRIC SURFACE UNIT CHART

A separate book of instructions for the "Heat-Miser" (Thermal Eye) accompanies every cooking top so equipped.

Uniform Allover Heat at Every Switch Position

SURFACE UNIT UTENSILS

The type of pan you use on your fine electric surface elements has much to do with their efficiency. Quick heat, evenly distributed, is obtained by direct contact with your all-over-heat coils, so avoid warped pans. The flat bottom of your utensil should approximate the size of the element for speediest results, and straight sides conserve heat. A tight-fitting lid holds steam and shortens the cooking time.

H-STARTING HI . . . Fast heat bringscate sauces in large quantities.

water to boil quickly. Ideal for preheat in5-MEDIUM LO . . . For gentle frying of

deep fat frying and skillet meals.eggs, sauteing without browning, milk and

2-HI. . . Maintains high temperature forcheese sauces without double boiler (stir),

large, open kettle cooking, for continued5-lq . . . Simmers vegetables tili done,

deep-fat frying and browning meats.Finishes "well done" pan broiling. Cooks

3-MEDIUMHI . . . For pan-broiling ordried fruit from start to finish without

browning meat for stews, pot-roasts. Keepssoaking.

rolling boil in large open vessel.SIM-SIMMER . . . Keeps food hot until

4-MEDIUM. . . Ideal frying heat; bestserved. Melts chocolate and butter without

for pancakes, omelets, popcorn and deli-scorching. Finishes cooking rice, cereals.

FRESH VEGETABLES

(In ordinary family quantities)

Use covered utensils-with flat bottoms-that approximate coil size.

½ CUP WATER (or less) usually suffices.

START ON "HI"-3 to 5 minutes till steam appears. Then turn to 6 (Lo) or SIM (simmer) till done.

APPROX. MINUTES ONAPPROX. TOTAL

6 OR SIM.COOKING TIME

Asparagus................................10-20...........................15-25

*Beans

Green or wax, cut....................15-30...........................20-35

Green, French style..................10-20...........................15-25

Lima (1 cup water on large). . . .15-30..............................20-35

*Beets

Diced or sliced......................15-30...........................20-35

Whole (1 cup water on large). . .15-45...............................20-50

Broccoli.................................15-25...........................20-30

Brussels Sprouts.........................10-20...........................15-25

Cabbage

Quartered............................10-20...........................15-25

Shredded..............................6-10...........................10-15

'Carrots

Diced or sliced......................10-20...........................15-25

Whole................................20-30...........................25-35

Cauliflower

Flowerets............................10-15...........................15-20

Whole (¾ cup water)..................15-25...........................20-30

Page 22:

FRESH VEGETABLES (Continued)

APPROX. MINUTES ONAPPROX.TOTAL

6OR SIM.COOKINGTIME

Corn Cut5-10 (orturnoffand

let stand on coil)..8-15

On the cob (1 cup water)............8-15.........................12-20

*Kale..................................20-35.........................25-40

*Okra

Sliced.............................10-20.........................15-25

Whole..............................15-25.........................20-30

*Onions

(Whole small or sliced large)______10-35.........................15-40

*Parsnips

(Halved or quartered lengthwise) .15-35..........................20-40

Peas...................................10-20.........................15-25

*Potatoes

Small whole, or larger

halved or quartered................15-25.........................20-30

*Potatoes, Sweet

Small whole, or larger halved... .20-30..........................25-35

Spinach (Only water that clings5-10 (orturnoffand

to leaves)......................letstandoncoil).......8-15

*Squash (sliced)

Summer..............................5-15.........................10-20

Winter.............................15-35.........................20-40

Tomatoes (no water).....................5-10.........................10-15

*Turnips (Diced or sliced).............15-25.........................20-30

*FROZEN VEGETABLES

Do not thaw. Start in ¼ to ½ cup boiling water in covered utensil ... on HI till steam appears . . . then 6 (Lo) or SIM (simmer) till done. See package for time, or use ⅛ to ⅜ time required for same vegetable fresh.

