It has no model name or number but it's old, so maybe original model. It's the type with a weight on top which can be unscrewed into three separate 'weights' or pressures. I tried to cook a steak and kidney pudding but it boiled dry (twice) rendering it inedible! When do I know it's cooking at the right pressure? When the safety valve isn't steaming? I don't understand how it boiled dry if I used the correct amount of water. It has new seals so it isn't leaking. Also, good people how do I clean the resulting black stain effectively, is there anything I can use? It's stainless steel.Can anyone tell me how to/or find instructions to use my old prestige pressure cooker?
Hi Crusader,
When your cooker reaches pressure (steam shoots out the middle nozzle), put your weights on and turn down the heat, until it just sizzles. If it is turned down too low, it will lose pressure, turn it up again until sizzling. Are you sure that the new gasket (the large rubber ring that sits in the lid), is new and the correct type, BECAUSE if you have a stainless steel cooker, it does require a different gasket to an aluminium cooker. If the lid is not on correctly, but seems to be locked, check that you are not losing water/steam down the outside.
If the black stain is inside, simmer some cooking apples and lemon juice, the acid will clear it. If on the outside steep in boiling water to which dishwasher powder has been added.
Good Luck!!Can anyone tell me how to/or find instructions to use my old prestige pressure cooker?
Without seeing it I cannot be certain what model it is, but you have said old. On old ones in the middle of the lid is a black rubber gromet with a small aluminium valve in it. When you are cooking, wait until the pressure inside has pushed this up into position before putting the weights on, you start timing from this point. Whilst it is cooking the weights will spin and some steam will escape from the valve, all normal.
The newer ones have a brass valve in a metal gromet. When at pressure, this rises, you then move the weights into 'cook' position and start timing.
Persevere with your pressure cooker because they are brilliant for fast meals. Cheap cuts of meat can be used and are often tastier. They also save energy and nutrients in the food.
Try looking up the info on the Internet under the brand name you never know, if not you may find a similar model which may help you.
GOOD LUCK!
Here are some links that might help...
Good luck!
Friday, November 12, 2010
Why did the water over flow when I cooked the rice?
Hi there, its my first time cooking rice. I used raw, white rice which I rinsed. About 100 grams. I then added about half a litre of water to a stainless steel pan/pot and let the water reach to a boil before adding white rice. I then covered the pot with a larger stainless steel lid which let some of the steam to escape.
Things were fine 10 minutes into the cooking (I opened the lid which is a no no, but being my first time i wanted to see how things were going), when I checked it on the 15th minute, the water along with some rice overflowed. I turned off the flame and let the rice sit for 5 minutes before eating it (well seemed edible enough although wasn't the most pleasant rice I've eaten. The rice had a metallic tasting zinge to it if that makes any sense)
Did the water overflow because I used too much water or because the heat used was at boilling strength rather than simmer strength?Why did the water over flow when I cooked the rice?
its mean amount of water is over than required and rice will over cooked (porridge). measurement is easy... if your rice is 1 cup so the water must be 1.25 of the same cup.(its also depend on type of rice). rinse the rice and add correct amount of water and start cooking . no need to boil water first. just put all together. its very easy to cook rice just try it again.I'm sure you can. for better fragrance you can add a slice of ginger and pinch of salt.
wish you the bestWhy did the water over flow when I cooked the rice?
It was because it was at boiling strength. All elements are slightly different even when a pot has a lid on the top so slowly/gradually turn it down until it stops overflowing and just let it bubble.
Yeh you had the heat too high ,when the rice starts to boil ,turn it down to simmer and cover the pot wit a plate,leaving a little gap to let the steam out.
one should not fully cover the pot with the lid but rather lean it on at an angle so that most of the steam can escape. Infact i dont use a lid ( remembering to keep checking water level and topping up if need be) unless cooking white sticky oriental type rice which is better done in a pressure cooker. the stove should be on mediuim high when using thin stainless steel pots and high if using thick bottomed pots. Adding salt to your rice also helps reduce over boil. Nb: When your rice is done put it in a strainer and rince under the tap as this washes off excess starch (and any other unsavory flavour) off which could possibly be the cause of the zinge you experienced.
Rice the staple food in my country. Though it is widely eaten, seldom can i find a person who can cook rice perfectly( without burn and ';aldente';).
