norgeway
Well-known member
The Nurses at work have a covered dish supper on the weekends I work, so I usually get drafted into making biscuits or some kind of dessert, this week it is biscuits, look how even that old Frigidaire bakes!
Proof of a Frigidaire oven!!
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norgeway
Well-known member
Exactly!
The same, top and bottom!!
The same, top and bottom!!
norgeway
Well-known member
I had a few too many...
For one pan, so I used Berthas old pan for the rest...Bertha was our neighbor who had the stove, she passed away this Summer at almost 102, when I went to get the stove, her biscuit pan was still in the drawer, I have eaten many good biscuits off of it when I was a child, she started housekeeping with it in 1935.
For one pan, so I used Berthas old pan for the rest...Bertha was our neighbor who had the stove, she passed away this Summer at almost 102, when I went to get the stove, her biscuit pan was still in the drawer, I have eaten many good biscuits off of it when I was a child, she started housekeeping with it in 1935.
norgeway
Well-known member
I cant figure out!!
Most of those nurses say they can't make biscuits...Biscuits are easy, its PASTRY that is difficult!
Most of those nurses say they can't make biscuits...Biscuits are easy, its PASTRY that is difficult!
Beautiful, Hans,
those biscuits are simply BEAUTIFUL.
I love a gas cooktop, but I can admit that a GOOD electric oven can bake very well.
Lawrence/Maytagbear
those biscuits are simply BEAUTIFUL.
I love a gas cooktop, but I can admit that a GOOD electric oven can bake very well.
Lawrence/Maytagbear
Show off LOL. (Just kidding). Yes Frigidaires were superior cooking machines as far as I'm concerned. I have no doubt Bertha is looking down just beaming with pride at what enjoyment you are derriving from using her range. I can relate. I've never been able to make a good biscuit from scratch and I've even tried your easy recipe.
laundromat
Well-known member
looks like an RSE36SA
retromania
Well-known member
Beautiful
Yum!!
Yum!!
arbilab
Well-known member
We had 1963 Flair twin ovens. They were VERY competent. Apparently Frigidaire was an upscale builder brand in those days.
danemodsandy
Well-known member
Great Minds Think Alike....
....Hans, I have those West Bend canisters too, though mine are the silver aluminum color and not the copper-anodized.
I wasn't sure I'd like them when I bought them - I needed something in a hurry. But they've been the most satisfactory canisters I've ever owned.
....Hans, I have those West Bend canisters too, though mine are the silver aluminum color and not the copper-anodized.
I wasn't sure I'd like them when I bought them - I needed something in a hurry. But they've been the most satisfactory canisters I've ever owned.
Most any of the better electric ranges that supplied top heat during baking baked well and evenly. The Ropers and early 70s WP ovens did not use top heat during baking and therefore did not bake biscuits as well. The WP I had in an apartment had to be left on the Preheat setting during the 10 minutes of baking to decently brown the tops of biscuits. The preheat setting used both the bake and broil elements at full wattage.
Where Frigidaire ovens are real powerhouses is in their broiling. Each oven in my 61 has a 3700 watt broiler element and the other night when I broiled burgers in the short oven, I noticed pops being converted into flashes of flame. Among the ranges I have used, I have only seen that in Frigidaire ranges with sealed Radiantube broiling elements. The open coil broilers in my 54 Frigidaire are very fast and even also.
I remember users of gas ovens having to give cakes and pies a quarter turn once or twice during the baking process because of uneven flame making one side of the oven hotter. Then gas stoves got cheap and instead of using the heavy cast iron or steel plate above the burner, they used a thinner piece of steel that could warp and provide uneven heat distribution to the oven cavity which resulted in uneven baking. My mother's Crown had a heavy plate and a few minutes into the preheat there would be this big DUNG sound when the plate expanded. The thermal inertia of the plate often resulted in a piddle of water on the kitchen floor at the front corner of the stove where water vapor in the gas drained after condensing on that slab of metal in the early stages of preheating.
Where Frigidaire ovens are real powerhouses is in their broiling. Each oven in my 61 has a 3700 watt broiler element and the other night when I broiled burgers in the short oven, I noticed pops being converted into flashes of flame. Among the ranges I have used, I have only seen that in Frigidaire ranges with sealed Radiantube broiling elements. The open coil broilers in my 54 Frigidaire are very fast and even also.
I remember users of gas ovens having to give cakes and pies a quarter turn once or twice during the baking process because of uneven flame making one side of the oven hotter. Then gas stoves got cheap and instead of using the heavy cast iron or steel plate above the burner, they used a thinner piece of steel that could warp and provide uneven heat distribution to the oven cavity which resulted in uneven baking. My mother's Crown had a heavy plate and a few minutes into the preheat there would be this big DUNG sound when the plate expanded. The thermal inertia of the plate often resulted in a piddle of water on the kitchen floor at the front corner of the stove where water vapor in the gas drained after condensing on that slab of metal in the early stages of preheating.
retromania
Well-known member
Tom
I don't understand what you meant when you said 'pops turned into flashes of flame?'
I don't understand what you meant when you said 'pops turned into flashes of flame?'
The "pops" might best be described as grease spatters. When they hit the coil, they flare up. This used to happen under the open coil broiler of my mom's '49 Westinghouse Commodore all the time.
Hans, those perfect results are really impressive. My 2008 Electrolux Icon with "soft heat" hidden oven coil can't even come close to that kind of even baking.
Hans, those perfect results are really impressive. My 2008 Electrolux Icon with "soft heat" hidden oven coil can't even come close to that kind of even baking.
retromania
Well-known member
Yes
Of course!
Of course!
norgeway
Well-known member
Broiling!!!
Is NEVER done in any of my stoves, I dont like cleaning up the mess!!LOL
Is NEVER done in any of my stoves, I dont like cleaning up the mess!!LOL
retromania
Well-known member
Hans
I am a HUGE Frigidaire fan. You wouldn't have any additional photos of Frigidaire stoves or othere appliances you have owned that haven't been posted?
I am a HUGE Frigidaire fan. You wouldn't have any additional photos of Frigidaire stoves or othere appliances you have owned that haven't been posted?
In my 61 with pull 'n clean oven, I took two pieces of Heavy Duty oven foil and placed them in an L shape along the sides of the rack and covering the side walls up to the broiler element. There is air circulation behind them, but they catch splatters so there is less oven cleaning. The foil does not totally cover the rack where the broiler pan sits.
Those spatters make neat little "pow" noises that are sort of combination of explosion and ignition. I love neat noises. The little flashes of flame are fun, too.
Those spatters make neat little "pow" noises that are sort of combination of explosion and ignition. I love neat noises. The little flashes of flame are fun, too.
miele_ge
Well-known member
can we have the recepie
they look awesome!
they look awesome!
