What are your best quick toaster/convection oven recipes? [more inside]
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]
Electric-start gas oven unable to reach over 250 F (121 C) degrees--any way to fix or time to replace? [more inside]
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]
Tell me about your Aga / Rayburn experiences [more inside]
How much would you expect to pay for a used restaurant quality pizza oven? Where would you look for such a thing?
What happened to toaster ovens? And are there any left that are any good? [more inside]
My electric oven's bottom element looks fine, but... [more inside]
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?
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]
What's the best cleaning method for a HORRIBLY dirty aluminum grill grate? [more inside]
How do I reconcile operating a wood burning pizza oven with environmental friendliness? [more inside]
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]
Is it worth the trouble to vent our range hood outside? [more inside]
How do you make truly tender, succulent Jewish-style brisket? [more inside]
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?
In search of awesome recipes that use microwaves, a stovetop and a toaster oven. [more inside]
Rice and beans for the inexperienced and time-pressed cook? [more inside]
Went to market, came back with a brisket. Now what? [more inside]
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]
Can I cook a chicken with the giblet bag in? [more inside]
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]
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]
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]
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]
My oven's pilot light is out. Questions about safely re-lighting it are inside. [more inside]
Am I going to kill myself why attempting to clean my oven? [more inside]
Can you really ovenproof a non-ovenproof skillet by wrapping the handle in aluminum foil? [more inside]
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.
Is our New York City landlord responsible for repairing our broken oven? [more inside]
For a jack of all trades bakeware, what is the best material? Ceramic, Metal (aluminium), Glass (Pyrex), or Silicone?
How can I cook a turkey when my oven is, shall we say, overenthusiastic? [more inside]
I am trying to find replacement knobs for a stove, but cannot find a model number anywhere on the stove. [more inside]
The vintage oven/range in my new apartment is so obviously awesome. And my landlord says it works. But how? [more inside]
Bring me your finest roast recipes, either in the oven or Crock-Pot-esque type equipment. [more inside]
Do convection microwave ovens work? [more inside]
Is there an appliance that is between a full oven and a convection toaster oven? [more inside]
Any advice about paying someone to update an older gas range? [more inside]
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?
$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!
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?
Does leaving a pizza stone in the oven make the oven more or less efficient? [more inside]
How to level a burner on a gas stove? [more inside]
How much does a typical stove-top oven weigh? [more inside]
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]
My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD? [more inside]
I keep burning cakes and cookies in my new gas oven, what am I doing wrong? [more inside]
How do I get my merangues to do the right thing? [more inside]
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?
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]