Thread Number: 65028  /  Tag: Ranges, Stoves, Ovens
Better Because It's Gas, Best Because It's Caloric: Part Four
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Post# 876552   4/11/2016 at 12:54 (439 days old) by Ultramatic (New York City)        

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Finally it's almost over.

 

Part One:

 

http://www.automaticwasher.org/cgi-bin/T...

 

 

 

Part Two:

 

htttp://http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?55815

 

Part Three:

 

http://www.automaticwasher.org/cgi-bin/TD/TD-VIEWTHREAD.cgi?59116

 





Post# 876553 , Reply# 1   4/11/2016 at 13:05 (439 days old) by RevvinKevin (Between Mickey Mouse & the Queen Mary (So. Cal.)        
Duplicate.......

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Duplicate post????


Post# 876577 , Reply# 2   4/11/2016 at 13:52 (439 days old) by Ultramatic (New York City)        

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Another piece for the puzzle. I found a lot of panel knobs for the Caloric. I only needed the clock knob, but what the hell, they came as a set. Never can have too many knobs I say.

 

Palm Springs commercial photography

 

 

 

 


Post# 876579 , Reply# 3   4/11/2016 at 14:03 (439 days old) by rp2813 (The Big Blue Bubble)        
Almost over?

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Louie,

 

Did you finally get your hands on a valve assembly for the oven? 


Post# 876580 , Reply# 4   4/11/2016 at 14:12 (439 days old) by Ultramatic (New York City)        

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I found a source that may have it right here in Brooklyn.


Post# 876581 , Reply# 5   4/11/2016 at 14:25 (439 days old) by Ultramatic (New York City)        

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Would anyone know where I can find the model number for the safety valve?


Post# 876582 , Reply# 6   4/11/2016 at 14:55 (439 days old) by Ultramatic (New York City)        

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Some better shots of the safety valve:

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography


Post# 876610 , Reply# 7   4/11/2016 at 17:44 (439 days old) by Ultramatic (New York City)        

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I heard back from my local source. They do have a rebuilt safety valve, $160 with my old one, $200 with out, OUCH.

 

I had no idea you could rebuild safety valves.


Post# 876613 , Reply# 8   4/11/2016 at 18:03 (439 days old) by Combo52 (Beltsville,Md)        
Oven safety valves

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Can be rebuilt but as you found out it's a little bit expensive and not a do-it-yourself project to rebuild it at least.

The safety valve is the rectangular part down below the burner, the pictures you have Louis are just the sensor end of the safety valve and the pilot burner.

Glad you're staying with this project can't wait to hear how you like it once it's fully functional yay.


Post# 876615 , Reply# 9   4/11/2016 at 18:07 (439 days old) by rp2813 (The Big Blue Bubble)        

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So John, is the valve the piece at bottom center (below the aluminum tubing) in the 2nd picture above?


Post# 876617 , Reply# 10   4/11/2016 at 18:20 (439 days old) by Ultramatic (New York City)        

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Oh, I see, I sorta figured I was wrong about that. I'll get a better picture later tonight. So the $160 is typical? I'm not getting f****d through my pantyhose?


Post# 876618 , Reply# 11   4/11/2016 at 18:23 (439 days old) by Ultramatic (New York City)        

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So, in order to remove the safety valve, it's just some screws and a compression ring of sorts? Or it it much more involved?


Post# 876633 , Reply# 12   4/11/2016 at 19:48 (439 days old) by combo52 (Beltsville,Md)        
oven safety valve

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Is the part that the big gas line connects to before the gas goes into the cast iron burner, it also has a tiny flexible SS line that goes up to the pilot assembly and is heated by the enlarged pilot flame that occurs when you turn the oven on to open and allow gas to flow to the main burner.


Post# 876647 , Reply# 13   4/11/2016 at 20:26 (439 days old) by Ultramatic (New York City)        

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Thanks John. I'll try and remove it tonight.


Post# 876983 , Reply# 14   4/14/2016 at 00:22 (437 days old) by Ultramatic (New York City)        

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Palm Springs commercial photography

 

John, is this what you were referring to?

