Nice Vintage Maytag Dutch Oven
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brianl
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askomiele
Well-known member
What's so
dutch about the oven? ^^
dutch about the oven? ^^
I think they call those a dutch oven because it has two storage or a storage/warming oven area on both sides of the oven instead of just one.
Why dutch? refers to two or double.. going dutch or "dutch treat" on a meal or movie means the two people each pay for their own or split the bill. Double-dutch skipping rope. And what the heck all that two stuff has to do with the Dutch I haven't the foggiest clue. Maybe that's the way they do things in Holland errrr The Netherlands
Why dutch? refers to two or double.. going dutch or "dutch treat" on a meal or movie means the two people each pay for their own or split the bill. Double-dutch skipping rope. And what the heck all that two stuff has to do with the Dutch I haven't the foggiest clue. Maybe that's the way they do things in Holland errrr The Netherlands
iheartmaytag
Well-known member
What's so Dutch
It's an oven and it's owned by someone who is Dutch.
It's an oven and it's owned by someone who is Dutch.
polkanut
Well-known member
Because they are very well insulated and hold the heat in better than most ovens of that era, therefore they were/are considered to be very economical to use.
runematic
Well-known member
I believe they had a lined oven. You could heat it up, shut it off, & let it cook. Heavy ranges, that's for sure.
I had one. The "Dutch" refers to the same principle as the Dutch oven in your set of cookware. A cooking vessel surrounded by heat - method of baking and cooking food in a (usually) cast iron pan that was placed directly into the fire and covered with coals for all kinds of cooking.
The Maytag has a timer connected to the main gas valve control. You switch on the oven valve, select your temperature and set the timer. When the timer goes off, it turns off the gas but the heat retained in the oven finishes the cooking. Chambers had a similar system (though I think manual?) that they advertised as "Cooking with the gas turned off." The oven retains the heat because it has 40 pounds of rock-wool insulation around the oven cavity and a 1/4" thick steel plate in the bottom of the oven. It takes 30-45 minutes to get the oven up to desired temperature but if you keep the oven door closed, it will hold that heat for hours. The long pre-heating times drove me up the wall but once it was up to temperature, it could bake like no other oven I've ever used. So even and perfect every time. To make it a viable option for our busy lives, I should have removed the million-pound steel plate and put in a much thinner piece of metal to make it more like a standard gas oven. I hated the gas cooktop so the combined with the oven being a slow-poke made the entire range an albatross in my kitchen and I went back to electric after only six months or so of "going Dutch".
This offering is the first of the Maytag models with the slide-control burner valves, probably 1948-49. This burner control design was abandoned very early on in favor of round knobs on a small ledge. Sometime in the mid-50's (?) the American Gas Association established standards for safety valves for ovens, etc. and then later the gas range controls were mandated by law to the front of the range instead of on the back-splash, but this may have been after Maytag stopped offering ranges.
Maytag's end of range offerings came in 59 or 59 IIRC when the factory in Indiana closed it's doors abruptly, never to make another range - or repair parts. Maytag published requests to dealers in their service newsletters (Let's Talk Service) for several years following that company's demise searching for parts for ranges that were still out there. I don't know if they eventually made accommodations for customers who needed their ranges repaired, though I'm sure they had to in some cases.
The Maytag has a timer connected to the main gas valve control. You switch on the oven valve, select your temperature and set the timer. When the timer goes off, it turns off the gas but the heat retained in the oven finishes the cooking. Chambers had a similar system (though I think manual?) that they advertised as "Cooking with the gas turned off." The oven retains the heat because it has 40 pounds of rock-wool insulation around the oven cavity and a 1/4" thick steel plate in the bottom of the oven. It takes 30-45 minutes to get the oven up to desired temperature but if you keep the oven door closed, it will hold that heat for hours. The long pre-heating times drove me up the wall but once it was up to temperature, it could bake like no other oven I've ever used. So even and perfect every time. To make it a viable option for our busy lives, I should have removed the million-pound steel plate and put in a much thinner piece of metal to make it more like a standard gas oven. I hated the gas cooktop so the combined with the oven being a slow-poke made the entire range an albatross in my kitchen and I went back to electric after only six months or so of "going Dutch".
