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Users that often use this tag:
Wordwoman (2)
armyman83 (2)

Oven cleaning = evil

Help me clean my gas oven. [more inside]
posted by Salieri on Feb 2, 2011 - 7 answers

 

I got a combo microwave/convection/grill oven for Xmas. What/How do I cook in it?

I got a combo microwave/convection/grill oven for Xmas. What/How do I cook in it? [more inside]
posted by bartleby on Jan 5, 2011 - 4 answers

Vintage non-electric , gas burner based oven?

A few decades ago there was this enamel coated oven contraption, resplendent with a small glass door that slid down, that you'd put on the gas burner, it would heat up from below and could then be used as an ordinary baking device. It had virtually no inner parts, aside from maybe a coil. They had them in Europe and Israel - what were they called? Are they still made? (It isn't the Wonder Pot).
posted by watercarrier on Dec 22, 2010 - 9 answers

Garland range?

Help me find a manual or any other information about this Garland range. Specifically, we need to figure out why it's not working. [more inside]
posted by otherwordlyglow on Dec 18, 2010 - 5 answers

Will my self-cleaned oven be forever locked?

I ran the self-cleaning cycle on my Whirlpool Cleantop oven. It finished successfully, and now the next day, the door is staying locked. Help? [more inside]
posted by nevercalm on Dec 8, 2010 - 13 answers

My oven goes boom

Why did my oven make a loud banging noise? Is this dangerous? [more inside]
posted by leedly on Dec 1, 2010 - 12 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

Is my oven going to explode?

What's going on with my gas stove? Is it dangerous? What type of repair person do I need to come fix it? [more inside]
posted by luazinha on Sep 12, 2010 - 9 answers

What's with my oven?

Help. My electric oven just went crazy! [more inside]
posted by Wordwoman on Aug 21, 2010 - 6 answers

Is oven roasted corn awesome?

Have you ever roasted corn in your gas oven's broiler? [more inside]
posted by mandymanwasregistered on Jul 31, 2010 - 17 answers

Why won't my oven burner light completely until it's very hot?

Our 3-yo Maytag oven is misbehaving, and I can't figure out what's going on. Symptoms: when the burner is lit only the 2/3's closest to where it connects to the gas-line actually light. The other 1/3 puts out nasty aldehydes until the thermostat registers about 250 *F. [more inside]
posted by dolface on Jul 8, 2010 - 9 answers

How do I hook up this commercial oven?

How do I hook up this commercial oven without frying it or myself? [more inside]
posted by tomatofruit on Jun 28, 2010 - 5 answers

Odd question about electrical ovens.

So, I have an electric oven, and I sometimes make pizza by simply putting it directly on the grate inside. That means, of course, some cheese falls on the bottom of the oven, which I then have to clean. I was thinking about putting in a baking sheet to catch that stuff, but I was wondering if it will affect cooking time? Or increase power usage or something? The coil is at the bottom of the stove.
posted by wild like kudzu on Jun 5, 2010 - 21 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

Can I swap 30" drop-in ovens?

Replacing broken drop-in oven with another...plug-n-play or some disassembly required? [more inside]
posted by armyman83 on Apr 27, 2010 - 4 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

How long should I cook this brisket?

How-long-should-I-cook-it-filter: I've got a brisket in the oven right now. The plan was to cook it for five hours at 325F. Problem: First time I'm ever using this particular oven and it seems that for the first two hours the oven was only at ~200F. Everything seems to be working normal now, oven is at 325...but I'm not sure how much total time I should cook for to ensure the brisket is cooked through yet tender. [more inside]
posted by dismitree on Apr 17, 2010 - 13 answers

Shine on, little bulb

Is the light bulb in the microwave different than the ones in our lamps? [more inside]
posted by amicamentis on Mar 30, 2010 - 9 answers

Convection Oven Dinners

What can I do with a tabletop convection oven? I bought it so I can have more options than a microwave provides when we work late and eat dinner at our office. I know convection ovens are used a lot for bakery goods and for the toaster-oven function but I am not interested in either of these. What would be good to cook in a convection oven in our office that we couldn't just make at home, freeze, and warm up in the microwave? I like healthy low calorie meals. [more inside]
posted by Lylo on Mar 6, 2010 - 7 answers

Tinfoil and ovens

If I cover a dish in the oven, does it make it hotter? [more inside]
posted by Baby_Balrog on Feb 22, 2010 - 23 answers

Whirlpool oven control panel will not increase temp above 350F?

Upon moving to a new house, I've discovered a very odd problem with the inherited Whirlpool oven. The "temp increase" button makes the displayed temp go down! Unfortunately, the temp decrease button also makes the temp go down...so right now, I can't cook above 350F (the default that appears when you press Bake). Help? [more inside]
posted by armyman83 on Feb 17, 2010 - 5 answers

Bring me your baked, your roasted, your long cooking favorites.

I need recipes that will keep the oven on for an hour or more. [more inside]
posted by mygothlaundry on Jan 6, 2010 - 29 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

Metamess Prevention

What are some tips on preventing electric range messes? [more inside]
posted by magnoliasouth on Sep 29, 2009 - 16 answers

Ding ! Dinner's Ready !