 

Palm Springs commercial photography

 

 


Post# 877047 , Reply# 15   4/14/2016 at 11:11 (436 days old) by combo52 (Beltsville,Md)        
Gas Oven Safety Valve

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Is the thing in the 2nd picture


Post# 877075 , Reply# 16   4/14/2016 at 14:16 (436 days old) by Ultramatic (New York City)        

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Thanks John. Seems simple enough to remove.


Post# 877281 , Reply# 17   4/15/2016 at 23:42 (435 days old) by appnut (TX)        
That range has a new goal in life

appnut's profile picture

To bake, cook,  and roast all sorts of wonderful food stuffs and produce grimy, filthy dirty dishware for Patricio the Patrician. 


Post# 877284 , Reply# 18   4/16/2016 at 00:36 (435 days old) by Ultramatic (New York City)        

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LOL! So true Bob! Can't wait for my first "Bob Load" in the Hobart!


Post# 877564 , Reply# 19   4/18/2016 at 14:41 (432 days old) by Ultramatic (New York City)        

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The safety valve, piece of cake to remove. I am getting the rebuilt one today.

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

 


Post# 877571 , Reply# 20   4/18/2016 at 16:09 (432 days old) by rp2813 (The Big Blue Bubble)        

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Yay!  Almost there!


Post# 877597 , Reply# 21   4/18/2016 at 20:25 (432 days old) by neptunebob (Pittsburgh, PA)        
No help with the gas valve...

neptunebob's profile picture
But I suggest soaking the knobs overnight in a jar of ammonia, it really works!

Post# 877612 , Reply# 22   4/18/2016 at 22:16 (432 days old) by Ultramatic (New York City)        

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Thanks for the advise Bob.


Post# 877614 , Reply# 23   4/18/2016 at 22:18 (432 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

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OMG.

Finally. The suspense is killing me !!!

Ultramatic and a Patrician... All in one year.


Post# 877615 , Reply# 24   4/18/2016 at 22:18 (432 days old) by Ultramatic (New York City)        

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I decided to buy a brand new safety valve instead of a rebuilt one. Literature that came with it read "1971".

 

Palm Springs commercial photography

 

 


Post# 877617 , Reply# 25   4/18/2016 at 22:22 (432 days old) by Ultramatic (New York City)        

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But there is a problem (isn't there always?), The sensor bulb is shorter on the new valve than on the old one. They both have a "stop" that only lets them go a certain amount into the pilot light assembly.

 

Palm Springs commercial photography


Post# 877618 , Reply# 26   4/18/2016 at 22:25 (432 days old) by Ultramatic (New York City)        

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My solution is to drill out the hole in the pilot light assembly so the new sensor bulb "stop" could go through. There is a screw to tighten the bulb to the assembly.

 

Palm Springs commercial photography

 

Hopefully this won't be a grave error.


Post# 877621 , Reply# 27   4/18/2016 at 23:01 (432 days old) by rp2813 (The Big Blue Bubble)        

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Louie, the new one may still work without enlarging the hole.  It may only need a portion of the bulb touching the flame.  It might be that the shorter bulb was considered an improvement.


Post# 877624 , Reply# 28   4/18/2016 at 23:21 (432 days old) by Ultramatic (New York City)        

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The flame would barely touch the tip of the bulb. It think it would need better contact.


Post# 877634 , Reply# 29   4/19/2016 at 00:33 (432 days old) by rp2813 (The Big Blue Bubble)        

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If that's the case, it's too short.  I'd think at least 1/2" of the bulb would need to be in the flame.

 

Drill baby, drill!


Post# 877641 , Reply# 30   4/19/2016 at 01:29 (432 days old) by Ultramatic (New York City)        

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Well I drilled, and installed it. Hooked all the connections and NOTHING. The pilot light won't light. No gas is coming out of the safety valve. No gas smell, no leaks. I rechecked the connections, everything seems OK. What am I missing?


Post# 877647 , Reply# 31   4/19/2016 at 04:22 (431 days old) by Ultramatic (New York City)        

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We have IGNITION!

