Installation and Operating Instructions for northstar Electric Ranges (Model 1954) Gas/Electric Combos (Model 1955) Gas Ranges (Model 1956) 12 1 2 10 11 4 8 9 3 7 6 5 BY Thank you for purchasing a Northstar Retro Range. You have purchased a quality, world-class product. Years of engineering experience have gone into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have developed this User Guide.
Gas Range Warning • Do not try to light any appliance. • Do not touch any electrical switch; do not use any phone in your building. • I mmediately call your gas supplier from a neighbour’s phone. Follow the gas supplier’s instructions. • If you cannot reach your gas supplier, call the fire department. – Installation and service must be performed by a qualified installer, service agency or the gas supplier.
Safety Instructions Do not operate surface burners without utensils in place. Allow elements and burner surfaces to cool before cleaning. If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface. Loose clothing of flammable material (pot holders) could ignite if brought in contact with hot burners and may cause severe burns.
Plastics Service All plastics are vulnerable to heat, although some will withstand higher temperatures than others. Keep all plastics away from parts of the range which may become slightly more than warm when the range is in operation. Do not repair or service any part of the range unless specifically recommended in this manual. All other servicing should be referred to a qualified technician. Disconnect the range from wall receptacle, fuse, or breaker before performing service.
Mobile Home Installation Flame Size: Top burner flame size should be adjusted so it does not extend beyond the edge of the cooking utensil. Excessive flame is hazardous. The installation of this range must conform to the Manufactured Home Construction and Safety Standards, Title 24 CFR.
Location If possible, the range should be located to avoid the main “traffic path” through the kitchen or where an open door might block a passageway or create an awkward working situation. If possible, it should be so located where cabinet working space is available on either side. Drafty locations should be avoided to prevent gas burner outage and poor air circulation. Temperatures To cook, you must have heat. Some parts of the range are therefore going to get warm or even hot.
Electric Cooktop Cookware The best cooking results and the most economical use of electricity will be achieved by using smooth, flat-bottom pans. Pans should be at least the same size or slightly larger than the cooking area. Ceramic cookware suitable for stovetop cooking may be used. If pans smaller than the size of the heating element are used, care should be taken as the handles may get hot. Built into each element, is a safety device which protects the element from overheating.
Care and Cleaning Do not use pans extending more than one inch beyond element, except while canning. See figure 8. To keep the exterior chrome trim in spotless condition, wipe with a warm soapy cloth. Do not clean hot ceramic surface with a soapy cloth, use automotive chrome cleaner on cool surface. See page 28 for complete cleaning guide. Caution - Product Damage Hazard Before using any cleaners, ensure that it is suitable for application on chrome trim.
Warning Caution Personal Injury Hazard •N ote: If a wet paper towel is used to remove spillovers from warm cooking area, be careful to avoid steam burns. • N ever mix different household cleaning products. Chemical mixtures may interact, with objectionable or even hazardous results.
gas burner cleaning Top Burners Your gas range is equipped with “state of the art” “Sealed Gas Burners” and an “Auto-Reignition System”. The sealed gas burners spread the heat evenly across the bottom of the cooking utensil and provide infinite heat control. The auto-reignition system senses when a burner flame has gone out and will automatically reignite that burner. There are no standing pilots to light or adjust. •T he burner caps should be routinely removed and cleaned.
Gas Supply System Gas and Electrical Supplies Before connecting to the supply systems, be sure that the installation conforms with the local codes or, in the absence of local codes, with the National Fuel Code, ANSI Z223.1 latest edition or in Canada, CAN/CGA B149 installation codes. See page 4 for electrical requirements. Gas Piping to Range 8. Turn on the burner. If the burner does not light, check cap alignment. If the burner still does not light, do not service the sealed burner yourself.
by tightening the joint, or unscrewing completely and applying additional pipe dope and re-tightened. Any factory connections which may have been disturbed should be retested. A match should never be used when testing for leaks. All fittings have been tightened and tested at the factory. If a leak is detected, tighten the fitting. Don’t use pipe dope on factory fittings. • P ull top forward about 2” then lift front. Raise the service stay on each side to hold the top up.
oven conversion model 1956 Warning – Fire Hazard To Convert Oven Bake and Broil Burner • Locate gas supply shut off valve on the pressure regulator. • Shut off gas supply before converting to L.P. gas. • Make all conversions before turning gas supply valve back on. Failure to follow these instructions could result in fire, exposion or other personal injury. 1. Remove oven racks. 2. Use a 1/2” combination wrench to tighten the orifice hood toward the pin (about 2 to 2-1/2 turns).
If the “low” flame needs to be adjusted: Standard Burner Adjustment The flame can be adjusted using the adjustment screw in the center of the valve stem. The valve stem is located directly underneath the control knob. If flame needs to be adjusted: 1. Loosen the lock screwon the air shutter located at the rear of the broil burner. 2. Adjust the air shutter as need. 3. Tighten lock screw. 1. Remove the control knob. 2. Hold the knob stem with a pair of pliers.
BAKE OR BROIL Turn Selector switch to bake or broil. Set oven thermostat to desired temperature. Preheating oven on bake normally takes about 15 minutes, indicator cycle light will go out when oven has reached temperature. The Broiler takes about 3 minutes to preheat. After preheating, broiler may be set to variable tempera tures by adjusting the thermostat. Delayed Bake (Oven turns on and off automatically: 1. Touch SELECT 2 times. Current time will flash.
Automatic Door Lock Clock Malfunction As soon as you program the oven for the self-cleaning function, the door will automatically lock. It will remain locked throughout the entire cycle. The door will automatically unlock when the temperature lowers to a safe level. If you have experienced a power surge or loss of power recently, your clock may have “locked up”. Turn power off to your range for about 15 seconds then reconnect. This should reset clock/control and it should now function normally.
