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9 minutes ago, cdh said:

If this is induction, how did the butter get everywhere if it needed to be in a magnetic pan for the heat to get to it?  You have cast iron flat butter dishes?

 

The butter was in a metal pan but my stove is not induction.

 

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1 hour ago, JoNorvelleWalker said:

"Place only dry pans on the surface elements...wet pans and lids may stick to the surface when cool."

 

Well then—I bet they REALLY stick when taters or the like boil over! blink.gif

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I ran into my apartment superintendent at the spirit monger's shop this evening.  (Small town, I know.)  He asked how the new stove was doing?  "Very well," I replied, and restrained the urge to lick his toes.

 

Nice as the new stove is, from my bread experiments, the oven temperature seems a bit lower than the old one.  At least when the old one was working.  The instructions for the new stove suggest you not mess with the factory calibration as the oven is more accurate than oven thermometers.  Nonetheless there is a calibration procedure for the stove and I'm strongly tempted to invest in a digital oven thermometer.

 

Stay tuned.

 

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35 minutes ago, JoNorvelleWalker said:

I ran into my apartment superintendent at the spirit monger's shop this evening.  (Small town, I know.)  He asked how the new stove was doing?  "Very well," I replied, and restrained the urge to lick his toes.

 

Nice as the new stove is, from my bread experiments, the oven temperature seems a bit lower than the old one.  At least when the old one was working.  The instructions for the new stove suggest you not mess with the factory calibration as the oven is more accurate than oven thermometers.  Nonetheless there is a calibration procedure for the stove and I'm strongly tempted to invest in a digital oven thermometer.

 

Stay tuned.

 

 

Jo,

 

I have gotten good service out of my mechanical oven thermometer for at least 15 years. It has a little hook at the top for hanging or a little metal foot on the bottom where it will stand on a rack. They seem to run between $5 and $10 now. Just saying it would be cheaper and probably last longer than a digital.

 

Signed,

 

Luddite :)

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gfweb   
51 minutes ago, JoNorvelleWalker said:

I ran into my apartment superintendent at the spirit monger's shop this evening.  (Small town, I know.)  He asked how the new stove was doing?  "Very well," I replied, and restrained the urge to lick his toes.

 

Nice as the new stove is, from my bread experiments, the oven temperature seems a bit lower than the old one.  At least when the old one was working.  The instructions for the new stove suggest you not mess with the factory calibration as the oven is more accurate than oven thermometers.  Nonetheless there is a calibration procedure for the stove and I'm strongly tempted to invest in a digital oven thermometer.

 

Stay tuned.

 

 

The oven is more accurate than thermometers?

 

I think not.

 

But perhaps the oven's temp cycles will confound a thermometer. One can get around this by putting a ramekin of oil in the oven and taking its temp. It ought to be around the prescribed temp

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1 hour ago, Thanks for the Crepes said:

 

Jo,

 

I have gotten good service out of my mechanical oven thermometer for at least 15 years. It has a little hook at the top for hanging or a little metal foot on the bottom where it will stand on a rack. They seem to run between $5 and $10 now. Just saying it would be cheaper and probably last longer than a digital.

 

Signed,

 

Luddite :)

 

Indeed I have one!  I have also done the Harvard sugar test in my old oven, which seemed to be right on.

 

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59 minutes ago, gfweb said:

 

The oven is more accurate than thermometers?

 

I think not.

 

But perhaps the oven's temp cycles will confound a thermometer. One can get around this by putting a ramekin of oil in the oven and taking its temp. It ought to be around the prescribed temp

 

This oven fast cycles the heating element, not like my old oven.

 

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Update:

 

They say knowledge is power*, and this could get expensive.  My order from ThermoWorks arrived tonight.  The free air thermocouple probe** is in the oven and I have been monitoring the temperature for a few hours.  They also say a picture is worth a thousand words, but the ThermaQ is a new toy and I haven't yet figured out how to export the graph.  So please bear with me.

 

With the probe positioned in the middle of a rack slightly lower than the oven center and the oven set to 450 deg F. the temperature took most of an hour to stabilize.  As the element cycled on and off the temperature cycled between about 440 and 452.  Better than I expected.

 

Since it was by now far too late to consider baking bread (even for me) I went with the idea of a potato.  I bake potatoes at 450 in a bed of salt.  Of course the temperature dropped when I opened the oven door to place the baking pan with the few pounds of salt.  Eventually the temperature restabilized however this time it was cycling around 475-485.  I do not understand.

 

But now it is time to eat, and what with the Zinfandel and all it may be too late for many insights.

 

 

*Yes, I know, but "knowledge is energy" has not quite the same ring.

 

**Not really free but was on sale.

 

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