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography


Post# 877648 , Reply# 32   4/19/2016 at 04:25 (431 days old) by Ultramatic (New York City)        

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I think it was air in the gas line. I ignited the oven directly with a match, the pilot light caught on, and now the oven works perfectly.


Post# 877649 , Reply# 33   4/19/2016 at 04:30 (431 days old) by Ultramatic (New York City)        

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Now a couple of minor things and I'm finally done. A new switch for the oven light, the rotisserie spit rod and here's a strange one, when you turn the oven on, the panel light turns on, when you turn the oven off, the light goes off. The switch for the panel light works fine.  WTF?


Post# 877668 , Reply# 34   4/19/2016 at 07:12 (431 days old) by combo52 (Beltsville,Md)        
Coloric Range

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YAY Louie, you got it working, yes drilling out the plate was the right thing to do.

 

I would guess that the control panel light comes on to remind you that the oven is in use, many hi-end electric ranges did thing like this.

 

Now You're  COOKING.


Post# 877723 , Reply# 35   4/19/2016 at 12:03 (431 days old) by rp2813 (The Big Blue Bubble)        
5 Beautiful Burners 5

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CONGRATULATIONS LOUIE! 

 

Yippee!  It works!

 

I'm with John about the panel light.  Even my mom's lowly '49 Westinghouse Commodore had a little indicator light for the oven.  Considering the deluxe nature of your Caloric, it makes sense that the whole panel would light up. 


Post# 877727 , Reply# 36   4/19/2016 at 12:19 (431 days old) by turquoisedude (Ogden & St-Liboire (where??), QC, Canada)        
Rotisserie spit rod

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Louie, I have a couple of spares in my oven parts box.  I'll try to remember to photograph what I've got this weekend and post here.   Does the Ultramatic range use a rack like an oven rack to support a spit??


Post# 877736 , Reply# 37   4/19/2016 at 12:51 (431 days old) by Ultramatic (New York City)        

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Thanks John. The panel light really freaked me out. I thought God, to go through all that wiring again! LOL!  I knew electric stoves had an indicator light for the oven, never thought a gas one would have it. That's one hell of an indicator light!




This post was last edited 04/19/2016 at 13:18
Post# 877739 , Reply# 38   4/19/2016 at 13:05 (431 days old) by Ultramatic (New York City)        

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Thanks Ralph. I still have to pull the stove to replace the oven light switch. I'll be getting that this week. Now I want to check actual oven temperatures, if I can find my oven thermometer. Oh and I forgot, I still need to find a meat probe that would plug into THIS...

 

Palm Springs commercial photography


Post# 877740 , Reply# 39   4/19/2016 at 13:12 (431 days old) by Ultramatic (New York City)        

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Thanks Paul, I'd appreciate it. Yes, it does use an oven support rack. Here's some pic's sent to me by Fred (flg1973):

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

 


Post# 877741 , Reply# 40   4/19/2016 at 13:20 (431 days old) by Ultramatic (New York City)        

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A question, if I needed to calibrate the oven temperature to closely match the knob, how do I go about this?


Post# 877751 , Reply# 41   4/19/2016 at 15:02 (431 days old) by rp2813 (The Big Blue Bubble)        

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I am so jealous of that rotisserie rig!  I hope the correct spit shows up.

 

The temp probe might be more trouble to locate.

 

I guess maybe gas stoves don't have the easy adjustment on the back of the oven control knob like electric ones.  I'm sure John can advise you.  Just be sure to let the oven cycle on and off a few times after reaching temperature before making any judgement on accuracy.

 

And re: the giant panel indicator light, I remember the little red indicator on my mom's stove only lit up when the oven element was on.   It would be annoying if your Caloric did that.


Post# 877756 , Reply# 42   4/19/2016 at 16:43 (431 days old) by alr2903 (TN)        

You have come so far with this one, congratulations.  It is a beautiful stove.  Arthur


Post# 877763 , Reply# 43   4/19/2016 at 17:13 (431 days old) by Ultramatic (New York City)        

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Can you imagine if the panel light would do that Ralph? On and off every time as the oven cycled? Hell no, that would be too distracting.

 

The Old Appliance Club may have the probe. I'm sure that meat probe design was not exclusive to Caloric.



