Moffat 1960`s Brochure
moffat cooker
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Moffat 1960`s Brochure
Moffat 1960`s Brochure
Moffat 1960`s Brochure
Moffat 1960`s Brochure
Moffat 1960`s Brochure
Moffat E95
It was the E95 that my friends mum had, just loved those dial controls, interesting how they quote High Level Grill, when many others quoted Eye Level Grill......
Enjoy the brochure, Mike
It was the E95 that my friends mum had, just loved those dial controls, interesting how they quote High Level Grill, when many others quoted Eye Level Grill......
Enjoy the brochure, Mike
Moffat Brochure
Mike
Thanks for posting that absolutly cracking Moffat brochure, that will be heading to my hard drive once i get home
- absolutly brilliant
From the look of it the E95 is the ancestor of Pete's Fiesta 24, and I was about to speculate as the whether it was manufactured in the UK or not but I notice on the close-ups of the E75 the elelemt is on the bottom. I suppose "E" signifies electric as they also made gas cooker too.
Interesting to see how it was almost on the cusp of kitchen design, with the 75 and to an extent the 95 signposting the way things were going to be.
Al
Mike
Thanks for posting that absolutly cracking Moffat brochure, that will be heading to my hard drive once i get home
- absolutly brilliantFrom the look of it the E95 is the ancestor of Pete's Fiesta 24, and I was about to speculate as the whether it was manufactured in the UK or not but I notice on the close-ups of the E75 the elelemt is on the bottom. I suppose "E" signifies electric as they also made gas cooker too.
Interesting to see how it was almost on the cusp of kitchen design, with the 75 and to an extent the 95 signposting the way things were going to be.
Al
Are rotisserie equipped stoves still somewhat common over there in the UK? I can't think of any still being sold over here. Nor can you find any ovens with a temp probe any longer that I know of.. (which I think is a useful feature and why I'll eventually hate to give up on my KA)
Peter, WELCOME to AW.org!
Peter, congrats on Moffet cooker! Neat, clean design, it looks to be in really nice condition and such a great price, wow!
(interesting how they're called "cookers" in the UK and a "stove" or "range" over here)
~ Mike, thank you for posting the Moffet brochure, it's very neat to see how some of the designs differ slightly between countries. And... I love the way they set up the models. Can you imagine cooking a big meal in a nice cocktail dress, heels, full make up and hair like the model in reply #63? LOL
I really like the size and look of the stove pictured in reply #22 by vacbear58. Neat design and having the ability to adjust the oven rack height by turning the knobs, very cool! I also think the cooker he posted in reply #33 is very, VERY interesting! I have NEVER seen a "stove" with such a small upper "oven" like that! It looks like a toaster oven!
Questions: Are the upper ovens on these usable as ovens or are they only a rotisserie or broiler? Also, are all the upper doors stainless or do you have any with a glass door? All the ones we have here with an upper oven are larger and usually had a see-thru glass door. However I don't think they had the ability to rotiss.
~ Petek, I believe the upper-end / high-end ranges here have rotisserie in them. I have a Miele oven (what I consider "high-end") that's convention and has a rotisserie. Hmm, it is European tho.......
Kevin
Peter, congrats on Moffet cooker! Neat, clean design, it looks to be in really nice condition and such a great price, wow!
(interesting how they're called "cookers" in the UK and a "stove" or "range" over here)
~ Mike, thank you for posting the Moffet brochure, it's very neat to see how some of the designs differ slightly between countries. And... I love the way they set up the models. Can you imagine cooking a big meal in a nice cocktail dress, heels, full make up and hair like the model in reply #63? LOL
I really like the size and look of the stove pictured in reply #22 by vacbear58. Neat design and having the ability to adjust the oven rack height by turning the knobs, very cool! I also think the cooker he posted in reply #33 is very, VERY interesting! I have NEVER seen a "stove" with such a small upper "oven" like that! It looks like a toaster oven!
Questions: Are the upper ovens on these usable as ovens or are they only a rotisserie or broiler? Also, are all the upper doors stainless or do you have any with a glass door? All the ones we have here with an upper oven are larger and usually had a see-thru glass door. However I don't think they had the ability to rotiss.
~ Petek, I believe the upper-end / high-end ranges here have rotisserie in them. I have a Miele oven (what I consider "high-end") that's convention and has a rotisserie. Hmm, it is European tho.......
Kevin
Rotesserie
Pete
There might be the odd one or two built in ovens which have them, and actually we do have some builts ins (or normally built under) which are wider than the normal 60cm (24") wide oven - I think they are more common in those. But it is something you hardly ever see.