*DRIED VEGETABLES

Cover dried beans, split peas, lentils, etc. with hot water (3 cups hot water to 1 cup beans) and soak 6-8 hours. Then cook on 6 (Lo) 2 to 5 hours or till tender.

OR cook in your chambers electric oven ... no soaking, no watching, "cook-free" . . . supremely easy.

*FRESH FRUITS AND BERRIES

Wash and quarter or slice large fruits. Start in ½ cup water or less in covered utensil ... on HI till steam appears . . . then 6 (Lo) or SIM (simmer) for 5 to 15 minutes or till tender. Or switch from HI to OFF and let fruit finish on cooling coil. Sugar added at start slows cooking.

*DRIED FRUITS

Cover fruit with cold water in tightly covered utensil and cook on 6 (Lo) the entire time ... 30 to 60 minutes. No soaking necessary.

ASTERISK MARKS FOODS ADAPTABLE TO RETAINED-HEAT

Combine in oven meals fresh or frozen vegetables and dried fruits in covered casseroles or other tightly covered oven-going utensils-1 to l½ qt. casseroles for 4 to 6 servings. Use the bottom oven rack position, or be sure utensil is not completely blanketed from the bottom when on a higher rack position.

Add water according to the vegetable chart, and seasonings, cover, and place into the oven with meat started at 500 setting, 10 to 12 minutes before "electricity-off" time for the meat (1-1 ½ qt. quantity) for foods requiring 20 to 30 minutes on surface units. For 30 to 60 minute foods on surface units, give 15 to 20 minutes of electricity. Leave in oven until meat is removed.

Page 23:

Larger quantities require more electricity. Example: 1-1½ qts. POTATOES in 1 to 2-inch pieces, per vegetable chart, with seasonings and 2 to 4 tablespoons water in covered casserole, require 10 to 12 minutes of electricity with 500-set meat. Give about 15 minutes for 2 qts.; 20 to 25 minutes for

3qts. Remove with meat.

Green vegetables tend to dull in color with prolonged retained heat just as they do if kept warm overlong on surface coils. But green beans and limas (fresh or frozen) please most palates when cooked by retained heat.

To 1 package FROZEN LIMAS (broken up but Not Thawed) add 1 cup hot water and seasonings in small covered casserole or tightly covered oven-going utensil. Place with meat in 500 degree oven 10 to 12 minutes before "electricity-off." Give 2 packages about 15 minutes of electricity; 3 packages need about 20 minutes; same 1 cup of hot water for all quantities; remove with meat.

FROZEN CUT CORN broken up, with minced onion, minced green pepper, 2 or 3 tablespoons chili sauce or catsup, butter, salt, pepper and at least as much sugar as salt, needs NO water. Goes into 500 degree oven 5-8 minutes before "electricity-off" for meat-for 1 package; 10-12 minutes for 2 packages, etc.

FROZEN MIXED VEGETABLES need same time as limas, but use less water.

APPLES, cored and quartered, but not peeled, cook deliciously with an oven meal, in the usual covered casserole. Sprinkle with brown sugar, spice and lemon juice; add 2-4 tablespoons water and lid. With meat in 500 degree oven, 5-10 minutes electricity.

SWISS STEAK, CHICKEN, PORK CHOPS, SMALL POT ROAST, browned in an oven-going skillet on the large surface element, finish deliciously on retained heat in the oven. Need not be removed when done. Add ¼ to ½ cup hot water to browned meat; cover tightly; transfer to preheated oven and cook per Retained-Heat Chart, except use about 5 minutes less electricity on tender, cut-up meat. Combine well with pie and casserole vegetables in 450 degree oven meals.

IN 450 degree OVEN MEALS WITH PIE, give fruits and vegetables about 5-8 minutes more electricity than at 500 degree setting; same retained heat.