There are several ways to cook rice. The easiest is to measure it before washing using a cup. Wash it until water runs clear, but don't rub the grains together as you might break the grains into small bits. Just wash it under running water until the water runs clear using a strainer. This way, the rice will be grainy not lumpy. The cloudy part in the water is the starch. If not removed, the cooked lice will be lumpy. Wafter washing, drain the water and place rice in the pot. Measure the water 1 part rice - 1.25 part water. Cover pot and bring to the boil. When water starts to boil, turn down the heat and let the rice simmer. When all the water have been absorbed by the rice, turn the heat down further about five minutes to further cook the rice. Then turn off heat and let it stay covered for five minutes more. Serve rice.
Another way, is to cook the rice in plenty of water. Your bring the water to a boil add a little salt before adding in your washed rice. Stir frequently and keep water boiling until rice is cooked ';Aldente';. Turn off heat and drain rice in a strainer. Wash with cold water. when required. just steam the rice. or heat in microwave. This method though easy requires timing as rice may become over cooked and soggy. This method is like cooking pasta.
Then there is what they call ';rice pilaf';. Wash and drain your rice. In a pan, put some butter and saute some onions, you can add mushroom or whatever you like with your rice or you can have it plain. saute your rice in the butter making sure that the rice is coated with the fat. When done, add liquid this time use chicken stock or any stock you like. cook it as you would in the first method. Season with salt and pepper.
Hope you enjoy your rice. By the way, aldente is Italian for just firm to the bite.
The best Rice to eat is Long Grain Rice that you buy in the stores. if you're only cooking for your self, take 3/4 cups rice or 1 cup rice ( depending how hungry you are) and put it in a pot. For 3/4 cup rice, take 1 1/2 cup Boiled water from a kettle and add to the rice. for 1 cup rice, add 2 cups of boiled water. once you've done that, cover the rice with a lid, and turn the stove burner on high until the rice boils. ( you will see the lid starting to move). once it starts to boil, turn the stove down to medium heat ( around 6) for 18 minutes. set a timer. after 18 minutes, turn the heat down to 4 for 3 - 4 minutes. then your rice will be done. Let settle for 10 - 15 minutes before eating.
Hope this helps you.
Things were fine 10 minutes into the cooking (I opened the lid which is a no no, but being my first time i wanted to see how things were going), when I checked it on the 15th minute, the water along with some rice overflowed. I turned off the flame and let the rice sit for 5 minutes before eating it (well seemed edible enough although wasn't the most pleasant rice I've eaten. The rice had a metallic tasting zinge to it if that makes any sense)
Did the water overflow because I used too much water or because the heat used was at boilling strength rather than simmer strength?Why did the water over flow when I cooked the rice?
its mean amount of water is over than required and rice will over cooked (porridge). measurement is easy... if your rice is 1 cup so the water must be 1.25 of the same cup.(its also depend on type of rice). rinse the rice and add correct amount of water and start cooking . no need to boil water first. just put all together. its very easy to cook rice just try it again.I'm sure you can. for better fragrance you can add a slice of ginger and pinch of salt.
wish you the bestWhy did the water over flow when I cooked the rice?
It was because it was at boiling strength. All elements are slightly different even when a pot has a lid on the top so slowly/gradually turn it down until it stops overflowing and just let it bubble.
Yeh you had the heat too high ,when the rice starts to boil ,turn it down to simmer and cover the pot wit a plate,leaving a little gap to let the steam out.
one should not fully cover the pot with the lid but rather lean it on at an angle so that most of the steam can escape. Infact i dont use a lid ( remembering to keep checking water level and topping up if need be) unless cooking white sticky oriental type rice which is better done in a pressure cooker. the stove should be on mediuim high when using thin stainless steel pots and high if using thick bottomed pots. Adding salt to your rice also helps reduce over boil. Nb: When your rice is done put it in a strainer and rince under the tap as this washes off excess starch (and any other unsavory flavour) off which could possibly be the cause of the zinge you experienced.
Rice the staple food in my country. Though it is widely eaten, seldom can i find a person who can cook rice perfectly( without burn and ';aldente';).