I would say the last cooker with an eye level ovenette/rotesserie we had would have been the Creda/Jackson that Mike posted in reply 51 and I am reasonaly sure these went out of production in the mid to late 1980s. Its a shame because for many people who are tall like me they were a very good design option - not haveing to bend to use the grill/broiler, the main oven nice and high and a storage drawer (at one time these would have been heated too) underneath.
I believe there were two factors to eventually kill them off - one was the wisespread adoption of seperate hob and oven arrangement with a wall oven set under the counter and the other was a variation of this, the free standing cooker with no splashback, and controls arranged across the front edge of the cooker so it looked built in. Both these arrngements were widespread throughout Europe but were not adopted here (mostly) until the mid 1980s onward. The Belling Format, launched here in around 1979, was our homegrown version of this.
I was surprised, and a bit horrified, to see when I visited Canada in 2010 that some ranges there were adopting this layout with a second, smaller oven/broiler above the main oven. I would literally have to get on my hands and knees to see how things were progressing in the oven - and no way am I doing that.
Belling Format below
Pete
There might be the odd one or two built in ovens which have them, and actually we do have some builts ins (or normally built under) which are wider than the normal 60cm (24") wide oven - I think they are more common in those. But it is something you hardly ever see.
I would say the last cooker with an eye level ovenette/rotesserie we had would have been the Creda/Jackson that Mike posted in reply 51 and I am reasonaly sure these went out of production in the mid to late 1980s. Its a shame because for many people who are tall like me they were a very good design option - not haveing to bend to use the grill/broiler, the main oven nice and high and a storage drawer (at one time these would have been heated too) underneath.
I believe there were two factors to eventually kill them off - one was the wisespread adoption of seperate hob and oven arrangement with a wall oven set under the counter and the other was a variation of this, the free standing cooker with no splashback, and controls arranged across the front edge of the cooker so it looked built in. Both these arrngements were widespread throughout Europe but were not adopted here (mostly) until the mid 1980s onward. The Belling Format, launched here in around 1979, was our homegrown version of this.
I was surprised, and a bit horrified, to see when I visited Canada in 2010 that some ranges there were adopting this layout with a second, smaller oven/broiler above the main oven. I would literally have to get on my hands and knees to see how things were progressing in the oven - and no way am I doing that.
Belling Format below
Gosh, this is getting to be a long thread
Kevin
The cooker in reply #33 does not have an upper oven at all, it is simply an open compartment for the broiler - we would call this an "eye-level" grill - most commonly seen on UK gas cookers (or we call them stoves too, there is even a brand called "Stoves" and very good they are too) but also on some electric too.
As regards the high level "ovenettes" it was a matter of evolution - origionally they were just broilers with a rotesserie under and perhaps a low power element for warming - not thermostatically controlled. Both the Moffats and the Jackson would have been like this, and the earliest versions of the Jackson did indeed have a drop down glass door - later side opening black glass.
I suppose it would have been towards the middle of the 1970s that definatly the Jackson/Creda and, I think Pete's Moffat, got a proper, thermostatically controlled Oven/Broiler combination. (UK)Pete's Moffat also had the "Roast Meter" which placed it very TOL above the Jackson/Creda, although it later had a fan oven as the main oven, which to me personally is the bigger advantage.
Al
Kevin
The cooker in reply #33 does not have an upper oven at all, it is simply an open compartment for the broiler - we would call this an "eye-level" grill - most commonly seen on UK gas cookers (or we call them stoves too, there is even a brand called "Stoves" and very good they are too) but also on some electric too.
As regards the high level "ovenettes" it was a matter of evolution - origionally they were just broilers with a rotesserie under and perhaps a low power element for warming - not thermostatically controlled. Both the Moffats and the Jackson would have been like this, and the earliest versions of the Jackson did indeed have a drop down glass door - later side opening black glass.
I suppose it would have been towards the middle of the 1970s that definatly the Jackson/Creda and, I think Pete's Moffat, got a proper, thermostatically controlled Oven/Broiler combination. (UK)Pete's Moffat also had the "Roast Meter" which placed it very TOL above the Jackson/Creda, although it later had a fan oven as the main oven, which to me personally is the bigger advantage.
Al
Long threads are a good thing!
Thank you for the info Al!
Yes I see how having a rotisserie/broiler at eye level would be an advantage. It almost seems like broilers are becoming a thing of the past here too, but I could be completely off the mark here.
I'm assuming convection ovens (fan ovens) are a lot more common in the UK / Europe then the US, because they tend to only be in the upper-end models here.
Below is the Miele Novotronic oven I have. I was fortunate enough to find this on the damaged / discounted table a few years ago. The door glass was broken and they'd marked the price from nearly $2900 down to $500! The new door assembly (3 layers of glass) cost $300, so more then a $2000 discount! YAY!
Thank you for the info Al!
Yes I see how having a rotisserie/broiler at eye level would be an advantage. It almost seems like broilers are becoming a thing of the past here too, but I could be completely off the mark here.