APRICOT CRISP

Blend the following ingredients into small crumbles:

1 cup sifted flour1cup sugar

1 teaspoon baking powder ¼ teaspoon salt 1 egg, lightly beaten

Place fruit from No. 2½ can apricot halves, hollow side up, in shallow baking pan (approx. 7" x 11" x 1 ½"). Fill hollows level with juice; sprinkle with ¼ cup sugar. Spread crumbles evenly over fruit. Pour ⅛ cup melted butter or margarine over all. Put into 500 Chambers Oven with meat 5-8 minutes before electricity is to be turned off; remove with roast. (Serves 6-8) Or bake in fully preheated 450 oven with approximately 10 minutes of electricity and 30 minutes of retained heat or as much longer as desired.

Page 24:

YOUR BEAUTIFUL BUILT-INS ARE EASY TO CLEAN

Turn off all switches before cleaning

Unique Chambers structure keeps external temperatures at a minimum, permitting your enjoyment of glamorous Antique Copper panels and Satin Chrome cooking tops-through many years of service. To keep them bright and shining, remove stains promptly. Wipe with a soft cloth, using warm water and a mild soap or detergent (Tide, Vel, Fab, etc.). On the Satin Chrome top, use a non-abrasive paste or liquid cleanser for those occasional, resistant spots; polish with a soft cloth.

WARNING: Antique Copper has a protective coating baked onto the copperplate to eliminate the usual copper cleaning problems. Do not scratch it by using copper polish, steel wool pads or scouring powder. Just warm water and a mild detergent applied with a soft cloth, should keep it spic and span. If your oven has an Antique Copper top, do not put hot utensils directly on it. With simple care, this finish retains its beauty for a long time.

Rugged Stainless Steel replaces Antique Copper on many units. Treat it like Satin Chrome to preserve its original lustre. Avoid liquid cleaners with an oily base.

SURFACE UNITS clean quickly. Monotube elements (virtually self-cleaning) lift up to remove drip rings which wash with the dishes. For occasional heavy boil-overs, the complete "Liftop" swings up for easy access to the big, smooth sub-pan.

THE OVEN INTERIOR is remarkably simple to clean too. The two sturdy racks slip out easily for scouring. The removable rack runners are interchangeable; reverse by turning upside down. One upright of each runner has a slot which fits over a supporting stud in the oven wall-toward the back.

To remove, lift rack runner up, and pull the back upright away from the wall to disengage it from the stud. Then the front upright slips out easily from behind the cast front. These runners can be scoured. Be sure you hold the slotted upright at the back when you replace the runner: first, slip it back of the cast front flange, then over the back stud. Shove the runner down firmly on the bottom supports.

The bottom element is easy to pull forward from its receptacle and lift out. Its heavily insulated, tubular structure makes it practically self-cleaning. When you replace it, be sure that it is pushed back into the receptacle as far as it will go.

Note: If your oven has an automatic shutoff, the bottom signal light will glow while the bottom element is removed, even though the oven itself is turned off.

You seldom will need to remove the top element, but to do so, there are two transverse metal slides on the broil element which can be pushed back to disengage from hooks in the oven top. To replace, be sure that the slides are pulled firmly over the hooks, that the element is pushed back into the receptacle as far as it will go.

The rounded bottom of the porcelain oven lining makes it exceptionally simple to clean. Wipe with a damp soapy cloth, and scour if necessary with any non-abrasive scouring powder (Ajax, Bab-O, Dutch Cleanser, etc.). If steel wool is necessary, use only the finest grade (SOS, Brillo, etc.). A small dish of household ammonia left overnight in the closed oven makes it easier to clean in the morning. Or lay a wet cloth sprinkled with ammonia over stubborn spots for a few hours. Then scour. Be sure that the oven is wiped thoroughly after cleaning. Wash the 3-piece broiler pan like any utensil.

CAUTION: On the right inside wall of your oven is your thermostat bulb. It is protected by the rack runner. Do not dislodge or bend this thermostat bulb when cleaning the oven.