There are several ways to cook rice. The easiest is to measure it before washing using a cup. Wash it until water runs clear, but don't rub the grains together as you might break the grains into small bits. Just wash it under running water until the water runs clear using a strainer. This way, the rice will be grainy not lumpy. The cloudy part in the water is the starch. If not removed, the cooked lice will be lumpy. Wafter washing, drain the water and place rice in the pot. Measure the water 1 part rice - 1.25 part water. Cover pot and bring to the boil. When water starts to boil, turn down the heat and let the rice simmer. When all the water have been absorbed by the rice, turn the heat down further about five minutes to further cook the rice. Then turn off heat and let it stay covered for five minutes more. Serve rice.
Another way, is to cook the rice in plenty of water. Your bring the water to a boil add a little salt before adding in your washed rice. Stir frequently and keep water boiling until rice is cooked ';Aldente';. Turn off heat and drain rice in a strainer. Wash with cold water. when required. just steam the rice. or heat in microwave. This method though easy requires timing as rice may become over cooked and soggy. This method is like cooking pasta.
Then there is what they call ';rice pilaf';. Wash and drain your rice. In a pan, put some butter and saute some onions, you can add mushroom or whatever you like with your rice or you can have it plain. saute your rice in the butter making sure that the rice is coated with the fat. When done, add liquid this time use chicken stock or any stock you like. cook it as you would in the first method. Season with salt and pepper.
Hope you enjoy your rice. By the way, aldente is Italian for just firm to the bite.
The best Rice to eat is Long Grain Rice that you buy in the stores. if you're only cooking for your self, take 3/4 cups rice or 1 cup rice ( depending how hungry you are) and put it in a pot. For 3/4 cup rice, take 1 1/2 cup Boiled water from a kettle and add to the rice. for 1 cup rice, add 2 cups of boiled water. once you've done that, cover the rice with a lid, and turn the stove burner on high until the rice boils. ( you will see the lid starting to move). once it starts to boil, turn the stove down to medium heat ( around 6) for 18 minutes. set a timer. after 18 minutes, turn the heat down to 4 for 3 - 4 minutes. then your rice will be done. Let settle for 10 - 15 minutes before eating.
Hope this helps you.
Why does the food burn in my pressure cooker?
I have a stainless steel pressure cooker with a copper base. It has always cooked my food beautifully, but the last couple of times I have used it, some of the food has become stuck to the bottom of the pan and burns. Does anyone out there know why this is happening and how or if I can stop it. The temperature is never turned up high, and it is never left cooking for long, I'm at a loss as to why this is happening. Any help would really be appreciated.Why does the food burn in my pressure cooker?
The first answer talks about a crockpot and not about the pressure cooker.
Maybe if it has ALWAYS cooked your food beautifully you've had it for quite some time. Now the moisture is escaping other than through the valve on the lid. You may need a new gasket. Also, you need moisture inside and the food needs to be elevated so it's not sitting on the bottom of the pot.
Good Cooking.
The MuseWhy does the food burn in my pressure cooker?
hope this will help u ,,, friend
Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.
Specific Cooking Tips
For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development.
Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.
Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long
The first answer talks about a crockpot and not about the pressure cooker.
Maybe if it has ALWAYS cooked your food beautifully you've had it for quite some time. Now the moisture is escaping other than through the valve on the lid. You may need a new gasket. Also, you need moisture inside and the food needs to be elevated so it's not sitting on the bottom of the pot.
Good Cooking.
The MuseWhy does the food burn in my pressure cooker?
hope this will help u ,,, friend
Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.
Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
Most meats require 8 hours of cooking on LOW. Use cheaper cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to crockpot cooking. Moist, long cooking times result in very tender meats.
Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it's easy to see inside.
Specific Cooking Tips
For best results, ground meats must be cooked in a skillet before cooking in the crockpot.
Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
Large pieces of meat can be browned before cooking in the crockpot, but this step isn't necessary. Browning adds color and helps in flavor development.
Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.
Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.
Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.
Liquids do not boil away in the crockpot, so if you are making a recipe that wasn't specifically developed for the crockpot, reduce the liquid by 1/3 to 1/2 unless you are cooking rice or making soup.
Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long
How do you make cooked pudding from scratch without it burning and sticking to the pan?
