So A Guy Walks Into An Appliance Store: New Frigidaire Range!

[frigilux]

The downsizing project continues. For the first time since 1989 I have only one range in the kitchen. It's a Frigidaire FGEF308TNF featuring easy-care smudge-proof stainless steel. Highly rated by Consumer Reports.

The 2002 electric range went to the same young woman who acquired my Immersion Care top-loader. The gas range (same vintage) is going to friends who want a second range in their dedicated canning kitchen. They also have my old dishwasher, Smokey The Maytag.

It was installed yesterday, so experience is limited, but both ovens bake very evenly. Both are convection. Quick four-minute preheat! Many features/bells/whistles.

The local Maytag/Frigidaire dealership was purchased by a young couple (mid-30s). Went in to order the door receiver for the dryer, saw this gem on the floor and had to do it. They gave me a very good price, knowing I'll be an excellent customer for them. (So much for fiscal responsibility, Rich, LOL!)

It will definitely take awhile for me to walk into the kitchen without doing a double-take; looks so different! Next up: A long overdue stainless steel exhaust hood.

Photo 1: The new kitchen lineup.
Photo 2: The prior ranges.
Photo 3: Control panel for the new 308 (lifted from online manual).[this post was last edited: 2/14/2015-09:15]

 

[gansky1]

Good Cooks Go (all) Electric!

Congrats on the new range, I'll be anxious to hear how how you like the two ovens. I think that top oven would be a real bonus for us, perfectly sized for most of my day-to-day baking.

Is the fridge new too? Where was it before?

 

[appnut]

Beautiful.  Yes, the best cooks do use electricity, especially baking!!!!  I love the equal size dual ovens.  GE has a slide-in with that feature too. 

 

[frigilux]

Gansky and Bob-- There was no question in the choice between gas and electric. The electric boils large pots of water faster and can hold them at a strong boil better than gas; baking is more even; burners heat bottom of pans more evenly; less heat given off by oven during baking and self-cleaning.

The refrigerator was purchased in 2002 when I bought the house. It used to be to the right of the two ranges where there is now a rack holding cookware and such. That shelf used to be around the corner in what is supposed to be the living room. I use it as a dining room. It also had three open racks of catering equipment. All that is gone, now. It will be remade into a hybrid living/dining room.

I'll do all my baking for the office tomorrow or Monday. That will give me a clearer picture of how the smaller ovens handle two muffin pans or two cake pans side-by-side on a rack. As you pointed out, Bob, the ovens are of equal size. Most double-oven ranges have a large lower oven and a smaller upper. Still getting used to having only three rack positions in each oven. Manual suggests using convection feature when cooking on multiple racks.

Have a beef chuck roast in the lower oven using the slow cook feature. As with a Crock-Pot®, user can choose LO or HI temp. Am cooking the roast on low; house smells great with only two more hours to go.

Photo 1: New-look kitchen.
Photo 2: Full view of control panel with burner controls.[this post was last edited: 2/14/2015-16:27]

 

[appnut]

I'm doing a chuck roast too.  Has about an hour to go.  Whole wheat berad is rising.  will be baked in the Breville Smart Oven. 

 

[countryguy]

I have the same Kitchen Aid toaster...what do you think of it? I find it takes a long time to toast and it took me some time to get used to it.

Gary

 

[iheartmaytag]

I looked at the Frididair when I bought my range.  Does yours have the easy glide oven racks?

 

Looks like a nice range, hope you have many good meals from it. 

 

[rockland1]

Frigidaire Range

I too have a Frigidaire range. Mine is a dual fuel and an excellent baking oven.
I also have the same toaster pictured. It does take a long time. It was a replacement for the previous unit which toasted 2 slices and was toast itself!

 

[rockland1]

Stainless Range Hood

When you look at a range hood, if you have the resources,look at a Vent A Hood. I can guarantee you will never be disappointed!

 

[joeypete]

Love the oven!! I've been converting to all Frigidaire in my kitchen. I would love to get a double oven like yours. I had a GE in my previous place, with the smaller oven on top. Came in handy for cooking smaller stuff, especially pizza! Congrats.

 

[fisherpaykel]

Frigidaire Symmetry Double Equal Oven Range

Congratulations on your new range. I don't have one of these but have been promoting it to friends shopping for ranges since I think it is the most practical double oven range for ease of use-pick your oven, the turkey fits either one. Keep us posted on how you find it works,and durability over the long haul, great practical bakers rack by the way,everything so handy.

