DialMforMara and Canageek were at the grocery store yesterday, and the fishmonger managed to talk us into getting a side of salmon and trying a soy sauce recipe he recommended. We kept it in the fridge overnight, and then went to start cooking it, and realized that Canageek has only ever pan-fried fish before, and Mara has never cooked fish at all. Advice for oven temperature, cooking time and procedure would be appreciated. [more inside]
Hi, I want to buy a Le Creuset enameled cast iron dutch oven but because they are so expensive I can only buy one. I've waited a long time and finally I'm going to take the plunge and do it. I know I want the yellow color, and heaviness does not matter because I'm going to leave it on my stove top for display when I'm not using it, so I don't have to lug it in and out of my cupboard. [more inside]
I need to cook a Field Roast Hazelnut Cranberry Roast En Croute, a whole turkey breast and a couple turkey legs in the same oven, to come out at the same time. They need different temperatures. How do I make it work? [more inside]
Do you have any practical tips for dealing with a '60s-era electric oven with temperature regulation problems? [more inside]
The gas oven in my apartment hasn't been working for the better part of three months. The light in the bottom turns on when I start it, and then turns back off when I stop. [more inside]
We replaced our well-loved Caloric kitchen stove with a new range, and now we need a range hood. We're sort of confused by the choices. Can you help us figure out what brand/model to get given our requirements? Bonus for personal stories, and detail about where to order. [more inside]
How do we fix a cracked stove burner grate on an antique Magic Chef stove? [more inside]
As my earlier question will show, i am not a fan of cooking. But I have finally decided that I want to learn how to cook and reduce my dependence on seamless. You might have guessed that I am very new to cooking. In fact, i am figuring out my way around kitchen. Sharp knives, hot surfaces, hot oil, food germs etc are kind of anxiety inducing. And I am really anxious about making a mistake and poisoning myself. So, some questions: [more inside]
My husband believes it is safe to leave the house with the (electric) oven on. Maybe not 100% safe, but no less safe than leaving the house with any electrical appliances plugged in. I am not so sure, and I am failing to find any reliable information online. Please resolve this disagreement: how unsafe is it to leave the house with the oven going? [more inside]
We recently moved into a house with an oven that has a couple of symbols on the dial that I can't identify. The oven is a Baumatic BA700SS, but it's old enough that all the links to manuals online seem to be broken. Can anyone tell me what the functions at the bottom of the dial and directly left of that one are? Also the first symbol anticlockwise from the top seems to have rubbed off. Any guesses what that would have been?
Isn't there supposed to be a rubber coating on this oven wire? [more inside]
Do you have a convection oven, or a convection/conventional oven? What are the pros? What are the cons? Do you use the convection part of the oven for everything, or just some things? Do you have a specific model you would recommend?
I want to replace my range/oven. Tell me what I should get. [more inside]
Is the control panel on my gas oven really completely fried after switching the breaker on and off? How can I prevent this in the future? [more inside]
Asking for a friend: Two times in the past six months, my oven/stove and a spot near my refrigerator (several feet away) have smelled *very strongly* of some petrochemical, like benzene or kerosene or gasoline or something sweet and fuelly like that (i.e., not natural gas, not propane). There is a similar, faint, lingering odor in the oven. What could be causing this? Some kind of propellant in the gas lines? Illicit neighbor activity? If it helps, I'm on the 4th floor of a 6-floor building in NYC.
We have a Maytag Gas Range/Oven that is about four years old, and it seems that a large food-stuff that got in the vents to a place where we can't clean it. Every time we use the oven it smokes up the house, and sometimes there's even flame coming in the left rear vent. I can't figure out how to open the oven box up from either the inside or bottom, and so figure the only option is self-cleaning which hasn't worked. So, have we just not self-cleaned long enough? Or is there a way through to the burners so I can clean it by hand? [more inside]
I recently got this oven for Christmas. I love the thing, and am starting to realize that my oven-less apartment is no longer oven-less. But much of my bakeware from my old apartment (with a full-size oven) doesn't fit inside. Can you help me find bakeware that would fit inside? [more inside]
I'm shopping for a new kitchen range and I'm not having much luck figuring out what to get. I'm a pretty serious cook and I'm planning to pay for a nice range, but when I say serious I mean that I don't care about or want a lot of the features that (I think) sell ranges but aren't actually much good for cooking. Help! Excessive detail below the fold. [more inside]
Shrinky Dinks were placed in our toaster oven without being on a tray, and the plastic melted onto the oven's heating element. How do I get the toaster oven clean? [more inside]
We have lots of family over and this year my dad won an electric roasting oven (like these) and two turkeys. Recipe needed! [more inside]
In the process of melting candle wax out of mason jars last night, my husband and I spilled candle wax all over the inside of our oven. Help us fix this. [more inside]
Dinner Party with fresh Leg of Lamb on the menu. Have 3 legs of lamb, each approx 3.5kg with only one oven to prepare for 16-18 guest with a 7pm start time. The oven itself is a standard one that can hold two legs (2 racks) but nothing more. Calling all Mefi chefs for help with this timing issue - any advice is appreciated. [more inside]
Hi - outer glass shattered on our oven door. Google suggests this does sometimes happen without provocation (oven is approx 7yrs old). Housing contract (London, UK) stipulates tenant responsible for 'broken glass' but I presume this refers to windows. Letting agents got quote of £220 for new door panel. New oven costs £295 and they prefer to do this. Ask I contribute 40% (£120). Is this a fair deal - should I negotiate lower? Thanks!