Even when I keep the heat on medium, it still gets stuck to the inside of the pan and it's almost impossible to clean the pan, might as well throw it away afterward! I use a stainless steel pan with a thick bottom and stir it constantly as it cooks. By the time it comes to a boil, there is a thick coating in the pan. Any good cooks out there that can help me?!?How do you make cooked pudding from scratch without it burning and sticking to the pan?
Stir Stir Stir!!!, I use a heavy non-stick pan and a wooden spoon, I've never had any problems with stick-ageHow do you make cooked pudding from scratch without it burning and sticking to the pan?
I make pudding from scratch all the time. The key is to heat it very slowly and stir stir stir!
Well first, don't use a flat pan, use a SAUCEpan, and make sure it's nonstick, with a teflon coating or something of that nature. Stir constantly.
The most important thing is to use a heavy bottomed pan that will distribute the heat well.Another option is to use a double boiler/ bain marie for the final stages of heating.
Very easy...use your microwave at a half power setting. Stir every few minutes until it boils. It will not burn or scorch. Great for cream pie fillings too. I also make custard in my microwave successfully, but must not let it go too long; remove when slightly set and it finishes while sitting.
I make a chocolate pudding from scratch and what a bother. It is time consuming have patience and keep on stirring! Keep heat even and stir stir stir! PS You did mean right from scratch cornstarch etc?
Maybe someone out there has a fast micro wave method.
My choc turns out perfect every time. Good luck
Try a nonstick pan if nothing else. You might try turning you heat down a notch. The only other thing you can do is stir stir stir with a wire whisk as long as you are using the stainless steel pan.!!!
Here's the trick, diffusion, you're cooking directly over the flame. You need the same effect as using a double boiler without the water. If you don't have diffuser plates use another flat pan
Stir stir stir. And cook on a lower temp. Scrape the sides of the pan as you stir. After, to clean, Put it in the sink with a used drier sheet or a spoon of the product Oxy Clean. Put in one of those and hot water. Let sit overnight or at least an hour.
Stir Stir Stir!!!, I use a heavy non-stick pan and a wooden spoon, I've never had any problems with stick-ageHow do you make cooked pudding from scratch without it burning and sticking to the pan?
I make pudding from scratch all the time. The key is to heat it very slowly and stir stir stir!
Well first, don't use a flat pan, use a SAUCEpan, and make sure it's nonstick, with a teflon coating or something of that nature. Stir constantly.
The most important thing is to use a heavy bottomed pan that will distribute the heat well.Another option is to use a double boiler/ bain marie for the final stages of heating.
Very easy...use your microwave at a half power setting. Stir every few minutes until it boils. It will not burn or scorch. Great for cream pie fillings too. I also make custard in my microwave successfully, but must not let it go too long; remove when slightly set and it finishes while sitting.
I make a chocolate pudding from scratch and what a bother. It is time consuming have patience and keep on stirring! Keep heat even and stir stir stir! PS You did mean right from scratch cornstarch etc?
Maybe someone out there has a fast micro wave method.
My choc turns out perfect every time. Good luck
Try a nonstick pan if nothing else. You might try turning you heat down a notch. The only other thing you can do is stir stir stir with a wire whisk as long as you are using the stainless steel pan.!!!
Here's the trick, diffusion, you're cooking directly over the flame. You need the same effect as using a double boiler without the water. If you don't have diffuser plates use another flat pan
Stir stir stir. And cook on a lower temp. Scrape the sides of the pan as you stir. After, to clean, Put it in the sink with a used drier sheet or a spoon of the product Oxy Clean. Put in one of those and hot water. Let sit overnight or at least an hour.
How to separate a bowl from a saucepan, which got melted and welded inside the saucepan while cooking?
After cooking something in a bowl over a saucepan of water, the stainless steel bowl has become welded to the stainless steel saucepan. I can understand that both must have become expanded with the heat and stuck. Now it has cooled down, the pots still have not separated! Can anybody suggest something? Thanks.How to separate a bowl from a saucepan, which got melted and welded inside the saucepan while cooking?
put it in a freezer the bowl will pop looseHow to separate a bowl from a saucepan, which got melted and welded inside the saucepan while cooking?
Try greasing the joint with some cooking oil
If there is still water in the saucepan put it back on the heat and bring back to boiling. The saucepan should expand and you can remove the bowl wearing an oven glove.
