This is an original vintage owner's guide and instruction manual for the Caloric Ultramatic gas range, a premium mid-century kitchen appliance line manufactured by the Caloric Corporation of Topton, Pennsylvania. Measures 5 1/2 X 8 1/2 inches in size (14 X 22cm) and is 31 pages in length.
The manual serves as a complete care, operation, and recipe guide for homeowners using Caloric's 30-inch, 36-inch, and 40-inch freestanding gas stoves.
Summary of Manual Sections & Special Features
  • Identification & Warranty (Cover & Back Cover): The front cover illustrates a classic double-oven/storage cabinet layout with chrome-accented control panels. It prompts the owner to record their model and serial numbers, which can be found by removing the left rear top burner grate and bowl. The back cover highlights Caloric's Lifetime Guarantee covering the top burners, oven, and broiler burners.
  • Feature Check List & General Care (Pages 3–5): Page 3 breaks down which features came standard or optional across the 30", 36", and 40" model variants (such as the Observador glass oven window or automatic meat probe). Pages 4 and 5 offer cleaning advice, warning users to avoid harsh cleaners on the porcelain enamel, wait for the range to cool to prevent cracking, and wipe up acidic spills immediately to prevent stains. It also shows step-by-step photos for removing oven doors, oven racks, and the removable oven bottom for easy cleanup.
  • Cooking & Broiling Charts (Pages 10–11): Includes a specialized "Time Chart for Ultra-Ray Hi-Broiling" mapping out optimal distances from the flame and precise cook times for steaks, hamburgers, lamb chops, chicken, bacon, fish, and lobster tails. Page 11 transitions into baking advice, detailing proper pan placement to maximize hot air circulation around cakes and cookies.
  • Thermo-Set Burner Control (Pages 16–17): Details Caloric's advanced Thermo-Set automatic top burner, which utilizes a spring-loaded center sensing element that sits flush against the bottom of a pan. This acted like a thermostat for the stovetop, automatically raising or lowering the gas flame to maintain a precise cooking temperature.
  • Roto-Ray Rotisserie & Recipes (Pages 22–23): Explains how to operate the built-in oven rotisserie spit for roasting meats evenly. It provides an accompanying chart for roasting beef, pork, ham, and poultry alongside historic kitchen recipes for Marinade and Basting Sauce, Barbeque Sauce, and an Easy Fruit Glaze for Ham.
  • Control Panel Layouts (Pages 26–27): Maps out the difference between the "P" Backguard and "Y" Backguard model configurations. It outlines how to set the integrated electric clock, use the manual "Minute Minder" dial timer, and program the Cook and Keep-Warm oven system, which automatically dropped the oven temperature to a holding warmth once the primary baking timer expired.