Vintage ge double wall oven question
- Thread starter Leah9114
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I should add... This is a beautiful double oven that's in a house I'm in the process of buying. We don't close for another 2 weeks so I can't get the model number until then.
I'm hoping to find a manual or any other info anyone can provide.
I've spent hours online today looking for this oven. I have found similar ones, but nothing with the rolling clock/timer/numbers thing on it like this one has in the upper left.
The house was built in 1979 so I'm assuming these are of a very close age.
Anyone know anything about these? They are beautiful. The owners realtor told me she cried when she couldn't take them with her. Guess they are something special... I can't wait to cook with these.
I'm hoping to find a manual or any other info anyone can provide.
I've spent hours online today looking for this oven. I have found similar ones, but nothing with the rolling clock/timer/numbers thing on it like this one has in the upper left.
The house was built in 1979 so I'm assuming these are of a very close age.
Anyone know anything about these? They are beautiful. The owners realtor told me she cried when she couldn't take them with her. Guess they are something special... I can't wait to cook with these.
danemodsandy
Well-known member
And the Answer Is:
It's a General Electric double-oven model; your model number will be JK 25 or similar. This is an upper-middle-of-the-line unit, with the top oven self-cleaning, and the lower one conventional-clean, meaning that you spray it with oven cleaner and start scrubbing.
Your guess about the age is correct; this is a later-'70s unit. The black finish simulating a top-of-the-line unit's black glass, and the digital clock/timer are the major clues.
This is a very solid oven, with excellent temperature control, and great self-cleaning in the top oven. It is far better made and much easier to repair than anything made today. If anything should be wrong with it, we have members here who can advise you. Replacing one of these GE's with anything new would be one of the worst appliance mistakes you could possibly make.
Below is an earlier version of your unit, dating from 1971; GE made this oven for a long time, with some updates and changes over the years. You can see the similarity.
Your oven was only one model below the top-of-the-line JK 29, which had both top and bottom self-cleaning ovens.
Hope this helps.
It's a General Electric double-oven model; your model number will be JK 25 or similar. This is an upper-middle-of-the-line unit, with the top oven self-cleaning, and the lower one conventional-clean, meaning that you spray it with oven cleaner and start scrubbing.
Your guess about the age is correct; this is a later-'70s unit. The black finish simulating a top-of-the-line unit's black glass, and the digital clock/timer are the major clues.
This is a very solid oven, with excellent temperature control, and great self-cleaning in the top oven. It is far better made and much easier to repair than anything made today. If anything should be wrong with it, we have members here who can advise you. Replacing one of these GE's with anything new would be one of the worst appliance mistakes you could possibly make.
Below is an earlier version of your unit, dating from 1971; GE made this oven for a long time, with some updates and changes over the years. You can see the similarity.
Your oven was only one model below the top-of-the-line JK 29, which had both top and bottom self-cleaning ovens.
Hope this helps.
neptunebob
Well-known member
Anyone know, are current GE wall oven at all similar to vintage ones like these? It seems that there is not change or has there been too much cost cutting like thinner metal? If she had to replace it, what would be the "big mistake"?
danemodsandy
Well-known member
Bob:
The big mistake would be trading in a robustly-built, conservatively-engineered oven for one that is not so well made and totally dependent on electronic components for all functions.
Control boards in today's ranges and ovens are common failure points; electronics do not take kindly to heat and humidity, both of which ovens produce in abundance. Once a unit is a few years old, the boards may become scarce or discontinued altogether.
Most of what is in a vintage GE oven is pretty readily available. What little is not is generally available if you know where to look, like here at AW.
The big mistake would be trading in a robustly-built, conservatively-engineered oven for one that is not so well made and totally dependent on electronic components for all functions.
Control boards in today's ranges and ovens are common failure points; electronics do not take kindly to heat and humidity, both of which ovens produce in abundance. Once a unit is a few years old, the boards may become scarce or discontinued altogether.
Most of what is in a vintage GE oven is pretty readily available. What little is not is generally available if you know where to look, like here at AW.