The pot probably heated before the bowl inside of it thus expanding first and allowing the bowl to slide down the tapered edge of the sauce pan. After cooling it made a very tight grip. The other possibility is that the steam escaping from the sauce pan created a vacuum when it cooled. My guess is it is not wielded. that would require some Intense heat and melting. If you have some wood that you don't care if it gets scared turn the sauce pan upside down and start banging it on the wood this might loosen it. Of course you don't want to bang so hard that you break the handle. This may take considerable time an patience or might work of the bat. If that doesn't work heat the sauce pan and repeat same banging technique. Keep in mind that what ever is in that sauce pan is coming at you, so take precautions not to burn yourself. While banging if you could go to alternate sides, as well as front and back repeatedly this may also help. if you can't do the back side by the handle just concentrate on all the other sides. A little oil as suggested by a former person added to this technique might help just make sure it is applied before heating. Cold oil may defeat what you are trying to accomplish.
Set the sauce pan in a sink full of ice water, this should cause it to expand and will allow you to remove the bowl.
Try setting the saucepan in warm water and at the same time put ice in the bowl. The pan should expand and the bowl shrink, breaking the vacuum seal between them.
put both in the oven and heat it up. the expansion rate is different and it will allow the removal of the bowl.
put it in a freezer the bowl will pop looseHow to separate a bowl from a saucepan, which got melted and welded inside the saucepan while cooking?
Try greasing the joint with some cooking oil
If there is still water in the saucepan put it back on the heat and bring back to boiling. The saucepan should expand and you can remove the bowl wearing an oven glove.
The pot probably heated before the bowl inside of it thus expanding first and allowing the bowl to slide down the tapered edge of the sauce pan. After cooling it made a very tight grip. The other possibility is that the steam escaping from the sauce pan created a vacuum when it cooled. My guess is it is not wielded. that would require some Intense heat and melting. If you have some wood that you don't care if it gets scared turn the sauce pan upside down and start banging it on the wood this might loosen it. Of course you don't want to bang so hard that you break the handle. This may take considerable time an patience or might work of the bat. If that doesn't work heat the sauce pan and repeat same banging technique. Keep in mind that what ever is in that sauce pan is coming at you, so take precautions not to burn yourself. While banging if you could go to alternate sides, as well as front and back repeatedly this may also help. if you can't do the back side by the handle just concentrate on all the other sides. A little oil as suggested by a former person added to this technique might help just make sure it is applied before heating. Cold oil may defeat what you are trying to accomplish.
Set the sauce pan in a sink full of ice water, this should cause it to expand and will allow you to remove the bowl.
Try setting the saucepan in warm water and at the same time put ice in the bowl. The pan should expand and the bowl shrink, breaking the vacuum seal between them.
put both in the oven and heat it up. the expansion rate is different and it will allow the removal of the bowl.
How do I get the best deal on my kitchen appliances?
I am buying my first home and the appliance that are in there absolutely have to go (most don't even work, let alone they are 20 years old). I want to get good stuff, but I don't need the top of the line. I want to get a good deal on my appliances, but I want to get the job done right. I work in IT so I would consider myself pretty savvy. I have searched online at various retailers, compared what a lot of models have to offer, have a general price point of what items may cost. I also went in to Home Depot, Pacific Sales, Sears, Sears Outlet, Costco, etc.
So I am in San Diego and I want to buy a refrigerator, cook top (30'; gas), wall oven (30';), microwave/hood combo (over cook top). What suggestions might everyone on here have at getting the best deal possible? Where might you recommend I shop to find the best deal? What about possible rebates, coupons, etc.? Any specific things to look out for when purchasing? Warranty? Installation? Possible (or not) package deal savings?
What about fitment? Might I have issues with various 30'; appliances fitting in where the previous Magic Chef 30'; stuff is already? I can take pictures and exact measurements, maybe that can help in purchasing more precisely?
Here are some possible items I can see myself buying based on the knowledge I have now...
