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

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9
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3answers
13k views

When should I use convection when baking?

I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? ...
9
votes
2answers
10k views

Where can I buy borosilicate (Pyrex) bakeware in the U.S.?

Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
0
votes
1answer
5k views

Can these settings bake a cake?

I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked. The oven doesn't ...
-1
votes
2answers
24k views

how long should I reheat frozen lasagna?

I made lasagna in a deep dark roasting pan and froze it. Now I am going to have to reheat it. How long in the oven?
1
vote
1answer
10k views

What is the difference between microwave and convection microwave combo?

I have been using microwaves for a long time and just a few weeks ago, I saw a convection microwave combo in my office. I didn't know before that it existed. I saw people putting aluminum foil in ...
1
vote
1answer
332 views

What consistency should flan have when it is removed from the oven?

I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan before I am unsure what the flans ...
3
votes
5answers
4k views

Why do you slice whole ducks in half when roasting but not for other poultry?

Last time I made a roast, I used a recipe from BBC good food. Since I have had luck with those recipes, I decided to go for their roast duck recipe. That recipe involves cutting the whole duck in ...
4
votes
2answers
42k views

Are coffee mugs oven safe?

Is a coffee mug oven safe? I'd like to make French Onion soup au gratin in a mug. My concern is the mug shattering while the food is being served. I currently bake the french onion soup at 450°F, but ...
0
votes
1answer
175 views

How long to cook multiple food items with varying temperatures?

In a conventional oven, I need to warm up a turkey for 1 1/2 - 2 hours at 300 degrees, and a sweet potato casserole for one hour at 375 degrees. How long should I cook the casserole with the oven at ...
0
votes
2answers
10k views

How long is the longest I can slow cook pork shoulder?

Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours. What is the longest / lowest you can do? (without big risk of illnesses) eg, what would happen if you did ...
2
votes
1answer
73 views

Is pork for bo ssam made entirely without oil?

According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put it in the oven - so no oil. I'm not used ...
2
votes
1answer
5k views

Utilizing both oven racks when baking

Are there any "rules of thumb" when it comes to utilizing both racks in the oven? I'm primarily concerned when it comes to frozen meats in the oven, but I also want to utilize both racks when I bake ...
2
votes
4answers
1k views

Can I make a good pizza in a home portable oven?

I have a portable small oven with a max temperature of 250°C. There are two hot bars, one at the top and the other at the bottom. First of all, I'm not sure that I can get good pizza in that. My ...
4
votes
10answers
44k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
-3
votes
2answers
525 views

How hot is your oven? [duplicate]

There's also an answer here: Can I test my oven temperature without an oven thermometer? I have a big dispute with an electrician if the oven he supposedly fixed works or not. Problem is I ...
5
votes
3answers
12k views

Why do my macarons become lopsided?

I've recently started making macarons using the Italian meringue method. I got this recipe from a macaron class I attended at the Waitrose Cooking School (in the UK). When I made them at my class, ...
1
vote
1answer
2k views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
6
votes
7answers
69k views

Fastest way to cook a baked potato?

Baked potatoes are great as everyone knows but what is fastest way to cook them (obviously preserving the taste). Normally I do about 10 minutes in the microwave and then in the oven till the top ...
2
votes
2answers
142 views

Can I use a gas oven spring form in my electric oven?

I have ordered a spring form online. The package arrived and on the packaging it says "especially for gas ovens". I don't have a gas oven, but an electric one where I can set many different types of ...
1
vote
2answers
797 views

When cooking meats such as pork chops in a toaster oven, is it better to use butter or some type of oil to coat the pan?

I often use a toaster oven where I line the tray with aluminum foil and coat it in something so the food doesn't stick. Is a difference between using butter or olive oil or some other type of oil to ...
1
vote
2answers
14k views

Cooking in a Gas Oven?

I've recently moved into a home with a gas oven, but I've never used a gas oven before. What general differences might I expect compared to cooking in an electric oven? Humidity? Cook times? What rack ...
7
votes
5answers
818 views

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
2
votes
3answers
575 views

How to build steam in the oven for getting an oven spring? [duplicate]

From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses expand with heat, so it will also help ...
1
vote
1answer
13k views

Are glass jars from the supermarket oven safe?

I recently discovered from the working class foodies video on french onion soup that mugs are oven safe, or at least their mugs and my mugs seem to be by experimentation. I also happen to be one of ...
1
vote
2answers
12k views

How can I cook chicken breast like Nando's?

I want to make chicken butterfly breast similar to Nando's but plain. I read this question which gave me a good insight. I have no grill so only a gas oven/halogen oven and a frying pan. Am I able to ...
7
votes
4answers
3k views

Why do some instructions tell you how long to preheat an oven for?

