[Sca-cooks] Hungry

[Peters, Rise J.]

My mother has the Jenn-Aire and she loves it.  It's also really easy to keep
clean.

> -----Original Message-----
> From: Tara [mailto:tsersen at nni.com]
> Sent: Friday, October 05, 2001 2:07 PM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] Hungry
>
>
> >   Since this incident we've been using our combination
> > convection/microwave oven.  Frankly, I'm sick and tired of
> half cooked,
> > over cooked, and partially cooked food.  Does anyone have
> any tips for
> > making Real Food (tm) in a convection oven or microwave?  For some
> > reason the convection oven likes to toast the top of food
> and leave the
> > bottom end undercooked.  Recipes would also be appreciated.
>
> We have an old Jenn-aire that works as both a conventional and
> convection oven.  I've taken to using the convection feature
> for almost
> everything.  The only time I didn't like the results was when I baked
> challah on a pizza stone.  The stone took too long to heat up, and the
> bottom of the loaves didn't brown nicely.  I don't know if
> that was the
> fault of the stone or the oven, though.  I've used it for roasting
> cornish game hens and larger chickens, baking cookies and bread,
> roasting vegetables, baking meals like vegetarian shepherds pie and
> stuffed peppers.
>
> I reduce the cooking time by 10-25%, depending on the item.
> Actually, I
> set my timer for the lower amount time and start checking the
> item then,
> unless I've made it before and I know how long it takes.  I
> cover things
> that are likely to dry out from the air circulation with aluminum foil
> or a lid.  That has been mostly the veggie things.  I leave
> things like
> chicken and bread uncovered, and they quickly form a nice crust or
> crispy skin that keeps them from drying out.  You might try using
> flat-ish pans for most things, which will help the air
> circulate around
> the entire item.  I roast chickens in a 1.5-2" deep casserole dish
> rather than a deep roaster.
>
> >   Also, does anyone have any suggestions for features to
> look for in a
> > new stove?
>
> I never thought I'd say I like an electric stove... but I love and
> highly recommend Jenn-aire.  Mine is an old one, so I don't
> know if the
> same features are available anymore.  But, it's well worth looking.
> Instead of coil burners it has solid cast-iron or
> cast-aluminum burners
> which heat up evenly.  The burners come in cartridges of two burners,
> one sits in the left hand side of the stove top and one in the right.
> You can remove either side and put in an element with a griddle or
> grill.  The whole darned thing comes apart for cleaning.  As I said
> above, the oven is either regular or convection.  The fan and vent are
> in the middle of the stovetop, so you don't need a hood.
>
> The only annoyance I've had is I can't seem to buy the same kind of
> burner cartridge anymore, at least not as an added accessory.
>  My stove
> came with the house, and it had only one burner cartridge and the
> griddle.  I was desperate for four burners, but the only cartridge my
> mother-in-law could find for me has the coil burners on a stainless
> steel surface instead of the solid cast-iron set on black glass.  So,
> currently I have two awesome burners and two regular electric coil
> burners, which is better than only two, but it's just not what I
> wanted.  So, if anybody runs across a set with the solid
> burners, I'm in
> the market!!
>
> -Magdalena
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