Maytag Convection Range

[iheartmaytag]

I have a Maytag Slide in Range with Convection oven/smooth top. About two years ago I was having problems with the oven where the fans (cooling fan and convection fan) would stop while baking. If you aren't familiar with a slide in there is a cooling fan that keeps the electronics cool while the oven is operating. The convection fan runs while the oven door is closed and the oven is in convect mode.

Just before Christmas I had the repairman out. He didn't even touch the stove but said it was the electronic controller and charged me $368 + $68 service call to replace it. After five trips back it still continued to do so where I just gave up calling him back. It will go for sometime with no problems, and then there will be times where it won't stay running at all. You can hear a click when the fans shut off, and again when they start. Much like the same click when the thermostat cycles.

If you push on the front of the control pannel the fans will come back on, sometime to stay, others just until you let go. I think there is a short in a wire somewhere, but don't want to call out the repair man and pay his price again.

Do you think the replacement controller was bad, or do you have any other suggestions. Sorry I am at work, and I don't have the model number with me.

I appreciate your knowledge

 

[oldhouseman]

I had a fridgidare

version that kept doing the same thing right from the store new. They finally replaced the whole thing at no charge and told me it was a defective unit. Horrible stove, I hate the thing and can't wait to get rid of it. Although the replacement stove worked fine I don't like it, even with the pan of water in the bottom it still dries out everything if I use the convection part.

 

[parunner58]

Oldhouseman,

I have two GE Profile Convection ovens and I have no problem with drying things out when I convection cook the food. The way the Profiles work is if I recipe calls for baking at 350 for 30 minutes, the oven control for convection automatically sets the temperature for 325, you still check for doneness at 30 minutes. When you convections something the next time try reducing the temp by 25 degrees and see what results you get.

Mike

 

[iheartmaytag]

never a problem with baked goods

It's just the darned shutting off it's started to do.

The secret to convection baking is to reduce your cooking temperature by 25 degrees. If your bread is dry, try starting with a slightly sticky dough.

I love the convection oven for cookies. You can do a whole batch 5 dz in one oven load, they are all perfectly cooked and browned. For cookies I leave the temp at the recommended setting say 350, but because the batch is larger, five racks you have to increase the baking time by about three minutes depending on the mixture.

I bought this range in 1997, and never a problem until this thing started. I was even happy to pay the $368 if it would have fixed the problem. I still think there is a lose wire or connection somewhere. Now I think I paid for a conroller I didn't need.

 

[kenb]

I would be lost without my KitchenAid convection oven. Granted, it is 15 years old, however it does a great job, and I especially like the convection roast setting.

As others have said you do have to reduce the temperature by 25 degrees...

The only thing I don't use convection bake for are cakes; I've found that cakes don't rise as much on convection bake.

 

[brisnat81]

Convection Ovens (Fan Forced as we call them) have been pretty much the norm here since the early 80's for anything other than an entry level range. Up until the European appliance craze took off, you usually only got the one fan forced heat source.

These days the european ovens give you multiple heating options.

Over here you just drop the recipie for 10degC for a fan forced oven, and I've never experienced anything drying out, be it a cake, roast or anything. Its what most people here have grown used to over the last 20 years. I couldnt imagine now not being able to have 4 full shelves in the oven and have everything cook evenly at the same rate.

A convection oven over here usually refers to a Combination Microwave/fan forced oven.

 

[laundromat]

One of the major issues I have with "convection"cooking is that true convection cooking is a fan in the oven cavity(dual speed) that also has coils around it's inner frame.These coils come on to assure there's hot air going into and being circulated evenly around the oven cavity.The bake and broil elements also come on in even intervals which also helps even distribution of the set temperature.

Some brands like Kenmore,Frigidaire and Maytag work differently in that they are not true convection i.e Speed Bake by Frigidaire.What these brands have is definately a fan in the oven cavity but no coils in the fan frame to assure hot air is being distributed imediately.THIS IS NOT THE SAME AS TRUE CONVECTION!It may cook faster but uses the same temperatures as coventional baking.That's why Frigidaire does not call Speed Baking a true convection baking process.Now,the JennAir models are true convection(but weren't at one time not long ago) as are the Maytag Gemini double oven models but the lower line of Maytags(single oven models are similar to Frigidaire's Speed bake models.Be warned!

 

[andrewinorlando]

I have the JennAir pro style gas range with convection oven. It uses the gas bake burner to preheat the oven, then it shuts off and switches to the 1800 Watt convection element and fan to do the cooking. Works very, very well. Auto converts the temps down. Excellent results from baking, roasting, even has a pastry setting as well as a dehydrate feature.

 

[gyrafoam]

I have a GAS Maytag with Convection (a re-badged KAid), I got just about a year ago when moving into this house here in Virginia. I have had no problems with it and am very satisfied with it's ability to bake and cook.

I usually make challah bread on thursdays and it always turns out good loaves, and the cakes and cookies come out great---although I do wish it would not make the temperature adjustment for me----I would rather monitor the time on my own and leave the temperature alone.

The brisket and roast hens always come out tender and moist, so no complaints there.

 

[countryguy]

I have a Kenmore range with convection oven. It has both a convection 'bake' and a convection 'roast' option. With convection bake (used for baking cookies, cakes, muffins, etc.) you enter the recipe temperature and the oven automatically reduces the temperature by 25 deg. You bake for the same time as stated in the recipe. I've found that cakes, muffins, all rise higher than when not using convection and the cakes do not split in the centre. With convection roast (used for roasts, etc.) the temperature is not lowered by 25 deg. Also when using convection after the preheat the main element shuts off and the convection element comes on.

Gary