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Wow, this is the world's most amazing stove. I can't believe the features, and you should taste my pot roast with carrots that were picked yesterday from the garden of one of the 25 richest women in America...designer carrots...
Anyway, why did I have a little puddle of condensation on the floor on the left size of my stove? I noticed when I opened the door there was condensation dribbling down from the door seal?? What did I do wrong?
Thanks,
~~~Joslyn
Tell me more about the Rich Woman.
Would she like an old man, bad heart, bad hearing,
one leg, bad mood, can't see, numerious other
problems. ****ANSWERS TO THE NAME OF LUCKY*****
Pokey
Pokey,
Sorry! she's already taken, by a billionare husband. I'm not joking, this is for real.
Any ideas about the condensation?
Thanks,
~~~Joslyn
In the C-series Service Manual, Revised Edition (do you have one?), there is a section on what to do about condensation. If you don't have one, let me know, and I'll post the information here.
Todd, thank you! I don't have a C-series manual, I have a B, BZ series. I'd love to know what to do, and if you don't mind posting it here, I'd appreciate it very much.
Thanks,
~~~Joslyn
Clutter-bug,
What the heck are "designer carrots"??
Condensation- when using the stove and/or the t-well and is it while cooking on retained heat??
Does Rich Woman have a even richer single brother-in-law for my hot looking widow Mom?? seriously!!
Berlyn
Berlyn,
Designer carrots? Well, due to client confidentiality, I ought to keep my mouth shut, but she's a famous clothing designer, so I call them designer carrots, plus, they are heirloom varieties. As to your Mom, well, I still think love is better than all the money in the world.
After 21 years, I still tell my husband I would be happy with him and living in a cardboard box
in the middle of the road if that's all we had...but then I wonder...well, money sure does smooth off life's rough edges, and buy parts for your Chambers, huh?
Wow, that meal was delicious! I am so impressed with Chambers stove, and the Lisk Roaster.
Condensation was on the oven, I did cook with the gas on, off, then on again, because it was my first time and I sure didn't feel very confident! I found it puddled on the kitchen floor on the left side of the stove, wiped it up, opened the door, and there was more condensation on the top of the oven door frame dribbling down, a little steam came out too. No big deal, I'm sure, but I hoped it was a simple adjustment and not a permanent problem
thanks,
Joslyn
aka clutter-bug
From the C-series Service Manual, Revised Edition:
SPECIAL NOTES ABOUT THE CAUSE AND CORRECTION OF CONDENSATION
There is an extreme temperature change in the Oven when the Burner is first lighted. As a result, drops of moisture will condense on the inside of the Oven and Door linings. Occasionally, moisture will be present on the two sides of the Oven Door, especially on the lower corners. This moisture may even run down and drop on the floor beneath the door.
There are several things that can be done to minimize this condition:
1. Leave the Oven Door ajar for three or four minutes after lighting the Oven. This will have a tendency to warm up the door and front.
2. Be sure that the height of the Oven Burner Flame does not exceed 3/4".
3. Be sure that the ?Idle Hour? Cookbook is followed for correct quantities of liquid to be used when cooking in the Oven.
4. Check the fit of the Oven Door, and, if necessary, adjust the four set screws in the cast Oven Front so that the door is properly fitted.
5. Always leave the Oven Door ajar when the Oven is not in use.
Hope this helps!
Todd, thank you very much for posting that. I hope your mom is doing ok, and I have been praying for her.
I think I may have had too much liquid, I definitely did not leave the oven door open in the first few minutes, I did not check the oven burner flame
HOW DO YOU ADJUST THAT?
and does everyone leave their oven door ajar when not in use? I would worry about it dislodging due to children and dogs running through the house, whacking the door and the door banging down and breaking. What does everyone think?
Thank you,
~~~Joslyn
The instructions for adjusting the Oven Burner are in the Service Manual...
Joslyn:
It's quite normal for condensation to run down the front of the stove from the lower left or right side of the oven door. Do the things Todd posted and your problem should be minimalized.
In my 4 years of experience, it's simply a routine clean-up item. Remember that when cooking with the gas turned off, your oven is very well sealed, and the food cooking inside it is giving off steam: that steam has to go somewhere.
Good luck!
Joe P
PS:
You oven door springs should prevent the oven door from opening up when not latched. If not, you need new springs. Pretty common problem.
Joe P
Joe, thank you for answers. I did leave the oven door open for 3-4 minutes as it was climbing to 500 Degrees, and there was minimal steam. I just thought the steam would go out the damper in the bottom of the stove, BECAUSE, a piece is cut out of my damper (for safety, I was told) and there is at least a big 1" hole...I also assumed, (wrongly, I believe) that there were oven vents in the rear?
Well, I'm learning...thank you for the help!
You're bottom damper plate is not supposed to have a big hole in it...
Todd,
Actually, it's like a slice was taken off the "side" of the damper. If you can imagine a circle with about 1/4 sliced off - in a straight line, not a pie shape.
You do know who I bought the stove from - he told me it was for safety, so gas wouldn't build up and cause an explosion. He also digitized the oven and put in an electronic ignition and safeties etc.
I don't know if that's why he took a slice out.
Having the piece gone didn't seem to affect the performance of the stove - I am interested in everyone's feed back on this.
~~~Joslyn
Hi Joslyn,
Seems like I remember who did that, but I may rather not...probably not important, anyway, at this point.
At any rate, you'll have infiltration of outside air with that cutout. This means that you will not be able to retain the heat for the time the oven was designed to, resulting in loss of performance.
Are you saying you have a safety system installed now? If so, there is NO reason to have the piece cut, as the safety system would eliminate all possible reasons for it being cut.
Am I missing something?
No Todd, you are not missing anything.
Well, I've been using retained heat with excellent success, but I have noticed the kitchen floor gets quite warm. I found that rather alarming. Does that happen to everyone else? Or is it that the slice taken out of the damper (that round disk in the bottom) is letting out the heat?
Yes, I believe there is a safety system in there somewhere. I will have to ask the guy who sold it to me, as he did all these "repairs.
Thanks,
~~~Joslyn