Why is it that on some directions it says something like "preheat an oven for 400 for 10 minutes"? Is it not enough to preheat the oven until the oven signals (i.e. usually with a beep) that the ...
1
vote
3answers
6k views

Why does my bread burn at the bottom before it is done?

I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a thermometer, so I don't know exactly what ...
5
votes
2answers
1k views

Can you use a convection oven to make a Soufflé?

I separated this question from the original as there were no answers.
2
votes
2answers
816 views

Can I do anything to make my gas oven better?

I have an old gas oven at home which is generally pretty rubbish at most things. The temperature in the oven is wildly off compared to what the dial says it should be; there are hot/cold spots ...
3
votes
4answers
605 views

Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?

Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that the dough is not in liquid form, so it ...
3
votes
1answer
1k views

What are the benefits, if any, of using a pizza stone in a toaster oven?

My Oven Toaster Grill. From here: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven? Toaster ovens have far less thermal mass to ride ...
2
votes
4answers
563 views

What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?

I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare brown/multigrain breads which need whole ...
2
votes
1answer
935 views

Is there a way to heat a precooked ham in a 425 degree oven?

Is it possible to protect a precooked ham while heating in an over hot oven? For example is it possible to heat a precooked while cooking a turkey at 425 by say wrapping it in a double layer of foil, ...
5
votes
2answers
2k views

Differences between the oven stone and the pizza oven?

I'm undecided between buying an oven stone, or a pizza oven (like http://j.mp/YXeiTr). I can't find any helpful suggestion - does anybody have any comment? I'm aware of the major differences - for ...
6
votes
2answers
1k views

Baking without a thermometer?

So, I'm staying in a location that has a gas oven with no discernable thermostat, and there are no thermometers in sight (oven, meat, or otherwise). The situation is such that I can't just run out and ...
2
votes
1answer
3k views

The best way to roast silverside of beef in th oven?

I have a fairly large piece of beef (2.4kg) with very little fat on it. I was wondering what the best way to roast without drying it out would be please? I know the temptation is to say that it needs ...
0
votes
1answer
886 views

Can you put All-Clad LTD2 in the oven?

Just got an All-Clad LTD2 saute pan and I was wandering if it is save to put it in the oven. Thanks
4
votes
1answer
786 views

Which fuels (burning materials) are healthy safe in a wood fired oven?

I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked. ...
2
votes
3answers
5k views

Do I need a special oven to cook a pizza as evenly as the chain stores?

When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top. When I make a pizza in my own oven (electric, fan assisted, maximum 230° C), I ...
5
votes
4answers
2k views

Should I flip a roasting chicken in lieu of having a rotisserie?

I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than ...
2
votes
2answers
999 views

Potato parts in the oven

Yesterday I asked advice how to prepare nice potato parts. I was recommended to not remove the peel/skin and cut the potato in parts. I was also said to use the oven, instead of a pan and ...
3
votes
2answers
26k views

What is the right use of bake and broil?

I look inside the oven and realize that when baking the heat comes from below and when broiling the heat comes from the top. Although there's a intuition which says that the oven is small and so ...
2
votes
1answer
1k views

Reheating in the oven: why and how?

I recently made some pan-fried chicken breast halves. When I wanted to reheat the leftovers I tried to do it in the conventional oven instead of the microwave oven as usual. Following some ...
4
votes
4answers
16k views

Stew in the oven or on the stove, does it make a difference?

What is the advantage (if any) of finalizing a stew or other slow-cooked meals in the oven instead of on a hob? A lot of recipes tells you to set the pot in the oven to cook for x hours after the ...
1
vote
1answer
690 views

Cooking temperature and time adjustments for cooking several whole fish in a conventional oven?

I've successfully prepared one whole fish using a roasting pan and conventional oven, and now would like to make four to six of them at once for a gathering. Is there a rule of thumb to adjust my ...
3
votes
2answers
21k views

What oven should I buy, which is appropriate for baking?

Three months ago I moved to a new apartment. In my old apartment with my old oven, my baked goods turned out pretty well. However, since I moved, my baked goods vary from almost-good to ...
4
votes
3answers
2k views

Are oven bags anything more than disposable dutch ovens?

A few months back, on a whim, I bought plastic oven bags. I'd never seen them before so I was curious. According to notes on the packaging I can cook chicken, beef and pretty much anything else in ...
2
votes
3answers
4k views

Had a small oven fire, how do i get the smoke smell out of the oven?

I was baking a buttermilk pie. I accidentally spilled it as i pushed the oven rack in. The oven caught fire. Now there is a slight smoke smell in the kitchen. I need to get rid of that smell.
7
votes
1answer
24k views

Fan bake vs bake

Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advantages and disadvantages of both?
3
votes
2answers
3k views

Calibrating a home gas oven

We have a new gas oven which is consistently 30-40F low compared to the dial setting (we've checked with two oven thermometers). While we can get it calibrated as a service call by the manufacturer, ...