Kenmore Stainless Steel 25.0 cu. ft. Bottom-Freezer Refrigerator
http://www.sears.com/shc/s/p_10153_12605_04678503000P?vName=Appliances%26amp;cName=Refrigerators%26amp;sName=Bottom+Freezers
Kenmore Elite 30'; Stainless Wall Oven
http://www.sears.com/shc/s/p_10153_12605_02248043000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Bosch 30'; Stainless Oven
http://www.sears.com/shc/s/p_10153_12605_02242333000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Kenmore Elite 30'; Stainless Gas Cook Top
http://www.sears.com/shc/s/p_10153_12605_02242333000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Kenmore PRO 30'; Stainless Cook Top
http://www.sears.com/shc/s/p_10153_12605_02231003000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Cooktops
You get the idea....
THANKS!!How do I get the best deal on my kitchen appliances?
Sears is having an appliance sale right now that i now ofHow do I get the best deal on my kitchen appliances?
i didn't even read that wall of text;
but i have two words for you:
SWAP MEET
You definitely want to measure EVERYTHING (including all the doors you'll have to haul it through) before you buy. Nothing's worse than getting the new hardware, and it doesn't even fit through the front door. When I got my new furniture, I asked for some empty boxes of the same size, just to be sure everything could be maneuvered into place.
Second tip: try to pit one store against another. It sounds kinda cruel, but it's a really good strategy to use when shopping for expensive stuff, especially for things that you need everyday.
Third tip: Research! look for product recalls, customer reviews, reviews from ';authoritative'; sites, etc.
If you can get free installation/shipping/removal of old appliances, that's great. Or, if you think that you and a few buddies could handle everything just fine, that works as well.
I've always had good luck with kenmore. I have a washer that is 30 years old--washing clothes every few days and so far no repairs. Sorry, I did replace a belt about 15 years ago.A lot of stores now offer to take old appliances away.
Doesn't hurt to ask.
i just shopped at super target %26gt;.%26gt;
Go to lowe's and sit down and talk with someone in the appliance department.You should get a good deal on them as well as on the installation.
im not an expert with appliances but i definitely wouldnt go with the cheap brand, you have a lot of kenmore brand suff listed, i know kenmore is a pretty good brand...you are also right to looking at sears, cause if any store is going to know about them its sears...also, im not the biggest fan of stainless steel, i recommend the silver mist finish, it looks really good and plus its magnetic unlike stainless steel. good luck tho
So I am in San Diego and I want to buy a refrigerator, cook top (30'; gas), wall oven (30';), microwave/hood combo (over cook top). What suggestions might everyone on here have at getting the best deal possible? Where might you recommend I shop to find the best deal? What about possible rebates, coupons, etc.? Any specific things to look out for when purchasing? Warranty? Installation? Possible (or not) package deal savings?
What about fitment? Might I have issues with various 30'; appliances fitting in where the previous Magic Chef 30'; stuff is already? I can take pictures and exact measurements, maybe that can help in purchasing more precisely?
Here are some possible items I can see myself buying based on the knowledge I have now...
Kenmore Stainless Steel 25.0 cu. ft. Bottom-Freezer Refrigerator
http://www.sears.com/shc/s/p_10153_12605_04678503000P?vName=Appliances%26amp;cName=Refrigerators%26amp;sName=Bottom+Freezers
Kenmore Elite 30'; Stainless Wall Oven
http://www.sears.com/shc/s/p_10153_12605_02248043000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Bosch 30'; Stainless Oven
http://www.sears.com/shc/s/p_10153_12605_02242333000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Kenmore Elite 30'; Stainless Gas Cook Top
http://www.sears.com/shc/s/p_10153_12605_02242333000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Wall+Ovens
Kenmore PRO 30'; Stainless Cook Top
http://www.sears.com/shc/s/p_10153_12605_02231003000P?vName=Appliances%26amp;cName=Cooking+Appliances%26amp;sName=Cooktops
You get the idea....
THANKS!!How do I get the best deal on my kitchen appliances?
Sears is having an appliance sale right now that i now ofHow do I get the best deal on my kitchen appliances?
i didn't even read that wall of text;
but i have two words for you:
SWAP MEET
You definitely want to measure EVERYTHING (including all the doors you'll have to haul it through) before you buy. Nothing's worse than getting the new hardware, and it doesn't even fit through the front door. When I got my new furniture, I asked for some empty boxes of the same size, just to be sure everything could be maneuvered into place.
