ElsieD

@rotuts the picture below shows you where my Breville sits. I just pre-heated it to 325F and was able to quickly touch one side of the oven without burning myself. The other side was hotter. I have a cutting board on top of my Breville and have no problems with the cupboard above it. I always cover my dough when proofing, i have not thought to do so otherwise. It is also what the manual recommends. The temperature has been factory set at 85F, but can be adjusted to anywhere between 80 and 100. I have checked the temperature with an oven thermometer and it is accurate. The air fry basket was easy to clean. I just use soap and water, but then I haven't used that function much.

@rotuts a posted a little review on the Breville Smart Oven Air topic, link above.

I just made us some grilled cheese and ham sandwiches using the "Air Fryer" setting. I often use it for these sandwiches as I like my bread on these sandwiches nice and crunchy. You may not. Other than that, i have used the air fryer setting for frozen sweet potato fries and chicken wings. The fries were fine, nice and crispy. The wings were good too, although you have to move them around a bit. That, as near as I can recall, is the total of my experience with this setting. I did not use extra oil with either the fries or wings. I dehydrated some tomatoes which seemed to work well. They are in the freezer and have yet to use them so I can't comment further. One thing I love about this oven is the proof function. It works perfectly. It has a slow cook feature which I haven't used, and has settings for both high and low. Several of the functions work using "super convection". Not sure what that means exactly, but the fan makes considerably more noise. It also has an interior light that will go on when you open the oven door and stays on for 10 seconds after you close it. The one thing that is rather useless is the second rack for things like baking cookies. The top rack browns, while the cookies on the bottom rack do not. This is solved by switching the racks but on a 15 minute bake you need to do this more than once. A but of a pain. All in all, I'm pretty happy with this oven. I rarely use the big oven but that was also true of the BSO. This oven as with the BSO, still sucks at making toast.

https://forums.egullet.org/topic/154613-breville-smart-oven-air/ This was the original thread on the Breville Smart Oven Air. I'll post my comments on it there.

I sprayed the bottom but that was only because i am new to the pan and I was afraid it would stick. When I went to take the lid off, i was glad I had because the lid wouldnt come off, so I said to myself, sure am glad the bottom won't stick like that. But then I realized I was tugging at the wrong end. Oops! So then, the lid slid right off. When it was finished baking, the loaf slid right out. Next time I won't bother spraying. I don't think it needs it.

Thanks, all. This afternoon I made the smaller Pullman loaf from KAF. I mixed the ingredients in the bread machine, stuck it in the loaf pan, let it rise and baked it in my Pullman pan. Well, that was easy, and bonus, the bread slid right out if the USA pan.

http://www.cookinglight.com/recipes/slow-cooker-thai-beef-curry Purists are unlikely to be interested in this recipe but we quite liked it. I used Blue Dragon Thai Red Curry Paste.

Toot away. I don't know how I missed this.

Are you saying that Good Eats is coming back?

@Shelby I started a thread on this but it did not get much traction. However, my BSO died and I bought the Breville Air. So far, I'm very happy with it.

My pan is a USA. For my money, they are the best. I have the smaller pan and I probably should try a loaf in it.

I had 4 braising ribs that I had at the start of this challenge and used them up yesterday in a slow cooker Thai curry. I still have some dribs and drabs left but compared to what I started with, it's hardly anything at all.

One thing I've always wondered about when using a Pullman pan - why doesn't the bread stick to the lid? I bought a Pullman pan several years ago and gave been afraid to use it as i have visions of never getting the bread out of it.

Can't quite remember when I last laughed this hard!

Oooh, nice! I'll be right over!

I made these as well and really disliked both the onion and the garlic powder. I made a note to omit them next time.

I just now came across this. I had wondered where you were. I loved reading it and seeing pictures of all the food. I'm only sorry I didn't get to interact with you during the course of your writing the blog. To me, it is always interesting to see what people eat in cultures so different from my own. Thank you for taking the time to share your experience with us.

I was going to say that it looked like my kind of breakfast, especially with the way the eggs were cooked - and then I saw the words "Brussels sprout" and had to swallow my words.

The other day the machine made a 1 1/2 pound loaf of basic white. I used the 13 hour delay so it would be ready at 9:00 AM. I had a heck of a time getting it out of the pan. I toggled the wing nuts at the bottom of the pan and it was still sticking. I slid a long plastic spatula all around the sides and finally got the thing out. I wonder if the 13 hour delay made the bread stick? The panmitself was spotless when I started because I checked it carefully. @lindag I just checked my manual and it has something to say under the section questions and answers: Q3 How do the loaves vary in shape depending on the season? A3 During summer, loaves may sometimes rise too high or collapse, causing a dent in the middle. During winter, you may have trouble getting bread to rise. This may be solved by keeping the water temperature at about 68F (20C). I realize that it is not summer in Montana but maybe your water temperature has something to do with it? I'm going to watch the temperature of mine.

@lindag As you know, I'm still familiarizing myself with this machine. What setting did you use?

Beautiful food.

At first glance I thought that muffin was a meatball.

8 Are those seeds of some sort in the white bread or do my eyes deceive me?

@Anna N Thanks for taking the time to write this up. I'll add some vital wheat gluten to the mix from now on.

Thanks. I can live without the sugar in my bread. I just spent some quality time with the instruction manual. It would look as though the HOME MADE course has a bake cycle I can use, but I haven't figured out which button(s) to push. I'll look into that. As to the temperature, I always check mine with a Thermopan as I want the loaves to be at least 200F. Again, Andie, thanks for all your help. I appreciate it.