CLICK HERE TO GO TO Ultramatic's LINK

Post# 877764 , Reply# 44   4/19/2016 at 17:16 (431 days old) by Ultramatic (New York City)        

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Thanks Arthur. This has taken far, far too long than what I originally expected. But I'm really happy with the result.


Post# 877798 , Reply# 45   4/19/2016 at 21:10 (431 days old) by appnut (TX)        

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Louie, I'm so excited for you and the machine is all hot and bothered now.  I'm all tingly!! 

 


Post# 877801 , Reply# 46   4/19/2016 at 21:29 (431 days old) by askolover (South of Nash Vegas, TN)        

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any idea what the Btuh rating is for those top burners?  Just wondering.


Post# 877805 , Reply# 47   4/19/2016 at 21:51 (431 days old) by Ultramatic (New York City)        

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Thanks Bob! I've decided to christen the oven with a lemon pound cake recipe I have been wanting to try.


Post# 877806 , Reply# 48   4/19/2016 at 22:01 (431 days old) by Ultramatic (New York City)        

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I tried to see how accurate the thermostat was, set it slightly higher than 350F, thermometer read around 360F, which is not bad. I read somewhere that the actual oven temperature never matches exactly what the thermostat was set to.

 

Palm Springs commercial photography

 

Palm Springs commercial photography


Post# 877817 , Reply# 49   4/19/2016 at 23:52 (431 days old) by rp2813 (The Big Blue Bubble)        

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I don't think you can ask for much better than that.  Looks to me like 360 on the knob got you 360 in the oven.  It seems fine, and I wouldn't even mess with it.

 

We want cake!


Post# 877824 , Reply# 50   4/20/2016 at 00:48 (431 days old) by Ultramatic (New York City)        

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I have no idea Greg. Perhaps John would know?

 

I noticed the flames are a bit uneven, some shooting up far higher than the surrounding ones. Perhaps something needs to be cleaned?


Post# 877825 , Reply# 51   4/20/2016 at 00:53 (431 days old) by Ultramatic (New York City)        

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Oh yeah, I won't touch it Ralph. The Slattery was off by 50 degrees. If I wanted 350F I had to dial it to 400F.

 

I'll take pictures of the results from baking the lemon pound cake... wink


Post# 877830 , Reply# 52   4/20/2016 at 01:23 (431 days old) by rp2813 (The Big Blue Bubble)        

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The uneven flames may even out with use.  Those burners have been asleep for quite a while and the lines have been disturbed, so give it some time.

 

Even our 2008 Electrolux can produce a rogue flame for a while after I've taken burner components apart while cleaning the top.

 

Can't wait to see glamour shots of the cake!  And the finished range!


Post# 877886 , Reply# 53   4/20/2016 at 10:02 (430 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Been using the burners for a few months now, the flames remain the same. The simmer caps are clean. Could something be dirty in the burner itself?

 

The Old Appliance Club turned out to be a bust for the rotisserie spit rod and meat probe. They suggested "Ebay". Now why didn't I think of that? (sarcastic tone)

 

 




This post was last edited 04/20/2016 at 10:54
Post# 877954 , Reply# 54   4/20/2016 at 18:50 (430 days old) by jamiel (Detroit, Michigan)        

What was the "keep warm" setting on the dial? I know it was a AGA (American Gas Association) innovation along with the "burner with a brain" to better compete with electricity, but I've never had an old enough gas stove to have it on the dial.


Post# 877962 , Reply# 55   4/20/2016 at 20:09 (430 days old) by Ultramatic (New York City)        

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Exactly that, in order to compete with the ultra low settings on electrics, gas stove manufacturers came up with a similar setting. After cooking a meal, this setting is to keep it warm until serving.


Post# 877963 , Reply# 56   4/20/2016 at 20:10 (430 days old) by Ultramatic (New York City)        

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I noticed the pilot light on the Ultra Ray broiler sputters a bit. It won't go out though. Something dirty/clogged?


Post# 877969 , Reply# 57   4/20/2016 at 20:25 (430 days old) by stricklybojack (San Diego, CA)        

stricklybojack's profile picture
.
Gas pipes in NYC are filled with rust if my apartment is any indication.
I took the valve fitting off the pipe from the wall once and a brown cloud of gas and rust dust spewed out before I quickly stopped it up with a rag.


