Frigidaire - Professional 30" Built-in Electric Double Wall Oven with Total Convection - Stainless Steel

Customer Images

The vast majority of our reviews come from verified purchases. Reviews from customers may include My Best Buy members, employees, and Tech Insider Network members (as tagged). Select reviewers may receive discounted products or points for an honest, helpful review.

• Rated 4 out of 5 stars

  Pretty, well built, poor touch controls

  • Incentivized
  • Verified Purchaser
  • My Best Buy® Member
  • Owned for 2 months

  tl;dr: I like it. For retail price I think there are probably better ovens as this does not have fancy features and the user interface is a bit quirky. However, after 2 months of cooking and baking with it, it's a reliable appliance with an array of features, no unnecessary touchscreens or internet connectivity, and a nice commercial aesthetic. The good: It's a looker. If you're a fan of the commercial look, this fits the bill and it's a great addition to my kitchen. The slow cook temperatures (100F-205F, lower oven only) are ridiculously accurate, holding to +/-5F in my tests. The roll-out racks are a welcome feature. If it turns out to be durable and last the 30 years of the double oven it replaced I'll be thrilled with it. Both ovens have full convection / air fry / steam (see below) options and the lower oven can be set with sous-vide like precision between 100F (proofing) and 205F. The bad: All of these are minor - just a one star deduction combined - but they do impact the overall impression and operation in minor ways. The knobs are pretty, but mushy feeling. There is no temperature range and the display speed is about 1-2 seconds behind, so you have to set the temperature by turning the knobs slowly. Temperatures can only be set in 25F increments, from 175 to 550F. The Slow Cook function doesn't use the knobs but instead has you use the touch screen to move the temperature up and down. It moves in 1F increments for the first 15 or so and then jumps in 20+F increments quickly to the min or max temp (100 - 205) . The rate of change is slow and inconsistent for (1 second per degree for 5-6 degrees, then pauses for a two seconds, then continues). The touch screen shows fingerprints better than a police ink pad. I have two and a half beefs with this unit: 1. The temperatures are off and there is no way to calibrate them. Like most ovens, this uses a bang-bang controller and the temperature has about a 25F swing from it's set point. Here's the kicker: For nearly the entire range, the indicated temperature is 25-50F LOW. Ex: If I set the oven a 400F, the temperature will vary from 425F to 450F. I've spoken with Frigidaire and there is no accessible adjustment to correct this. So when I bake, I know I need to set it for either 25F lower than planned (For higher temperature tolerant foods like roasts or vegetables) or 50F higher than planned (for temperature sensitive items like souffles or custards). If I could just enter an offset of 37F it would be perfect. 2. The steam function is hilariously simple. You pour water into the bottom of the oven, That's it. The oven bottom is like a tray and you just fill that baby up when you turn the oven on. Nice, but limiting. You can't start or stop the steam (not a huge deal) nor can you continue to steam once the initial water charge has evaporated (also not a huge deal if you ignore the warnings/manual and add water as needed). The other shortcoming is that boiling water will damage the finish of the bottom of the oven when it evaporates. In the photo, that isn't from hard water - that's after a post clean and soak with vinegar. The texture of the finish in the bottom of the oven has actually changed; it now has a matte feel rather than the smooth original finish. That's aesthetically disappointing, and may result in the oven being harder to clean should anything spill. 2.5 The fan is a little schizophrenic. I've used the 100F slow cook setting for proofing, but you have to make sure you have a good seal on your dough container or it will dry out. Even with hot water in the proofing chamber the fan runs occasionally and I couldn't keep it rolls from drying out. I may need to try putting water in the base of the oven to get it to steam a bit more - ie this may be a skill issue ;-). Also, even when on convection or air fry the rear fan doesn't seem to run at 100% duty cycle. The food cooks fine on convection, though, and the air fry does a great job. So I'm only counting this slightly against it.

  ...See More
  • 

  Posted 3 months ago by Jordan

• Rated 5 out of 5 stars

  happy with new oven

  • Incentivized
  • Verified Purchaser
  • My Best Buy® Member
  • Owned for 3 weeks

  purchased this oven to replace original oven from house that was 19 years old. needed an oven that would fit the cutout dimensions which this oven does as many are too big. even though small enough for cut out dimensions, the interior capacity is larger than others at 5.6 cu each oven. came with air fryer tray, multiple racks and a glide rack . offers steam cooking and steam cleaning too. so far, just what needed, and was on sale to save in purchase price. BestBuy delivery and installation and haul away was great too.

  ...See More
  • 

  Posted 1 year ago by larry

• Rated 5 out of 5 stars

  Oven is worth the cost

  • Incentivized
  • Verified Purchaser
  • My Best Buy® Member
  • Owned for 2 months

  We bought the Frigidaire Professional double wall oven to replace our existing double wall oven. We like the knob controls compared to touch screen controls. So far both ovens have consistently performed. Each oven preheats more quickly than our previous ovens. The oven maintains an even temperature throughout its cycle. The oven is deeper than our previous oven.

  Posted 4 months ago by Rodster