Calling All Cooks

Well, I have to admit.  I normally wouldn't post pictures of my kitchen on this blog.  Not because I'm ashamed of my kitchen.  It's actually very charming, even if it is a little messy all the time and we aren't quite done getting everything organized after the move.

No, it's because I'm ashamed you might actually get a glimpse of my oven.  Or, more correctly, the oven of the crazy people who used to own this house.  Crazy only because I can't imagine why anyone would purchase such a monstrosity when there are so many wonderful ovens out there to choose from!

The only reason I'm going to unveil it now for the masses is purely a cry for help.  I have been unable to bake since we moved here (two months ago) because I can't for the life of me figure out how to use it!  We didn't have a stove to bring with us, as our last house had a wall-mounted oven and a separate gas range.

Here's the first trouble. The Oven Dial.  Can someone please explain the various choices for me?

For example...the other night I wanted to bake some fish.  Should normally take 7 minutes.  I used the radiant bake setting, thinking bake sounded good, right?  After 7 minutes, the tops of the filets were perfect, the bottoms still frozen.  It took 2o minutes to cook through, but then the tops were ruined.  What's the difference between timed bake, radiant bake, and convected oven?  And what's with the separate setting for preheat?

Second is this little area...

This is next to the oven area when you open the oven door, plus another smaller door.  It says it's a grill, but I have no idea how that's supposed to be, even after reading the instructions there on the door!  Not to mention, it's pretty nasty.

So, finally, the big picture...

Basically an overgrown rangetop with a large paperweight underneath.  I'm trying to contact the company for some help, but if any of you know anyone who's had one of these and understands how to use it I'd be glad for the advice.  And my hubby is waiting on brownies, lol!

Comments

[lera]

Hmmm. Sorry. I can't help you.

[Ali]

Convected oven should mean a fan comes on, which moves the heat around and keeps the whole oven at a consistent temperature. I use this setting to cook everything. Radiant means the heat is just coming from the top (as your poor fish found out) or the top and bottom, which is good for stuff like pizza, but not much else. Good luck with taming the beast. I hate getting to grips with a new oven.

That grill bit? You're on your own there - I haven't the faintest but it looks dangerous!

[Melissa Garrett]

Hee hee! Okay, I really shouldn't be laughing. What the??

I think I would be saving my pennies for a new, modern oven. Sounds like Ali gave some useful advice - I don't have a clue about that grill :-O

[Pam]

I just moved into my new place April 1st of 2008 and I can't get the oven to work at all I do have an older model like you did -- have you figured this out and if so could you pass on the knowledge my husband is wanting brownie toooooooo. Thank you for any help you could give me

[Frances Henry]

I have one just like it. Other people were right about radiant bake-cookies, convected oven-every thing else.You should have a set of grills that you would put in place of the burners that come out on top of the oven.(very nice feature. it is like grilling outside, but only inside) The picture that you shown is the place where the grease drips into a glass jar the should be screwed into the top where the side door on the oven is. No matter what people say, I love this oven and stovetop and would not trade it for the world.PS i'm in my early fourties and I know there are newer ovens, but this one is great!

[Tina Meyers]

My husband and I are laughing soo hard right now!! We have this EXACT same monster that I have been trying to get rid of since we moved in - 9 years ago!! Strangely enough,my biggest beef is with the stove only having 2 burners. What a pain. The grill part has been very convenient in the winter since it allows us to grill inside, however, when you weigh the mess it makes I think I would prefer to have a new oven/stove. We did learn something though - we have been using the radient bake for everything & turning the temp down by 50 degrees and when things don't turn out we say "We just have a hot oven". Who knew. I guess we will be trying the convected option now. My husband loves this thing and seems to actually "brag" about it to people. He says "It's a Jenn-air!" - Kinda like the Dad on The Christmas Story who is so excited about the leg lamp. Seems a little twisted to me. He doesn't have to cook on it or in it or clean it. By God, you can't even put a turkey in the oven or a cookie sheet sideways because the drip compartment to the left takes up your oven space. Bottom line, I'm 39 years old and deserve something much more modern than this! If I was 80 I could see putting up with it.

[Kelly]

I can't believe I actually found people with the same stove. LOL, I am renting my place and there is NO manual for this beast. I have never used the radiant bake because I didn't know what it was used for, and for fear as the lady above... "not cooking correctly". I have always used the preheat, and it does cook well but sometimes the bottom doesn't cook as well depending on of course what I am cooking. When I do try the convected the fan is so loud, I don't really like it. I like the fan for the grills tho. And what is the difference between the black dot and the off? The dot on the temperature control has the same black dot and off on the same spot. This was definitely designed by a man who never cooked, just designed large things (bigger better, more knobs) type of guy. If anyone has come up with the instructions for this, please share with the unfortunates that have it.

[madmommy]

I never did find out what the black dots were supposed to signify. And the company got back to me by email to confirm that, yes, they did make this model, but unfortunately did not have any manuals for it. Sort of tells you something when the company itself isn't tracking it anymore!

We ended up sending this one to the scrap yard, and bought a very nice second-hand stove from our church when they remodeled the kitchen.

[Lynette Frantzen]

Thank you so much for your blog! We recently moved into a rental house that has the exact same oven. I'm trying to make cupcakes and couldn't figure out which setting to use. Hopefully, thanks to your site, I will have decent cupcakes. It is a horrible oven!!! I am trying to get the owners to replace it. I think I would rather cook on a campfire:)

[Kathy Booth]

I have the drop in version with all the same features. I dated mine to 1983. I absolutely love it. I really don't want to give it up but am updating my kitchen. The oven comes apart inside for easy cleaning. I was able to get documentation by googling the model number and serial number. I also ordered new drip pans.

[madmommy]

I think I googled it at the time but didn't have any luck...maybe I just didn't know what make/model it was. I have heard that these could be gems, but I'm glad we moved on to another oven. Besides, when we finally got rid of it, I found a perfect, brand-new Pampered Chef cooking stone underneath!