Post# 877973 , Reply# 58   4/20/2016 at 20:38 (430 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Not sure if that would be the case. The other four pilot lights are fine.


Post# 877987 , Reply# 59   4/20/2016 at 21:58 (430 days old) by Combo52 (Beltsville,Md)        
Low temp gas oven thermostat

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These came about around 1961 to compete with electric ovens that had no trouble maintaining a low temperature to keep food warm etc.

The problem with them was the flame had to cycle on and off to maintain a temperature and once they did this gas ovens no longer baked well. Electric ovens worked OK with the heat cycling on and off because they were much better insulated and enclosed on the bottom and didn't have a huge event on the top letting the eat pour out.

The sputtering pilot light has nothing to do with rust in the gas lines it's just a problem with air and gas flow and I wouldn't really worry about it as long as it stays lit.


Post# 877991 , Reply# 60   4/20/2016 at 22:09 (430 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks John for the info.


Post# 878068 , Reply# 61   4/21/2016 at 12:12 (429 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

I removed the defective oven light switch last night. So far I have not been able to find a replacement. The problem is the long shank. I have another source, on Canal street (nightmare to park there). Keep your fingers crossed.

 

Palm Springs commercial photography


Post# 878132 , Reply# 62   4/21/2016 at 21:18 (429 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

The oven light switch is proving to be a PIA to find. Went to half a dozen places today, and no dice. They all have the same one with a short, thick shank. Online is not much better.

 

On a brighter note, I may have found a source for the rotisserie spit rod.  It would be new, but damn close to the original. Need to do a few measurements to be sure.


Post# 878550 , Reply# 63   4/25/2016 at 19:36 (425 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

I've noticed the knobs are beginning to scratch the porcelain behind them. The valves are too deep so the knobs are rubbing up against the stove with every turn. Now correct me if I'm wrong, but weren't there plastic spacers available to correct this? 

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

 


Post# 878552 , Reply# 64   4/25/2016 at 19:44 (425 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

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I cut pieces of old rug to the size inside of the knobs to hold them a little out of Ma's last Kenmore as it was doing the same thing, just to keep the metal knobs from digging into the porcelain.

Post# 878589 , Reply# 65   4/26/2016 at 05:20 (424 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Not too sure I'd want to go that route. But thanks anyway Tim! smile


Post# 878590 , Reply# 66   4/26/2016 at 05:24 (424 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Well I ordered what I hope to be the correct rotisserie spit rod. The length seems right (19"). The forks have 4 tines instead of the originals 2, but I felt they would be better at securing the meat to the rod. Getting closer.


Post# 878591 , Reply# 67   4/26/2016 at 05:33 (424 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

I may have found a switch that could work for the Caloric.

 

Palm Springs commercial photography


Post# 878649 , Reply# 68   4/26/2016 at 14:22 (424 days old) by rp2813 (The Big Blue Bubble)        

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Oh yeah, Louie -- if space allows, it looks like that switch will work!


Post# 878671 , Reply# 69   4/26/2016 at 18:11 (424 days old) by Ultramatic (New York City)        

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Ralph, the connections for the new switch, are they soldered or bolt/nut?


Post# 878678 , Reply# 70   4/26/2016 at 19:01 (424 days old) by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

I think it's your choice, Louie.  Soldering would be easier IMO.  I wonder why there are four extra connection points on that switch.


Post# 878962 , Reply# 71   4/28/2016 at 20:16 (422 days old) by Ultramatic (New York City)        

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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. frown


Post# 878996 , Reply# 72   4/29/2016 at 07:36 (421 days old) by combo52 (Beltsville,Md)        
Too Thick Rotisserie Rod

combo52's profile picture

Hi Louie, you could just grind down or have it ground down on the end that is inserted into the motor to fit.


