Oven recommendations or cautions needed

M

mboley

Well-known member
Our oven died on Thanksgiving as some of you may remember. After a long wait on backordered part... which promptly blew up again.... the warranty company has agreed to replace the oven.

It is (was) a 27" double oven, electric, self cleaning.

Our options based on our allowance and the company are:

A kenmore (whirlpool) Mfr. model #4776

Maytag model # MEW5627DD

GE model #JKP35

Frigidaire Mfr. model #GLEB27T9F

The one that we had was a whirlpool, and honestly I'm a little spooked to try them again.

Do you have any brand recommendations? We can't afford to upgrade much, even though I'd love to. Do you have any good sites that have reviews or consumer reports?

Thanks! Hoping for quick reply. We're going to try to order it asap...I want to get baking again!

 
I have what I think is the single oven version of this and am quite happy with it. It's not a

convection. At the time of purchase, I thought I was moving and also, I don't do a lot of baking and didn't want to have to learn to use convection.

One good thing, although the outside dimensions are the same, the interior is wider than the old oven. I've always been happy with GE appliances, have had a lot of them over the years, not because they broke down, but I've moved a lot.

 
Thanks so much everyone!

I'm checking out links and other forums today. Once again, this group is proving what a caring generous bunch of people you are.

THANKS!

 
After years of contemplation, I finally drew some conclusions. I had 2 diff ovens

at the same time. A 30" Whirlpool top-of-the-line range in an extremely humid climate and top-of-the-line GE 24" double ovens (JK something)in the normal climate up here. Both were from the US.

With the small ones, I had to clean more often, simply because there was less interior wall space to share the splatters. There are a few roasters that won't quite squeeze into the small ones. Sometimes a roaster can have a hinge on the handle that projects an extra 1/4" and the whole pan won't fit.

I find that there is a much greater buildup of humidity in the smaller ones, of course because of the difference in interior volume, but this makes a big difference sometimes when I want things to roast crispy, for example. When you think about it, the size of the food is the same, so the moisture it gives off is the same, but in the smaller area, there is less air to cope with it. I would think that a convection would help. It was a problem even in comparison with the 30" in the very humid climate and I had the perfect opportunity to compare them as I was using them concurrently. THe humidity thing is a problem for me.

With the small ovens, it is often just not quite possible to fit 2 good-sized items into one oven, that would fit easily into the larger, so I have to get both going.

The GE ovens are old...1977...with rotisserie, temp probe and alarm, self-cleaning, all of which still work perfectly, I've never calibrated them and they are both still bang-on temp. They need to be overhauled, as in taken apart to clean the insides of the windows and behind the clock as 30 years of cooking has slipped in and stopped it. I now have to 'self-clean with my manual clock. A range with a better-sealed digital system would be preferable.

It makes sense for me just to buy new ones but I would need to overhaul the space to convert to 2 x 30".

So, I'd do GE again (except for that same warning that GE is looking to be bought out in their small appliance division) but I'd get the 30" doubles. Self-cleaning have good seals around the doors so in everyday use, there is less heat loss.

 
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