Never seen one like this before - Frigidaire 30-inch 3-burner range - $30 Cincinnati OH

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Very odd to omit a burner and still give it a self-cleaning oven.

 

Seems to me like there couldn't have been much savings from the special tooling or processes required to produce this model.
 
That's a 1969-70 RE-30P, the BOL self-cleaning model, the only model that wasn't even designated as a "Super" in the "P" lineup. 

 

The cleaning cycle isn't timed, there's no oven light, not even a "bake" light for the oven, no surface unit light or a power outlet and there's no storage drawer...

 

The model above, the RSAE-30P was an economy version of the Super, still didn't feature a storage drawer, a power outlet or a clock/timer but it did have a few extras like an automatic oven light, pilot lights for the surface units and the oven, a timer for the cleaning cycle (at least!) and 4 burners (3 6" and 1 8")!

 

It also had the new 180° rotation switches for the burners that all Frigidaire free-standing ranges but the RE-30P <span style="font-size: 12pt;">featured that year </span><span style="font-size: 12pt;">(the drop-ins, cook tops, Flair, High Oven and Twin 30 those with the high oven still had regular full rotation or almost full rotation burner switches). </span>

 

The regular Super RSE-36P added the cookmaster, appliance outlet and a storage drawer. This is the more common model.

 

The one I'd like to find is the RSEW-36P, the model with the instant hot water tap. I always thought that was a weird feature to have on a range!

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WHOA!  A built-in hot water dispenser??  It actually sounds like a good idea but I'll bet it was a royal pain to service one of those ranges. Water, high voltage electricity, copper pipes; if Hubby found one, it could be 'blamed' on my demise quite easily...
 
It's funny about the hot water dispenser. I remembered the ads for it when I saw the manual for Frigidaire's first range with surface units like manhole covers. They recommended an electric water kettle for use with the range. I will give you a reason why. For a breakfast menu, they suggested drip coffee, bacon and eggs. After the water was boiled and the element switched off, a skillet was placed on the unit and bacon was put in it. The bacon was cooked and removed and then eggs were added to the skillet and cooked. That is a hell of a lot of hold-over heat which is why firing up one of those surface units just to boil water was sort of like firing a locomotive's boiler (in the time involved) and then going nowhere and wasting all of that steam, not that train yards did not keep a switch engine simmering at the ready for any needed shuttling about of cars, but a kitchen is not a train yard. Is that sentence almost Faulknerian in length?
 
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