md8232

On today’s visit to Wally World, I saw some Home Run Inn pizza. When I worked for Sears many years ago, we would head to Home Run Inn for Friday pizza. I lived on the other side of town and always preferred pizza from one of the many neighborhood joints. We’ve been buying “Wewalka” dough in the refrigerated aisle and making our own. With a chance to make my own sauce and all the specific toppings we like, I prefer this to any frozen variety including HRI.

So tonight I used the FB to reheat yesterday’s Brisket. One of the pans is perforated to help drain off moisture. I was able to lay out enough slices for 2 carnivores and it performed perfectly. The CSO heated some frozen French Fries to go with the tasty Brisket.

I’m a fan of Kenji’s All American Meatloaf and normally make it in our oven. After verifying everything would fit I decided to make it in the FB. You form the meatloaf in a loaf pan, cover with foil and bake it upside down on a tray. 350 F on Conv for 30 minutes, gently remove the loaf pan and finish. It was just as tasty as ever and we didn’t have to fire up the big oven.

Pan did you ever get your company going?

3 minutes each side. For me, the color is better and still a proper center.

Top Rack @ 450F with no preheat. 5 minutes with a turn at 2 1/2 minutes. Not any color on the bottom, but it has the soft moist interior. Arrgh, I actually ate Wonder Bread!

It is a lot more work in the FB. Opening a steamy oven to turn over the bread is doable, but not enjoyable. CSO wins on toast. FB wins on large proteins and bread making.

I agree. If my kitchen remodel come to pass, I’ll probably keep both units. Each has it’s strengths.

I tested the CSO on the toast setting 3. I expected it to reach a temperature and stabilize, but the temperature continued to climb for the entire cycle. Ended @ 500 F.

2nd attempt. same time & temp. 5 minutes preheat. I flipped the toast at 90 seconds. 3 minutes total. I think we have a winner. Third pic to show it is soft inside.

OK. 450 Combi with a 5 minute preheat. Steamy when I opened the door. Toast is on the top rack @ 1.75” from the heat element. I’ll start with 3 minutes and see where we are.

Another test Top rack, 420, Convi for 6 minutes with Wonder bread. I checked at 4 minutes and flipped the bread. I think this would be acceptable.

Just tried my pizza steel and it is too long one way and too short the other. If I keep the FB, will probably get a steel sized to fit the oven. I say steel, but have been reading that Aluminum may be the new wonder metal.

Moar Science! I used the CSO on toast setting 3 on the middle rack. I would have pulled them sooner if making my morning toast, but let them go the full cycle. the bottoms were partially browned unlike the FB. My lesson is watch closely and pull once toast is to your liking. I still think the FB won’t shine at toast or tea. I’m willing to do more Science as needed.

I took a bite of each after the 8 minute mark. Not much of a tender interior. I could accept them with butter. Some steam each time I opened the door. I used the top rack. Our goat loves bread. He’ll be in heaven with the Wonder Bread.

OK Science time. Per Kerry, I used Combi @ 390. All pictures are: L - R Wonder Bread, Pepperidge Farm White Sandwich, & Pepperidge Farm Farmhouse Butter Bread. Times are: 4 minutes 6 minutes 8 minutes

Do you have a favorite bread that I can find at Walmart?

I think the volume of the oven works against it when making toast. Do I use the top rack and risk burning it, or middle rack and never achieve browning? I’m tempted to preheat the pan, then lightly butter the bread and let er rip. Or... pizza steel if it fits!

By the time I got the color as shown, the bread was completely dry. I think it is in part due to how moist the bread remains a day later. I stored it in a vintage Tupperware bread box which creates a great seal. I’m headed to town this afternoon for some Doctorin’ and will return with some fresh bread. We will repeat the experiment then.

Toast underway. I used the bread that I made yesterday for this experiment. From L - R. Uncooked, toasted in Magimix & toasted in FB. Will repeat later with store bread.

This time is worse. Muscle memory of the CSO gets in the way.

It’s not the readin’, it’s the rememberin’

I’ve borrowed a still from the FB video that shows the rubber gasket around the oven. It is effective at keeping the steam where it belongs. I am noticing an ongoing sound when in use that I find annoying. Lots of hearing loss and tinnitus, but this noise overcomes that. Doing beef short ribs for dinner, so we’ll see how long I can stand the sound.

OK, it's done. I used 390° for 20 minutes on a rack. The rack moved it too close to the top of the oven and almost burned the top. The interior was @ 120°, so I removed the rack and placed the loaf pan on the floor. It took almost 20 minutes more to get the interior to 19x°. The waiting is over and it is a tasty bread. I should have waited a few more minutes before cutting, but have the patience of a small child! My wife enjoyed it and I'd did too. Will make again and try to improve my technique.