Average Reviews:
(More customer reviews)The two ovens are both usable. The wide coursing of the heating elements produced uniform heat in both, even when placing a baking sheet on the bottom rack position. But for this price, you darn well should get a few extra inches of heating rod. That said, the fancy extra features have turned me off. 1) The control buttons. There is an array of 9 and an array of four buttons for the upper oven on the left, and a symmetrical array of 4 and 9 for the lower oven on the right. The arrays of 4 are identical; that's good. But in the larger 9-button arrays, only the warm button is in the same place on the two arrays. The buttons you will typically use (bake button, oven light button, broil, etc) are in different places on the two arrays, and so even once you are familiar with the oven, you will be hunting and pecking. 2) The manual. It reads like a computer software manual ("for the pizza feature, select the pizza button"). It does not explain why you would want to select a "pizza feature" instead of just using "bake". Is it hotter? - No, the max temp is still 550F. What's the difference between the separate settings for fresh pizza or frozen? The manual says that "1" is for fresh, "2" is for frozen. Well, that certainly explains it to full intellectual satisfaction. Moving on to the slow cook settings; neither the manual nor the oven display reveals the temperature, but you are asked to select among four types of food and two heat levels. I used a calibrated oven and a long temperature probe to measure the temperature of 4 quarts of water, heating in a 5.5 qt ceramic slow-cook covered pot. When set to "stew" and "Lo" and "7 hr cook time", the water reached 202F by 2 hrs, full simmer of 207F at 2.5 hr, 203 F at 3 hrs, and then dropped slowly, dropping below 200F by 3.5 hr. I don't know of a cook , hoping to retain nutrients and proper food texture by a low temp slow-cooking method, who would choose to nearly boil the stew for over an hour. Using 2 quarts caused hours of frank boiling. When I tried the "beef" and "Hi" setting on 4 quarts of water, it reached 209F by 2 hr and dropped to 200F only by 3.5 hr. Any beef would be cardboard texture by then. Moving on to the "roast convection", this has nothing to do with roasting (which involves an oiled food in a uniform very hot oven). Instead, the top heating element comes on, which if not used very briefly, will char the topmost part of your otherwise evenly browned food. It is best used when one wants a broiled effect, but desires to keep the door closed. As long as GE won't engage the consumer by providing a mechanistic explanation of its dozens of settings, I would plan on using the ovens only in broil, bake, and convection modes.
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GE Consumer and Industrial spans the globe as an industry leader in major appliance, lighting and integrated industrial equipment systems and services. They provide solutions for commercial, industrial and residential use in more than 100 countries which uses innovative technologies and ecomagination. It's a GE initiative to aggressively bring to market new technologies that help customers and consumers meet pressing environmental challenges to deliver comfort, convenience and electrical protection and control. GE brings imagination to work. Anyone who has ever tried to juggle multiple cooking times and temperatures to prepare a special family meal or trays of delicate hors d'oeuvres for a party will appreciate the hottest new innovation from GE. The new GE Profile Double Oven Free-standing Range offers the largest free-standing total oven capacity in the industry to cook two different dishes-at two different temperatures-at the same time. Available in two 30 configurations--both with a spacious 6.6 total cu. ft. of cooking space - the double oven range is the preferred choice for those who enjoy freshly baked rolls with their meals or a delicate cheese souffle as a side for a crisp fish fillet. The PB975 model features a lower oven with the accuracy of GE's exclusive reversing-fan technology in the PreciseAir convection system: it provides optimal heat circulation and temperature accuracy throughout for deliciously browned, evenly baked foods. Both ranges feature the 2.2 cu. ft.-capacity upper oven that is ideal for baking pizzas, fresh or frozen, thanks to the GE exclusive pizza mode. There's even a slow-cook mode with four settings for gently roasting tender beef or rich stews: no separate slow-cooker required! Home chefs will appreciate that there is more room than before for cookie sheets, bakeware and roasting pans, with the redesign of the PB975's true Europ...
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