Nordemende undercounter double oven

homeOwner

We just got this installed, still waiting on worktop to go in this week. The oven is hooked up but we noticed that it makes an "electrical" noise when it is in use, and after we finish cooking and turn the controls to off (but not turned off the cooker electrical source at the wall) it continues to "hum". Is this normal.

Also when using the grill with the grill door open the knobs/controls get so hot you cant touch them without a cloth to turn off the grill.

Is this a fault or normal behaviour?

G.MAN

Hi

the humming noise is the cooling fan,this will run for a period of time after you cook,it depends how long you had the oven on for.
these ovens are closed door grilling. it should be all in the instruction book.pm me if you are in trouble, im very familiar with this brand

homeOwner

G.MAN wrote: »

Hi

the humming noise is the cooling fan,this will run for a period of time after you cook,it depends how long you had the oven on for.
these ovens are closed door grilling. it should be all in the instruction book.pm me if you are in trouble, im very familiar with this brand

Yes perhaps I should have read the instructions
Thanks for the speedy reply. So you have to keep the door closed when grilling, then keep opening it to check the food is done? That seems like a bit of a design flaw.

One more question, if in the future we have problems with the oven, how do we get access to take it out since its under counter. Do worktops lift off? I probably should have asked the worktop people this but didnt think of it.

G.MAN

Most electric ovens are now closed door grilling. If you need to take it out it will just pull out from the front. its usually held in by a couple of screws either side of the oven.

Alun

G.MAN wrote: »

Most electric ovens are now closed door grilling.

Hmmm .. any idea why? That doesn't sound like true grilling to me .. more like an oven with a heat source at the top. I wonder whose bright idea this was?

homeOwner

Cheers GMan.

G.MAN

Alun wrote: »

Hmmm .. any idea why? That doesn't sound like true grilling to me .. more like an oven with a heat source at the top. I wonder whose bright idea this was?

Its nothing new. For example Neff and Siemens are probably two of the best oven manufacturers and they have used closed door grilling for as long as i can remember.

Alun

G.MAN wrote: »

Its nothing new. For example Neff and Siemens are probably two of the best oven manufacturers and they have used closed door grilling for as long as i can remember.

Well to counter your 'as long as I remember', as long as I remember (which is 53 years and counting) I've never come across this phenomenon before which is why I asked what the rationale was behind it, if there is one. Again, grilling with a closed door isn't grilling in my book.

G.MAN

Alun wrote: »

Well to counter your 'as long as I remember', as long as I remember (which is 53 years and counting) I've never come across this phenomenon before which is why I asked what the rationale was behind it, if there is one. Again, grilling with a closed door isn't grilling in my book.

I wasnt trying to start an argument,unlike most posters on here i try and help and not try and point score. open door v closed door grilling is a personal choice.I swear by closed door but my mother for example swears by open door.Dont make a sweeping statement about what is real grilling or not when you have no experience of the other option. I cant believe im arguing about grilling! Im an oven engineer with 15 years experience so we will just agree to differ

G.MAN

Grilling by the way is cooking by heating directly on to the surface of food.This is exactly what happens wether the door is open or closed

Alun

G.MAN wrote: »

Grilling by the way is cooking by heating directly on to the surface of food.This is exactly what happens wether the door is open or closed

But surely having the door closed will retain a lot of the heat, thus making the whole cooking operation more 'oven like' for want of a better word? In some circumstances that might be desirable, where you're wanting to achieve a nice brown outside whilst also cooking the inside as well, but for other applications you may not want this.

BTW, my intention was not to come across as being argumentative, or to criticize you personally. I was more directing my question at the manufacturers, and wondering why they had introduced this. Maybe it has advantages I'm not aware of, but I'd like to know what these are, rather than just blindly accept that that's 'just the way it is'.

Vinnie69

According to the manual, closed door prevents the units either side of the cooker from being damaged. I have a Neff double-oven and according to the handbook, it should be preheated to 270C before using grill! If I am reading the handbook correctly, this is a crazy way to fast-grill a few strips of bacon!Has anyone any tips on double ovens with grills?

Solair

Just get one of those George Foreman grills or something similar. It's a huge waste of electricity grilling a few rashers under a 3000W grill element!

Vinnie69

Solair wrote: »

Just get one of those George Foreman grills or something similar. It's a huge waste of electricity grilling a few rashers under a 3000W grill element!

Thanks Solair, my sister has already suggested this to me. Having bought the f*c*ing thing, it really goes against the grain not to use! I am now seriously thinking of getting my sparks to run a cable to the garage (attached to house) and grilling out there on my old cooker! By the way the new cooker is A rated! For what?