Very Nice
That painted black finish is not original to the unit ('Onyx' ovens would have had black glass fronts). Apparently the previous owner loved the ovens so much that when they felt the need to 'update' they chose to paint the doors rather than replace the unit. Another indication of how much they loved these ovens.
lawrence
That painted black finish is not original to the unit ('Onyx' ovens would have had black glass fronts). Apparently the previous owner loved the ovens so much that when they felt the need to 'update' they chose to paint the doors rather than replace the unit. Another indication of how much they loved these ovens.
lawrence
The big advantage of these ovens over newer ones, in addition to the analog controls, is that the newer ones have those awful concealed bake elements while these older ones have the more efficient and easier to service exposed bake elements.
firedome
Well-known member
Congratulations on keeping it!
You'll be glad you did! Here's another pic of an earlier but similar oven that we had brought from Detroit to NY for our retirement home, chosen only because we feel that it's the best electric double wall oven ever made, hands down. My parents had one just like it in green in the late 60s, and it was wonderful to use in every way.
You'll be glad you did! Here's another pic of an earlier but similar oven that we had brought from Detroit to NY for our retirement home, chosen only because we feel that it's the best electric double wall oven ever made, hands down. My parents had one just like it in green in the late 60s, and it was wonderful to use in every way.
NYCWriter re Electronic control boards
Don't be afraid, you are more likely with new appliances to be one short or power surge or variation away from it not turning on at all when you want it to. I am not LOL because I just had 2 boards replaced in a 2 1/2 year old induction range, luckily under extended warranty but $600. plus in parts plus labour if not. I just hope I can renew warranty in 6 months. Otherwise eating out most meals might just be cheaper. Oh, and the wait for diagnosis and then parts,weeks pass easily and then you see 1 1/2 months or two, at least I did.
Don't be afraid, you are more likely with new appliances to be one short or power surge or variation away from it not turning on at all when you want it to. I am not LOL because I just had 2 boards replaced in a 2 1/2 year old induction range, luckily under extended warranty but $600. plus in parts plus labour if not. I just hope I can renew warranty in 6 months. Otherwise eating out most meals might just be cheaper. Oh, and the wait for diagnosis and then parts,weeks pass easily and then you see 1 1/2 months or two, at least I did.
neptunebob
Well-known member
When did this "electronification" take place? I know around 1992 my mom had to buy a new gas wall oven and it had electronic controls that where "like the IV machines at work"(she was a nurse at the time). When were the latest mechanical control ovens made? And why put the element under the metal, maybe just for looks?
And yes, she has had to have that oven replaced, over $1000 and also electronic controls.
And yes, she has had to have that oven replaced, over $1000 and also electronic controls.
danemodsandy
Well-known member
Bob:
Electronics were basically a '90s thing. There were some electronic controls earlier, but that's when the switch really got underway. It started out as a high-end technology, but the cheapness of electronics and the dawn of overseas manufacture at bargain labor rates sent it mainstream.
The current fashion for concealed bake elements is nothing new; they've been around for over 50 years. Sadly, today's young whippersnapper designers didn't go back and look at any of the previous iterations before trying to foist this bit o'bushwah off on the public again. If they had, they'd have learned that the design makes temperature control more problematic, and promotes rust-out of the oven floor due to condensation.
It's just like "bagless" vacuums, which are so heavily promoted nowadays. Anyone who grew up with a dirt bag to empty (like I did) welcomed the advent of disposable paper bags with the keenest of enthusiasm. Now, Corporate America is offering you the chance to pay a lot of money to go back to the Stone Age of vacuuming.
I am happy to let Dyson owners get dirt blown back into their faces on breezy days when they empty the "dirt cups" of their overpriced toys. I will continue to pull a sealed disposable bag out of my vintage Electroluxes and throw it away without a single speck getting on me.
Electronics were basically a '90s thing. There were some electronic controls earlier, but that's when the switch really got underway. It started out as a high-end technology, but the cheapness of electronics and the dawn of overseas manufacture at bargain labor rates sent it mainstream.
The current fashion for concealed bake elements is nothing new; they've been around for over 50 years. Sadly, today's young whippersnapper designers didn't go back and look at any of the previous iterations before trying to foist this bit o'bushwah off on the public again. If they had, they'd have learned that the design makes temperature control more problematic, and promotes rust-out of the oven floor due to condensation.
