Can I pull out my gas range for cleaning?
Pink Poppy
7 years ago
last modified: 7 years ago
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GE gas range ease of cleaning grates & slide in??s
Comments (10)I shopping for a range. I was all set to buy a slide in Frigidaire until I measured the oven depth. 15 inches verses the 18 in my current one. I don't think I want to loose that. So I am back to GE's cause theirs are deeper. rtmom2: How do you like your profile now? How deep is the oven meaning if you measure from the back of the usable part of the grate to the front? Any issues with the location of the burners, cleaning the SS, moving the grates for cleaning (they seem very heavy), noise, anything? Anyone else out there: do you have a 18" deep oven in a slide in under 2000.00? I've also looked at the GE cafe--it has so many more bells and whistles on it than we need but it does have a deeper oven. I am so tired of shopping for all this stuff for our remodeled kitchen, now I know why sometimes people settle for something just to make a decision. Thank you. Cindy...See MoreDo I really need ventilation over my gas range?
Comments (43)Judy - those cupcakes look yummy! I'm in your camp. The kitchen we are remodeling had a old vented hood. In the 7 years I have lived here, I think I turned it on maybe 2 or 3 times & that usually involved a toaster incident lol... I also cook plenty but like you, don't deep fry or sear/broil very often & use just small amounts of olive oil or butter when needed and not at high heat. I never had a problem with any grease build up or other gunk & I don't really find food smells offensive (well except when I was pregnant, but those days are over). This time around, I'm going with an OTR micro, b/c my counter space is limited & I hated that the big clunker was taking up so much of my precious counter space. (I'm now trying to figure out where I can hide my toaster oven for the same reason). I'm guessing I won't use the vent much this time around either - When we sell in 10-15 yrs - our kitchen will probably be getting to that "outdated" state anyway & will be redone again - the venting to outside is in place if they want to change back to a hood - but for me, this is just fine......See MoreI self-cleaned my new oven... (and a note about my gas rangetop)
Comments (41)Pllog makes a good point. Thank goodness for small mercies - no peeling, no flaking. Funny about that with the previous ovens. Rather surprised about that too as I hadn't heard anything about it. Must say, am a bit mystified by a convection oven whose fan cycles off. Why??? Not to save energy surely since the most energy-light part of the oven would be the fan! I downloaded the manual and saw that bit on page 17 that Rocs pointed out to you. A convection oven that may or may not convect. That's not averaging, I wouldn't say. Anyhow, Monogram has received good reviews and I will say that the forward/backward flow is a not half-bad idea to get good coverage. Not to sound totally condescending, but I just wanted to reiterate a few things that you probably already figured out cooking oh in the course of your life and re: convection anywhere (these are the things that I needed to learn): - pre-heat time. Never mind the beep; let it pre-heat 30-40 mins. - Selecting the correct racks and rack pairs when multi-rack baking. All specify to watch for this esp. with multi-rack cooking. - Air-flow: Take them at their word when they talk whatever their oven needs for clearances and to ensure laminar flow in their ovens. Yours says 1-1.5" clearances on either side from the walls, center the dishes on a rack, stagger them when one on top of the other (mine is v. tolerant about the last in convection mode but the clearances for airflow are definitely imp. I've found) - cooking to dish type: darks, vs. shiny vs. glass. Spills vapourizing to smoke is also surprising. Sounds like the bottom element was on and scorched the spill. I think using your drip try from here on out to help catch spills sounds like the best bet. I don't really know what to say though as it sounds a bit odd. Wouldn't have thought the bottom element could get that hot that it would char spilt pastry. No way that Monogram will come out to check the element to see if it is out of place somewhat? (Its a stretch but that's such an odd happenstance, I'd be dying to see what's under the panels ;-) ). Rhome, you'll figure out the ovens' idiosyncracies no doubt....See MoreHelp! Can I store my oils in pull out pantry next to range?
Comments (2)i've have a pull out cab right next to my dcs range for 6 years. love it! I believe its 6 or 9" wide- 2 tall shelves can hold litre bottles. I keep oils, vinegars, mirin in this unit. very convenient when cooking. nothing has ever gone rancid or 'bad'. i do keep soy sauces in the fridge after opening....See MorePink Poppy
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7 years agolast modified: 7 years agoPink Poppy
7 years agolast modified: 7 years agoPink Poppy
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