Oven went kaput yesterday


 
Lynn Dollar

Lynn Dollar

TVWBB Emerald Member
Its 40 yo. Don't know where to start with diagnosing the problem. I really like this old oven, it will hold brisket at 145*. New ovens won't do that.

I replaced the heating element about 25 years ago. I don't recall how I knew to do that , back then.
 
Pull out the element and test it for continuity. If it has burned out the fix should be simple.
 
Larry D. said:
Pull out the element and test it for continuity. If it has burned out the fix should be simple.
Click to expand...
unplug the stove completely before you pull the element out. Some stoves switch the ground side, and you have a significant shock hazard if you're grounded when you unplug the hot side of the element circuit.
 
Larry D. said:
Pull out the element and test it for continuity. If it has burned out the fix should be simple
Click to expand...

Neither element will work, neither the broiler or the one on the bottom.

I would think, that should tell me its something other than the elements ?

Its a General Electric, tag says it was made in Nov 1979 ......
 
Lynn Dollar said:
General Electric, tag says it was made in Nov 1979 ......
Click to expand...
Year after we got married, IIRC most were either white, harvest gold or green, so 70's.
Good luck diagnosing your problem and fining parts.
My 20 yr old double oven needed a new board, had a heck of a time locating one we could mckyver.
 
timothy said:
Year after we got married, IIRC most were either white, harvest gold or green, so 70's.
Good luck diagnosing your problem and fining parts.
My 20 yr old double oven needed a new board, had a heck of a time locating one we could mckyver.
Click to expand...

Yep, what I've found, there's not gonna be parts. I'm shopping for a new oven.

Its time , anyway.
 
I have a 2017 Kitchenaid double wall oven, and according to the manual:

"The bake range can be set between 145°F and 550°F (63°C and 288°C)."

I'm not near it right now to test it
 
I've found both a Frigidaire and a GE that was a warming feature that can be set for low temps.

Problem is, nobody has an oven in stock. Either not available or back ordered.
 
DanHoo said:
I have a 2017 Kitchenaid double wall oven, and according to the manual:

"The bake range can be set between 145°F and 550°F (63°C and 288°C)."

I'm not near it right now to test it
Click to expand...
The manual must not apply to my oven.

170F is the lowest I can set on my KA.
 
DanHoo said:
The manual must not apply to my oven.

170F is the lowest I can set on my KA.
Click to expand...

Is your oven a convection oven ? Some convection ovens will auto convert recipe temps to a lower temp, because convection ovens cook faster.

With this oven, Frigidaire touts a " slow cooking " feature that will get temps down to as low as 100* .

https://www.homedepot.com/p/FRIGIDA...ge-Proof-Stainless-Steel-GCWS2767AF/319482430

  • Experience a hassle-free way to cook with Slow Cook. With Slow Cook, your food cooks slowly and at a lower temperature (as low as 100° F), allowing you to lock in moisture and flavor without over or undercooking your food.
Click to expand...
 
I'm debating between " convection " and " true convection " ( which is also called European convection ) Can be a large price diff, about $600. We've gotten along just fine with a conventional oven for a lot of years. And $600 price diff also includes wifi that has a temp probe in the oven, I don't think I need that either, I've got Thermoworks signals.

True convection has elements top and bottom, and then element behind the fan. It blows preheated air on the food and claims are its much better than basic convection.

vid should start fella explains true convection here ,

 
Lynn Dollar said:
I just found a great thread on " true " verses basic convection ....... started by mechanical engineer ......... and conclusion is true convection is a marketing gimmick

https://www.houzz.com/discussions/2301243/truth-about-true-convection
Click to expand...
I can’t say if it’s a gimmick but I love my KA convection over micro combo. Has some great features in the micro which does browning so we needn’t heat up the large oven for some cooks and the convection functionality creates a very even and consistent cook. I’ve owned and used convection only since 1999. Wouldn’t buy an oven without it. Here’s the model I have:

 
Brett-EDH said:
I can’t say if it’s a gimmick but I love my KA convection over micro combo. Has some great features in the micro which does browning so we needn’t heat up the large oven for some cooks and the convection functionality creates a very even and consistent cook. I’ve owned and used convection only since 1999. Wouldn’t buy an oven without it. Here’s the model I have:

Click to expand...

Its not convection vrs conventional. Its " true convection " vrs " convection " .

Its become a moot point for me, however. I placed an on-line order with a local appliance dealer for a lower priced Frigidaire " convection " only oven. Since they did not have it in stock, they upgraded me for the same price to the " true convection " model, which they sold for $300 more.

But they were well under the Home Depot price of $2,300 + installation ( since these have to be hard wired ) . I probably saved $700 tyo $800 under Home Depot for same oven.

I learned something today, go with local appliance dealers. I'm very happy with my deal with Hahn's Appliances today.
 
You must log in or register to reply here.

 

Back
Top