It's just like "bagless" vacuums, which are so heavily promoted nowadays. Anyone who grew up with a dirt bag to empty (like I did) welcomed the advent of disposable paper bags with the keenest of enthusiasm. Now, Corporate America is offering you the chance to pay a lot of money to go back to the Stone Age of vacuuming.
I am happy to let Dyson owners get dirt blown back into their faces on breezy days when they empty the "dirt cups" of their overpriced toys. I will continue to pull a sealed disposable bag out of my vintage Electroluxes and throw it away without a single speck getting on me.
My sister purchased a GE built-in wall oven (27", standard clean, in Almond) in 1993. It had a standard rotary knob for the controls. I think it was built about the same as the earlier models from 1959 on. A redesign took place a few years later, when manufacturing moved from Louisville to elsewhere.
When I brought up the problems with concealed bake elements at a new product meeting for KitchenAid dealers in the 90s, it was like I was speaking Greek. Nobody there except John had any idea that this had been tired before and they were sure that, with the durable high temperature porcelain for self cleaning ovens, there would be no problems. They neglected to tell the servicers that a bake element replacement would entail removing the oven from the wall. John had a customer who had a fruit pie drip onto the oven floor the first time she used her new KA oven and she was not at all happy about the way the acidic juice took the shine off the spot where the syrup landed.
twintubdexter
Well-known member
I guess I'd better be extra careful with my new oven that I installed <span style="text-decoration: underline;">by <span style="text-decoration: underline;">myself</span> 2 days ago. I was so proud after I sat on my kitchen floor and pushed it into the cabinet with my feet, especially after I got every excuse imaginable from "friends" on why they couldn't possibly help me ranging from the traditional bad back to something called a torn rotator cuff. This is the first oven I have ever owned with (the dreaded) elements hidden in the walls and floor. It sounds like I will have to be careful with spills which are rare considering what I cook. The instructions say not to put foil or anything else on the oven bottom. So far all I've done is seen how long each oven takes to reach temperature which is several times faster than the Jenn Air unit it replaced.</span>
My last house in San Jose had that same GE double oven pictured above in coppertone. For it's age it was nice but it was nothing special. When you turned it on it got hot. I did like the light grey interior.
it's just for looks, the little toaster oven is for the gourmet stuff
My last house in San Jose had that same GE double oven pictured above in coppertone. For it's age it was nice but it was nothing special. When you turned it on it got hot. I did like the light grey interior.
it's just for looks, the little toaster oven is for the gourmet stuff
Congratulations!
I hope you get many years of service out of it.
If you bake casseroles or other things that might bubble over, here is a device that will eliminate messes on the oven floor. It is placed on a shelf below the shelf holding the potential troublemaker. The hole in the center allows heat to rise up under the pie plate or casserole for baking that is unaffected by the use of the drip catcher.
You can probably find this for less than the regular price.
www.williams-sonoma.com
I hope you get many years of service out of it.
If you bake casseroles or other things that might bubble over, here is a device that will eliminate messes on the oven floor. It is placed on a shelf below the shelf holding the potential troublemaker. The hole in the center allows heat to rise up under the pie plate or casserole for baking that is unaffected by the use of the drip catcher.
You can probably find this for less than the regular price.
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If you have to use a drip tray to protect the bottom of the oven, what's the point of self-cleaning?
If you open the door of the oven, there should be a mfg plate with model and serial numbers stamped on it.
This oven does look like an updated version of the P-7 oven, which is an excellent, long lasting design. Instead of a dial clock it looks like it has a clock with number wheels or flippers.
I have 70's vintage 27 inch P-7 wall oven here. It's small but dead reliable. I just wish I had the temp probe and rotisserie hardware (long gone).
This oven does look like an updated version of the P-7 oven, which is an excellent, long lasting design. Instead of a dial clock it looks like it has a clock with number wheels or flippers.
I have 70's vintage 27 inch P-7 wall oven here. It's small but dead reliable. I just wish I had the temp probe and rotisserie hardware (long gone).
