Something new...

[thatwasherguy]

Hey everyone! I am excited to share with you the latest installment in our home. After years of desperately needing one, we are finally getting a second oven. (Don’t worry, for the 2006 Frigidaire electric range won’t be going anywhere anytime soon.). Sadly, it isn’t vintage, but it’s (at least in my opinion) the next best thing, considering that we wanted the biggest one we could get. Alas, I present to you, the Frigidaire FCWS3027ABB convection wall oven. I am aware that there are many different opinions on the brand, but I think that their cooking appliances are decent. I will say, however, that I am not a huge fan of the touch screen control panel. I guess time will tell how that will hold up. That said, here’s some pictures of it. It hasn’t been installed yet, but hopefully will be in the next couple of days. I’ve never used a convection oven before, so I’m anxious to see how it does. Thanks,
Thatwasherguy.

 

[combo52]

New 30" Frigidaire Wall Oven

Return it and get a GE, I have a brand new FD in SS like this I picked up on the scrap pile a few weeks ago that we can give you a great deal on.

John L.

 

[pulltostart]

SPLASH!

How'd you like THAT dosing of cold water?

 

lawrence

 

[fisherpaykel]

convection oven

I hope you will like convection as much as I do, I use it almost all the time both for roasting and most baking, their are a few baked items best done without. Crispy outside moist inside turkey in a much shorter time. Nice black enamel interior on your new model. I looked at Frigidaire's website, that display screen looks up to the minute feature wise, good cooking!

 

[Ultramatic]

 

 

Pictures when it's installed please! May you cook many great meals with it!

 

[thatwasherguy]

Finally done!

Just got done wiring it in tonight. It is currently running its 30 minute “cook-off” cycle to burn off all of the oils and such that were left over from manufacturing. I can’t wait to actually cook with it. I have dinner plans tomorrow that involve the convection function. I’ll report back on how it does. In the meantime, here’s a few more pictures of it. Thanks,
Thatwasherguy.

 

[mattl]

Looks like a nice setup and oven. Enjoy.

 

I've been using convection for over a decade. I use it for everything that goes in the oven. In my experience I have not found the 25 degree adjustment necessary, just bake/roast at normal temp.  One thing I did find is when baking multiply pans of cookies and such, a rimless cookie sheet is a big help.  the rim on a standard cookie sheet blocks the air flow and reduces browning.

 

One other thing to be aware of if you are used to an older range is that the new ovens are pretty well sealed and moisture does not escape easily. It made my pies turn out differently, I often bake them in my vintage oven due to that.

 

[Ultramatic]

 

 

Very slick looking. Congrats!

 

[thatwasherguy]

The results are in...

Thanks for the compliments everyone! I’ve been doing quite a bit of cooking with this to try and get to know it a little better. I did several things so far. First, I tested how it does with French fries. I like mine fairly crispy, so my range does better with them, as it lets out the moisture a lot better. For things like frozen pizzas, it doesn’t seem to do any different from the range in terms of performance. However, I find that I actually like the way it bakes cakes more than my range (I like cakes to be extremely moist, and the lack of a large moisture vent helps it here.). I also timed their preheat cycles. The test started when they were both at room temperature (approx. 70 degrees Fahrenheit) and ended at 350 degrees Fahrenheit. The times started as soon as the bake relay clicked on, and ended as soon as it clicked off right before the electronic controls beeped. Both ovens were in regular bake mode. The wall oven clocked in at just over 10 mins, and the range came in at 7.5 mins. (I guess now I know which one to use if I must make a dish to save the world, LOL). I expected the range to win, simply due to it’s bake element being 3500W compared to the wall oven’s ~2000W element. However, I didn’t expect the margins to be so large. Overall, both ovens are great in their own ways, and the cons of one are generally the pros of the other, so I have a unit that I can turn to for whatever I need.
Thanks,
Thatwasherguy.

 

[combo52]

Pre-Heat Times

What is your regular range that you are comparing this new wall oven too ? I don't think I have ever seen a 3,500 watt bake element.

 

Your new wall oven probably also uses the broil element at least somewhat to help pre-heat and for baking, it would be interesting to time pre-heating in the convection mode also.

 

Thanks for the report on the new FDO.

 

John L.