This offering is the first of the Maytag models with the slide-control burner valves, probably 1948-49. This burner control design was abandoned very early on in favor of round knobs on a small ledge. Sometime in the mid-50's (?) the American Gas Association established standards for safety valves for ovens, etc. and then later the gas range controls were mandated by law to the front of the range instead of on the back-splash, but this may have been after Maytag stopped offering ranges.
Maytag's end of range offerings came in 59 or 59 IIRC when the factory in Indiana closed it's doors abruptly, never to make another range - or repair parts. Maytag published requests to dealers in their service newsletters (Let's Talk Service) for several years following that company's demise searching for parts for ranges that were still out there. I don't know if they eventually made accommodations for customers who needed their ranges repaired, though I'm sure they had to in some cases.
The Maytag Dutch oven had a brick lining and once you'd heated the oven up to between 400-500 degreees, you'd put you long cooking items in, close the door, turn off the oven which also closed the oven vent and the heat would last for several hours.
I have a complete owners book for these and you could use the oven either with "retained heat" or as we know ovens today.
The model shown is unique in that the burner controls were up on the backslpash as compared to the other models of this range--and gas ranges as we know themn today. The deep well and the oven had to be lit each time you used it. Minor drawback, but back then there were still lots of ranges that you had to use a match on each and every time. Greg
I have a complete owners book for these and you could use the oven either with "retained heat" or as we know ovens today.
The model shown is unique in that the burner controls were up on the backslpash as compared to the other models of this range--and gas ranges as we know themn today. The deep well and the oven had to be lit each time you used it. Minor drawback, but back then there were still lots of ranges that you had to use a match on each and every time. Greg
Greg, mine didn't have a brick lining nor does the service books mention this - do you know when your book is from? The deep-well cooker in mine was lit by the standing pilot for the front-left burner. It had a cool tube-flame-trace system that worked well.
Well who'd a thunk it
I knew a family that had a Maytag with the burner controls like this stove has. The other Maytag ranges I saw had dials on the top of the backsplash which seemed to me much safer than on the front when kids were in the house. Technically the user was not reaching over the burners since the valves were in the middle of the divided cooktop. Maytag also offered the ranges without the Dutch Oven feature.
Greg, I think the ranges offered some improvments over the years because the instruction book I have talks about lighting the pilot for the deep well each time it is used. Yours must have been newer.
Speaking of pilot lights, has anyone seen old commercial gas stoves with a small unmarked button semi-hidden just above the burner knobs? I did when I was having to use one once. I could see the little pilot, but it did not light the burners when the gas valve was opened then I looked around and noticed no flash tubes so I lit the burner with a match. Later I discovered the button and wondered what it did so I pushed it. Instantly, 4 long long flames shot out of the little pilot to reach each burner. Was that ever dramatic! I guess it was what you would call a manual pilot light, but it reminded me of a mythical fire-breathing dragon.
Greg, I think the ranges offered some improvments over the years because the instruction book I have talks about lighting the pilot for the deep well each time it is used. Yours must have been newer.
Speaking of pilot lights, has anyone seen old commercial gas stoves with a small unmarked button semi-hidden just above the burner knobs? I did when I was having to use one once. I could see the little pilot, but it did not light the burners when the gas valve was opened then I looked around and noticed no flash tubes so I lit the burner with a match. Later I discovered the button and wondered what it did so I pushed it. Instantly, 4 long long flames shot out of the little pilot to reach each burner. Was that ever dramatic! I guess it was what you would call a manual pilot light, but it reminded me of a mythical fire-breathing dragon.
passatdoc
Well-known member
@askomiele
Don't worry, we don't use "Flemish" in the same context. We have "Dutch uncles", "Dutch oven", and "going Dutch".
Dutch uncle: overly critical person, doesn't have to be an actual relative: http://en.wikipedia.org/wiki/Dutch_uncle
Dutch oven: heavy cooking pot with fitted lid http://en.wikipedia.org/wiki/Dutch_oven
Going dutch: each person pays for him-/herself in a group activity, or two-person date.
We don't have a "Dutch" expression for the national sport of Holland, which you probably know is COMPLAINING. If it's sunny, it's too hot. If it's raining, it's too cold. The best time to complain is over a cup of koffie med melk en suiker....
Don't worry, we don't use "Flemish" in the same context. We have "Dutch uncles", "Dutch oven", and "going Dutch".
