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Old 01-06-2016, 02:29 PM   #15
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Tiny oven

Ha! I use my tiny oven to store my toaster.

Seriously, I did use it once, but it seemed to be more trouble than it was worth. I've considered using the broiler, but then I'd have to clean it and an outside grill is easier.
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Old 01-06-2016, 02:50 PM   #16
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I need to get some of those tiles for our oven as it get used on most every trip. I suppose a big box store carries these?
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Old 01-06-2016, 03:09 PM   #17
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A "pizza stone" in a fancy kitchen store will cost $35 to $50.
An unglazed tile in your local hardware store - $4

It should be noted that this is a good idea in a gas or electric oven, not in a convection microwave!

Your oven will never know the difference. Another Alton Brown "Good Eats" tip. I also liked his ceramic smoker made from a big terra cotta pot.

Paula
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Old 01-06-2016, 04:08 PM   #18
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All good tips...the temp gauge is a must! un-glazed tiles do certainly help with even heat and can also be gotten for next to nothing at a garden or stone dealer, they may even give you some. Another is I put a sheet of aluminum foil on the bottom of the oven immediately when purchased to catch any possible spills. I hate cleaning ovens, so I make sure horizontal flat surfaces are covered. I love to bake so an oven is a must. We also carry a crock pot and an electric roaster.
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Old 01-06-2016, 05:06 PM   #19
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Tips:
  • Find a couple of pans that fit well in your oven.
  • Learn to make toast (broiler). That thing makes great toast.
  • Avoid spills at all costs - oven cleaning rots
  • If you have to cook a large item like a roast, ham or turkey - cut it in half.
  • Make friends with Rhodes frozen cinnamon rolls - they are awesome first thing in the morning and NOTHING smells better than hot cinnamon and coffee.
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Old 01-06-2016, 06:36 PM   #20
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I found that things tend to burn on the bottom when cooked in the shallow oven of our "65 Caravel. I bought an insulated cookie sheet that will just fit into the oven and placed it on the metal sheet that separates the burner from the oven. This seems to keep the burner from overheating the bottom of what ever pan, cooking dish or cookie sheet is used to bake. It seems to force much of the heat to the top of the oven. That was several years ago, and has worked very well for us.

For a few bucks, you might give this a try.
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Old 01-06-2016, 10:00 PM   #21
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Could someone please post a picture of the tiny oven? I hear you on cleaning the oven! Has anyone used a silicone oven liner to keep the bottom of the oven clean?
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Old 01-06-2016, 10:58 PM   #22
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Toast. I have successfully made toast in out oven!

Having read this thread, a Dutch oven for a cassaroel or bread sounds like a wonderful idea!!!
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Old 01-06-2016, 11:09 PM   #23
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We put a digital thermometer in the oven. We chased the temperature continuously making small adjustments on the dial. Maybe the stone inside would help stabilize the temperature swings?
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Old 01-06-2016, 11:16 PM   #24
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Quote:
Originally Posted by switz View Post
We put a digital thermometer in the oven. We chased the temperature continuously making small adjustments on the dial. Maybe the stone inside would help stabilize the temperature swings?
Absolutely. I use one in my home oven for that very reason.
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