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

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5
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5answers
16k views

Using low oven temperature to accelerate proofing

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...
1
vote
2answers
85 views

How do I use a Convection Microwave Oven Hybrid?

I just moved to a small studio apartment, and it has a convection microwave/oven. The top half has a metal rack like you would find in an oven, while the bottom has a round glass rotating thing that ...
5
votes
2answers
11k views

Why does my oven take so long to heat up?

My modern whirlpool electric oven take forever (about 20min) to heat-up to 200C. This seems similar to other electric ovens I have used in Ireland. Hoever, when visiting my mother in law in the USA,...
1
vote
4answers
93 views

My oven cooks unevenly

My oven is a Westinghouse. The serial numbers are as follows:- POL660S*02 230-240 V a.c. SERIAL: 52610542 APP NO: S/91 The problem is that it cooks unevenly and burns the base of everything no matter ...
2
votes
2answers
64 views

Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ...
1
vote
0answers
59 views

Question about chiffon cake

My wife has been working on making a chiffon cake. The picture below is attempt number 10. She has varied the temperature of the oven, used a metal tray or no metal tray in the oven, and other ...
0
votes
0answers
22 views

Macaron feet are large and can't know how to work with my conventional oven when baking them

I have made a batch of macarons from Pierre Herme pastry book. I used the following recipe: 100g Tant pour Tant; 30g of egg whites (to mix with the tant pour tant mix); 30g of egg whites to be mixed ...
0
votes
1answer
63 views
1
vote
2answers
53 views

How does grill/broil mode in a convection oven work?

I'm looking to buy a new oven. However, it does not have grill mode (broil, in US English) listed as one of the functions while other ovens may have grill mode advertised. That being said, if I want ...
2
votes
2answers
112 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, ...
3
votes
2answers
2k views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
0
votes
1answer
155 views

Baking Adjustments When Using a Countertop Oven

I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should make any adjustments (I'm used to baking ...
4
votes
5answers
18k views

Baking in gas oven does not brown the top

I need advice from those who bake in gas oven without fan. I bake on the middle rack and have an oven thermometer(my oven is -20 deg off). My cakes get baked darker on bottom and paler on top. Cookies ...
1
vote
3answers
203 views

Why isn't my steak fat cooking?

Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating me. Typically when fat is left in a ...
15
votes
4answers
43k views

What should I do if power goes out while I am baking cake/cookies?

If I am baking cake or cookies in the oven and I lose power, what should I do? Does it make to sense to leave the cake/cookies in the oven until the power comes back on, or should I take them out? ...
6
votes
4answers
14k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
4
votes
3answers
72k 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 ...
1
vote
2answers
112 views

Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
1
vote
2answers
24k views

How long do I cook my brisket?

I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to me. (not to mention I cannot fit this ...
0
votes
0answers
20 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
1
vote
0answers
32 views

Cooking pizza in tiny gas oven with pizza stone

I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I have been doing some reading here and ...
2
votes
5answers
62k views

Difference between conventional oven with fan assisted and convection with fan assisted?

For all my recipes I have been baking using convention plus fan assisted option and my bakes turn out to be good. But now I have moved to new house where there is a convection oven. I tried my cookie ...
1
vote
1answer
82 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 ...
3
votes
2answers
117 views

How do we keep our roasted cashews from smelling bad eventually?

We are from a small manufacturing unit and do roasting and packing of cashews. After roasting we pack them in polypropylene pouches with nitrogen flushing. But after 2-3 months cashews are smelling ...
2
votes
5answers
2k 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 ...
10
votes
5answers
35k views

When should I use convection when baking? [duplicate]

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? ...
0
votes
0answers
10 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.
4
votes
2answers
208 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 ...
7
votes
5answers
3k 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 ...
7
votes
5answers
103k views

How long to preheat oven?

This is a silly question, but my wife will turn on the oven to preheat while she prepares stuff, but sometimes it takes her 15 minutes to 45 minutes before she puts things into the oven. Generally, ...
2
votes
2answers
107 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
votes
2answers
184 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 ...
17
votes
4answers
3k views

Is there no use for high temperatures in ovens?

I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to 230 °C / 446 °F, while a ...
4
votes
2answers
7k 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 ...
3
votes
3answers
100 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 ...
3
votes
1answer
313 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 ...
2
votes
5answers
157 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
votes
0answers
56 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
votes
1answer
71 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 ...
7
votes
6answers
22k 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 ...
0
votes
0answers
23 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
77 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 ...
1
vote
1answer
71 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
1answer
73 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 ...
2
votes
2answers
107 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. ...
3
votes
1answer
278 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 ...
2
votes
3answers
129 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, ...
3
votes
1answer
246 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
votes
2answers
118 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
votes
1answer
134 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 ...