Now this 1955 is a beauty
Westinghouse
- Thread starter peteski50
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Westinghouse!
1955 Interior!
1955 Interior!
wow whats for dinner?
I see a ham bomb w cherries glace, bloated red peppers stuffed with chududmah, extra wide cornbread, and a squash bomb in back ..oh AND 4 different desserts for those trim waistlines in the house--how 1955!
I see a ham bomb w cherries glace, bloated red peppers stuffed with chududmah, extra wide cornbread, and a squash bomb in back ..oh AND 4 different desserts for those trim waistlines in the house--how 1955!
Pete, thanks for posting these ads. I'd heard about this 40" range with one large oven, but never saw any pics of it that I can remember. Didn't know they had the plug-in Corox units that early; I have an ad showing the '57 30" model with them. My '53 has the wired-in type.
macboy91si
Well-known member
40" Westinghouse
John, don't you have one of these in the warehouse in Beltsville? Looks might familiar!
It's a shocker when you 1st open that humungous oven door that it's all on big cavernous space.
-Tim
John, don't you have one of these in the warehouse in Beltsville? Looks might familiar!
It's a shocker when you 1st open that humungous oven door that it's all on big cavernous space.
-Tim
kevin313
Well-known member
I saw one of these ovens a few years ago (it was not for sale, I was told)- I love that big oven. Such a contrast with other 40" ranges that actually had small ovens.
What's the
...knob in the little box to the left of the oven cavity? Is that a weigh-to-save option?
...knob in the little box to the left of the oven cavity? Is that a weigh-to-save option?
Squash-bombs galore
I love the idea of cooking the entire meal at once in the oven (including the seventy dessert courses), but how many things have you ever baked that cook at the same temperature?
I love the idea of cooking the entire meal at once in the oven (including the seventy dessert courses), but how many things have you ever baked that cook at the same temperature?
westingman123
Well-known member
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- Jun 24, 2009
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I saw that very range at an estate sale a couple of weeks ago. Of course, it wasn't for sale--nor were the Youngstown cabinets. I spent rather a long time drooling in that kitchen. Truthfully, though, I like my double oven Commander better. As roto said, you get more temperature range for those holiday meals!
turquoisedude
Well-known member
You can be sure...
that John has one tucked away safely in the warehouse! I hovered around it back in September when I was there to pick up the 56 Whirlpool washer/dryer set.
What a cool concept for a large family, but I'll bet it was a pain to make one little frozen pot pie... Guess that's why GE was so successful with the Toast-R-Oven... LOL
that John has one tucked away safely in the warehouse! I hovered around it back in September when I was there to pick up the 56 Whirlpool washer/dryer set.
What a cool concept for a large family, but I'll bet it was a pain to make one little frozen pot pie... Guess that's why GE was so successful with the Toast-R-Oven... LOL
CAnt disturb that angel food cake at the back, it would fall if ya opened the oven to put all that other stuff in.
whirlcool
Well-known member
What's the
...knob in the little box to the left of the oven cavity? Is that a weigh-to-save option?
It does look like it's a knob or some kind of adjustment control. I too wonder what it is?
...knob in the little box to the left of the oven cavity? Is that a weigh-to-save option?
It does look like it's a knob or some kind of adjustment control. I too wonder what it is?
maytagbear
Well-known member
I read the text of the ad......
I believe that the dial is to control half of the broiler.
Lawrence/Maytagbear
I believe that the dial is to control half of the broiler.
Lawrence/Maytagbear
launderess
Well-known member
Just Think If A "True" Convection Feature
Was added to that 40" range's oven all the more fun one could have!
To be fair the post-war era was all about *food*, food, and more food. This translated into tons of beef, sugar, cakes, etc... which set the stage for the coronary disease to be seen in later decades.
Aside from major family events (and even then), don't know many housewives or others who cook or bake large enough at once to really require that much oven space.
Was added to that 40" range's oven all the more fun one could have!
To be fair the post-war era was all about *food*, food, and more food. This translated into tons of beef, sugar, cakes, etc... which set the stage for the coronary disease to be seen in later decades.
Aside from major family events (and even then), don't know many housewives or others who cook or bake large enough at once to really require that much oven space.
May as well have only made the stuffed peppers, everything else will have at least slightly perceptible aroma of them anyway...
Westinghouse had some beautiful white goods. They sure were pretty.
Westinghouse had some beautiful white goods. They sure were pretty.
I would also think it poor practice to bake cakes and pies with the stuffed peppers and ham. The angel food cake would be especially prone to picking up the scent of other foods.
Hey, this was the 1950's, that's no angle food cake - it's a Chiffon cake! Anyway can't imagine cooking that much food together.
The knob on the left allowed the selection of one or two broiling elements and the red lenses were for the lights that came on to signal which broiler selection had been made. The top of the oven is covered with the broil elements along with one perimeter coil to give top heat during baking. The broil elements are open coil, although the plug out bake element is a sealed Corox unit. The oven racks are amazingly strong; very heavy duty. I used that stove for many years, but the disappointing thing was the oven's shallow depth. If it had been deeper like a Frigidaire oven, it would have held 3 Bundt pans in a staggered pattern on one rack, but it only held two. The narrower, but deeper and taller 1954 Frigidaire master oven actually could bake 2 Bundt cakes on one rack and one in the companion oven, so out of the same 40" of floor space, it could bake more than the WH. The 1961 Frigidaire has larger ovens so the master oven can bake 4 Bundt cakes at once and the companion oven bakes 2.
If you look at a WH and Frigidaire stove from 1955 side by side, you can see how much taller the Frigidare oven doors are.
Mine is not this TOL model so it did not have the "electronic unit" but it does have the Super Corox Unit which was the WH version of the speed heat. Surprisingly the original control was still good, but we removed the 230 feed from it to lessen the chances of losing the control or the element. Doubling the voltage on a 1500 watt 115 volt element increased the wattage 4 times so it was pumping out close to 6,000 watts while running on 230. That places great stress on the control and the element.
If you look at a WH and Frigidaire stove from 1955 side by side, you can see how much taller the Frigidare oven doors are.
Mine is not this TOL model so it did not have the "electronic unit" but it does have the Super Corox Unit which was the WH version of the speed heat. Surprisingly the original control was still good, but we removed the 230 feed from it to lessen the chances of losing the control or the element. Doubling the voltage on a 1500 watt 115 volt element increased the wattage 4 times so it was pumping out close to 6,000 watts while running on 230. That places great stress on the control and the element.
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