Second tip: try to pit one store against another. It sounds kinda cruel, but it's a really good strategy to use when shopping for expensive stuff, especially for things that you need everyday.
Third tip: Research! look for product recalls, customer reviews, reviews from ';authoritative'; sites, etc.
If you can get free installation/shipping/removal of old appliances, that's great. Or, if you think that you and a few buddies could handle everything just fine, that works as well.
I've always had good luck with kenmore. I have a washer that is 30 years old--washing clothes every few days and so far no repairs. Sorry, I did replace a belt about 15 years ago.A lot of stores now offer to take old appliances away.
Doesn't hurt to ask.
i just shopped at super target %26gt;.%26gt;
Go to lowe's and sit down and talk with someone in the appliance department.You should get a good deal on them as well as on the installation.
im not an expert with appliances but i definitely wouldnt go with the cheap brand, you have a lot of kenmore brand suff listed, i know kenmore is a pretty good brand...you are also right to looking at sears, cause if any store is going to know about them its sears...also, im not the biggest fan of stainless steel, i recommend the silver mist finish, it looks really good and plus its magnetic unlike stainless steel. good luck tho
What can I do if I got cheated by wrong sale tactics in Singapore? End up buying ';A $900 cookware';? HELP!!!
First, we got a call from a someone who claims they are from the ';RC';, organizing some cooking class. Its a ??? when ask how they got our contacts. And asking my Dad to join??? Worse joke is, AT FIRST, SHE WANTED TO BRING A COPY OF THE COOKING RECIPT TO MY MUM (cos my mum answer the call which was meant for my dad) Absolutely Ridiculous!
MS ';Christine'; came to our house about 10.30am when me and my sis are working. Then the truth is out! She's here to sell this so-called famous ';Bxxxxxxx'; brand stainless steel cookware. She cooks brown rice for my parents using the cookware she bought over. (Psychology make them let down their guard) Then usual, start to sell the cookware...A set of only 5 pcs cost 5k.
That's not all, I have a talk with her over the phone...she's trying her sale talk on me. When most of the questions I ask her, she cannot give me a firm answer. Why must you confirm the order and get payment today?? What can I do???What can I do if I got cheated by wrong sale tactics in Singapore? End up buying ';A $900 cookware';? HELP!!!
Under Singapore latest consumer law, you should have 3 days cooling period. Just call them up and tell them you want to exercise your 3 day coolings right, you will have to refund. If they refuse, lodge a complain to CASE (Consumer Association of Singapore). http://www.case.org.sg/What can I do if I got cheated by wrong sale tactics in Singapore? End up buying ';A $900 cookware';? HELP!!!
$900 is a small price to learn a good lesson. It shows how vulnerable your parents are and how starved are they for attention. The pots sale are made on a willing buyer and willing seller basis. Like children they insist on having own control over their own money and spent it foolishly. They will continue to do so again in the future. You have to be creative on how to prevent this in future. Blaming others does not work.
MS ';Christine'; came to our house about 10.30am when me and my sis are working. Then the truth is out! She's here to sell this so-called famous ';Bxxxxxxx'; brand stainless steel cookware. She cooks brown rice for my parents using the cookware she bought over. (Psychology make them let down their guard) Then usual, start to sell the cookware...A set of only 5 pcs cost 5k.
That's not all, I have a talk with her over the phone...she's trying her sale talk on me. When most of the questions I ask her, she cannot give me a firm answer. Why must you confirm the order and get payment today?? What can I do???What can I do if I got cheated by wrong sale tactics in Singapore? End up buying ';A $900 cookware';? HELP!!!
Under Singapore latest consumer law, you should have 3 days cooling period. Just call them up and tell them you want to exercise your 3 day coolings right, you will have to refund. If they refuse, lodge a complain to CASE (Consumer Association of Singapore). http://www.case.org.sg/What can I do if I got cheated by wrong sale tactics in Singapore? End up buying ';A $900 cookware';? HELP!!!
$900 is a small price to learn a good lesson. It shows how vulnerable your parents are and how starved are they for attention. The pots sale are made on a willing buyer and willing seller basis. Like children they insist on having own control over their own money and spent it foolishly. They will continue to do so again in the future. You have to be creative on how to prevent this in future. Blaming others does not work.
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