I'm assuming convection ovens (fan ovens) are a lot more common in the UK / Europe then the US, because they tend to only be in the upper-end models here.
Below is the Miele Novotronic oven I have. I was fortunate enough to find this on the damaged / discounted table a few years ago. The door glass was broken and they'd marked the price from nearly $2900 down to $500! The new door assembly (3 layers of glass) cost $300, so more then a $2000 discount! YAY!
Also.......
I don't know what to think about these 30" width ranges with the "double ovens", other then the main (only real oven) is just way too low! I agree with you, I don't want to be getting down on my hands and knees to access or view what's happening in there. I pulled this image off the Whirlpool website (there are plenty of other brands like this too). But from what I could see on the specs page of the site, the upper "ovenette" (I like that) does not have the ability to be used as a broiler. Also it's way too small to even think about putting a usable rotisserie in there.
I can see how having two ovens would be advantages, but give me to FULL SIZED wall ovens and make them convection, thank you very much!
Kevin
I don't know what to think about these 30" width ranges with the "double ovens", other then the main (only real oven) is just way too low! I agree with you, I don't want to be getting down on my hands and knees to access or view what's happening in there. I pulled this image off the Whirlpool website (there are plenty of other brands like this too). But from what I could see on the specs page of the site, the upper "ovenette" (I like that) does not have the ability to be used as a broiler. Also it's way too small to even think about putting a usable rotisserie in there.
I can see how having two ovens would be advantages, but give me to FULL SIZED wall ovens and make them convection, thank you very much!
Kevin
I hear ya Al on those stoves with the little oven above the regular oven. I think Maytag brought them out first but even I was thinking I don't know what I'd do if my back went out (which is does occasionally). There's no way I could reach down that far and also,, what if I was ok and reaching down into a hot oven and that was the time my back decided to go out..could be painful.
I still don't get why induction stoves are not being pushed here. In fact I was in our Sears recently and didn't see one this time,, only the cooktop.. Not one in our Lowes which just opened, not one in the Lowes across the river in Michigan either. None of the big furniture stores here which have large appliance section carry them . Only one store here had one,, a Samsung with 3 induction elements and one regular element.
I still don't get why induction stoves are not being pushed here. In fact I was in our Sears recently and didn't see one this time,, only the cooktop.. Not one in our Lowes which just opened, not one in the Lowes across the river in Michigan either. None of the big furniture stores here which have large appliance section carry them . Only one store here had one,, a Samsung with 3 induction elements and one regular element.
RevvinKevin!
That's a very similar Miele model to the one I have. I got mine 3 years old -- not damaged but the electronic ones had come out and there was no demand for these. I prefer these to the MasterChef ones, and I got mine for $1300, which was a 2/3 savings at the time.
Rotisserie ovens ARE available here in a FEW high end ovens but ... not really.
Are they still popular in Europe at all?
That's a very similar Miele model to the one I have. I got mine 3 years old -- not damaged but the electronic ones had come out and there was no demand for these. I prefer these to the MasterChef ones, and I got mine for $1300, which was a 2/3 savings at the time.
Rotisserie ovens ARE available here in a FEW high end ovens but ... not really.
Are they still popular in Europe at all?
moff pics
Mike,thank you so much for posting,fantastic, Hi kevin,many thanks.
I gotta tell you guys I am in absolute awe,and many thanks again to whoever set this site up,without which some of us in the uk would never see what you lucky Americans (ans canadians) have had.
I am so yearning for something more classic.
Al,this moff has an ovenette which is pre-set at 150degs (and keeps perfect temp.as does the oven) I assume this feature was for slow cooking before slow cookers themselves became popular here? Am I right thing the creda top oven is an actual oven? I did at one stage live in spain where gas,because cheap is the popular choice.The first appt had only had 15amps for everything,so as you imagine electric cooking was a no-no.I did eventually get upgraded to a whole 30amps!
so I could cook and use the dishwasher at the same time.....impressed or what!
Mike,thank you so much for posting,fantastic, Hi kevin,many thanks.
I gotta tell you guys I am in absolute awe,and many thanks again to whoever set this site up,without which some of us in the uk would never see what you lucky Americans (ans canadians) have had.
I am so yearning for something more classic.
Al,this moff has an ovenette which is pre-set at 150degs (and keeps perfect temp.as does the oven) I assume this feature was for slow cooking before slow cookers themselves became popular here? Am I right thing the creda top oven is an actual oven? I did at one stage live in spain where gas,because cheap is the popular choice.The first appt had only had 15amps for everything,so as you imagine electric cooking was a no-no.I did eventually get upgraded to a whole 30amps!
so I could cook and use the dishwasher at the same time.....impressed or what!
just a little chuckle
If I had brought this stove to spain it would have consumed the allowance for the whole house,but then again,using next doors fridge,and candles I guess I could have coped!