Dutch uncle: overly critical person, doesn't have to be an actual relative: http://en.wikipedia.org/wiki/Dutch_uncle
Dutch oven: heavy cooking pot with fitted lid http://en.wikipedia.org/wiki/Dutch_oven
Going dutch: each person pays for him-/herself in a group activity, or two-person date.
We don't have a "Dutch" expression for the national sport of Holland, which you probably know is COMPLAINING. If it's sunny, it's too hot. If it's raining, it's too cold. The best time to complain is over a cup of koffie med melk en suiker....
passatdoc
Well-known member
Sorry for the misspelled met!! I am fluent in German and can by in Swedish en op Nederlands....maar "med" is uit Zweden!!!
Don't forget the 50% fat content koffiemelk, and MINIMUM of two spoons of sugar in each cup. Be certain to stir the coffee for at least three minutes while complaining. Some ideas for complaining:
1. Weather (as above)
2. Government either spends too much or taxes too much
3. You didn't like Beatrix's hat on Prinsjedag, or else Max's wardrobe is starting to look shabby*.
4. The new immigrants in the neighborhood can't speak Hollands after living here fifteen years.
5. Prices at Albert Heijn are too high.
6. Your tulpen got some dreaded virus and didn't bloom (=Götterdämmerung).
7. Feyenoord lost to Ajax.
8. The market ran out of melk chocolade vlokken, so you have nothing to eat for breakfast.
9. The snack bar ran out of satesaas when you bought frites today.
10. The city government is actually enforcing the no smoking rule in your favorite restaurant. It's not fair!!
This is just a short list, just to get you started.
*if you can't find anything wrong with Beatrix or Max, you can always find something wrong with either Irene (the family troublemaker) or Christina. In particular, Irene's crazy kids. However, one can NEVER complain about Margriet (Mevrouw because she is perfect.
Don't forget the 50% fat content koffiemelk, and MINIMUM of two spoons of sugar in each cup. Be certain to stir the coffee for at least three minutes while complaining. Some ideas for complaining:
1. Weather (as above)
2. Government either spends too much or taxes too much
3. You didn't like Beatrix's hat on Prinsjedag, or else Max's wardrobe is starting to look shabby*.
4. The new immigrants in the neighborhood can't speak Hollands after living here fifteen years.
5. Prices at Albert Heijn are too high.
6. Your tulpen got some dreaded virus and didn't bloom (=Götterdämmerung).
7. Feyenoord lost to Ajax.
8. The market ran out of melk chocolade vlokken, so you have nothing to eat for breakfast.
9. The snack bar ran out of satesaas when you bought frites today.
10. The city government is actually enforcing the no smoking rule in your favorite restaurant. It's not fair!!
This is just a short list, just to get you started.
*if you can't find anything wrong with Beatrix or Max, you can always find something wrong with either Irene (the family troublemaker) or Christina. In particular, Irene's crazy kids. However, one can NEVER complain about Margriet (Mevrouw because she is perfect.
Well Jim,
You are well informed about Dutch customs, but to continue my complaining (lol): you seem to be heavily infected by the "Engelse ziekte" (English disease). That is splitting words into separate parts. It should be: "melkchocoladevlokken" and "snackbar". Some people here get annoyed and thus start complaining about the fact that the practice of writing compound words as separate parts is becoming more common. This is probably through the influence of the English language, hence the name "Engelse ziekte" for this phenomenon.
But you are not yet completely lost: you did well on the "satésaus"
You are well informed about Dutch customs, but to continue my complaining (lol): you seem to be heavily infected by the "Engelse ziekte" (English disease). That is splitting words into separate parts. It should be: "melkchocoladevlokken" and "snackbar". Some people here get annoyed and thus start complaining about the fact that the practice of writing compound words as separate parts is becoming more common. This is probably through the influence of the English language, hence the name "Engelse ziekte" for this phenomenon.
But you are not yet completely lost: you did well on the "satésaus"
There is a Dutch website dedicated to the improper use of spaces. One of the examples there is the text on a box of "melkchocoladevlokken"...
The comment below the picture is discussing the confusion that could arise with "chocolade vlokken melk" as it is stated on the box: is it chocolate milk with flakes, milk with chocolate flakes or milk chocolate flakes?
The comment below the picture is discussing the confusion that could arise with "chocolade vlokken melk" as it is stated on the box: is it chocolate milk with flakes, milk with chocolate flakes or milk chocolate flakes?