 

[frigilux]

Bob-- Roast beef and whole wheat bread: Again, great minds think alike. Here's my favorite recipe for 100% Whole Wheat Bread. The dough conditioner is optional, but it gives the bread a nice texture and keeps it moist longer on the counter. I make the dough in a Cuisinart food processor, but you're an experienced baker so use whichever method you prefer (mixer; by hand).

I keep reading great things about the Breville Smart Oven. Both Consumer Reports and America's Test Kitchen (Cook's Illustrated) give it top marks.

Photo 1: 100% Whole Wheat Bread recipe part 1
Photo 2: recipe part 2
Photo 3: 8 oz. bag of Dough Conditioner from Prepared Pantry
Link: Prepared Pantry website

http://https//www.preparedpantry.com/premium-dough-conditioner.aspx?search=dough%20conditioner

 

[frigilux]

Gary and Ed: I love the KitchenAid toaster, which automatically lowers and raises the bread carriages. As you pointed out, the toasting cycle is long, but I've found a way to adjust to that:
1. Press start.
2. Solve problems of the Middle East.
3. Toast is ready!



Harley: I'm not finding a feature that says "Easy Glide Racks" but they do move smoothly. I like the little handle at the front of flat rack, which allows one to easily grasp it with potholders. It's shown here directly in front of the pie on the upper rack.

Joe: Thanks! All my appliances, save for the GE dishwasher, are Frigidaire. Have been very satisfied with all of them.

Walter: Thanks! It bakes very evenly with two 12-cup muffin pans side-by-side on the rack. Same with two cake pans. Both upper and lower ovens perform similarly, which is nice. I did adjust both ovens 2 degrees higher as they seemed to spend a lot of time at 348 degrees during the baking cycle. It's an easy adjustment following the instructions in the manual.[this post was last edited: 2/15/2015-20:01]

 

[jamiel]

A second vote for the vent-a-hood...I got one about 4 yrs ago and it has been great. The works just unclip and go into the dishwasher. I got the white enamel to match the other appliances. I just wish the "works" on mine were stainless rather than enamel, although it's good baked enamel and they do warrant it dishwasher safe.

 

[frigilux]

User Review Update: Four months in and all is well with the Frigidaire range. Here are a few observations.

COOKTOP: Great to have a 12" power burner (front right) for my large pasta pot, soup kettle, and deep saute pan. The largest burner was 9" on the 2002 Frigidaire range. The left side burners sport a reconfigured bridge element between them. I can use 12" pans on that side by activating the front burner + bridge element. Couldn't do that with my old range. Activate all three elements (front, bridge, rear) to use a griddle.

It seems the elements don't heat quite as aggressively on HI as my old range. The 12" power burner keeps eight quarts of water boiling, but only if set on HI. The old 9" power burner did the same set at 5.5. This is only noticeable when using very large vessels.

OVEN: Unlike most brands with double ovens, the Frigidaire has two of equal size rather than a larger bottom and very short upper oven. They bake evenly and racks glide smoothly. Both have convection option.

Since the ovens are smaller compared to a single-oven range, the bake and broil elements are closer to the pan than in a traditional range. Oven must be at the proper temp before adding pans when making baked goods or tops will burn.

Example: I'd baked something at 325 degrees, then put a cake in. It dawned on me, a few minutes later the temp needed to be raised to 350; so I did that. The top of the cake was very dark--burned in a couple of spots--when I removed it at the end of baking. Hans, I thought of you and your Cold Oven Pound Cake. You wouldn't be able to use that recipe with this oven.

Each range has two racks. I use the convection feature when both racks are used for cookies and sheet cakes. This produces more even baking. I rarely used the convection feature for baking on my old range unless three racks of cookies were being made.

CONTROLS/FEATURES: I'm a big fan of electronic controls so no problems. The sealed, sleek control panel is easily cleaned with a shot of Windex and a soft cloth. There are many bells/whistles, but I do use the Slow Cooker and Convection features frequently. Have not used the temp probe, yet.

The smudge-proof stainless steel front is easier to keep clean than the old range and it matches the refrigerator and dishwasher well. That wasn't always the case with earlier smudge-proof finishes.

Glad I purchased this range when I did. Frigidaire discontinued it only weeks later. A range previously further down the line is now their TOL. It lacks electronic controls for the burners and several other features.[this post was last edited: 6/13/2015-08:24]