Lubrication • D O NOT REMOVE THE DRAWER UNLESS ABSOLUTELY NECESSARY. • If removing drawer, pull it out to the stop. • Slide the black nylon tab on each side towards you. • Slowly pull the drawer straight out of the ball bearing track. • When reinstalling the drawer, extend the ball bearing track inside the stove fully towards you. • It works best with 2 people, one on each side of the drawer. • Slowly push drawer straight into the track until it is fully closed.
convection Cooking Tips Roasting tips •R oast meats fat-side up in a shallow pan using a roasting rack. (For Convection Models) To learn how to use your convection oven to the best advantage, refer to Convection Cooking on page 23. •U se a roasting pan that fits the size of the food to be roasted. Meat juices may overflow the sides of a pan that is too small. Too large of a pan will result in increased over spatter. 1.
General Broiling Tips 1. The surface of the food should be at least 3” (7.4 cm) away from the broil element. 2. For steaks and chops, slash fat evenly, at 2” (5 cm) intervals, around the outside edges of meat to prevent curling. 3. Meats and poultry can be marinated before broiling. Brush foods with barbecue sauce only during the last 5 to 10 minutes of broiling. NOTE: Opening the oven door will cause heat loss, longer cooking times and unsatisfactory baking or roasting results. Rely on your timer. 4.
For Proper Cooking, Follow These Guidelines: Do not cover the broiler grid with foil. Poor drainage of grease may result in a fire. When using aluminum foil for non-convection cooking to catch spillovers from pies or casseroles, follow these instructions. • When using one rack, place the rack so the top of the food will be centered in the oven. • When using two racks, place racks in positions 3 and 1 (the closest to the oven bottom).
standard oven meat roasting chart - Roast at oven temperature of 325°F.* *For chicken, set the oven temperature to 350°F. Preheating is not needed. - Place roasting pan on rack position 1 or 2. See page 19 for rack positions.
standard oven baking chart Approximate Food Oven Cooking Time Temperature (Minutes) Approximate Food Oven Cooking Time Temperature (Minutes) Breads, yeast • loaf 375°F 30-40 • rolls, pan 400°F 12-15 Breads, quick • biscuits • muffins • popovers • corn bread • nut bread • gingerbread Cakes • angel food • layer cake • loaf cake • sponge cake • pound cake • fruit cake • sheet cake Cookies • drop • rolled and refrigerated • chocolate • fruit and molasses • brownies • macaroons 450°F 400°F 450°F
Introduction to Convection Cooking Preheating Welcome to convection cooking, the ultimate culinary technique that uses fan-circulated hot air to efficiently create delicious meals with appetite appeal. When preheating the oven is specified in a recipe, normal time is approximately 15 minutes. Air Flow BROIL ELEMENT The secret to convection cooking lies in maintaining a consistent temperature throughout the oven during the cooking process.
Bakeware Selection sure to leave at least one inch (2.5 cm) of space between the individual pans, and the diagram shown here indicates which convection feature and rack position you should be using for that particular recipe. At the Convection setting, the center element surrounding the fan at the rear of the oven is on. At the Convection/Broil setting, the top element in the oven will heat up. At the Convection/Bake setting, the lower element will be in use.
convection poultry roasting chart Set Cooking Selections to: true convection Internal Approximate Oven Temperature approximate Cooking Time Rack Temperature Of poultry Food weight Per Lb. (500g) Position Not Preheated When Cooked Chicken, Whole 3 - 5 lb. 20-25 min 2 325°F/160°C 185°F/85°C (1.5 - 2.2 kg) Parts, Quarters 3 lb. 18-25 min 2 or 3 325°F/160°C 185°F/85°C (1.5 kg) Turkey, Unstuffed 13 lb. and under 10-15 min 2 300°F/145°C 185°F/85°C (5.85 kg) over 13 lb.
Convection quick breads baking Chart Set Cooking Selections to: true convection preheated size of rack Oven Food baking dish Position temperature Yeast Breads approximate cooking time Muffins Single Pan Multiple Pans 3 375°F/190°C 1, 3, 5 18-25 min 18-25 min Biscuits Single Sheet Multiple Sheets 3 425°F/220°C 1, 3, 5 8 min 10 min Fruit & Nut Loaves Loaf Pan 8” x 4” (21 cm x 12 cm) 2 325°F/160°C 45-60 min Convection dessert baking Chart Set Cooking Selections to: true con
Cleaning Guide Part What To Use How To Clean Control Knobs • Soft sponge • Warm, soapy water • Turn knobs to OFF and pull straight off control panel. • Wash, rinse and dry thoroughly. Do not soak. • Replace knobs. Make sure all knobs point to OFF. Do Not Use steel wool or abrasive cleaners. They will damage the finish. Exterior Non-Colored Surfaces • Soft sponge • Warm, soapy water • VIM, Flitz or Soft Scrub cleaners • Wash, rinse and dry thoroughly.
range Troubleshooting This section is designed to help you save the cost of a service call. However, you may still need assistance or service. When calling for service, you will need to provide a complete description of the problem, your appliance’s complete model and serial numbers and the purchase or installation date (see Warranty). This information is needed to properly identify parts needed.
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for warranty service Our factory help line number is: 1-800-295-8498 Warranty Your NorthStar Range is warranted by Elmira Stove Works to be free from defects in material and workmanship for a period of one year from the date of purchase. Elements, burners and smooth tops are warranted for five years. Elmira Stove Works warrants to replace any parts free of charge which become defective during the period of this warranty.