1945 GE Roaster Oven

[rp2813]

The First Attempt

This was a failure.  Using a very low flame on the blow torch, I was being way too conservative and didn't let the wire get hot enough.

 

[rp2813]

Second Attempt

This time I let the wires get red hot and waited until I saw the brass melt.  By that point, the borax was almost all gone but I stuck with it, and when the right temperature was reached, the brass melted into a bead and consumed the mend.  Much better!

 

[rp2813]

The Finished Product

After allowing things to cool, I carefully took a pair of needle nose pliers and crushed any remnants of borax, which had turned glass-like, and the brass bead was revealed.

 

[rp2813]

The Heating Assembly

Here's a shot of the entire nichrome element before closing up the asbestos envelope.

 

You'll notice that the wires aren't as close together on the right end as they are on the left.  This is reflected in the heat distribution inside the well, as it's hotter at the end where the wires are closer together.  I didn't mess with this because the nichrome is stapled into place at various points, so the positioning of the wire can't be changed.  I'm OK with it.  It's not like I'm going to be using this thing for souffles.

 

[rp2813]

The Envelope Please

Here it is closed up and ready to re-install.

 

[rp2813]

Back In Place

The heat sheet installed under the well.  Two wires to hook up as can be seen here, and there are two more for the indicator "lamp" above the temperature control (not in view).

 

Completely re-assembled and tested, the roaster works as it should.  It's ready for service, so now I need to think about what would be an appropriate inaugural dish to try in it.  I'm confident this repair will last indefinitely.

 

[sudsmaster]

Good Work!

Too cool, Ralph!

Or, should I say, too hot, but not too hot?

In any case, congratulations are in order.

This opens up a whole new avenue for those of us with vintage (or not so vintage) appliances with broken nichrome heating wires. If only I knew about this technique about 45 years ago... I could have saved that old GE toaster... lol...

 

[polkanut]

To inaugurate your roaster why not try a beef brisket, a capon, or a turkey to really put it to the test.

 

[rp2813]

Thanks Rich.  I couldn't have accomplished this without the help of your investigative research.

 

Tim, I've been reading up on line for recipe ideas but it seems they are predominantly about turkey.  I've learned that these roasters tend to steam more than roast, and that turkey will not brown so it was recommended more than once that the turkey be removed toward the end and placed into a regular oven to brown.  Yeah, no.  I'll stick with a conventional oven for that.

 

I noticed that on some makes the vents in the lid are controlled by a single knob with a dial marked "Pre Heat," "Bake" and "Roast" and I presume those translate into "closed," "partially open" and "fully open."  That's good information to reduce or increase the steaming effects when desired.  I also read that for the pre-heating period (usually 20 minutes or so), the temperature should be set for 25 degrees higher than the recipe calls for since as soon as the lid is removed to place the food in the well, a lot of heat will be lost that will have to be recovered.  Another good rule of thumb.

 

I think this will be great for St. Patrick's Day dinner.  I don't have a pot large enough to accommodate the potatoes and the cabbage, and I don't like cooking them separately from the beef.  There might be something else to cook up before then, but the way time flies anymore, March 17 is right around the corner.

 

[westingman123]

First, thanks for the tutorial--great photos and explanations. I swear, I learn more from this site than I did in all my years of school. I KNEW I should have gone to the tech school.

Second, I have no experience with GE, but my Nesco and (too many to admit) Westy roasters haven't steamed a turkey, ever. I am pretty sure that depends upon what you put in with the fowl being roasted.

Your idea for corned beef and cabbage is superb! I use my roasters for big (read: church dinners and potlucks) amounts of chowders, chili and pasta dishes. The oven meal recipes included in the Westy cookbooks always turn out nicely, too.

If you'd like me to send you some, just let me know.

 

[polkanut]

Corned beef, cabbage, and potatoes for a crowd would be a perfect way to christen this beauty!  I hear you about time getting away from a person.  My mom has a recipe for chili mac that makes a roaster full.  I'll have to get it for you.  I think she has a recipe for sloppy joes that makes a huge quantity also.

 

[rp2813]

I may want to hit you guys up for some recipes down the road, or if you want, maybe a new thread can be started for roaster-specific recipes with ingredients in the appropriate quantities for an 18-quart model.

 

I found a couple of roaster corned beef recipes on line that I'll probably use as a guide.  My GE owner's manual has very few recipes in it, and none for corned beef.  I think there aren't (m)any cook books devoted to roasters because they'll do most things a conventional oven or slow cooker will do, and recipes for those appliances can be easily adapted.

 

[westie2]

Recipes

Here is link for the Hamilton Beach 18 Qt like we have so maybe a start Ours does good on a cake or bar cookies.

 

 

http://www.hamiltonbeach.com/recipes/

 

[rp2813]

Thanks for the Hamilton Beach link.  That's a well-designed resource and I've bookmarked it. 

 

It's rather odd that roaster oven manufacturers don't consider corned beef a go-to meal option to include in their abbreviated list of recipes, since this appliance seems like a natural for it. 

 

[westie2]

I kow what you mean on the corned beef.  They do turn out great in our HB roaster and house is not heated from oven.  One thing to look for is some good crock pot inserts that will fit inside the roaster 2 good size crocks can fit in it and you have two crocks ro cook differnt things in.  Like a main dish and then desert or side.  It is kinda thinking out the box but what they used to do with all the pyrex stuf they came with.

 

Here is another link to the Nesco Roaster ovens for recipes.  This is where the small crocks would work great for the smaller roaster sizes.  They also have corned beef and cabbage recipe.

Recipes | NESCO

www.nesco.com

 

[rp2813]

Good idea for the crock pot inserts!   It's a long shot that I'll ever find the containers that were originally included with my roaster.

 

[westie2]

Ralph here is recipes from Rival roasters.  The smokeed brisket temps amd time could be used for the corned beef.  Yes the cocks are good I see them all the time at Goodwill and also yard sales.  If no lid can use foil or a close fit lid.

http://www.rivalproducts.com/recipes.aspx?rgid=130

 

[rp2813]

I've done some more reading on line.  There are a lot of people out there who have sworn off using a conventional oven for roasting a turkey after doing one in a roaster because 1) Turkeys consistently turn out moist and juicy when cooked in a roaster, and 2) The conventional oven is freed up for assorted side dishes.   I think I'll give a turkey a try at some off-beat time of year and see how it goes.

 

It seems the issues with browning vary among the different brands perhaps as a result of lid designs, but I think the size of the bird would also be a factor.  Brushing with butter, or a mixture of butter and a bit of Kitchen Bouquet helps to effect browning, if not crisping, but a moist bird is infinitely more preferable to a crispy one.

 

[lotsosudz]

GE ROASTERS

I have one just like yours, as well as a Westy. I actually like the way the GE cooks, better than the Westy cooks. I find it more evenly heated, as well as more accurate on the thermostat settings, The only time I use the Westy, is in cooking huge turkeys, or when a larger batch of something is needed. Although the GE's capacity is smaller by a hair, it's my go to roaster for almost everything. you will find once you understand that they are really the original " set it and forget it" applance, you will find you will use it all the time! it's great for the Easter ham or leg of lamb.
Hugs,
David