You really should think about replacing the refrigerator. Newer
use much less power, resulting in considerable savings of money.
Stainless steel goes with everything. It's like denim.
On Wed, 3 Feb 2010 07:28:10 -0800 (PST), Cindy Hamilton
Thanks for the encouragement.
I found an ad on ebay for "NEW 30" WHIRLPOOL GOLD ELECTRIC RANGE OVEN
But when I wrote him, he said "Gold" was the model, not the color.
That it was stainless steal [sic] even though no where on the listing
does it say "stainless". He even said it was a color picture
though it still looks black and white to me.
It's a 1600+ dollar stove! But 250 less than Lowes wants.
Do you need that much stove? (I'd kind of ASSumed that your old stove
was electric.) Sure, I have a Bosch that I probably paid too much
but I'm a nerd about appliances. You probably could get a perfectly
serviceable stove for at most half that price. How about sears.com,
for basic research?
Now that you mentioned it, wouldn't it be a lot easier with less mess
to just close the oven door to suffocate the fire? I had stove fires
before, but grabbing the fire extinguisher would be my last resort.
Another thought--maybe someone needs to banned from the kitchen.
It was already off with the door closed when it was burning. At a
certain point the fire makes its own heat. That's why it burned
longer than I expected, because it was off and I didn't think it would
burn at that point.** .
Also for someone else, at this point it was churning out loads of dark
smoke and the flame was almost hitting one top burner.
If I'd put out the fire earlier it might not have damaged the front
window gasket, and if I'd done it later, it might have damaged even
It turns out the powder isn't on the top or sides of the oven, only on
the bottom (which had tin foil covering it) and some on the bottom
half of the door. (Not sure about the back.)
**Something is strange about it when it's empty. When there is meat
on the broiler tray, the grease in the bottom, under the perforated
tray, doesn't sizzle when I pull out the shelf, but after I take the
meat off and put the tray back, then it sizzles. I've been wondering
about this for years.
My mom used the oven maybe 5 days a week, as I remember for 40 years,
she never had a fire. We have an apartment building with alot of blue
collar tenants, in 40 years I dont remember 1 oven fire. You have to
be real careless, dumb, to be having oven fires. They need to pull
your oven permit, you need to go to oven driving school, you should
be on oven probation.
This is a troll, right?
If not, just take some rags, some HOT water, some elbow grease, and get out
the worst of it. Then get out the next worse. You will work yourself down
to a manageable pile of stuff, but the major part can be taken off with HOT
water and elbow grease. Spray with a mister and let sit to soften. The
answer is there is no easy answer.
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