I have cleaned the grease out the oven but the oven is still warm and it’s not on. What do I do to get the oven to cool down so it’s back to normal?
Background: I'm an ERP consultant and one of my customers is a metal works factory in which they have an oven. This is an expensive piece of hardware so they ha
Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do? We normally cook half the bag at 425&d
A while ago I had an orzo dish in a restaurant, where the Orzo had been cooked in the oven together with vegetable stock, garlic, herbs, and cherry tomatoes. Th
I love making pizza. And I've been reading this book "The Neapolitan Pizza", which is supposed to be, as they describe it in the subtitle, "a scientific guide a
Would a pizza stone assembled from multiple pieces be smart/useful? I have access to an old marble quarry, and I would like to go cut a stone there. It seems to
Obviously there are major differences if the pot roast is cooked uncovered in the oven. That aside, are there differences if it is covered?
I have a gas oven stove that can go up to 550°F (~287°C), with also a gas broiler. If I place a muffin pan on the top or second top rack, under the broi
A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the
As above really, or is a specific air temperature probe really needed?
Will adding something like a pizza stone smooth out the highs and lows of an oven's cycling (the switching the element off and on)?
I just bought a 5 qt Lodge deep dutch oven and had luck roasting some vegetables in it on a grill, but now want to try a whole chicken. I am curious if anyone k
I turned my oven down to around gas mark 3 last night while I finished the rest of dinner. After taking the food out of it, I accidentally left it on for about
Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-1
I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so
I've been looking at options of for-home pizza gas ovens. The Ooni Koda stuff cost about twice than I'd like to spend, and even then I saw some YouTube review w
For example, if I cook some veggies in the oven at 450F and then need to cook steaks at 250F, is there any point in letting the oven cool to 250F? My expectatio
So I've bought a gas-powered pizza oven reminiscent of the Ooni Koda 12. It gets the crust done alright, but as I expected earlier it is quite difficult to rota
On the right hand knob, there are eight options including 0 (off): #2 has always been puzzling me and I've assumed the rest mean something like the list below
I just bought a KitchenAid oven which, has both convection and conventional settings with a convection conversion setting. I have been baking for over 40 years,