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34 posts tagged with oven and cooking. (View popular tags)
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Help me keep this kitchen appliance from being a dust collector.

I just got one of those round glass tabletop convection ovens. Now what? [more inside]
posted by HeyAllie on Jun 26, 2014 - 2 answers

How can I bake or make bread without using my oven during the summer?

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]
posted by Room 641-A on May 2, 2014 - 24 answers

What should I know about different oven settings?

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]
posted by yankeefog on Mar 19, 2014 - 3 answers

When do you need to pre-heat the oven?

Is it always necessary to pre-heat the oven? [more inside]
posted by 5_13_23_42_69_666 on Aug 30, 2013 - 21 answers

I need a new toaster oven. And a clever title.

Toaster oven needed. [more inside]
posted by BitterOldPunk on Mar 12, 2013 - 15 answers

The Door is Ajar

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]
posted by Mad_Carew on Nov 20, 2012 - 26 answers

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to?

Can an item an an oven (eg a roast) get hotter than the temperature you've set the oven to? [more inside]
posted by UltraFleece on Aug 7, 2012 - 20 answers

If I'm just cooking for myself, should I buy a smaller oven?

If I'm just cooking for myself, should I buy a smaller oven? [more inside]
posted by lunchbox on Feb 17, 2012 - 14 answers

Hello, halogen oven.

Do I want to buy a halogen oven? [more inside]
posted by Wordwoman on Nov 19, 2011 - 1 answer

The transference conjecture

I'm curious if cooking sous-vide could improve on being lazy and well fed, but discussing the technique with my gf she asked reasonable questions I can't find the answer to. [more inside]
posted by monocultured on Nov 8, 2011 - 21 answers

Looking for advice on induction cooktops and electric ovens.

Looking for advice on induction cooktops and electric ovens. [more inside]
posted by crumbly on Nov 1, 2011 - 3 answers

It's cute but it doesn't cook.

I'm considering renting a small apartment with a super-tiny kitchen. So tiny that it doesn't have an oven! Would a convection/microwave oven suit my needs? Also, do you have experience with induction cooktops? [more inside]
posted by lunasol on Sep 26, 2011 - 27 answers

I just bought a dutch oven. What should I make in it?

I just bought a dutch oven. What should I make in it? [more inside]
posted by Tu13es on Sep 24, 2011 - 33 answers

Recommend baking sheets that don't flex?

Please recommend good baking sheets that won't flex. [more inside]
posted by kristi on Aug 18, 2011 - 18 answers

Pizza Stones: Rip off? Quarry stones: Safe?

Are unglazed quarry tiles safe for use in an oven? [more inside]
posted by sonic meat machine on Nov 14, 2010 - 20 answers

Lilliputian Execution in the kitchen

Just got my gf a set of three .25 quart cast iron mini-cocottes. What delicious vegetarian recipes can she make with them? [more inside]
posted by gettingpaidforthis on Oct 22, 2010 - 8 answers

Hot Hot Heatpad

What are the best oven mitts out there? [more inside]
posted by These Premises Are Alarmed on Oct 11, 2010 - 17 answers

Stove/Oven Substitute

What's the best small appliance substitute for a stove/oven? [more inside]
posted by Diplodocus on May 1, 2010 - 21 answers

My oven has a dumb safety feature ... it doesn't get hot.

The built-in oven in my rented accommodation switches off when it gets hot — an unusual design decision, you might suppose. Thing is, it's not broken as such, just awkward, so getting it replaced by the landlord is unlikely. What alternatives could I use? [more inside]
posted by BrokenEnglish on Apr 27, 2010 - 12 answers

Sprung oven door

Our oven door springs are sprung. It's an old O'Keefe and Merritt stove - the kind with lots of space on top; we love it. But the oven door can't stay shut. Help! [more inside]
posted by goofyfoot on Oct 21, 2009 - 14 answers

Is it worth the trouble to vent our range hood outside?

Is it worth the trouble to vent our range hood outside? [more inside]
posted by odinsdream on Mar 20, 2009 - 21 answers

Recipe for truly succulent, traditional Jewish brisket?

How do you make truly tender, succulent Jewish-style brisket? [more inside]
posted by roxie110 on Feb 16, 2009 - 15 answers

Help me to not overthink a plate of beans (and rice)

Rice and beans for the inexperienced and time-pressed cook? [more inside]
posted by availablelight on Jan 29, 2009 - 19 answers

Aluminum foil turned brown; should I be worried?

I made (delicious!) mashed sweet potatoes in a conventional stove-top pot, covered the pot with Reynolds aluminum foil, then put it in a still warm but off-position oven (simply to save stove-top and counter space for the moment while wanting it to stay at room-temperature). Retrieving the pot a few hours later, I found that the inner surface of the foil had turned a light brown. It was also moist from the condensation, but had remained clean, unoiled, unburnt. I've cooked quite a bit and never seen this. What could be causing such discoloration, and is it a worrying symptom (of, say, toxins in the foil)? [more inside]
posted by taramosalata on Dec 14, 2008 - 6 answers

Turning a non-ovenproof skillet into an ovenproof one

Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil? [more inside]
posted by imposster on Jun 2, 2008 - 12 answers

Best kind of bakeware material?

For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
posted by riffola on Dec 28, 2007 - 16 answers

Anatomy of a vintage appliance. Help me figure this out and start cooking!

The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
posted by iamkimiam on Nov 9, 2007 - 17 answers

Do convection microwave ovens work?

Do convection microwave ovens work? [more inside]
posted by Nelson on Oct 11, 2007 - 10 answers

Short Oven?

Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
posted by Hillman Cobs on Oct 7, 2007 - 6 answers

Should I buy a toaster oven with a dehydration option?

Toaster ovens with dehydrator option: any good? If it has it, is it comparable to food dehydrator quality dehydration? Any other positive experiences with particular toaster oven features or brands?
posted by ontic on Jul 17, 2007 - 2 answers

Biscuits burning (with boredom now)

My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]
posted by jacobjacobs on Dec 4, 2006 - 17 answers

My merangues are a source of shame.

How do I get my merangues to do the right thing? [more inside]
posted by rongorongo on Oct 15, 2006 - 10 answers

Why does the home stove have to be so cold?

I always hear that restaurants and pizzerias use super-hot ovens to get that extra-good taste. So how come food for home (recipes, TV dinners, frozen pizzas, etc) always uses the paltry 350-425F range? Why not crank the thing up as high as it will go?
posted by zek on Aug 27, 2006 - 14 answers

Fixing vintage Cookmaster stove/oven

I have a 1940s/50s-era Cookmaster stove and oven. Four burners, white, with stove and warming compartment. It's in great shape, with one problem: whenever I light the pilot light to turn on the oven, a few seconds later there's a "WHOOOMP!" sound - surely some gas build-up lighting - and then the oven is on, and it works fine. How can I fix this? [more inside]
posted by mark7570 on Aug 17, 2005 - 11 answers

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