Maytag "Dutch Oven" Range

[mixguy]

I had seen pics of Bundtboy's Maytag "Dutch Oven." Anyone else have one these ranges? I have a copy of the use and care book with recipes and find it interesting with some very good recipes. Maytag discontinued making these ranges in the early 1950s.

 

[bundtboy]

book

I have 2 copies. I cooked yesterday with the gas off. Pork roast.

It's 1 hour on, 2 hours off.

I wanted to know if anyone has one too. It's the best gas range I've run into so far. The modulating gas burner and rock wool insulated oven rule.

B

 

[launderess]

Someone Wanted A Maytag Range?

Pipe:

http://cgi.ebay.com/ANTIQUE-MAYTAG-...ryZ12514QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

 

[bundtboy]

ONLY one?

Mine couldn't be the only one known to exist in the club and under current regular use, could it?

I like the one on ebay which is much fancier than mine, but on the other hand the window ruins the clean lines and so does the protrusion on the control panel. Mine has a plainer look which I rather prefer.

As far as I can remember I've never seen another.

B

 

[mixguy]

Maytag Dutch Over Cookbook

Bundtboy, I have discovered there are at least two versions of the cookbook. The differences are in the number ranges models pictured and only one recipe change I found. The recipe for white cake in one book calls for corn syrup and shows only two range models, this later version was last printed before Maytag discontinued making ranges for over 30 yrs.

 

[runematic]

I have a few of these ranges, but none hooked up. They were all working when I acquired them. Unfortunately, I have no room to hook up & use one of them.

 

[runematic]

another

 

[runematic]

last one

 

[bundtboy]

roadtrip~

You're only one state up and my car gets 40 mpg~

and you'd be welcome to come here and let me cook on mine for you.

Do you have a spare gasoline engine to go under a 1937 Maytag wringer? I need one.

Thanks for sharing those photos.

B

 

[maytagbear]

Maytag also made

standard gas ranges then, and I grew up cooking on one. We had it from 1958 to 1995. Would have kept it, but the oven burner was badly rusted, and Ma didn't trust it.

It was a wonderful stove.

The new Maytag stoves were originally rebadged from Hardwick. And that is what we got. I liked it too, but it was pure tin in comparison!

Hyperinsulated ovens are such a good idea, I don't know why they don't come back.

Lawrence/Maytagbear

 

[whirlcool]

Is this a 40 inch stove?
Flatonia, TX is only about 90 minutes outside of Houston on the way to San Antonio. Right on I-10, not a bad drive at all from Houston, Temple, Waco, Austin or San Antonio itself.

I noticed that it's a propane stove. Could it be converted over to natural gas? If so, what would need to be done.

The price certainly is right!

 

[tomturbomatic]

It's more than the heavy insulation. There is a very thick steel plate between the oven burner and the bottom of the oven that has to be throughly heated in order for there to be enough heat to cook with the gas off. It takes a long time to heat this plate. The other thing is the damper that shuts the oven vent to hold in the heat. Self-cleaning ovens have more insulation than regular ovens and the early self cleaners had really heavy insulation, but there has to be some sort of heat sink to keep the dutch oven cooking with the gas off. You either pay to run the thing for a half an hour to 45 minutes to get the plate hot enough to hold enough heat to cook for hours without the burner on and the damper in the vent shut, or you use a well insulated oven that does not need to preheat so long, but either modulates the flame down or cycles on and off a few times during baking; more if it is gas with a larger vent and less if electric with a smaller vent. If you were not using the Dutch oven for retained heat cooking, having to heat the plate while preheating the oven would take a little more gas than if a non-Dutch oven were being preheated.

A neighbor had the model in Runematic's first picture. Each of the 4 grooves at the top of the control panel had a really neat looking chrome shaft with a ball on the end so adjusting the heat was a little like shifting gears or recalled images of controls in an airplane.

The pilot light under the deep well was interesting in operation also.

Thanks for sharing the photos and tales.
Tom

 

[toggleswitch]

Looks like it uses max gas at first then none later, rather than a moderate amount (with cycling or modulating the flames) throughout the cooking period.

Overall gas consumption: probably not a whole lot less, if any savings at all.

 

[jamiel]

Was there some connection between Maytag and Chambers back in the day? It sounds a lot like the Chambers process. Did Maytag make these in Iowa? Did they abruptly go off the market?

 

[bundtboy]

not quite full throttle

Actually, you only heat it up to 450, and the thermostat goes up to 600...so it does modulate at that temperature.

I dunno if it saves gas or not, but I do know that things come out tender and juicy, and without requiring a bit of attention for 3 hours while you can get some other things done.

One night after baking a cake I actually turned the oven dial the wrong direction to BROIL instead of off. 12 hours later I discovered it that way, and turned it off and let it cool a while. Next time I opened it up my oven thermometer was ruined, but it looked like the oven had gone through a self cleaning cycle~. It didn't hurt the thing a bit and it still bakes wonderfully.

B