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.
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posted by dolface
on Jul 8, 2010 -
9 answers
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
Replacing broken drop-in oven with another...plug-n-play or some disassembly required?
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posted by armyman83
on Apr 27, 2010 -
4 answers
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?
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posted by BrokenEnglish
on Apr 27, 2010 -
12 answers
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.
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posted by dismitree
on Apr 17, 2010 -
13 answers
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.
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posted by Lylo
on Mar 6, 2010 -
7 answers
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?
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posted by armyman83
on Feb 17, 2010 -
5 answers
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!
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posted by goofyfoot
on Oct 21, 2009 -
14 answers
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?
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posted by Dr. Wu
on Aug 11, 2009 -
27 answers
Electric-start gas oven unable to reach over 250 F (121 C) degrees--any way to fix or time to replace?
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posted by erin_trying
on Jul 27, 2009 -
8 answers
Corningware broke inside hot oven. Oil/grease caked on everywhere. No self-cleaning mechanism. No oven hood. No idea what to do. Help!
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posted by AceRock
on Jun 27, 2009 -
10 answers
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
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
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?
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posted by lapsang
on May 15, 2009 -
16 answers
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.
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posted by Mayor Curley
on Mar 23, 2009 -
12 answers
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
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...
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posted by anthropoid
on Jan 4, 2009 -
5 answers
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)?
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posted by taramosalata
on Dec 14, 2008 -
6 answers
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?
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posted by sararah
on Oct 31, 2008 -
13 answers
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.
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posted by Joh
on Oct 29, 2008 -
22 answers
So how do I adjust this cornbread recipe so I can use a bigger pan? What factors should I consider (fat content, type of starch, etc) in making this kind of adjustment in the future?
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posted by frecklefaerie
on Oct 21, 2008 -
10 answers
Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil?
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posted by imposster
on Jun 2, 2008 -
12 answers
I would like to build an outdoor wood fired oven similar to the one Jamie Oliver uses on his cooking shows. Can anyone suggest how/where I could find plans for this sort of structure? I know there are safety concerns involved and want to be aware of all the issues before I go ahead.
posted by frizelli
on Feb 4, 2008 -
9 answers
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
I am trying to find replacement knobs for a stove, but cannot find a model number anywhere on the stove.
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posted by Pockets
on Nov 11, 2007 -
6 answers
The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how?
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posted by iamkimiam
on Nov 9, 2007 -
17 answers