Post# 879011 , Reply# 73   4/29/2016 at 11:12 (421 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

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


Post# 879017 , Reply# 74   4/29/2016 at 13:33 (421 days old) by rp2813 (The Big Blue Bubble)        

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Louie, does the spit also have a rounded section where it rests on the support at the front end?  Does that fit OK?  If so, maybe you could hit the ground-down tip with some heat-resistant paint, or you could give it a light coating of cooking oil as needed.

 

I did some searching last night and mainly found other owners of similar Caloric ranges reporting that there's almost zero information available on these stoves.  Grinding may be the way to go if the spit is otherwise compatible.


Post# 879031 , Reply# 75   4/29/2016 at 16:10 (421 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Heya Ralph. I haven't found a thing about the Caloric rotisserie spit either. 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 came with a kit, it has the forks, handle and bushings that slip on the split.

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

 


Post# 879058 , Reply# 76   4/29/2016 at 21:09 (421 days old) by Ultramatic (New York City)        

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The new oven light switch arrived today. Perfect fit!

 

Palm Springs commercial photography


Post# 879063 , Reply# 77   4/29/2016 at 21:48 (421 days old) by stricklybojack (San Diego, CA)        

stricklybojack's profile picture
.
I applaud your determination.


Post# 879065 , Reply# 78   4/29/2016 at 21:55 (421 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks Robert!


Post# 879080 , Reply# 79   4/30/2016 at 00:06 (421 days old) by rp2813 (The Big Blue Bubble)        
Louie,

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Nice going with the new light switch! 

 

I didn't realize or had forgotten that you had all of the accessories from the original spit.  In that case, I wouldn't even consider all of that grinding.

 

Is that pencil point on the new spit necessary or just a skewering feature?  Can you get away with a different tip?  It looks like the four flat sides match up with the motor receptacle, which is usually the case.  The tips on both of my tabletop units are fairly blunt. 

 

Can you can post what you think the OEM spit specs would be?  Maybe a tabletop or outdoor bbq grill spit could (be made to) work.


Post# 879084 , Reply# 80   4/30/2016 at 01:04 (421 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Oh, no I don't Ralph. I have the original rack, and broiler pan, but the other accessories I had to buy along with the spit rod. The pencil point on the rod doesn't do anything. The four sides look like they fit in the receptacle, but don't. I suppose the only way is to grind it down.

 

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.

Palm Springs commercial photography

 

Palm Springs commercial photography

 

 


Post# 879086 , Reply# 81   4/30/2016 at 01:16 (421 days old) by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

Yeah, I checked my GE Rotisserie Oven spit and it's a little over 17" long (without handle) and 1/4" wide. 

 

I think 1/4" wide is fairly standard on short-ish spits as opposed to 5/16".   Longer spits that have to span a wide bbq grill are probably thicker.  I'm betting you need one that's 1/4" wide.

 

Even if you tried to grind that spit, you'd have to do a precision job to get it to mesh perfectly in the receptacle.  I think I'd return the spit and keep looking.  :-\


Post# 879100 , Reply# 82   4/30/2016 at 06:58 (420 days old) by combo52 (Beltsville,Md)        
Too Thick Rotisserie Rod

combo52's profile picture

WOW, all this discussion, just grind it down, I could do this on a bench grinder in 15 minutes, it does not need to be precise, just fit.

 

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.


Post# 880392 , Reply# 83   5/11/2016 at 20:54 (409 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

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.

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 




 

 

 

 


Post# 880395 , Reply# 84   5/11/2016 at 21:08 (409 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Only two things left to do. Replace the oven light switch, and stick on the knobs lettering with the correct font, R, F, OVEN etc.


Post# 880400 , Reply# 85   5/11/2016 at 21:45 (409 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

wayupnorth's profile picture
It looks like you have a brand new stove, Congrats Louie, it looks great. I hope now you got everything pretty much worked out so you can sear, saute, bake and broil to your hearts content just like mom always did just perfectly.

Post# 880402 , Reply# 86   5/11/2016 at 22:12 (409 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks Tim, I AM so happy with it. I already got a roast to try out the Ultraray.


Post# 880404 , Reply# 87   5/11/2016 at 22:17 (409 days old) by combo52 (Beltsville,Md)        
Roasting Under The Ultra-Ray

combo52's profile picture

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.


