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rscole86

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#238177 5-Jul-2018 18:13
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Firstly; we moved in to this home in October 2017. So the only paperwork we have is the owners manual and electrical certificate from its install in October 2016.

Early this year the oven, Classique CLO69XLSS, would repeatedly turn off when it go to hot, ie anything over around 180 despite the oven being set to 220. We got the service agent out who fixed it on site, it was mentioned that it was a known issue. Despite this they turned up without the correct parts and had to turn up another day to finish the repair.

Fast forward a few months and here I am sitting in the kitchen watching the oven turn itself off every few minutes as I try to cook dinner. It takes it about 3mins to cool down, but of course you need to manually turn it on again.

I'm assuming this is some sort of thermal cut out or overload protection. The oven only goes for around 5mins before it turns off again. Ie, internal fan still going, but the lights all turn off, the temperature dial 'clicks' at 180, and the cooling fan?? turns off.

Has anyone else had this problem? (my previous ovens have all been free standing).
Is it an install issue, ie not enough breathing space around the kitchen cabinets?

Lastly, any recommendations on replacement makes or models?


(as I write this, the time between power offs and ons is getting shortly, along with my patience)

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andrewNZ
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  #2050032 5-Jul-2018 18:53
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I wonder if the joinery is improperly vented causing it to trip a safety feature in order to prevent fire.
(No idea if this is a thing, but it feels plausible)

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mattwnz
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  #2050042 5-Jul-2018 19:13
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Can you see any venting in the joinery for the oven, either by the kickboard or above the units? Sounds like it also could be faulty, if they fixed it and it was a known problem, I wonder if the new parts  have the same issue?


Dunnersfella
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  #2050047 5-Jul-2018 19:21
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Classique is the house brand of Mitre 10 Mega, I think?

 

Most ovens from major manufacturers (F&P etc) will be a step-up re: even cooking, speed to get to temperature etc.

 

 




rscole86

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  #2050062 5-Jul-2018 20:01
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The oven is in a bench unit, with a Classique hob on top. I've looked at the kick board and there is around a 15mm groove cut into the return along the entire length.

Yes Classique is the Mitre10 house brand, I'm happy to spend $$$ if it's worth it. It certainly does take an age heat up regardless of it being peak time or not.

GarryP
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  #2050740 6-Jul-2018 18:19
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Highly recommend Miele, especially the pyrolytic models. Haven't had to clean the oven since purchase 5 years ago - just wipe out the ash after the pyro has ended. Life is too short to put up with a crappy oven.

 

Second choice would be Bosch pyrolytic. 


eracode
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  #2050776 6-Jul-2018 18:54
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GarryP:

Highly recommend Miele, especially the pyrolytic models. Haven't had to clean the oven since purchase 5 years ago - just wipe out the ash after the pyro has ended. Life is too short to put up with a crappy oven.


Second choice would be Bosch pyrolytic. 



Can certainly endorse the Bosch pyrolytic system - brilliant - with the only downside being that you still have to clean the SS racks and side supports by hand, the old way. Still way easier overall though.




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Dingbatt
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  #2050803 6-Jul-2018 19:52
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Steer clear of Smeg. We have a Pyrolytic oven, and while it cooks brilliantly, it's build quality and reliability is sh!ite. Especially for what you pay for Smeg, there are better options.
We are slowly but surely replacing kitchen items with Miele. Miele doesn't have as many bells or whistles as other brands, but that, combined with build quality, makes them super reliable.




“We’ve arranged a society based on science and technology, in which nobody understands anything about science technology. Carl Sagan 1996




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  #2050808 6-Jul-2018 20:09
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Get either pyrolytic (triple glazed, very quick to heat), or steam oven (depends on your style of cooking, it may or may not be a life changer).





Involuntary autocorrect in operation on mobile device. Apologies in advance.


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