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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

Cornbread Consternation

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? [more inside]
posted by frecklefaerie on Oct 21, 2008 - 10 answers

Light my fire...uh, pilot light

My oven's pilot light is out. Questions about safely re-lighting it are inside. [more inside]
posted by needs more cowbell on Aug 9, 2008 - 17 answers

Death Defying Oven Cleaning

Am I going to kill myself why attempting to clean my oven? [more inside]
posted by zackola on Jul 16, 2008 - 8 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

wood fire outdoor stove

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

Must a NYC landlord pay to repair an oven?

Is our New York City landlord responsible for repairing our broken oven? [more inside]
posted by rustcellar on Jan 6, 2008 - 14 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

Blast-furnace turkey roasting?

How can I cook a turkey when my oven is, shall we say, overenthusiastic? [more inside]
posted by exceptinsects on Nov 15, 2007 - 16 answers

Trying to find replacement knobs.

I am trying to find replacement knobs for a stove, but cannot find a model number anywhere on the stove. [more inside]
posted by Pockets on Nov 11, 2007 - 6 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

Roast for my wife

Bring me your finest roast recipes, either in the oven or Crock-Pot-esque type equipment. [more inside]
posted by fijiwriter on Oct 15, 2007 - 21 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

Any advice about paying someone to update an older gas range?

Any advice about paying someone to update an older gas range? [more inside]
posted by chr1sb0y on Sep 11, 2007 - 11 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

Is $320 too much to replace the thermocouple on my classic 1950s-era oven?

$320 to replace the thermocouple on my classic 1950s-era oven. Too much? Nothing happens when I turn on the gas. I believe the guy when he says it's a bad thermocouple, I just don't know if the price is crazy or not. It's $65 if I send them home without doing anything. Thanks!
posted by scarabic on May 16, 2007 - 13 answers

Oven safe magnets?

My Bosch oven door has gradually stopped closing entirely, unless I prop it shut. I have dissected the spring hinges, and cannot figure out the cause of the problem. Propping the door shut takes hardly any pressure, so I've decided to fit magnets on the inside of the door so it will auto-close. There is space for magnets up to about 1cm deep each. Which magnets should I buy, taking into account cost, strength, heat stability, and possible toxicity?
posted by roofus on May 2, 2007 - 13 answers

Does leaving a pizza stone in the oven make the oven more or less efficient?

Does leaving a pizza stone in the oven make the oven more or less efficient? [more inside]
posted by chefscotticus on Mar 23, 2007 - 15 answers

No, it never has been on the level...

How to level a burner on a gas stove? [more inside]
posted by QIbHom on Jan 11, 2007 - 4 answers

How much does a typical stove-top oven weigh?

How much does a typical stove-top oven weigh? [more inside]
posted by bingwah on Jan 11, 2007 - 5 answers

Microwave oven with thermometer

I'm looking to buy a microwave oven, but I want a good one. I'm looking for a combination microwave/convection oven with, and this is the tricky part, a thermometer built in. [more inside]
posted by ykjay on Dec 6, 2006 - 4 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

How do you prevent food from burning at the bottom in a gas oven?

I keep burning cakes and cookies in my new gas oven, what am I doing wrong? [more inside]
posted by jp021272 on Nov 19, 2006 - 20 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

I gotta go, I think I left my oven on. Again... My souffle!!!

How easily would my house burn down if I left something cooking in the oven and forgot about it? Also share your favourite tips for not forgetting that theres something in the oven! [more inside]
posted by GleepGlop on Jul 5, 2006 - 19 answers

How does this oven work?

This may sound like a dumb question, but seriously: how do I use my oven? [more inside]
posted by Durhey on Jun 21, 2006 - 7 answers

Fire! Fire! Heh huh huh. Fire!

Help me use my wood-burning stove! [more inside]
posted by frogan on Jun 9, 2006 - 7 answers

Encyclopedia Brown and the Case of the Exploding Oven Door

On Thursday night, my stove's glass door exploded for no discernable reason whatsoever. Since MeFi's population encompass many trades, I'm hoping there's someone with a background in physics, engineering, or an appropriate tradesman who either knows or can venture a fairly educated guess as to why it happened. [more inside]
posted by WCityMike on Dec 21, 2005 - 25 answers

How hot, hot shot?

How hot do I set the oven for drying mangos and for how long? [more inside]
posted by Evstar on Nov 29, 2005 - 3 answers

Broken toaster oven

My toaster oven continually needs more time to toast things... [more inside]
posted by hopeless romantique on Nov 13, 2005 - 2 answers

I need a 24" wide combo oven/microwave.

I need a 24" wide combo oven / microwave (stacked). [more inside]
posted by Caviar on Nov 11, 2005 - 6 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

Cardboard in the oven...?

I bought a package of frozen eggplant parm at Trader Joe's, and the cooking instructions are to place the package (made of cardboard) directly into the oven... [more inside]
posted by amro on Jul 29, 2005 - 23 answers

Oven door lock stuck

I just moved into a sweet new apartment which houses a Whirlpool Gold Super Capacity 465 Electric Range. The oven door will not open. Help! [more inside]
posted by FlamingBore on Apr 4, 2005 - 4 answers

Cleaning Kitchen Air

Well, our new old apt (it's new to us, but it's old) has no range hood. Looks like the previous owner decided to make a HUGE pass through. What solutions/options do I have (besides some sort of bizaare way to hookup an ordinary rangehood). Do the somewhat reviled ionic breeze / ionic cleaners work well enough to clean the air? It's a 600 sq ft apt.
posted by eurasian on Dec 13, 2004 - 11 answers

Dutch Oven Repair

Dutch Ovens, pt. 2: Repair. How to fix chipped enamel before the iron rusts? [+] [more inside]
posted by rxrfrx on Dec 11, 2004 - 8 answers

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