Post# 880406 , Reply# 88   5/11/2016 at 22:59 (409 days old) by wayupnorth (On a lake between Bangor and Bar Harbor)        

wayupnorth's profile picture
Friends of mine had a real nice Caloric avocado with a regular bottom oven and an eye level Ultra Ray and to watch a roast going around and that perfect red glow just cooking to perfection. Unfortunately, their place burned down and the stove could not be saved. Second floor tenants fault, not the stove. I still have my families original avocado Caloric 1965 gas grill, complete with rotisserie. But I cant find a special cast iron replacement burner for it anywhere.

Post# 880407 , Reply# 89   5/11/2016 at 23:40 (409 days old) by alr2903 (TN)        
Yay!

I am glad the rotisserie rod worked out.  Louie, You have made a fine job of your Caloric restoration. Arthur


Post# 880426 , Reply# 90   5/12/2016 at 07:01 (408 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
What a beautiful range Louis.

It does look so New.


Post# 880440 , Reply# 91   5/12/2016 at 08:16 (408 days old) by Yogitunes (New Jersey)        

yogitunes's profile picture
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...


Post# 880467 , Reply# 92   5/12/2016 at 15:52 (408 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

 

 

Thanks John, I am looking forward to doing a roast on the Ultraray!

 

Tim, have you tried ebay? I recently found a couple of Caloric Utraray grills there. One was new, in box. They were around $89.

 

Thanks Arthur, Getting closer for the big revealing...LOL!

 

Eddie! Thanks, it looks beautiful at night with the control panel and the Sears hood lit up.

 

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.

 

 

 

 

 

 

 

 

 


Post# 880535 , Reply# 93   5/13/2016 at 05:57 (407 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

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.

 

Palm Springs commercial photography 

 

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



CLICK HERE TO GO TO Ultramatic's LINK on eBay

Post# 880696 , Reply# 94   5/14/2016 at 05:02 (406 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

 

Done.

 

Palm Springs commercial photography

 

Palm Springs commercial photography

 

Palm Springs commercial photography


Post# 880706 , Reply# 95   5/14/2016 at 07:12 (406 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
AMEN !!!!!

Congrats Louis. Now for the Centerfold Shots !!!!


Post# 880713 , Reply# 96   5/14/2016 at 07:51 (406 days old) by pulltostart (Mobile, AL)        
Louie

pulltostart's profile picture

That range is truly a thing of beauty.  You have worked so hard and so diligently and patiently, always seemingly towards the goal of nothing less than perfection.  You are to be commended for a job well done!

 

I still find it hard to believe that you're actually going to cook on that range....

 

lawrence


Post# 880751 , Reply# 97   5/14/2016 at 14:06 (406 days old) by rp2813 (The Big Blue Bubble)        
Louie,

rp2813's profile picture

It's difficult for me to recall a more thorough labor of love than the one you performed on this fabulously beautiful and super deluxe range (although Brad Ross's Grey Ghost Maytag is a contender).  It's provocatively sexy, but you probably know that better than anyone.  ;-)

 

Your old Slattery may be on TV for a few seconds at a time, but this Caloric is truly a multi-talented super star.

 

You're batting 1.000.  I have no doubt that you'll find the probe before too long.


Post# 880785 , Reply# 98   5/14/2016 at 17:00 (406 days old) by combo52 (Beltsville,Md)        
Meat Temperature Probe

combo52's profile picture

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.


Post# 880787 , Reply# 99   5/14/2016 at 17:15 (406 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks Eddie, No centerfold shots yet, but I'm awfully close!

 

Lawrence, thank you! I have been cooking on it for a few months now. The Slattery went off for some cameos on "The Americans" (haven't seen it yet).

 

Well Ralph, I thank YOU (and everyone else) for helping me along in this long process. As for me being up there with Brad Ross, wow, no way. But thanks for the sentiment. I have a possible source for the probe, I'll find out this Monday.

 


Post# 881043 , Reply# 100   5/16/2016 at 19:27 (404 days old) by CircleW (NE Cincinnati OH area)        

I must say it's coming along very nicely!

