Hello,
Making sure it is filled correctly makes sense for sure. Love them Big Blocks !!

Ron if they are boring your block and not just honing it I would have a big problem with that.
Do you really want a Roush 511 that has already been bored over?:eek::eek::eek:
Make them sleeve it or replace the block.
Imagine it the future if you ever need to just re-ring your motor you will have to custom order rings and heaven forbid you need to bore it some day you may need to buy a new block yourself because it has already been bored over.

Ron,

No matter what problems you are having I expect to see your mug this Saturday.

Mike

Roush uses a CSX block for their 511's and can be safely bored to 527ci.

Jeff,
They are telling me it all depends on the pistons. They mentioned they expected about 2 weeks from last Friday. 1-2 weeks for the pistons to come in, put the motor back together and then on the dyno before it gets shipped back. I will believe it when I see the motor show up at Hot Rods by Dean.

Mikiec,
I hate to say this but I have to work Saturday and wont be there. I know given the club rules no one will miss me when I am not there. The only Saturday in the next month I could move my entire office out of the building so they can paint and put in new carpet is this weekend. On a brighter note, What weight are you down to now? I just dropped below 170 last week. Down 132 punds in 8 months!
Ron

If I am not mistaken, My 511 takes 12 quarts as well. Sandy, Is that was yours is taking?

Here's pictures of the pan. I didn't put it on, it was already on it when I got it. I just know this doesn't look like the picture of the pan on the 427IR at Roush's site, and when I changed the oil I put in the recommended 8 qts and it didn't even touch the bottom of the dipstick. It took almost 4 more quarts:

http://i244.photobucket.com/albums/g...s/DSC_2849.jpg

http://i244.photobucket.com/albums/g...s/DSC_2857.jpg

I also saw from this that the engine appears to be mounted slightly off level, I assume this was set up for a track. The drivers side side pipe is also rubbing on the body and now I'm starting to get a crack. Want to try to fix that soon.

Can't remember where at the moment, but I found somewhere on my Canton pan the part/serial # stamped that allowed me to check with them the capacity.
Mine was 9qt. including filter.

Craig

Mine takes 8 qts. plus filter.

Specs from the Roush site for the 511iR says:
"8 Qt. Canton Fully Baffled Road Race Oil Pan w/ Powdercoat Finish"

Posting pix was definitely helpful. As the other 511 owners said, 8 qts +filter is max. You most likely have the wrong dipstick-get a longer one, drain your pan and refill with 8 qts then mark new stick correctly.

You apparently have the correct Canton pan-if it's 6 1/2" from the pan rail to the bottom, it's the same as mine:
http://www.clubcobra.com/photopost/d...34_Medium_.JPG

If it is a deeper model, still run 8+ filter oil level as the other owners do. I run 6800 RPM and that is plenty safe for mine and yours. Increased displacement does not demand more oil.

Do you have a windage tray? You can tell by looking at the gasket mating surface-there would be two gaskets with a thin steel tray edge between. It's supposed to keep the oil off the crank.

If the motor is cocked to one side, remove the mount nuts and loosen or remove the trans mount nuts too. Then carefully lift the block by each cylinder head front surface and put a level on the EFI flange. Only lift the motor the bare minimum to get it to level. You MUST watch the clutch linkage and shifter while doing this. That's why your pipes are banging the cutout. I realize you bought it this way but the car was poorly assembled. And you were given the wrong info about the oil level.

Also; not sure but your lower rad hose looks like it's been mutilated or burned from the photo. Best to check that.

Best luck.

If you blow the picture up, it looks like two hose clamps and a tube, maybe to hold a thermostatic switch for the fan sticking out on the other side of the hose.

Mine holds 8 quarts in the pan, 9 quarts with the filter. Not including what is in the lines or the oil cooler.

I'd noticed that I wasn't getting my oil temp up, and checked the stick. It was down. I added about 1.5qts to get the stick to the full mark and all of a sudden the oil temp gauge started working. My guess now is that the oil temp sensor was below the static fill point. I'll keep it where it is.

If you call Canton with the part number (which will be etched onto the outside of the pan somewhere), they will tell you the exact capacity. Also, have you calibrated your dipstick? If not, you might need to do that.

His stick did not touch oil until 11 qts-I'll repeat, he needs a longer dipstick...

TS, that pan looks identical to mine, and like I said before it takes 9 quarts including filter on an oil change.

Sorry if I am repeating suggestions already made. I may have skimmed through parts of this thread too quickly.

Maybe he just doesn't want to admit he has a small dipstick? :p

My wife keeps telling me the same thing!

Like I said I got this like it is. One of two things is true:

If the proper oil level is from the bottom of the block to the standard dipstick then I need 11qts to make up the capacity.

If the proper oil level is from the bottom of the pan, then the stick is too short.

However, I'll state again that when I changed it and it went down (for whatever reason) the oil temperature stopped reacting, and when I filled it up the sensor worked again (and closely tracked water temp.). My conclusion is the oil temp sensor was out of the oil and only getting pan/block conducting heat.

Another choice would be to revert to the original pan (which I don't have and would have to acquire from Roush.)

Edit: I'm 2000 miles away from the car, but I checked Canton and this pan looks very similar:

http://www.cantonracingproducts.com/...ion&key=11-660

Capacity is 10qt... If +1 for filter = 11...

Oil volume level is measured from the center of the rotating assembly. Subsequently the length of the dipstick should be the same regardless of the depth of the pan. At lease that's what I've always been lead to believe. If anyone has information to the contrary, I would be interested in hearing it.