So I was going to cook some chicken in the oven this morning, and I opened the oven door just to make sure everything looked all right before preheating. [more inside]
I just got one of those round glass tabletop convection ovens. Now what? [more inside]
I desperately want to swap out my electric range for a gas range. I want one that will serve my long-term needs and am totally bewildered by the variety of choices. [more inside]
Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
We have enjoyed 6+ years of our gas oven/stovetop, but now our NYC landlord is planning to replace all the ovens in our building with electric. This seems like it will make our (already high) electricity bill even higher. Is there anything we can do? [more inside]
My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
I just went into my kitchen to start supper, and found that neither the burners nor the oven of my electric stove will heat. Everything looks normal, and the element on button is lighting up, but there's no heat at all, and the hot surface button doesn't light. I used the oven last night, and the stovetop this morning, and all was well. When I realised it wasn't working, I went and flipped the breaker switch, off and back on, just in case that was the issue, but that didn't fix anything. [more inside]
Our GE gas range thinks its door is locked, but it is definitely not. [more inside]
It's time for another big grown-up milestone: new kitchen appliances. And I'm paralyzed by the thought of making the wrong decisions. [more inside]
I have a very basic Kenmore gas range in my kitchen. I like the gas stovetop and I think I want to keep it (but if I'm making a mistake not switching to induction, feel free to tell me so.) I hate this oven, though, and I want to replace it, but I don't know much about what I need to be thinking of. Tell me what you love/hate/have heard/wish you'd known about your oven. [more inside]
A coworker of mine often complains that we do not have a toaster in the office. I have an unused one, and would like to paint her portrait on it as a humorous secret-santa gift for our office xmas party. I like to work with acrylics and india ink, but am afraid that they will peel off when they get hot. What paint/technique do you think will work best?
So I've got a nice oven and a nice overhead hood. Unfortunately, behind the facade of wooden veneer is NOTHING. No vent, no fan, nothing. Can I install a fan up there? [more inside]
An oven problem has caused my loaf of dough to be heated, then cooled and it's now caved in. Can I save it? [more inside]
Is it always necessary to pre-heat the oven? [more inside]
I cook with Dutch Oven sometimes. After you cook, you clean and very lightly oil the oven. Problem is, I don't use the dutch oven often so the next time I cook, the oil is rancid. I've read that Coconut oil never goes rancid and is the best to use. I've read that Crisco never goes rancid and is the best to use. I've read the oil with the highest smokepoint (avocado oil) is the best to use. I've read that the oil with the lowest oxidation index is the best to use (I have no idea which oil that is). No one seems to know. If any one of you have advice or knowlege, I would like to hear it!
I have an old, small gas oven in my new apartment that desperately needs cleaning. The problem is that it has pilot lights. Help me! [more inside]
Why is my oven crackling and sparking at the on/off switch and will it start a fire in my wall? [more inside]
I need to figure out how to remove my stove's glass top to replace a burner that's stopped working. [more inside]
Help! I mixed cleaning products in my oven. Am I going to die? [more inside]
Toaster oven needed. [more inside]
We're remodeling our kitchen, thanks to a leaking roof and water damage. My husband would love to reduce the number of appliances we have on our counter. We currently have a microwave (used solely for defrosting/reheating), a toaster oven (for baking/roasting of small items; love the faster preheating), and a regular oven (for baking/roasting large things). I've seen conflicting reports about speed ovens, steam ovens, combi ovens, etc. that seem to be able to combine some of these features. Has anyone had experience with those? Can I truly say goodbye to one of my counter top ovens? If so, what's the most useful combination for someone who mostly needs to reheat and roast, with minimal preheating time? Bonus points for specific brand recommendations.
Tonight while cooking I thought I had turned the oven off but it was accidentally set to broil. It was on maybe just <1 hr. It had a light on saying it needed to be turned off and I did that. Then it started beeping non stop which has finally stopped. Have I killed the oven? Should I be on the lookout for weird behavior from the stove now?
So I had a small fire in my oven... [more inside]
My Mom just moved into an apartment with an electric stove, the very first electric stove she's had in seventy-one years of being alive. She's finding the learning curve a little daunting. Could you share some tips and tricks that would make the adjustment a little easier, things that you had to learn while transitioning from the gas stove to the electric stove? [more inside]
I'd like to heat up a rock or piece of metal to drop in my chicken's water source to warm it up. What should I use? [more inside]
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right? [more inside]
What determines the frequency of the arc current when an arc occurs inside a microwave oven? [more inside]