161 posts tagged with oven.
Displaying 101 through 150 of 161. Subscribe:

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

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

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