New answers tagged oven
The US Fire Administration clearly recommends not leaving cooking appliances unattended when no one is home: Based on 2006-2010 annual averages: Unattended cooking was by far the leading contributing factor in home cooking fires. [...] Ranges accounted for the largest share (58%) of home cooking fire incidents. Ovens accounted for 16%. ...
In terms of the chance of your oven catching fire/exploding, I don't believe that whether you are there or not would not make much difference. The only difference you watching the oven makes is that you can respond if it were to catch fire - saving your house. (I suppose there are some cases where your oven would start smoking, which would make you turn it ...
I cook a lot of pizza. The biggest issue is that you want browning and leopards spots, but a really short period (under 2 minutes) so that the inside is still moist and fluffy on the cornicione. I've had luck with three things in my gas oven: A long, long rise on the dough - a couple of days cold in the fridge. Supposedly what this does is convert more ...
If you are already reading the Pizza Lab columns at Serious Eats, you already have the best reference on the topic (using a home oven, that is) available that I am aware of. You probably already have all of this information, but I am putting it for other readers who may interested. One thing that Kenji Alt has raved about is using a baking steel, saying ...
Marinade Whether to cook the wings with the marinade, or apply it after cooking depends on your specific recipe or method. The traditional technique for Buffalo style and similar wings is to fry (or bake) the wings sauceless, and then toss them with the sauce after cooking. The advantage of this method is that you will not burn the sauce (which if it is ...
It should be fine to use. It is probably dusty, perhaps greasy from other kitchen sources. If it's self cleaning, go for it (and avoid using any harsh cleaners) It might get smoky at first, so you should have ventilation possible (window, fan, or whatever) If not self cleaning, give it a good wiping-out with an ammonia based cleaner or use commercial oven ...
For some cakes, I bake longer at 300F, and the result is quite delicate.
I made buffalo chicken wings using the convection feature and they came out tough and not crispy as experienced in non-convection cooking. I'm actually gun shy about the convection option as a result.
Without any details on the recipe, it is hard to offer any firm recommendations. That said, I have had success using a convection oven on 180 degrees Celsius (356 degrees Fahrenheit), and checking for doneness with a bamboo skewer.
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