What are your best quick toaster/convection oven recipes? [more inside]
posted by duckus on Aug 15, 2009 - 10 answers

(No) Bake Sale

I need to bake something, but it's hot (and getting hotter) and humid, and I don't want to raise the temperature in here any further. Any suggestions for no-bake (or toaster-oven?) treats? [more inside]
posted by Dr. Wu on Aug 11, 2009 - 27 answers

Electric-start Gas Oven Unable to Reach 250+ F degrees (121 C)

Electric-start gas oven unable to reach over 250 F (121 C) degrees--any way to fix or time to replace? [more inside]
posted by erin_trying on Jul 27, 2009 - 8 answers

How to clean an oven

Corningware broke inside hot oven. Oil/grease caked on everywhere. No self-cleaning mechanism. No oven hood. No idea what to do. Help! [more inside]
posted by AceRock on Jun 27, 2009 - 10 answers

Pros and cons of cooking with an Aga

Tell me about your Aga / Rayburn experiences [more inside]
posted by Bigbrowncow on Jun 21, 2009 - 6 answers

Used Pizza Oven?

How much would you expect to pay for a used restaurant quality pizza oven? Where would you look for such a thing?
posted by furiousxgeorge on Jun 20, 2009 - 5 answers

My kingdom for a repeatable toaster oven!

What happened to toaster ovens? And are there any left that are any good? [more inside]
posted by rouftop on Jun 3, 2009 - 18 answers

An oven element's silent protest...?

My electric oven's bottom element looks fine, but... [more inside]
posted by Decimask on May 31, 2009 - 12 answers

I can't wait on two hours for a pizza to bake

I'm having trouble with my oven and think it's the door gasket/seal. Specifically, I see that the gasket is only going 3/4 of the way around the door, and isn't on the bottom. Is that normal? I think the answer is probably no, so...... how easy is this to fix?
posted by saffry on May 22, 2009 - 8 answers

Oven dilemma: gas vs electric (240 or 120 volt)?

Apartment not wired with 240 Volts - should I rewire or replace my 240v electric wall oven with 120 volt oven and is it recommended? Or should I go with gas? [more inside]
posted by lapsang on May 15, 2009 - 16 answers

What's the best cleaning method for a HORRIBLY dirty aluminum grill grate?

What's the best cleaning method for a HORRIBLY dirty aluminum grill grate? [more inside]
posted by covert7 on Apr 2, 2009 - 14 answers

How to I construct and operate the most environmentally friendly wood burning pizza oven?

How do I reconcile operating a wood burning pizza oven with environmental friendliness? [more inside]
posted by FearAndLoathingInLJ on Apr 1, 2009 - 19 answers

Cold as ice. As cold as ice to me.

The oven portion of our gas range went from being fine to dead inside. Made baked potatoes one night, next night I turned it on and it wouldn't heat up at all. The burners still work fine. I reviewed some literature about repairing it myself, but I'm trying to decide if it's a good idea. [more inside]
posted by Mayor Curley on Mar 23, 2009 - 12 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

Is it too soon to ask my new landlord for a new oven?

So, I moved into my new apartment 2 weeks ago, and finally found the time to cook my first real dinner. The problem is my oven. I love to cook, and it looks like this apartment came with an O'Keefe & Merritt oven, something mustard-colored out of the 70s (not the cool vintage 50s kind.) Two of the burners wouldn't light at all, and the other 2 lit, but when I turned them off and tried to re-light them they wouldn't. And this is my first older oven, so I guess you can't use the oven and the stovetop at the same time? Or at least I couldn't. This aggression will not stand. I guess my question is, after only 2 weeks of occupancy, how do I go about talking to my landlord about getting a new oven? Or talking her into getting a new oven, in these trying financial times. I guess that every tenant before me was fine with it but I could barely make edible pasta and garlic bread and that's not gonna work. Thoughts?
posted by buzzkillington on Feb 15, 2009 - 15 answers

I want to eat well!

In search of awesome recipes that use microwaves, a stovetop and a toaster oven. [more inside]
posted by big open mouth on Feb 13, 2009 - 14 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

What to do with a brisket?

Went to market, came back with a brisket. Now what? [more inside]
posted by tavegyl on Jan 27, 2009 - 19 answers

I want a rotisserie chicken tonight; please help...

My sister gave me a slightly used convection oven/rotisserie cooker and the manual is missing. It's a Cook's Essentials/QVC brand and I can't find any information on it at all... [more inside]
posted by anthropoid on Jan 4, 2009 - 5 answers

How healthy is a bag of guts?

Can I cook a chicken with the giblet bag in? [more inside]
posted by InsanePenguin on Dec 26, 2008 - 7 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

Help put muffin tin back together again

My sister has a stone muffin pan like this (except it is 6 jumbo muffin cups) that broke into three pieces during a recent move. She said none of the cups were damaged, so any ideas on an oven-safe adhesive to put it back together? [more inside]
posted by sararah on Oct 31, 2008 - 13 answers

My oven is not a clown car

Oven management strategies for thanksgiving? I am hosting thanksgiving at my house this year, and need help planning the best strategy for making a large roast meal with insufficient oven space. [more inside]
posted by Joh on Oct 29, 2008 - 22 answers

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