Anyone heard of the "Slide and Hide" oven door?
crampon
10 years ago
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thisishishouse
10 years agolast modified: 9 years agocrl_
10 years agolast modified: 9 years agoRelated Discussions
Does anyone NOT like their convection oven?
Comments (32)HU- and suburbanguy, what brand of ovens do you have? Also are they gas or electric? I’m guessing electric. HU, can you use nonconvection modes in your oven? Convection can be uneven depending on how the manufacture designs the oven. “Eveness” is way oversold. If you have a fan and especially if it has a third element, it sets up an air current that dries and browns one side of what you are baking/roasting. Many companies use baffles, dual fans or reversing fans to deal with this. Some ovens have a slower fan with the conv bake mode. This gives you more control over the browning. I love convection but just use it part of the time when I want something to brown more. I agree the hidden bake element is horrible. You lose a lot of radiant heat. Bad for pies but the hidden element is just the way they make ovens. Very few have the open element. I would get a thermometer and check how far off the temperature is. Also read the manual as some have an auto correct for convection modes that turns the temperature down by 25°F. Sometimes this can be turned off. Make sure the oven has preheated for 30 min before baking. Convection should make things cook faster because they accelerate heat transfer unless you have the auto correct. Also some ovens once they are preheated do not have a way to bring temperatures up quickly if you open the door. This is really bad. It is really just poor design on the oven not the convection. I had a Dacor oven that did this. If you were baking cookies or appetizers and had to open the door, the temperature drifted down. It had to drop 150°F before the preheat would come back on. It would just oscillate the element on and off to maintain otherwise. Capital electric oven was like this and Wolf is but only has to drop about 50°F to come back on. Wolf can be turned off and on and it seems to make the preheat back on. If you just turn up the temp, it takes forever to move up 25°F. __________ Suburbanguy, Not all ovens are like that. That is the problem. It is very hard to figure out what the different ovens actually do. Sometimes reading the manual, before you buy helps and sometimes it doesn’t. You have two or more fans in your oven. One type is the convection fans but the other is the cooking fans for the computer boards that run your oven. Not a good thing to disconnect those. Many ovens do have a rapid preheat so that your oven preheats in 7-8 min. It does need to continue to preheat for 30 min to fully heat the bulk of the oven for baking....See More''Low pirce'' 36'' ranges--Anyone heard of Vintage?
Comments (8)At this point, I'd consider the RCS if I could find a source to take a look at them. I went out today on my day off and managed to get darn peeved at appliance sales people in general and a few very specifically. There are only two "high end" appliance stores in Memphis, and I visited both after a short trip to the dentist. It's my day off and I'm in jeans, t-shirt, no makeup, and a pony tail. Not covered in drywall dust and reeking of BO, you understand, although I've been there on an emergency visit to a hardware store. [grin] I'm a KD, and I've been in retail in one form or another since high school. I know better than to judge a potential customer on how they're dressed or what they look like. A few of these guys in their short sleeved dress shirts and polyester ties need to learn that lesson. (And there I go judging someone by what they're wearing and how they look! LOL!) "Oh we don't sell those brands," was probably the nicest comment I got when I asked about Capital or Bluestar, or Bertazzoni or pretty much anything other than Viking or Wolf. (Viking does maintain a cooking school next door to one of the appliance showrooms, so perhaps it's understandable snobbery on their part.) The worst comment I got was from some unremarkable little twerpy guy trying his best to basically usher me from visibiltiy in their showroom by explaining to me that "You won't find a 36" range in anything but a very high end brand and you'll spend 10K or more". I told him I'd done my research even if he hadn't, and that I wasn't interested in Viking or any of the "usual boring blah overdone and poorly rated brands." THAT managed to at least drop his hand from my elbow and shut his mouth. hehe I'm still doing my research, and I WILL eventually buy something. I'll probably spend more money than I want to, but it won't be locally....See MoreSamsung FlexDuo ovens--anyone know anything?
Comments (5)Heard things? Yes. Mostly, I've heard questions. There is a similar thread going right now over on chowhound.com where somebody is trying to track down one of the rumored Samsung slide-in ranges with the flex-duo oven. Consumer Reports published a brief note about planning to test a flex-duo oven (on the radiant in the picture you linked to above. About the only a first hand review that I've found is the link below. Here is a link that might be useful: Samsung slide in with flex-duo review...See MoreGE oven door glass shattered!
Comments (41)I am surprised by the level of blasé attitude some writers offer in this thread. An oven door shattering is terrifying and should not happen. If the manufacturer knows this to be a common defect, then they need to address this through materials processing. Glass is a very well understood material which we've been perfecting for 2000 years. As a glass blower I know that there are times when materials are not stable because of processing or impurities in the glass, or what the glass is designed to do, but an oven door should be designed to withstand the high heats which we know it will encounter. It is not the same thing as taking a handblown wine glass and having it shatter in the dishwasher. We know the wine glass will shatter because it isn't made of glass that is able to withstand that kind of contraction and expansion. It is outrageous that GE would even suggest charging someone and treat this as a minimal inconvenience. My oven door shattered 8 days after installing a brand new GE Cafe double oven. This is unacceptable, full stop. The glass dust which is now throughout the oven cannot simply be vacuumed away with any level of assurance that would ever make me think I could cook in the oven without glass dust circulating. Glass dust as small as .05µm is dangerous. That's like suggesting I should vacuum off the glass bench and be able to make a sandwich on it. This is absolutely outrageous....See Moresjhockeyfan325
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