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
$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
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
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.
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posted by ykjay
on Dec 6, 2006 -
4 answers
My oven burns stuff on the bottom yet is undone on top, despite using prescribed minimum bake temp/time. WTD?
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posted by jacobjacobs
on Dec 4, 2006 -
17 answers
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
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!
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posted by GleepGlop
on Jul 5, 2006 -
19 answers
This may sound like a dumb question, but seriously: how do I use my oven?
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posted by Durhey
on Jun 21, 2006 -
7 answers
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.
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posted by WCityMike
on Dec 21, 2005 -
25 answers
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?
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posted by mark7570
on Aug 17, 2005 -
11 answers
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...
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posted by amro
on Jul 29, 2005 -
23 answers
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!
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posted by FlamingBore
on Apr 4, 2005 -
4 answers
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 Ovens, pt. 2: Repair. How to fix chipped enamel before the iron rusts? [+]
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posted by rxrfrx
on Dec 11, 2004 -
8 answers