If I had brought this stove to spain it would have consumed the allowance for the whole house,but then again,using next doors fridge,and candles I guess I could have coped!
Ovenette
(UK)Pete
Thnaks for the clarification on the Moffat, I had always assumed that it was fully thermostatic control, I presume you mean 150F rather than 150C.
The later version Jackson/Creda does have a fully thermostatic ovenette, from the time when the controls were arranged in a single line along the top. I will need to have a closer look later, but on a quick look last night I am not entirely sure it still has the rotesserie though.
Some of our Italian members have posted about limitations on electricity supplys coming into houses and when on holiday in Spain I have seen how little electrical capacity there can be when faced with 1KW water heaters. I know the incoming temperature of the (cold) water is probably higher but you soon learn that, when showering you turn the water off while soaping and a bath is almost out of the question!
Kevin
LOVE your Miele oven, although I must confess I am something of a miele nut myself, I would have liked to have got a Miele myself when I replaced my standard oven recently but it would have been at least 3 times the price (and could have easily been even more!) of the Neff oven I chose.
All but the very cheapest ovens here come with a fan oven although the option is often given for non fan top/botton heat as well, and in more up market models combinations of both. Non fan cooking is supposed to be better for baking but I must say I have never seen any difference and I prefer to have a fan oven with consistant heat throughout all the shelves.
(Can)Pete
I actually had a look in both Sears and The Bay when in Vancouver and was quite impressed to see several induction models then, but I guess the "need to buy special pans" (by and large a myth) may be putting people off them. Built in induction tops are becoming a lot more common here and a great deal cheaper too. They are not often seen in standard sized cookers but are becoming a lot more common in what we call range cookers (usually around 900mm or wider with two ovens side by side) - they are also becoming very popular in commercial applications.
Al
It was there I also saw the "double oven"
(UK)Pete
Thnaks for the clarification on the Moffat, I had always assumed that it was fully thermostatic control, I presume you mean 150F rather than 150C.
The later version Jackson/Creda does have a fully thermostatic ovenette, from the time when the controls were arranged in a single line along the top. I will need to have a closer look later, but on a quick look last night I am not entirely sure it still has the rotesserie though.
Some of our Italian members have posted about limitations on electricity supplys coming into houses and when on holiday in Spain I have seen how little electrical capacity there can be when faced with 1KW water heaters. I know the incoming temperature of the (cold) water is probably higher but you soon learn that, when showering you turn the water off while soaping and a bath is almost out of the question!
Kevin
LOVE your Miele oven, although I must confess I am something of a miele nut myself, I would have liked to have got a Miele myself when I replaced my standard oven recently but it would have been at least 3 times the price (and could have easily been even more!) of the Neff oven I chose.
All but the very cheapest ovens here come with a fan oven although the option is often given for non fan top/botton heat as well, and in more up market models combinations of both. Non fan cooking is supposed to be better for baking but I must say I have never seen any difference and I prefer to have a fan oven with consistant heat throughout all the shelves.
(Can)Pete
I actually had a look in both Sears and The Bay when in Vancouver and was quite impressed to see several induction models then, but I guess the "need to buy special pans" (by and large a myth) may be putting people off them. Built in induction tops are becoming a lot more common here and a great deal cheaper too. They are not often seen in standard sized cookers but are becoming a lot more common in what we call range cookers (usually around 900mm or wider with two ovens side by side) - they are also becoming very popular in commercial applications.
Al
It was there I also saw the "double oven"
Al,
I have to say I have gotten spoiled by this Miele oven! It has so many different and VERY useful features, I just LOVE it! Unfortunately It’s not installed in my kitchen, I have it set up in my pantry / laundry room. I’d have to remodel in order to have it in the kitchen. But hey, it works perfectly where it is and I don’t mind walking a few extra feet to get to it.
Pete(London),
The man who created this website, our webmaster is the Robert (Unimatic1140). He’s a really great guy with an incredible collection and a huge amount of knowledge about the older (US) washing machines!
The link below is video I shot while attending the Wash-In Robert & Fred hosted in May, 2010.
Kevin
I have to say I have gotten spoiled by this Miele oven! It has so many different and VERY useful features, I just LOVE it! Unfortunately It’s not installed in my kitchen, I have it set up in my pantry / laundry room. I’d have to remodel in order to have it in the kitchen. But hey, it works perfectly where it is and I don’t mind walking a few extra feet to get to it.
Pete(London),
The man who created this website, our webmaster is the Robert (Unimatic1140). He’s a really great guy with an incredible collection and a huge amount of knowledge about the older (US) washing machines!
The link below is video I shot while attending the Wash-In Robert & Fred hosted in May, 2010.
Kevin
