Trying to figure out the gas oven....
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Send me the brownies and I will help you learn how to cook more.
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Cookies are in the oven now!
BTW it’s been years since bought pre-made dough. Now they sell it in little cubes so all you have to do is break them off and put them on a cookie sheet. So much better than fighting that awful log of dough!
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Wow. I forgot how much I love chocolate chip cookies!
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P.S. I think the oven works great!
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Next up: Pumpkin Mochi Cake
psst...we need Mr SK's recipe....I looked at some online and it looks like an intriguing bit of sweet!
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Oh yeah, I actually wrote it out in English I think, lemme find it.
Mits super yummy!!! -
Yes, the English version, or the Lithuanian one, would be best!
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I can't do the Lithuanian one, but I will make a new thread w title
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Glad your oven is working well.
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Yep! I made about 60 chocolate chip cookies, and Mr SK made his pumpkin mochi cake, although we won't know how it is until tomorrow.
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Not sure if this applies to gas ovens too, but I notice that on electric ovens, when using the “bake” function, usually both the upper and the lower elements heat up during pre-heating, and the upper element will shutdown after the target temperature is reached.
The one time you want to be mindful of which heating element/burner heats up is when you’re following instructions that tell you to heat something “covered,” and the “cover” maybe made of material that cannot withstand direct high heat. I found out the unpleasant way that “pre-heating” instructions need to be observed because during pre-heating the heat also comes from the upper element and the direct heat from above ruined the “cover” and the food underneath it. Silly me!
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@Axtremus yikes! Good tip, thank you!
I haven’t used it enough to be certain, but I think that with this oven, the top burner only comes on when you set it to broil.
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I really like convection. It speeds up the cooking process. But I know it’s not supposed to be good for baking.
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@Quirt-Evans I think if you take the time to learn about it you may find it’s great for baking.
But it will take quite an investment in time.
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I read and watch a fair bit online about convection when I first started this thread. One bit of advice with convection for baking was to only use the convection fan when the recipe called for it, bc otherwise you might end up with the top burned. Another video said thst European ovens almost always have convection fans, so the recipes are all written with convection in mind, whereas they're less common in the US, so recipes don’t expect the baker to use one and are written accordingly.
One other video I watched was about baking.. not a pie but something like it, a pastry where you fold the dough up around a fruit thing that has a lot of moisture. (Can’t remember what it was called). Anyway, she said that at the very end of the baking cycle, she turned on the convection fan to make the top crispy and give it a bit more color. That was interesting.
They all made baking look so easily, btw, but I know the truth!
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Sounds like a galette or crostada?
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Could be, I didn't recognize the name so I think that's why I don't remember it.
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oh yeah, it looks like this except maybe with a little more of the top dough folded over but the fruit visible, as here:
