Questions about selecting, operating, and maintaining conventional and convection ovens.

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0answers
9 views

When should I use the convection setting in my oven? [duplicate]

My oven has the convection setting but I have never used it, mostly because I don't know when it would be appropriate to use it.
2
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2answers
48 views

Replacing toaster oven with convection oven or convection microwave?

I am getting new counter tops and want to move the toaster oven off the counter. Would an oven with a convection function be an equivalent replacement for the toaster convection oven? Alternately, ...
6
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5answers
2k views

Can Jam be reheated?

I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just an Idea in my mind so far. I need advice ...
4
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2answers
157 views

Home oven over 500°F?

I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F. I am wondering are there safety regulations that limit this, or ...
2
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2answers
53 views

How to light this type of basic, old fashioned gas-cylinder-powered gas oven?

My rented apartment has an old rickety gas stove, fuelled by a hose connected to a gas cylinder. No electricity is used at all in any way. This is fine because in this part of West Africa we get ...
5
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2answers
176 views

Are there reasons to use olive oil when roasting food at high temperatures?

I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) for 30 minutes, and its virgin olive oil ...
3
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1answer
104 views

Combining dishes that need oven temps of 450, 425, 400, and 350

I have three dishes that need to be baked but all have different temps. My oven is a standard, 80's range with oven and broiler - nothing special. I am cooking a Leg of Lamb of 5 lbs at 450, which ...
3
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3answers
87 views

Our oven consistently undercooks food

Our home oven consistently undercooks food when we follow the recommended cooking directions. Case and point: We just bought some chicken skewers from Costco. The directions say to cook them at 350F ...
2
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0answers
45 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
3
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1answer
68 views

How do I cook food in this square stone oven?

I've recently become the owner of this outdoor stone oven. However, I am at loss how to cook in it. It continues up into a rather large chimney. The bottom has two furrows about a thumbs length ...
0
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0answers
22 views

Why do I need to pre-heat oven? [duplicate]

Here are some reasons I think it why it would be necessary Follow a recipe without adjusting time in it Food safety - to make sure that object spends enough time at required temperature Uneven ...
2
votes
1answer
72 views

I have clay tajines from Morocco that I've always cooked in and suddenly new stove is smoking?

When I lived in Morocco I purchased small clay tajines to bring home and I've been cooking in them ever since; several years. Mostly on convection ovens, and once on a flat surface stove. I've just ...
2
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1answer
55 views

At what temperature to bake waffles in a Lékuké silicon mold?

We bought a Lékué silicon mold for waffles to be used in the oven, but the box in which we bought it does not mention the temperature at which to use it. Can anyone having experience with baking ...
3
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1answer
258 views

Why is the butter gradually melting and only the top of my butter cake done?

I didn't use melted butter like liquid. I only used softened butter and mixed it with sugar in my blender. It became like cream. I also used 1 cup and a quarter of flour and other ingredients. I ...
3
votes
1answer
118 views

What is the difference between Microwave, Microwave Oven, and Oven?

Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true? If it is, then why I can cook main course ...
4
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2answers
112 views

Oven vs pan for meat stews

I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In English recipes you read often that putting ...
3
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1answer
102 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
3
votes
1answer
106 views

Why my meatballs sweated all of their fat?

I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came out: They sweated all of their fat ...
1
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0answers
58 views

Fake poached salmon machine?

I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like, "Huh?". I interrogated the guy whose ...
2
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3answers
104 views

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot (tomatoes, meat, fruits, vegetables, ...
0
votes
4answers
168 views

How do I cook large quantities of sliced bacon?

This question is pretty straightforward. Are there ways to take a sliced slab of bacon (i.e. a whole large package) and effectively cook all the slices to be used in standard scenarios, like ...
2
votes
2answers
104 views

Oven problems in VA

I just moved from CO to VA- having mastered high altitude baking. But here I can't bake anything: cookies are burned on the bottom and uncooked on top, pizza dough is nearly raw in the middle. ...
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2answers
130 views

How to what is left behind when I have Removed the Melted Aluminum Foil from the Oven bottom [duplicate]

I used Twizttid' protocol successfully (BELOW) BUT... You’ll need some Plasticine, Drano, water, GLOVES!!, a lot of paper towels and wood skewers and GOOD VENTILATION. Start the ventilation and ...
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5answers
135 views

How do I make my pizza crust go from limp to crisp?

Been in business for 30 years but my crust is mostly limp,like when you pick it up it takes two hands to hold it up so you can eat it. I want to pick it up with only one hand. What am I doing wrong?
2
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1answer
50 views

Reaheating 2 Spiral hams at same time

I'm reheating 2 9.8# spiral hams in 1 oven. Do I need to change the cooking times and if I do how much time do I add?
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2answers
136 views

How to adjust time for oven stuck at 350F

My oven is stuck at 350F. I need to cook a lasagna that requires 400F for 1:55 (one hour 55 minutes). I also need to cook a turkey at 375F for 4:30 (separately). How do I adjust since my oven is stuck ...
0
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1answer
37 views

Are my pots oven-safe?

My pots are WearEver Cook & Strain Stainless Steel 1.5-Quart Saucepan Model No.: A8342264 Tramontina 3-Quart Sauce Pan, Stainless Steel Model No.: 80154/516 The handle of the ...
7
votes
2answers
238 views

Is there an easy way to tell if a pan/pot is oven-safe?

I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe to use in the oven? Like for stainless ...
0
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0answers
19 views

How do I produce lots of steam in a plain household oven? [duplicate]

Professional bakery ovens produce steam which is needed for baking bread (developing the crust). In a plain electrical household oven: how do I produce enough steam to bake delicious bread?
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0answers
104 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
3
votes
2answers
124 views

Could plastic or metal cans damage my oven?

Is it possible to put vinyl plastic and metal cans in the oven at 200 degrees F for roughly 5-10 minutes? More specifically, I was came across DIY Vinyl Bowls where you place the vinyl record over a ...
1
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2answers
196 views

Is there a difference between preheating temperature and baking temperature?

Many cake recipes say something like: Heat oven to 350F, then bake the cake around 25 to 30 minutes. What does this mean? After preheating the oven, what temperature do I bake the cake at for ...
1
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2answers
629 views

Can a disposable aluminium pan be used to bake a cake?

I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
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2answers
576 views

Oven temperature for multiple ducks?

Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time. I suspect I should keep the same temperature but keep them in longer. ...
1
vote
0answers
48 views

Baking apple roses in oven in France, which mark should I choose?

I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple-packed puff pastry plus some other ...
2
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2answers
218 views

Do you need to pre-heat a gas oven?

I mean it's gas - an open fire - and heats up in less than a minute. Does preheating making any difference when baking with gas?
7
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6answers
15k views

How do I remove aluminum foil from the bottom of my oven?

I had this brilliant idea to put aluminum foil at the bottom of my oven while I cooked pizza at very high temperatures. I was hoping it would catch any toppings that fell off so I could quickly remove ...
1
vote
1answer
68 views

Are there any features of cookers that make them rodent resistant?

Our gas cooker has started leaking gas. It is likely that it is because mice have been living in the cladding for a good few months and they have finally got around to chewing through a gas pipe. I ...
2
votes
3answers
965 views

Baking with oven without bottom heating element

My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. ...
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2answers
88 views

How can I adjust oven temperature correctly

I recently bought an oven but it was just yesterday that I saw that the knob for the temperature does not indicate any temperature. Only hi and lo. How can I adjust the temperature correctly?
0
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2answers
178 views

What are good tips for an oven that is too hot at the bottom?

I am cooking various food at home in a new oven that I am kind of stuck with. We're renting and this is the only oven we have at the moment. It has four gas stoves at the top. The oven is fan ...
0
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2answers
712 views

Smoke coming from oven

I like to bake chicken breasts in a glass container with a layer of vegetable oil at the bottom. I bake at 500 degrees for about 20 minutes. Once I rubbed a bit of Worchester sauce into the ...
3
votes
1answer
647 views

Oven is leaking steam out the back

Most times when I cook, steam leaks out the back of my oven in large quantities, much more than I've spilled. I think maybe it's coming off the food, leaking out a loose seam in the back, and ...
13
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2answers
2k views

“Place pan in a large pan; add 1 inch of hot water to larger pan.” — Why?

I have found a cheesecake recipe which says, for the cooking phase: Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 °F (160 °C) for 60--65 minutes ...
3
votes
2answers
195 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
2
votes
3answers
367 views

Why is my pizza doughy inside?

If my pizza comes out perfectly baked on the upper and lower sides but still doughy in the inside, what mistake am I making? I use a gas oven set at 240 degrees celsius. I also knead it for 10 minutes ...
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1answer
143 views

Pan vs oven cooking

I am 87, single, and do not want to heat up an oven to bake for a short time. Could I just put the 'baking' recipe in a top of the range pan, and accomplish the same results? I'm not asking about ...
0
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0answers
45 views

My Cakes All Sink In The Center

My cakes all sink in the center and are crusty all over the outside, top and bottom. I googled possible causes for this and the most common answer was the oven's temperature. I tried experimenting ...
3
votes
2answers
311 views

How do we decide between gas, induction, and electric (ceramic) stoves?

I'm surprised I only found one previous thread on this topic and it was 5 years old, so i think it's worth asking again since I'm sure some things have changed. We're going to be remodeling our ...
0
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0answers
50 views

Passive cooker hood vs recirculation one

I live in a studio that has a duct system, but the administrator doesn't allow a cooker hood with fans because it would change the pressure in the duct system. In this case, I have 2 options left: to ...