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Your Oven
What's your oven like?
I've got a really tiny electric one I can only fit a casserole dish in if I stick it in longways. It tends to run a little cooler than what I have the dial set to (around 25°F or so, so I've been reluctant to bake much in it). It is a fairly neat color, I'd say it's close to a pistachio or something like that. I think there's a broiler at the bottom, but it seems to be jammed so I'm not sure (I'd think it might be the spot for a pilot light, but as I said, the thing's electric). I'm moving in about two months where I'll be in a new apartment for grad school and I'm crossing my fingers that their campus ovens are gas powered (though I doubt it ).Jam it back in, in the dark. |
You might want to get an oven thermometer christina. For some reasons all the ones I've had at school apartments have had their temperature settings horribly off and after you've cooked at a few temperatures it's pretty easy to see how miscalibrated the thermometer on the inside is. A decent oven thermometer only costs $10-15, too.
There's nowhere I can't reach. |
The convection oven should make your food cook a lot faster since you're not just relying on radiant head from the burners and naturally occurring convection currents within the air, but forcing hot air around your oven keeping more of it equally heated and heating it up faster. Don't know if I'd use it on frozen meals because they're usually timed for a normal oven, but I could see using it on casseroles and those sorts of things that tend to cook for a good while.
This thing is sticky, and I don't like it. I don't appreciate it. |
I am a dolphin, do you want me on your body? |