Anna N

but thank you. I try never to turn away a compliment.

Since I started this topic and my freezer is now once again chockablock I think I need to step up to the plate. How could this happen?

Duck breast, rapini and potatoes. The duck breast and the potatoes were sous vided before being seared.

Potatoes. and I will dig an already sous-vided duck breast out of the freezer, toss it in to reheat and then sear it. I have blanched some rapini which I will sauté if I can keep all these balls in the air!

Looks very much like breakfast did today. Tomatoes, onions, green beans and feta cheese with a warm pita.

Getting my veggies in early today. Roasted green beans and tomatoes.

The control panel. Close-ups of the right-hand side of the panel. I read through the whole instruction manual and there is nothing that discusses this function.

This rattled a neuron or two enough that I left my first morning coffee to go and stare at the controls on my range. Sure enough there is a melt function. I have never used it. My range is induction and the melt function appears to have the same 10 levels as all the other controls. I shall study the subject later.

Not the same by any means but still tasty.

I knew I should never have clicked onto this post! I am craving a salad and yours would fit the bill to a T.

Thanks, Teo. I have had many ovens that varied by 50 or more degrees from the set temperature and learned to compensate. But this is very different. For it to drop from 450° to 325° is another order of magnitude than what I'm accustomed to. There is definitely something very wrong with this oven. I think I now have a fairly good understanding of what puff pastry needs to reach its potential thanks to your to your patient explanations. I intend to find some more puff pastry as soon as I can and attempt to cook it in one of my countertop ovens. In the end, teenagers being teenagers. I did get a text from my granddaughter saying all the extremely defective elephant ear cookies had been devoured in short order!

May I point out that Thomas Keller is tall and skinny. I am short and fat. Apart from that we only have some minor differences including fussing over tomato skins. He does. I don't.

finally! My daughter brought over a few tomatoes from her garden and I enjoyed my first BLT of the summer.

I hate them too. But the splatter screen rarely protects me. Those things wait to ambush me as soon as I lift the screen.

I suspect you are right. I am going to sleep on it tonight and then decide what I am going to do. I have two other countertop ovens so I may decide that getting the large oven repaired will have to wait until other priorities are met. I will first, of course, do a little research to see if there is an easy fix. Thanks.

Is that what it's called? Been making something similar for years but until now it has been nameless.

I am adding an addendum. Last night my granddaughter asked me to make something for a bake sale. I decided on cinnamon elephant ears. I preheated my oven at least as long as I did yesterday. Foolishly, I did not check the temperature. The elephant ears were a complete disaster. I then spent many hours trying to figure out what was happening with my oven. I am no wiser. Sometimes it reaches some temperature sometimes it's 150°F lower than it should be. Seems to be much worse if I use convection bake than if I use it without the fan. It has always been so reliable and trustworthy that I am quite devastated. I have quickly made a batch of brownies for her using my Breville Smart Oven.

Sorry I didn't see your second link. I was referring to a splatter screen that is all metal so that it tolerates the heat of the oven. Some of them have plastic handles and don't do well in the oven.

The one which was linked to by @lindag.

And you do a fine job. So fine in fact I am thinking of having you appointed Chief Instigator.

I like that style because it can also go into the oven.

Five grain fruit bread from Le Pain Quotidien. I really like this bread. It has sesame, flax, pumpkin and sunflower seeds, rolled oats and golden raisins. I am guessing they are counting the oats as the fifth seed? I think it would work just as well without the raisins if one were inclined to forgo the sweetness although I liked it. It uses a pâte fermentée.

Thanks everyone. Much better. The oven was definitely hot because I had baked bread in it before I put these in there!

Fried eggs with chorizo from Le Pain Quotidien.

Yet another iteration of a roasted pork sandwich. This time broccoli rabe (blanched and sautéed with garlic and hot pepper flakes), shaved pork roast and gruyere on a lightly toasted multigrain bun.