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Post by mach12 on Sept 19, 2015 10:28:42 GMT -5
I was looking for some Chambers info and stumbled across this site that I hadn't seen before. I'm sure it's familiar to some here but for the less enlightened like me it's good info. I've never read up much on the earlier Chambers Fireless Cookers with the Thermodome and thought the info was interesting on how the dome is lowered and automatically stops 2 inches from the cooktop to heat the food. Then, once you turn off the gas, the stove will let you lower the dome to the cooktop. John Chambers never ceases to amaze me.
If anyone is interested, here's the link: Old Appliance Ads: Chambers Fireless Gas Ranges
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Post by pooka on Sept 19, 2015 13:59:48 GMT -5
I made a post of this when I discovered it some time ago. It was a revelation, because there is so much from the teens & early 20s that I had so little info on.
The first pic they show is I believe is an 8000 series range. I have only a couple of images of only that model from that series & nothing else. Note the gas piping going up to the broiler on the cook-top side. This appears to be the only series that had this arrangement. On all previous & later series, the piping went across the front, & up the other side of the oven, then feeding back over to the broiler front. There may have been a technical reason for this. I don't know.
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Post by cinnabar on Sept 19, 2015 16:10:14 GMT -5
Once I get a video up for you all, you will see this feature in action with the T dome on Dainty Lady. The oven has the feature that does not allow the gas to be on when the dampers are closed. I think my first video on the stove shows that. chamberscommune.proboards.com/thread/1990/chambers-3241-cwtgto When you close the dampers the gas is shut of automatically.
However, the weight of the dome may have bent the lifting rod so is does not move as easily as advertised. A little 3-in-1 oil and I am hoping this will not be a problem .. with canning season soon here the dome will be removed to give me room to get the canner and extra pans on the stove top.
I did cook a roast under the dome last week, was not overly impressed, but then might have been the roasts' fault. Tough beef. It tendered up in the Roasted Barley soup a few days later.
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Post by mach12 on Sept 20, 2015 1:12:35 GMT -5
It sure wouldn't surprise me if it was the beef. We used the last of what we had raised and butchered so we've been buying some here and there and it seems almost impossible to not find tough beef lately. We got one of those teaser packages from Omaha Steaks earlier this summer and the beef in it was even tough. Probably healthier I suppose. The beef in Egypt was usually pretty tough so I started marinating with a beer marinade that worked wonders. Probably need to start doing that again.
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