Post# 881047 , Reply# 101   5/16/2016 at 19:35 (404 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks Tom, this week is the big reveal. wink


Post# 881154 , Reply# 102   5/17/2016 at 08:20 (403 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Oooooo can't wait.

Post# 881251 , Reply# 103   5/17/2016 at 19:43 (403 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Damn meat probe...

 

Palm Springs commercial photography


Post# 881258 , Reply# 104   5/17/2016 at 21:09 (403 days old) by rp2813 (The Big Blue Bubble)        

rp2813's profile picture

Gee Wally, now I'm confused.  I thought I heard Eddie telling you the meat and the probe were the same thing. 


Post# 881278 , Reply# 105   5/18/2016 at 03:53 (402 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

You're being naughty Ralph. Go to my room!

 


Post# 881361 , Reply# 106   5/18/2016 at 18:30 (402 days old) by askolover (South of Nash Vegas, TN)        

askolover's profile picture

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



CLICK HERE TO GO TO askolover's LINK on eBay

Post# 881369 , Reply# 107   5/18/2016 at 19:30 (402 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

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. Glam shots are coming up by the end of the week. Want to finish the knobs.


Post# 881489 , Reply# 108   5/19/2016 at 18:26 (401 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

I fixed the knob problem. They will no longer gouge the porcelain. Not an elegant solution, but it works.

 

Palm Springs commercial photography

 

Palm Springs commercial photography


Post# 881626 , Reply# 109   5/21/2016 at 04:51 (399 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

My husband found the matching font used originally for the knobs.

 

Palm Springs commercial photography


Post# 881981 , Reply# 110   5/24/2016 at 17:05 (396 days old) by ladyearth (Kentucky)        
I think I had the probe and spilt for my double oven gas Cal

Might still have it. Stuff is still in boxes from our Move .. I had the over and under oven Caloric Gas unit. Loved it. should have kept it.....
I know I saw parts when we were packing back in 2012 thru 2014 move Yes it took 2 yrs to move almost everything.. 40 plus yrs in one location...


Post# 881983 , Reply# 111   5/24/2016 at 17:18 (396 days old) by Stricklybojack (San Diego, CA)        

stricklybojack's profile picture
.
The fraternal order of the Caloric range strikes!
A potentially beautiful piece of luck I truly hope comes to pass.


Post# 881987 , Reply# 112   5/24/2016 at 17:27 (396 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Hello Jean, if you still have them and willing to part with them, I am certainly interested . Thanks!


Post# 899032 , Reply# 113   9/16/2016 at 21:37 (281 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Final restoration pic's coming up. Found long missing part. Stay tuned. 


Post# 899064 , Reply# 114   9/17/2016 at 05:33 (280 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        

toploader55's profile picture
Tap, Tap, Tap...

Post# 899114 , Reply# 115   9/17/2016 at 12:01 (280 days old) by ladyearth (Kentucky)        
Ultramatic did you find the probe?

I didnt see that you responded.. sorry just now saw it...My probe has 2 contacts
I believe its the one that was with my beautiful Caloric I may still have the rotisserer split...
My Caloric looked like this..Now I am not 100 percent sure this probe was it.. cause I have found and bought lots of odds and ends over the years...


"1956 Caloric 75 Gas Broiler Stove Commercial "

that is on youtube.


Post# 899190 , Reply# 116   9/17/2016 at 23:33 (280 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Well now. What have we here?

 

20160918_000626

20160918_000911

I finally found the meat probe. And on ebay no less.

 

Up next, a Knobathon!

 

Then, finally, the glam pictures.


Post# 899205 , Reply# 117   9/18/2016 at 01:02 (280 days old) by A440 ()        

Louie,

 

You did such a great job on your Caloric!  Thanks for the progress pictures!  I bet you will be cooking full blast this winter!!


Post# 899208 , Reply# 118   9/18/2016 at 01:05 (280 days old) by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Thanks Brent. And yes, can't wait for Thanksgiving!


Post# 929853 , Reply# 119   3/31/2017 at 06:26 by Ultramatic (New York City)        

ultramatic's profile picture

 

 

Part five, the final part, no, really!

 

www.automaticwasher.org/cgi-bin/T...





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